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Cannoli Bundt Cake

This cannoli bundt cake is to die for! And super easy to make since you start with cake mix. The cake is so moist, made with ricotta and then topped with cannoli frosting and chocolate chips. A fun and tasty dessert to celebrate special occasions.

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If you love cannolis but aren’t quite sure you want to get into advanced pastry-making then you will love this cannoli bundt cake recipe!

This cake is super easy to make, using cake mix as a starting point. One of my favorite cooking hacks is doctoring cake mixes. You’d be surprised to hear how many professional chefs also start with a cake mix. It’s not a sin, I swear! It’s a time-saver and you can get amazing flavor from a cake mix.

All the Cannoli Flavor You Love

We’ll start with vanilla cake mix and add ricotta cheese, milk, and chocolate chips. The ricotta cheese adds flavor as well as moisture. So you end up with a dense and delicious cake.

Next comes the frosting. This is sort of a buttercream frosting with ricotta cheese and vanilla added in, again, creating that traditional cannoli flavor you know and love.

This pretty and yummy cake is topped of with a dusting of powdered sugar and more mini chocolate chips.

Cannoli Bundt Cake Ingredients

An Easy Dessert for Special Occasions

Celebrating a birthday, holiday or anniversary? This is an impressive dessert that tastes so good and is really easy to make. An all-around win.

There are a few tips and tricks to nailing this cake on the first try so be sure to follow the directions and check out the notes for a few extra tips.

How to Get Your Bundt Cake out of the Pan Without Breaking

Yes, there is a secret to getting your cooked bundt cake to drop smoothly out of the bundt pan. You need to use baking spray. I use Baker’s Joy which is made of flour and oil. The combination is like magic and the cake slides right out of the pan when you use a generous amount.

Storing this Cannoli Cake

Since this cake is made with ricotta and cream cheese, your best bet is to store this in the fridge. Bring out the cake about 20-30 minutes before serving to let it get to room temperature.

The cannoli frosting doubles as a dip!

This is a two-for-one recipe in that you can actually serve the frosting as a dip! So, if you’re looking for a fun, sharable dessert or party snack then make just the frosting (you can double it if feeding a crowd) and serve it with a sweet cookie. I like to use vanilla wafers or waffle ice cream cones broken into a pieces and dusted with powdered sugar.

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This cannoli bundt cake recipe was featured on South Your Mouth!

Cannoli Cake on Cake Stand

Cannoli Bundt Cake

This cannoli bundt cake is to die for! And super easy to make since you start with cake mix. The cake is so moist, made with ricotta and then topped with cannoli frosting and chocolate chips. A fun and tasty dessert to celebrate special occasions.
5 from 1 review
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Course: Desserts
Cuisine: American, Italian
Skill Level: Easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12
Yield: 1 bundt cake

Ingredients
 

  • 1 box vanilla cake mix
  • 1 cup mini chocolate chips
  • 3 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
  • ¼ cup softened butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • A few shakes salt, to taste

Toppings

  • 2 tbsp powdered sugar
  • ½ cup mini chocolate chips

Instructions

  • In a large bowl, combine cake mix with chocolate chips. Toss to coat chocolate chips. Next add eggs, milk, oil and ricotta cheese. Beat with a hand mixer until completely blended.
  • Generously coat bundt pan with baking spray (flour and oil) then pour cake batter into bundt pan.
  • Bake at 350˚for 30-35 minutes. Cook time varies by pan. When the top of the cake starts to firm up, insert a toothpick into the middle of the cake and when it comes out completely clean, remove the cake from oven.
  • Let cake cool completely. To speed up cooling, you can put the cake in the freezer for 30 minutes.
  • While cake is cooling, prepare the frosting by blending together ricotta cheese, cream cheese, butter, powdered sugar, vanilla and salt with a mixer.
  • Next, take the cool cake and place your cake plate on top of the bundt pan, face down. Gently flip the cake over onto the plate.
  • Shake powdered sugar onto the cake then scrap icing evenly over top. Finally, top with chocolate chips. Slice and enjoy!

Video

Notes

Use Baker’s Joy to coat your bundt pan. This is different than cooking spray. It contains both flour and oil and is the secret to getting your bundt cake out of the pan.
Tossing the chocolate chips in the cake mix first will help them to “float” within the batter and prevents them from sinking to the bottom of the cake when baked.
Be sure to squeeze extra liquid from ricotta cheese to prevent cake from becoming too moist and frosting from becoming too runny. You can use cheesecloth or just use clean hands. Squeeze then measure.
Make sure you let the cake cool completely before adding the powdered sugar and frosting.
Nutrition Facts
Cannoli Bundt Cake
Amount per Serving
Calories
583
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
83
mg
28
%
Sodium
 
429
mg
19
%
Potassium
 
116
mg
3
%
Carbohydrates
 
74
g
25
%
Fiber
 
1
g
4
%
Sugar
 
55
g
61
%
Protein
 
9
g
18
%
Vitamin A
 
525
IU
11
%
Vitamin C
 
1
mg
1
%
Calcium
 
224
mg
22
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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Kristin

Saturday 13th of November 2021

This cake is Awesome. Made it twice in past week.

Angela G.

Saturday 13th of November 2021

Hi Kristin, so glad you are enjoying it!

Kay Ware

Sunday 10th of October 2021

I'm going to make this cake soon. Does it need to be refrigerated when completed and frosted?

Kay Ware

Sunday 10th of October 2021

@Angela G., Im concerned with the Ricotta if leaving it in a cake cover on the counter. I usually do not like refrigerated cakes.

Angela G.

Sunday 10th of October 2021

Hi Kay, this cake tastes best when served the same day. However, if you would like, you can refrigerate it, loosely covered so that moisture is not trapped inside the container. I recommend a Bundt cake container with loose fitting or vented lid. Or a box large enough to hold the cake. You’ll also want to let the cake cool to room temperature before putting it into a container to prevent moisture from being trapped inside. Thanks for asking!

Latrece

Monday 4th of October 2021

Will the cake freeze

Angela G.

Tuesday 5th of October 2021

Yes. You can cover it in plastic wrap and freeze. Remove the plastic before letting it thaw to room temperature before serving.

millie martino

Friday 1st of October 2021

Hi instead of a store cake mix can I make my own do you have the ingredients to home made cake mix

Angela G.

Monday 4th of October 2021

Hi Millie, I have not made my own cake mix for this recipe but I found a recipe you can use here: https://www.biggerbolderbaking.com/dry-cake-mix/

lisawagner069@gmail.com

Saturday 25th of September 2021

My family loves sweets. I thought this recipe sounded decliouse. Not worth the time or the ingredients. Cake was very crumbly and bland. The frosting, you could use a can of vanilla frosting, add a few tablespoons of ricotta cheese. I followed the recipe as written.