Cannoli Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">340g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">360g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml whole milk, room temperature</li><li class="ingredients-single-item">For the Cannoli Filling:</li><li class="ingredients-single-item">750g whole milk ricotta, drained overnight</li><li class="ingredients-single-item">250g mascarpone cheese, room temperature</li><li class="ingredients-single-item">200g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp orange zest</li><li class="ingredients-single-item">150g mini chocolate chips</li><li class="ingredients-single-item">50g chopped pistachios (optional)</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">50g powdered sugar for dusting</li><li class="ingredients-single-item">50g mini chocolate chips</li><li class="ingredients-single-item">Cannoli shells, broken into pieces (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine-mesh sieve for draining ricotta</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>The night before baking, place the ricotta in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate overnight to drain excess moisture. This crucial step ensures your filling won't be watery and will hold its shape when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 180°C. Grease your baking pan and line it with parchment paper, leaving overhang on the sides to easily lift the cake out later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended beating incorporates air into the batter, creating a tender crumb in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Mix in the vanilla extract until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, beginning and ending with flour (flour-milk-flour-milk-flour). Mix just until combined after each addition to avoid developing too much gluten, which would make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared pan and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched. The edges should just be starting to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to carefully lift it out onto a wire rack to cool completely. Once cool, slice the cake horizontally into two even layers using a long serrated knife.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cake cools, prepare the cannoli filling. In a large bowl, beat the drained ricotta and mascarpone until smooth. The mascarpone adds richness and helps stabilize the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gradually add the powdered sugar, vanilla, cinnamon, and orange zest, beating until well combined and creamy. Fold in the mini chocolate chips and chopped pistachios (if using) by hand, being careful not to overmix.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the bottom cake layer on your serving platter. Spread the cannoli filling evenly over the cake, leaving a small border around the edges (the weight of the top layer will push the filling to the edges).</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Carefully place the second cake layer on top of the filling. Refrigerate for at least 1 hour to allow the filling to set.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Just before serving, dust the top generously with powdered sugar using a fine-mesh sieve. Sprinkle with additional mini chocolate chips and garnish with broken cannoli shell pieces if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>For the best texture and flavor contrast, allow the cake to sit at room temperature for 15-20 minutes before serving. Store any leftovers in the refrigerator for up to 3 days, though the cake is at its best within the first 48 hours.</li></ol>