Preparation Steps

• Line a large strainer with two layers of cheesecloth and place ricotta on top. Cover with plastic wrap and strain in the refrigerator for 4–12 hours to remove excess moisture.
• To make the cannoli filling: In a mixing bowl, combine strained ricotta, 3/4 cup mascarpone, and 1/3 cup powdered sugar. Gently mix by hand or on low speed until just combined—do not overmix. Refrigerate for 2–3 hours to thicken.
• Preheat oven to 350°F (176°C). Grease and line three 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• In a large bowl, cream together butter, oil, granulated sugar, brown sugar, and 1 tbsp vanilla extract on high speed for 3 minutes until light and fluffy.
• Add eggs one at a time, mixing just until incorporated after each. Scrape down the bowl as needed.
• Add half of the dry ingredients and mix until mostly combined.
• Slowly mix in milk and sour cream until fully incorporated. The batter may look slightly curdled—this is normal.
• Add remaining dry ingredients and mix just until smooth. Do not overmix.
• Divide batter evenly among prepared pans. Bake for 20–24 minutes or until a toothpick inserted in center comes out clean with a few moist crumbs.
• Let cakes cool in pans for 3 minutes, then turn onto wire racks to cool completely.
• For the buttercream: Beat room temperature butter and cool mascarpone cheese on low for 1 minute until smooth. Gradually add 8 cups powdered sugar in two batches, mixing just until combined. Add 1 tsp vanilla and mix gently. Add remaining 1 cup powdered sugar if needed for consistency. Do not overmix.
• Level the cooled cakes with a serrated knife. Place first layer on a cake board. Pipe a ring of buttercream around the edge to create a dam, then spread half of the chilled filling into the center.
• Add second layer, pipe another dam, and add remaining filling. Top with third cake layer.
• Apply a thin crumb coat of buttercream and refrigerate for 1–2 hours or freeze for 30 minutes until firm.
• Frost the outside with remaining buttercream. Press 1 cup of mini chocolate chips onto the bottom edge of the cake.
• Pipe remaining buttercream around the top edge using a large star tip (e.g., Ateco 847) for a decorative finish.
• Refrigerate until ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days.