A dot cake is a small, single-serve cake dipped face-down into nonpareils or sprinkles so the top is covered in a dense, even coat of "dots." This cannoli version uses mini chocolate chips instead of sprinkles.

Why is my cannoli cream runny?

Almost always under-drained ricotta or under-whipped cream. Drain the ricotta at least 30 minutes (overnight is best), press out the liquid, and whip the heavy cream to stiff peaks before folding.

Can I make cannoli dot cake ahead of time?

Yes. The cream chills at least 2 hours anyway, so make it a day ahead. You can also bake the cake a day early. Assembled cakes keep up to 3 days in the fridge.

Do I have to drain the ricotta?

Yes. Whole-milk ricotta holds a lot of water, and skipping the drain is the fastest way to a filling that will not hold the chocolate chips.

Cannoli Dot Cake (Easy Cannoli Cake Recipe)

Name: Cannoli Dot Cake (Easy Cannoli Cake Recipe)
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: Italian
Ingredients: ⅔ cup unsalted butter, softened; 1 ¾ cups granulated sugar; 2 large eggs; 1 ½ teaspoons vanilla extract; 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 ¼ cups whole milk; 16 ounces whole milk ricotta cheese, drained; 8 ounces mascarpone cheese; 1 cup heavy cream; 1 ¼ cups powdered sugar; 4 teaspoons pure vanilla extract; Zest of 1 lemon; Zest of 1 orange; 1 bag (about 2 cups) mini chocolate chips

Description

The viral dot cake made Italian — tender butter cake layered with creamy ricotta-mascarpone cannoli cream and citrus zest, then dipped face-first into mini chocolate chips instead of sprinkles. No frying, no shells, make-ahead friendly.

Ingredients

Units Scale

For the Cake

2/3 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups whole milk

For the Cannoli Filling

16 ounces whole milk ricotta cheese, drained
8 ounces mascarpone cheese
1 cup heavy cream
1 1/4 cups powdered sugar
4 teaspoons pure vanilla extract
Zest of 1 lemon
Zest of 1 orange

For Assembly

1 bag (about 2 cups) mini chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Line a strainer with cheesecloth, add the ricotta, and drain in the fridge at least 30 minutes (overnight is better). Press out the extra liquid.
Preheat the oven to 350°F. Grease a 9x13-inch baking pan.
Beat the softened butter and granulated sugar with a mixer until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, then the 1 ½ teaspoons vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry mixture to the butter mixture in three additions, alternating with the whole milk. Mix just until combined.
Spread the batter into the prepared pan. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Cool the cake completely in the pan, about 1 hour.
While the cake cools, beat the heavy cream to stiff peaks. Set aside.
In a separate bowl, beat the drained ricotta and mascarpone until smooth.
Add the powdered sugar, 4 teaspoons vanilla, lemon zest, and orange zest. Beat until combined.
Gently fold the whipped cream into the cheese mixture until just blended. Chill at least 2 hours.
Cut the cooled cake into rounds with a ramekin or round cookie cutter. Slice each round in half horizontally.
Pipe cannoli cream onto a bottom cake layer. Add a cake round, pipe more cream, and scatter mini chocolate chips.
Top with another cake round, then pipe cream over the top to cover the whole cake.
Turn the cake frosting-side down into a plate of mini chocolate chips so the top is fully coated. Repeat with the remaining cake.
Chill until ready to serve.

Notes

Drain the ricotta longer than you think — under-drained ricotta is the #1 cause of runny cannoli cream. Whip the heavy cream to stiff peaks separately before folding so the filling has enough body to hold the chocolate chips.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian