Experience the delightful flavors of classic cannoli without the fuss with this Easy Cannoli Cake recipe. This recipe is your perfect solution for a show-stopping dessert that’s surprisingly simple to create, making it ideal for both novice bakers and busy weeknights.
Key Ingredients for Easy Cannoli Cake
- 1 box (about 15.25 ounces) yellow cake mix
- 3 large eggs
- 1 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup (8 ounces) ricotta cheese, whole milk
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon lemon zest (optional, but recommended)
- 1/2 cup miniature chocolate chips, plus more for decoration
- 1/4 cup chopped pistachios, plus more for decoration
- Powdered sugar for dusting (optional garnish)
How to Make Easy Cannoli Cake
This Easy Cannoli Cake recipe transforms the beloved Italian pastry into a delightful, moist cake with all the iconic flavors. It’s incredibly simple, requiring minimal effort for maximum reward. The preparation time is approximately 20 minutes, with about 30-35 minutes of baking time. You’ll be met with a wonderfully creamy filling and satisfying, rich texture.
Step-by-Step Instructions
- Preheat Oven and Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Alternatively, you can line the bottoms with parchment paper for easier removal.
- Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, water, and vanilla extract. Beat with an electric mixer on low speed until just combined, then increase speed to medium and beat for 2 minutes until smooth and well-emulsified.
- Prepare the Cannoli Filling: While the cake batter is resting for a moment, prepare your cannoli filling. In a separate medium bowl, combine the ricotta cheese and powdered sugar. Beat until smooth and creamy. Gently stir in the heavy cream, lemon zest (if using), and 1/2 cup of miniature chocolate chips.
- Assemble the Cake Layers: Divide the cake batter evenly between the two prepared cake pans. Gently fold in half of the remaining miniature chocolate chips and the chopped pistachios into the batter in each pan. This will ensure pockets of deliciousness throughout your cake.
- Bake the Cake Layers: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of each cake comes out clean. Be careful not to overbake, as this can lead to a dry cake.
- Cool the Cakes: Once baked, let the cakes cool in their pans for about 10-15 minutes. Then, carefully invert them onto a wire rack to cool completely. It’s essential for the cakes to be entirely cool before frosting.
- Frost the Cake: Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Spread about half of the prepared cannoli filling evenly over the top.
- Add the Second Layer and Final Frosting: Carefully place the second cake layer on top of the filling. Generously spread the remaining cannoli filling over the top of the cake, allowing it to spill slightly over the edges for a rustic, appealing look.
- Decorate: Garnish the top of the Easy Cannoli Cake with any remaining miniature chocolate chips and chopped pistachios. For an extra touch of elegance, lightly dust the top with additional powdered sugar just before serving.
Why You’ll Love This Easy Cannoli Cake
You’ll adore this Easy Cannoli Cake for its incredible ability to deliver authentic cannoli flavor in a cake format that’s both beautiful and remarkably simple to make. The star of this dessert is undoubtedly the luscious, creamy ricotta-based filling, studded with chocolate chips and optional bright lemon zest, mimicking the beloved filling of traditional cannoli but in an easier, spreadable form. This cake offers a delightful cost-saving advantage over buying individual cannoli or a more complex layered pastry, allowing you to impress guests or treat your family without breaking the bank. The interplay of the moist vanilla cake with those sweet, creamy pockets and the slight crunch from the pistachios creates a truly memorable taste experience, reminiscent of a classic Italian bakery dessert but with a convenient family-friendly design.
Unlike a traditional layered cake that can be time-consuming, this Easy Cannoli Cake captures the essence of a beloved treat with minimal fuss. Imagine the joy of serving a dessert that tastes like it’s from a professional patisserie, yet you whipped it up in your own kitchen with straightforward steps and readily available ingredients. It’s the perfect centerpiece for celebrations, a comforting treat for a cozy night in, or a delightful surprise for your loved ones. Don’t wait – dive into this recipe and bring the irresistible charm of cannoli right to your table today!
Storing and Reheating Tips
- Refrigeration: This Easy Cannoli Cake is best stored in an airtight container in the refrigerator. Due to the ricotta filling, it will keep fresh for up to 3-4 days. Ensure the cake is fully cooled before attempting to store it.
- Freezing: While not ideal for the filling’s texture, you can freeze unfrosted cake layers. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 1-2 months. Thaw in the refrigerator overnight before frosting. If freezing the assembled cake, it’s best to do so without the final dusting of powdered sugar.
- Reheating: This cake is typically served chilled or at room temperature. If you prefer a warmer slice, you can gently reheat individual portions in a microwave for 10-15 seconds on a low power setting. Be cautious not to overheat, as this can cause the filling to become watery.
Final Thoughts
This Easy Cannoli Cake is a delightful fusion of beloved flavors, offering a simple yet impressive dessert that’s perfect for any occasion. Give it a try and savor the sweet, creamy success you’ll achieve with this wonderfully accessible recipe!
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- Our Pinterest
Easy Cannoli Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Alternatively, you can line the bottoms with parchment paper for easier removal.
- In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, water, and vanilla extract. Beat with an electric mixer on low speed until just combined, then increase speed to medium and beat for 2 minutes until smooth and well-emulsified.1 box yellow cake mix, 3 large eggs, 1 cup vegetable oil, 1 cup water, 1 teaspoon vanilla extract
- While the cake batter is resting for a moment, prepare your cannoli filling. In a separate medium bowl, combine the ricotta cheese and powdered sugar. Beat until smooth and creamy. Gently stir in the heavy cream, lemon zest (if using), and 1/2 cup of miniature chocolate chips.1 cup ricotta cheese, 1/2 cup powdered sugar, 1/4 cup heavy cream, 1 teaspoon lemon zest, 1/2 cup miniature chocolate chips
- Divide the cake batter evenly between the two prepared cake pans. Gently fold in half of the remaining miniature chocolate chips and the chopped pistachios into the batter in each pan. This will ensure pockets of deliciousness throughout your cake.1/2 cup miniature chocolate chips, 1/4 cup chopped pistachios
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of each cake comes out clean. Be careful not to overbake, as this can lead to a dry cake.
- Once baked, let the cakes cool in their pans for about 10-15 minutes. Then, carefully invert them onto a wire rack to cool completely. It’s essential for the cakes to be entirely cool before frosting.
- Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Spread about half of the prepared cannoli filling evenly over the top.1 box yellow cake mix, 1 cup ricotta cheese, 1/2 cup powdered sugar, 1/4 cup heavy cream, 1 teaspoon lemon zest, 1/2 cup miniature chocolate chips
- Carefully place the second cake layer on top of the filling. Generously spread the remaining cannoli filling over the top of the cake, allowing it to spill slightly over the edges for a rustic, appealing look.1 box yellow cake mix, 1 cup ricotta cheese, 1/2 cup powdered sugar, 1/4 cup heavy cream, 1 teaspoon lemon zest, 1/2 cup miniature chocolate chips
- Garnish the top of the Easy Cannoli Cake with any remaining miniature chocolate chips and chopped pistachios. For an extra touch of elegance, lightly dust the top with additional powdered sugar just before serving.1/2 cup miniature chocolate chips, 1/4 cup chopped pistachios, powdered sugar