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Cannoli Bundt Cake Recipe

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3.8 from 8 reviews

This Cannoli Bundt Cake is a delightful fusion of classic Italian cannoli flavors and a moist vanilla bundt cake. Packed with mini chocolate chips and rich ricotta cheese in the batter, it’s topped with a luscious ricotta and cream cheese frosting, dusted with powdered sugar, and garnished with chocolate chips. The result is a tender, flavorful cake with creamy, sweet frosting that perfectly captures the essence of a traditional cannoli in cake form.

Ingredients

Cake Batter

  • 1 box vanilla cake mix (13.25oz to 14.25oz)
  • 1 cup mini chocolate chips
  • 3 large eggs
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 cup ricotta cheese, squeezed to remove liquid

Cannoli Frosting

  • ½ cup ricotta cheese, squeezed to remove liquid
  • 4 oz cream cheese, softened
  • ¼ cup softened butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • A few shakes of salt, to taste

Toppings

  • 2 tablespoons powdered sugar
  • ½ cup mini chocolate chips

Instructions

  1. Mix cake batter: In a large bowl, combine the vanilla cake mix with mini chocolate chips and toss to coat the chips evenly. Add the eggs, milk, vegetable oil, and ricotta cheese (after squeezing out excess liquid). Use a hand mixer to beat everything together until fully blended and smooth.
  2. Prepare bundt pan: Generously coat a bundt pan with baking spray that contains both flour and oil, such as Baker’s Joy, to ensure easy release of the cake. Pour the prepared cake batter evenly into the greased bundt pan.
  3. Bake: Place the cake pan in a preheated oven at 350°F (175°C) and bake for 30-35 minutes. Oven times may vary based on the pan used. When the surface of the cake firms up, test doneness by inserting a toothpick into the center; if it comes out clean, remove the cake from the oven.
  4. Let cake cool: Allow the cake to cool completely in the pan. To accelerate cooling, you can place the cake in the freezer for about 30 minutes.
  5. Make frosting: While the cake cools, prepare the frosting by combining squeezed ricotta cheese, softened cream cheese, softened butter, powdered sugar, vanilla extract, and salt. Blend using a mixer until smooth and creamy.
  6. Remove cake from pan: Once cooled, place a serving plate on top of the bundt pan and carefully invert the cake onto the plate, gently shaking if needed to release it.
  7. Decorate: Lightly dust the cake with 2 tablespoons of powdered sugar. Spread the ricotta and cream cheese frosting evenly over the top, allowing it to gently drip down the sides. Finally, sprinkle the remaining mini chocolate chips over the frosting.
  8. Serve: Slice the cake and enjoy. Remember to refrigerate the cake due to the cream cheese frosting to maintain freshness.

Notes

  • Use Baker’s Joy or a similar baking spray containing both flour and oil for bundt pan greasing to help release the cake cleanly.
  • Tossing the chocolate chips in the cake mix before adding liquids helps keep them suspended throughout the batter, preventing sinking.
  • Make sure to squeeze excess liquid out of the ricotta cheese for both the batter and frosting to avoid overly moist cake or runny frosting.
  • Allow the cake to fully cool before adding powdered sugar and frosting to prevent melting and sogginess.
  • This cake should be refrigerated because of the cream cheese in the frosting to keep it safe and fresh.

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