Growing up in Wisconsin, Sofia Auricchio dreamed of traditional Italian cannoli, with their crispy shell delicately lined with dark chocolate and filled with fresh ricotta cream.Inspired by those flavors, she crafted this cake with a light and airy homemade vanilla batter.After baking, she sandwiches the layers with nostalgic ricotta-mascarpone cream and drapes the entire creation in a luscious dark chocolate ganache.

For years, this cannoli cream cake has been a beloved centerpiece at birthday celebrations for her daughters, Anna and Nina.It beautifully marries the best of cake with the delightful flavors of Italian ricotta and mascarpone and chocolate, sure to please any crowd.Sofia’s Birthday Ricotta Cannoli Cake Print Recipe Pin Recipe Makes 1 (9-inch) cake Ingredients  1 cup (227 grams) unsalted butter, softened, plus more for coating pans1 cup (200 grams) granulated sugar4 large eggs (200 grams), room temperature2 teaspoons (8 grams) vanilla extract2 cups (250 grams) all-purpose flour2 teaspoons (10 grams) baking powder¼ teaspoon kosher salt½ cup (120 grams) whole milk, room temperatureCreamy Ricotta-Mascarpone Filling (recipe follows)Chocolate Ganache (recipe follows) InstructionsPreheat oven to 350°F (180°C).

Generously butter 2 (9-inch) round cake pans.Line bottom

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