This cannoli cake is so moist it almost melts in your mouth. It is also topped off with a decadent cannoli cream frosting. This easy recipe tastes like my favorite Italian dessert in cake form.
Cannoli is a traditional Italian dessert that consists of crispy fried shells filled with sweetened ricotta. It is delicious, but tricky/time-consuming to make. This Cannoli Cake has all the flavors you love but is SO easy to make. And Holy Cannoli is it good! It never fails, and people always ask for the recipe.
The milk-soaked cake comes out perfectly moist every time. Then it is topped with a rich cannoli cream frosting and plenty of chocolate chips.
Love cannoli? Also, be sure to try my cannoli dip, cannoli cheesecake, and cannoli cupcakes.
Want to turn this into a cannoli birthday cake? I also have a layer cake version!
Perfect For
- Birthdays: Make a cannoli lover swoon!
- Sunday Supper
- Potlucks: Always one of the first things gone!
Why I Love This Cake
- No Special Equipment: No mixer is needed for this recipe.
- Moist Cake: I made this is a poke cake to ensure every bite is moist and delicious.
- Quick and Easy: This recipe starts with a box mix and is ready in less than an hour.
- Cannoli Cream Frosting: What is better than cannoli filling? You’ll want to eat this with a spoon!
Ingredient Notes and Shopping Tips
- Ricotta Cheese: Ricotta is a traditional Italian cheese that has a mild flavor. It’s most commonly made from water, salt, and whole milk that is separated into curds and whey. The curds are then cooked in whey, producing a creamy white solid. It is often used in savory cooking such as lasagna. Grab the whole milk variety if you can. Also, don’t substitute cottage cheese for the ricotta in this recipe. It is cheaper but will not give you the same rich flavor or texture. Look for it in the dairy section near the sour cream.
- Marscapone Cheese: Mascarpone is a fresh, mild Italian cheese. It has a soft, creamy texture and pale yellow color. The name comes from the fact that it’s made from milk which has been treated to have a higher content of butterfat – this gives it its unique texture. The creaminess of the cheese makes for the perfect filling for cannoli or other desserts. You can vary the sweetness by adding honey or sugar to taste. If you cannot find it, you can use cream cheese but it won’t be quite as good. Look for it near the specialty cheeses in the deli (mine is near the wedges or parmesan).
- Sweetened Condensed Milk: Be sure to use sweetened condensed milk and not evaporated milk. Both have water removed, but the sweetened version has sugar added. Look for it in the baking aisle near the cake mixes.
- Chocolate Chips: These are my topping of choice! However, others such as pistachios or even chopped cannoli shells (or waffle cones) would be tasty.
How to Make Cannoli Cake
- Bake Cake: Bake cake according to package directions.
- Fill: Poke holes in cake. Fill with around ½ of the can of sweetened condensed milk.
- Make Frosting: Combine frosting ricotta, mascarpone, cinnamon, vanilla, and sweetened condensed milk. Add powdered sugar.
- Frost: Frost cake and top with chocolate chips.
Leftovers
- Storage: Store leftovers in the fridge for up to 4 days.
- Freezing: Freezing is not recommended.
- Make-Ahead: Prepare up to a day in advance.
Tips
- Line your pan with nonstick foil sprayed with cooking spray for easy cleanup and removal.
- Doneness: Cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If you see raw batter, continue baking for 2-3 minutes at a time. A fully cooked cake will also spring back when touched.
- Poking Holes: Poke holes using the back of a wooden spoon. Aim for 1-2 inches apart to make sure you get some filling in every bite.
- Be Patient: Don’t skip chilling the cake as it needs time to set up. Never add frosting like this to a warm cake as it will slide right off.
More Cakes To Try
Death By Chocolate Cake (With Cake Mix)
Chocolate Coca Cola Cake Recipe
Cannoli Cake
Moist melt in your mouth cannoli cake topped with a decadent cannoli cream frosting. Your favorite Italian dessert in cake form!
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Servings: 12 Slices
Calories: 525kcal
Ingredients
- 1 Box White Cake Mix (Plus Ingredents Called For on the Box)
- 1 Can Sweetened Condensed Milk 14 Ounces, Divided
- 1 ½ Cups Ricotta Cheese Strained
- 1 ½ Cups Mascarpone Cheese
- 2 Teaspoons Vanilla Extract
- 1 Cup Powdered Sugar
- ½ Teaspoon Cinnamon
- 1 Cup Mini Chocolate Chips
- Additional Powdered Sugar If Desired
Don't lose this recipe. Pin for later!
Instructions
- Grease a 9x13 inch baking pan. Bake cake according to box directions. Cool completely.
- Poke holes in the top of the cake. (I used a wooden spoon.)
- Set aside ½ cup of the sweetened condensed milk. Pour the rest over the top of the cake.
- Cover and refrigerate for ~1 hour or until milk is absorbed.
- In a large bowl combine ricotta cheese, mascarpone cheese, cinnamon, and vanilla extract. Mix under smooth.
- Add powdered sugar a little at a time until just combined.
- Mix in remaining sweetened condensed milk.
- Spread frosting evenly over cake.
- Sprinkle with mini chocolate chips and dust with additional powdered sugar if desired.
- Refrigerate for 2-3 hours before serving. Store in the refrigerator.
Notes
Ingredient Notes and Shopping Tips
- Ricotta Cheese: Ricotta is a traditional Italian cheese that has a mild flavor. It's most commonly made from water, salt, and whole milk that is separated into curds and whey. The curds are then cooked in whey, producing a creamy white solid. It is often used in savory cooking such as lasagna. Grab the whole milk variety if you can. Also, don't substitute cottage cheese for the ricotta in this recipe. It is cheaper but will not give you the same rich flavor or texture. Look for it in the dairy section near the sour cream.
- Marscapone Cheese: Mascarpone is a fresh, mild Italian cheese. It has a soft, creamy texture and pale yellow color. The name comes from the fact that it's made from milk which has been treated to have a higher content of butterfat - this gives it its unique texture. The creaminess of the cheese makes for the perfect filling for cannoli or other desserts. You can vary the sweetness by adding honey or sugar to taste. If you cannot find it, you can use cream cheese but it won't be quite as good. Look for it near the specialty cheeses in the deli (mine is near the wedges or parmesan).
- Sweetened Condensed Milk: Be sure to use sweetened condensed milk and not evaporated milk. Both have water removed, but the sweetened version has sugar added. Look for it in the baking aisle near the cake mixes.
- Chocolate Chips: These are my topping of choice! However, others such as pistachios or even chopped cannoli shells (or waffle cones) would be tasty.
- Line your pan with nonstick foil sprayed with cooking spray for easy cleanup and removal.
- Doneness: Cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If you see raw batter, continue baking for 2-3 minutes at a time. A fully cooked cake will also spring back when touched.
- Poking Holes: Poke holes using the back of a wooden spoon. Aim for 1-2 inches apart to make sure you get some filling in every bite.
- Be Patient: Don't skip chilling the cake as it needs time to set up. Never add frosting like this to a warm cake as it will slide right off.
Nutrition
Calories: 525kcal | Carbohydrates: 69g | Protein: 10g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 56mg | Sodium: 387mg | Potassium: 181mg | Sugar: 50g | Vitamin A: 635IU | Vitamin C: 0.8mg | Calcium: 300mg | Iron: 1.1mg
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Adapted via Life Love Sugar
Such a perfect treat! It was so hard to resist!
Oh my goodness, this sounds incredibly delicious!! Such a fabulous dessert!
WOW! This is one amazing dessert! I can’t wait to try it!
This couldn’t look any more perfect!
Never had cannoli cake before, so this was such a treat!
I wouldn’t change a thing about this recipe. I just made it for dessert, and it’s absolutely delicious.
Made this for Christmas to impress my husband’s ex-wife (long weird story). She thinks I’m some kind of chef now….LOL!!!
Hi Brenda,
LOL this is one of my favorite comments I’ve ever gotten. Thanks for letting me know! 🙂
You could make this recipe as cupcakes as well, I assume. Poke a few holes in each cupcake and put the condensed milk into each one then frost as you would any cupcake.
Brilliant I want to try it now! Thanks for the idea Liza!
Very good but to me to much vanilla so I cut the vanilla in half much better. My family loved it.
Glad to enjoyed! Thanks for the tip re. reducing the vanilla.
It was very good except to much vanilla so I cut it in half much better with less vanilla.
thank you for the cannoli cake recipe. it was delicious. my husband and I loved it!
So glad he liked it Lynn, have a wonderful weekend! 🙂
Can you make this the day before you plan to serve it? Does it hold up well overnite? Thanks.
Good question Sue! Overnight would be fine (just be sure to keep in the fridge)!
I am in love with this cake! Thanks for linking up with What’s Cookin’ Wednesday!
Yep, I’m already drooling. This looks so moist and sweet and dreamy and okay, I think I’ve fallen for a piece of cake. If you couldn’t already tell, I can’t wait to try this!
Thanks so much! Do you Karly take this slice to be your loftily wedded sweetheart?To have and to eat?
Wow! Never tried this before. Love the frosting!