Line a large strainer with cheesecloth and place ricotta cheese on top. Cover and refrigerate for at least 4 hours to drain excess liquid.

Combine strained ricotta, mascarpone, and powdered sugar in a bowl and mix on low speed until smooth. Chill for 2-3 hours to firm up.

Preheat oven to 350°F. Prepare three 8-inch cake pans with parchment paper and grease the sides.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

In a large bowl, beat butter, oil, sugars, and vanilla until fluffy. Add eggs one at a time, mixing well after each.

Alternate adding dry ingredients and milk/sour cream to batter, beginning and ending with dry ingredients. Mix until combined.

Divide batter evenly into pans and bake for 20-25 minutes. Cool completely before assembling.

Spread mascarpone filling between layers, then frost the entire cake with remaining mascarpone. Press mini chocolate chips onto the sides as decoration.