Cannoli Cake
Cannoli Cake
Cannoli Cake is a delightful twist on the classic Italian dessert. It combines the rich flavors of cannoli with the comforting texture of cake. This dessert is perfect for special occasions or just a sweet treat at home. With creamy ricotta, chocolate, and a soft cake base, Cannoli Cake is sure to please everyone.
Why Make This Recipe
Making Cannoli Cake is a great way to impress your family and friends without spending all day in the kitchen. This recipe is simple and easy to follow, using a boxed cake mix for convenience. Plus, it has all the delicious flavors of traditional cannoli, especially the creamy ricotta filling and chocolate chips. It’s a fun and unique dessert that everyone will love!
How to Make Cannoli Cake
Ingredients
- 1 (15.25 oz) box vanilla cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 cup miniature semi-sweet chocolate chips (divided)
- 16 oz (2 cups) whole-milk ricotta cheese, drained if watery
- 3/4 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1 cup heavy whipping cream, chilled
- Optional garnish: extra chocolate chips, dusting of powdered sugar
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the cake batter according to package directions. Fold in 3/4 cup of chocolate chips.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- In a large bowl, combine the ricotta, powdered sugar, vanilla, and cinnamon. Beat with an electric mixer until smooth and creamy.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold this into the ricotta mixture until fully combined.
- Once the cake has cooled, spread the ricotta cream evenly over the top. Sprinkle the remaining 1/4 cup of chocolate chips across the surface.
- For the best texture, refrigerate for at least 2 hours before slicing. Serve chilled, optionally dusted with powdered sugar.
How to Serve Cannoli Cake
Serve Cannoli Cake chilled for the best flavor and texture. You can cut it into squares and place each slice on a dessert plate. A light dusting of powdered sugar and a few extra chocolate chips on top make a lovely presentation.
How to Store Cannoli Cake
To store any leftover Cannoli Cake, cover it tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, consider freezing the cake without the ricotta cream and adding it just before serving.
Tips to Make Cannoli Cake
- Make sure to drain the ricotta cheese well if it’s watery. This will help to keep the filling creamy and not runny.
- Chill the heavy cream before whipping it. Cold cream whips up better and faster.
- For added flavor, try mixing in some chopped nuts or a dash of orange zest into the ricotta mixture.
Variation
If you’re looking for a change, try adding a layer of fruit, like strawberries or raspberries, between the cake and the ricotta cream. You can also experiment with different flavored cake mixes, such as chocolate or lemon.
FAQs
Can I use homemade cake instead of a boxed cake mix?
Yes, you can use your favorite homemade vanilla cake recipe if you prefer. Just make sure it is baked in a 9×13-inch pan.
Can I make Cannoli Cake in advance?
Absolutely! You can make it a day ahead. Just be sure to keep it refrigerated.
How can I make this cake gluten-free?
You can use a gluten-free vanilla cake mix. Just check the ingredients to make sure it fits your dietary needs.
Cannoli Cake
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful twist on the classic Italian dessert, Cannoli Cake combines rich flavors of cannoli with a soft cake base, perfect for special occasions or sweet treats at home.
Ingredients
- 1 (15.25 oz) box vanilla cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 cup miniature semi-sweet chocolate chips (divided)
- 16 oz (2 cups) whole-milk ricotta cheese, drained if watery
- 3/4 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1 cup heavy whipping cream, chilled
- Optional garnish: extra chocolate chips, dusting of powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the cake batter according to package directions. Fold in 3/4 cup of chocolate chips.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- In a large bowl, combine the ricotta, powdered sugar, vanilla, and cinnamon. Beat with an electric mixer until smooth and creamy.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold this into the ricotta mixture until fully combined.
- Once the cake has cooled, spread the ricotta cream evenly over the top. Sprinkle the remaining 1/4 cup of chocolate chips across the surface.
- For the best texture, refrigerate for at least 2 hours before slicing. Serve chilled, optionally dusted with powdered sugar.
Notes
Make sure to drain the ricotta cheese well if it’s watery for a creamy filling. Chill the heavy cream before whipping for better results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
