Cannoli Sheet Cake
 
Makes 1 (13x9-inch) cake
Ingredients
  • 1¾ cups (385 grams) firmly packed light brown sugar
  • ¾ cup (170 grams) unsalted butter, melted
  • 3 large eggs (150 grams)
  • 1 tablespoon (13 grams) vanilla extract
  • 3 cups (375 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1½ cups (360 grams) whole buttermilk
  • 1 cup (170 grams) chopped 60% cacao bittersweet chocolate
  • Whipped Ricotta Icing (recipe follows)
  • Garnish: chopped chocolate, chopped pistachios
Instructions
  1. Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, stir together brown sugar and melted butter until combined. Add eggs and vanilla, stirring until well combined.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, stirring just until combined after each addition. Fold in chocolate. Pour batter into prepared pan, smoothing top with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Top with Whipped Ricotta Icing. Garnish with chocolate and pistachios, if desired. Cover and refrigerate until ready to serve.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/cannoli-sheet-cake/