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