Cannoli Cake

This will be your new go to cake, especially if you are in a rush.  This CANNOLI CAKE is not only delicious, but it is super easy to make.

Cannoli Cake

(Serves 8-10)



1 box White Cake Mix

½ Cup Avocado Oil

1 Cup Water

3 Eggs

½ Cup Ricotta

½ Cup Mini Chocolate Chips

2 tbsp. Flour


14 oz. Sweetened. Condensed Milk 

1 cup Heavy Cream 

1 ½ cups Ricotta 

1 ½ cups Mascarpone 

1 tsp. Vanilla

1 ½ cups Confectioners Sugar

⅛ tsp.  Cinnamon 

⅓ cup Mini Chocolate Chips for topping 

Crushed Cannoli Shells for decoration (Optional)


Preheat the oven to 350 degrees.  Great a 9 x 13 pan and line the bottom with parchment. In a small bowl combine the ½ cup mini chocolate chips with the flour.  This will prevent the chips from sinking to the bottom of the cake.

In a bowl combine the cake mix with avocado oil, water, eggs, vanilla, ricotta and chocolate chips . Pour the cake into the pan and bake for about 25 minutes or until a knife stuck in the cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes.  Using a straw or skewer or something similar to poke holes all over the top to the cake.  Pour the sweetened condensed milk over the top of the cake making sure that it gets in all the holes.

Refrigerate for 2 hours.

In the meantime make the icing.  In a mixer fitted with the whisk attachment on medium to high speed (you can also use a hand mixer with whisk attachment), beat the heavy cream until it forms stiff peaks and resembles whipped cream.  This will take about 3 to 4 minutes. Reduce the speed to low and add in the ricotta, mascarpone and vanilla.  Then gradually add in confectioners sugar and then the cinnamon.  Do not over mix.

Spread the frosting on top of the cake and sprinkle the mini chocolate chips over the top, as well as the crushed cannoli shells. Refrigerate for at least three hours and serve chilled.


Back to blog