Cannoli Cake

This Cannoli Cake recipe is a cozy twist on the classic Italian dessert. It starts with a simple boxed mix and transforms into a creamy, dreamy treat layered with ricotta, mascarpone, and mini chocolate chips. It’s perfect for holidays, potlucks, or just because. No pastry shells, no fuss, just all the flavor you love in one easy to make cake.

Author: Cake Mix Recipes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12 Servings

Calories: 523 kcal per serving

Ingredients

15 ¼ ounces - White Cake Mix
14 ounces - Sweetened Condensed Milk
1 ½ cups - Ricotta Cheese
1 ½ cups - Mascarpone Cheese
2 teaspoons - Vanilla
½ tsp - Cinnamon
1 cup - Confectioners Sugar
¾ cups - Mini Chocolate Chips

Instructions

Prepare and bake the cake in a 13×9 baking dish according to the package directions.
Cool the cake completely.
Use a wooden spoon to poke holes across the top of the cooled cake. Do not poke all the way through to the bottom.
Reserve ½ cup of the sweetened condensed milk. Pour the remaining sweetened condensed milk over the top of the cake. Ensuring it seeps into the holes and evenly coats the top.
Refrigerate for one hour.
Meanwhile, combine the ricotta cheese, mascarpone cheese, vanilla and cinnamon in a large bowl.
Slowly mix in the confectioner’s sugar until combined.
Stir in the reserved 1/2 cup of sweetened condensed milk.
Spread the ricotta mixture evenly over the top of the cake.
Sprinkle mini chocolate chips over the top.
Refrigerate for 2-3 hours before serving.
Right before serving, dust with additional confectioner’s sugar.

Nutrition