As the leaves begin to turn and the air takes on that unmistakable autumn crispness, something shifts in my kitchen too. The oven hums to life, cinnamon and vanilla wrap around the house, and suddenly it feels like fall has officially arrived. Every year I find myself chasing that one dessert that makes people pause mid conversation, fork hovering, eyes wide, even the ones who swear they “don’t do cake.” And this is the one. This is the cake that changes minds.

Just ask my uncle Randy, who famously claimed he did not eat cake. That was before he found himself working on a second slice of my Cannoli Cake at a Christmas party ten years ago. Or my ex father in law, who insisted cake was not his thing, yet every Easter would take a bite, shake his head in disbelief, and declare, “You hit it out of the park Carrie. Hit it out of the park.”

Over the years I have tweaked and tested, adjusting the original recipe to match exactly how I think it should taste, rich but balanced, sweet but not overwhelming, indulgent yet somehow impossible to stop eating. This is the best version I have ever made, and I cannot wait for you to pull it from your oven and watch the skeptics in your own life quietly reach for that second slice.

Enjoy.

Ingredients

CAKE:

• 2 ½ cups all-purpose flour
• 2 cups sugar
• 1 cup milk
• ¾ cup vegetable oil
• 4 eggs
• 2 ¼ tsp baking powder
• 1 tsp vanilla

FILLING:

• 1 carton (16 ounces) ricotta cheese
• 1/2 cup confectioners’ sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 ounces semisweet chocolate, finely chopped

FROSTING:

• 2 cartons (8 ounces each) Mascarpone cheese
• 3/4 cup confectioners’ sugar, sifted more if needed to thicken
• Whole milk as needed to thin frosting
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1 cup sliced almonds
• 2 tablespoons miniature semisweet chocolate chips

Directions

1. Preheat oven to 350◦
2. In a large bowl beat sugar and eggs together until slightly thickened.  Add flour, milk, oil, baking powder and vanilla.  Beat for 1 minute, until the batter is smooth and creamy – do not over beat.
3. Pour batter into two greased and floured 9-in. round baking pans.
4. Bake 30-40 minutes in preheated oven or until tops are golden and a toothpick inserted into the center comes out clean.
5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. In a large bowl, combine the ricotta cheese, confectioners’ sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the Mascarpone cheese, confectioners’ sugar, milk and extracts on medium speed until creamy (do not overmix).
7. Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting.
8. Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving. Yield: 12 servings.

Notes:

I had trouble finding Mascarpone Cheese so I made a substitute.

Mascarpone Cheese Substitute

• 1 (8 ounce) package of cream cheese, softened
• 2 tbsp butter
• ¼ cup heavy cream

1. Mix all ingredients together and blend well.

Cake Mix

If you’re short on time, use 1 package French vanilla cake mix (regular size).