Cannoli Cake with Cannoli Cream Frosting

Serves: 12

Moist melt in your mouth cake topped with a decadent cannoli cream frosting. Your favorite Italian dessert in cake form!

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Cook Time:
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1 box white (vanilla) cake mix, (plus ingredents called for on the box)
1 (14-ounce) can sweetened condensed milk, divided
1 1/2 cups ricotta cheese, strained
1 1/2 cups mascarpone cheese
2 teaspoons vanilla extract
1 cup powdered sugar
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
additional powdered sugar, if desired


Grease a 9x13 inch baking pan. Bake cake according to box directions. Cool completely.

Poke holes in the top of the cake. (I used a wooden spoon.)

Set aside 1/2 cup of the sweetened condensed milk. Pour the rest over the top of the cake.

Cover and refrigerate for ~1 hour or until milk is absorbed.

In a large bowl combine ricotta cheese, mascarpone cheese, cinnamon, and vanilla extract. Mix under smooth.

Add powdered sugar a little at a time until just combined.

Mix in remaining sweetened condensed milk.

Spread frosting evenly over cake.

Sprinkle with mini chocolate chips and dust with additional powdered sugar if desired.

Refrigerate for 2-3 hours before serving. Store in the refrigerator.


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