Ingredients
Cake Ingredients
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon fresh orange zest
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cup milk
Frosting Ingredients
- 10 ounces ricotta cheese (drained overnight if needed)
- 16 ounces mascarpone cheese (drained overnight if needed)
- 3 cups powdered sugar (possibly more if needed)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 10 ounces mini chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375°F. Butter and flour two 9-inch round baking pans (you can use 8-inch pans, but adjust baking time accordingly).
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt until evenly mixed.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Then mix in fresh orange zest and 1 1/2 teaspoons vanilla extract until combined.
- Combine Wet and Dry: Alternately add the dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients. Beat after each addition just until combined to avoid overmixing.
- Bake the Cake Layers: Pour the batter evenly into the prepared pans and spread to form even layers. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. For 8-inch pans, bake for about 30-35 minutes.
- Cool and Slice Layers: Allow cakes to cool slightly in the pans, then remove and place on wire racks to cool completely. Once cool, carefully slice each cake layer horizontally in half with a serrated knife to yield four thinner layers.
- Prepare the Frosting: In a large mixing bowl, beat together the ricotta and mascarpone cheeses until smooth and combined. Gradually add powdered sugar, then mix in 1 teaspoon vanilla extract, fresh orange juice, ground cinnamon, and salt until the frosting is creamy and well blended.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous amount of frosting on top and sprinkle 2-3 tablespoons of mini chocolate chips evenly over the frosting. Repeat this process for the remaining layers. After stacking all layers, frost the exterior of the cake with remaining frosting.
- Decorate and Chill: Press remaining mini chocolate chips onto the outside of the frosted cake or use them as desired for decoration. You may also pipe or further decorate with leftover frosting. Refrigerate the cake until ready to serve to allow flavors to meld.
Notes
- Drain ricotta and mascarpone cheese overnight to remove excess moisture and achieve a smooth frosting consistency.
- If using 8-inch pans instead of 9-inch, extend the baking time to 30-35 minutes.
- For best results, slice cake layers with a long serrated knife to ensure even, clean cuts.
- Store the cake refrigerated to keep the cheese-based frosting fresh.
- Additional powdered sugar can be added to the frosting for sweetness or to adjust frosting thickness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
