Making Italian cannoli cake requires a four-step process, and the yellow cake batter is made in the first step using eggs, flour and sugar, which is then baked. Ricotta filling is made in step two and the homemade whipped cream frosting in step three. Step four is frosting the cake.
Prepare the batter for Italian cannoli cake by combining 4 eggs with 2/3 cup sugar and beating on high speed until the mixture thickens. Fold in 1 cup all-purpose flour and 1/2 cup melted butter or margarine, pouring the mixture into an 8-inch round cake pan and baking it at 350 degrees Fahrenheit for 40 minutes.
Prepare the ricotta filling by combining 2 cups part-skim ricotta cheese, 3 tablespoons sugar, 1-1/2 teaspoons vanilla and 1 cup whipping cream, and fold in 1 cup miniature chocolate chips. Make whipped cream filling in a separate bowl by beating 2 cups whipping cream on high speed until stiff peaks form. Add in 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla, beating well.
Once the cake has completely cooled, remove it from the pan and using a sharp knife, cut the cake round in half at its horizontal center. Cut each cake half into another horizontal half, which creates four individual rounds. Place the bottom round on a plate and spread ricotta filling on top, repeating this step for two additional layers. Put the remaining cake round over the filling and spread whipped cream frosting on top and sides of cake.