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Cannoli Bundt Cake Recipe

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4.3 from 45 reviews

  • Author: Amina
  • Total Time: 50 minutes
  • Yield: 12 servings

Description

This decadent Cannoli Bundt Cake combines the rich flavors of a classic cannoli with a moist vanilla bundt cake, filled with creamy ricotta frosting and mini chocolate chips. Perfect for dessert lovers seeking a delightful twist on traditional Italian pastries in an easy-to-make cake form.

Ingredients

Cake

  • 1 box vanilla cake mix (13.25oz to 14.25oz)
  • 1 cup mini chocolate chips
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 cup ricotta cheese, squeezed to remove liquid

Frosting

  • 1/2 cup ricotta cheese, squeezed to remove liquid
  • 4 oz cream cheese, softened
  • 1/4 cup softened butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • A few shakes of salt, to taste

Topping

  • 2 tbsp powdered sugar
  • 1/2 cup mini chocolate chips

Instructions

  1. Mix cake batter: In a large bowl, combine the vanilla cake mix with 1 cup mini chocolate chips and toss to coat the chips evenly with the flour. Add the eggs, milk, vegetable oil, and 1 cup of ricotta cheese. Beat the mixture thoroughly with a hand mixer until completely blended and smooth.
  2. Prepare bundt pan: Generously spray a bundt pan with baking spray that contains flour and oil to prevent sticking. Pour the prepared cake batter evenly into the bundt pan.
  3. Bake: Place the bundt pan in a preheated oven at 350°F (177°C) and bake for 30 to 35 minutes. Start checking at 30 minutes by inserting a toothpick into the center; when it comes out clean, the cake is done. The top should be firm to the touch.
  4. Cool the cake: Remove the bundt cake from the oven and allow it to cool completely in the pan. To speed up cooling, you can place the cake in the freezer for 30 minutes but avoid freezing it completely.
  5. Make frosting: While the cake cools, prepare the frosting by blending together 1/2 cup ricotta cheese, 4 oz softened cream cheese, 1/4 cup softened butter, 2 cups powdered sugar, 1 tsp vanilla extract, and a few shakes of salt using a mixer until the mixture is creamy and smooth.
  6. Remove cake from pan: Once cooled, place a serving plate on top of the bundt pan and carefully invert the pan to release the cake onto the plate, ensuring the intricate bundt shape is maintained.
  7. Decorate: Lightly dust the top of the cake with 2 tablespoons of powdered sugar. Evenly spread the ricotta cream cheese frosting over the top, letting it slightly drip down the sides. Finally, sprinkle 1/2 cup mini chocolate chips over the frosting for added texture and flavor.
  8. Serve: Slice the cake into 12 servings and enjoy this rich, Italian-inspired dessert.

Notes

  • Ensure the ricotta cheese is well-drained to prevent excess moisture in both the cake and frosting.
  • You can substitute mini chocolate chips with chocolate chunks or white chocolate chips for variation.
  • For a stronger cannoli flavor, consider adding a teaspoon of orange zest or a dash of cinnamon to the batter or frosting.
  • Store leftover cake covered in the refrigerator for up to 4 days.
  • Bring the cake to room temperature before serving for best flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://aminabakes.com/cannoli-bundt-cake-recipe/