Preheat your oven to 350°F (175°C). Butter and flour three 9-inch cake pans, and place a parchment circle in the bottom of each pan. Set aside.

In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add one-third of the flour mixture to the creamed mixture, alternating with the milk.

Continue this process until all ingredients are combined, making sure not to overmix.

Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool completely in the pans for about 10 minutes, then transfer to wire racks.

In a mixing bowl, blend together the ricotta and mascarpone cheeses until smooth.

Gradually add the superfine sugar. If you can't find superfine sugar, pulse regular sugar in a food processor until fine, but not powdered.

Mix in the lemon zest, vanilla extract, and mini chocolate chips.

For best results, refrigerate the cannoli cream for at least 2 hours before using to allow the flavors to meld.

Once the cakes are completely cool, divide the cannoli cream into thirds.

Spread one-third of the cream on top of the first cake layer, then place the second layer on top and repeat.

Top the final layer with the remaining cannoli cream and sprinkle with additional mini chocolate chips for a beautiful finish.

Refrigerate the assembled cake for at least 2 hours before slicing to allow the flavors to meld.