cannoli cake

This <strong>Cannoli Poke Cake</strong> is a lovely vanilla cake soaked with sweetened condensed milk and covered in sweet cannoli filling. It's a moist, indulgent dessert that will rock your socks off!

Cannoli Poke Cake

white cake mix,

14 oz cans sweetened condensed milk

ricotta cheese

mascarpone cheese

tsp vanilla extract

sugar

cinnamon,

mini chocolate chips

sugar,

1. Bake cake according to directions on box for a 9&#215;13 pan.

2. Remove cake from the oven and poke holes all over the top of the cake. (I used a straw)

3. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.

4. Put cake in refrigerator for about an hour to absorb milk.

5. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Mix until smooth.

6. Add powdered sugar and cinnamon, if using and mix until combined.

7. Add reserved sweetened condensed milk and mix until combined.

8. Once cake has absorbed milk, spread cannoli topping evenly over cake.

9. Top with mini chocolate chips and a sprinkling of powdered sugar.

10. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.

Do you cool cake before putting the condensed milk over it.?

I just made this and it turned out perfect. Not too thin at all but i only added like a quarter cup of the condensed sweetened milk only because i dont have a huge sweet tooth. The taste is spot on. Im positive its going to be a big hit. Im wondering if people that have a issue with it being watery are not whipping it enough. Its watery at first, but thickens up as you blend it. Thank you for the recipe.

This <strong>Cannoli Layer Cake</strong> is a light, moist cinnamon cake filled with mascarpone &amp; ricotta filling, then frosted with mascarpone frosting! Covered in mini chocolate chips, this treat has all the best parts of a cannoli in one delicious cake!

Cannoli Layer Cake

(168 grams) unsalted butter, room temperature

(310 grams) sugar

(173 grams) sour cream

(325 grams) all purpose flour

tsp (15 grams) baking powder

cinnamon

salt

(180 milliliters) milk

(60 milliliters) water

(315 grams/12 oz) ricotta cheese, room temperature

(283 grams/10 oz) mascarpone cheese, room temperature*

(144 grams) powdered sugar

(565 grams/20 oz) mascarpone cheese, room temperature*

(288 grams) powdered sugar

vanilla

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .

. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.

. Remove the cakes from the oven and allow to cool for about 3-5 minutes, then remove to cooling racks to cool completely.

. While the cakes cool, make the filling. To make the filling, add all the ingredients to a mixer bowl and mix on low speed until well combined. Do not overmix or mix on a high speed or the mascarpone cheese will become thin and watery. If you are using a ricotta cheese that is watery, you may want to strain it first.

0. Place the filling in the fridge to firm up a bit, about 2-3 hours.

1. When the cakes are cool and the filling is ready, build the cake. First, remove the domes from the tops of the cake layers with a large serrated knife.

2. Place the first layer of cake on a cake circle or serving stand, then spread about 1 1/2 cups of filling on top. It should have firmed up in the fridge, but might still be a bit soft, so work relatively quickly.

3. Repeat with the next layer of cake and filling, then top the cake with the final layer of cake.

4. Use any remaining filling to quickly add a crumb coat to the cake, then place the cake in the fridge to firm up, 2-3 hours. If you have a large cake carrier to store it in, that’s best.
15

While the cake firms up, make the frosting. To make the frosting, add all the ingredients to a mixer bowl and mix on low speed until well combined. Do not overmix or mix on a high speed or the mascarpone cheese will become thin and watery.
16

Place the frosting in the fridge to firm up a bit, about 2-3 hours.
17

When the cake and frosting are ready, frost the outside of the cake. I used my offset spatula to get a nice, even layer. Keep aside about 1/2 – 3/4 cup of frosting for the border.
18.

ress the mini chocolate chips onto the sides of the cake.
19.

ipe a border around the top edge of the cake. I used Ateco tip 844, but Wilton 2D or 1M would work as well.
20.

efrigerate cake until ready to serve.


* Room temperature is relative, as some people’s homes are warmer than others. Mascarpone cheese is quite sensitive to heat. You want it to still be a bit chilled, but not too cold or firm. I often take it out of the fridge about 15 minutes before I need it to take some of the chill off of it, but still have it cool. Mascarpone cheese, if it gets too warm, will get too soft and doesn’t do well at firming back up.

Delish!  Everyone liked the cake at our holiday party and it was a looker on the table too!  I especially liked the chocolate chips and might put some in the filling next time.  Thanks for another great recipe.

This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that tastes like the classic Italian dessert. It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!

Cannoli Cheesecake

¼ cups (302 grams) graham cracker crumbs

(112 grams) salted butter, melted

tbsp (39 grams) sugar

(566 grams) Galbani Ricotta Cheese

oz (339 grams) mascarpone cheese

(207 grams) sugar

tbsp (24 grams) all purpose flour

tbsp vanilla extract

eggs, room temperature

(120 milliliters) heavy whipping cream, cold

tbsp (36 grams) powdered sugar

tbsp (50 grams) Galbani Ricotta Cheese

Mini chocolate chips

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how I set up a pan for a waterbath. Set prepared pan aside.
FILLING

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

In a large bowl, mix the ricotta cheese, mascarpone cheese, sugar and flour on low speed until combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, and to make sure you don’t over mix. Scrape down the sides of the bowl.
3. A

d the cinnamon and vanilla extract and mix on low speed until well combined.
4. A

d the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. P

ur the cheesecake batter into the crust and spread evenly.
6. P

ace the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. B

ke the cheesecake for 1 hour and 45 minutes, or until the edges are set and the center is still jiggly when moved (but not liquidy).
8. T

rn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door.
9. C

ack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10.

emove the cheesecake from the oven, then remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until completely cooled and firm, 6-7 hours or overnight.
11.

hen the cheesecake is cooled and firm, remove it from the springform pan.
12.

o make the whipped cream, add the heavy whipping cream, powdered sugar, ricotta cheese and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
13.

pread the whipped cream on top of the cheesecake, then sprinkle with mini chocolate chips and a little additional powdered sugar, if desired.
14.

efrigerate until ready to serve. Cheesecake is best for 3-4 days.

Love this recipe- thank you! Do you have any advice for the cooking time if I were to bake 2 of them at the same time? Thanks

Made this for my son's birthday.  Although a bit timeconsuming, it was such fun to make and the finished product is fabulous!  Looks and tastes so amazing.  The only modification I would make would be to cut the cinnamon in half, just a little too much in this recipe for my taste.  I can't wait to make this again!

Made this cheesecake for Christmas and it was AMAZING I ended up using empty cannoli shells that I put in the food processor until they resembled graham cracker crumbs in place of the graham cracker crumbs but did everything else as written and it was a huge hit. Great texture, lighter than the average cheesecake. I will definitely be making this one again! Thank you for the great recipe! 

I made this this weekend and and it was off the chain amazing!   High praise from everyone!  I did half the cinnamon, but other than that, followed each step strictly...IT WAS AWESOME!  thank you!

I have to say, I’ve never made a real cheesecake in my life and I made this one last Friday and your lemon one for my birthday at the end of April. I was so nervous. I didn’t want it coming out too dry but your instructions are so perfect! I love cooking and experimenting with food but honestly anyone can make these with your directions. I had non-cheesecake fans LOVE the lemon cheesecake and my hubs said the cannoli cheesecake tasted just like his favorite cannoli from Little Italy in NYC. Thank you for for the detail to make even a novice cheesecake baker taste like a pro! 

Lindsay,

This was amazing!!  I really enjoyed making this cheesecake.  This was my first time making a cheesecake and I LOVE cannolis so I wanted to give it a try!   My partner doesn’t like cheesecake but he took a slice to work the next day!  I bookmarked and saved this recipe for next time.  

(I used waffle cones crumble for around the top.  I’m such a texture person.)

I have been looking through your website for other tasty treats!  I can’t wait to make another one. 

Our cannoli filled marlbe cake has all the flavors of the original pastry with a creamy filling and delicious whip Perfect for hosting any special party or event.

Cannoli Cake

butter, softened

eggs

all-purpose flour

teaspoon. baking powder

teaspoon. baking soda

vanilla extract

almond extract

milk, half and half sour milk, or buttermilk

mini chocolate chip

cocoa powder

After the cake is cooked brush with:

marsala wine butter

Note: While this cake is baking make the cannoli filling and refrigerate it.

Cannoli filling.

milk

Topping:

heavy cream confectioners' sugar vanilla extract

This easy cannoli pie is a no bake dessert that&#39;s perfect for a celebration! An incredible cannoli pie with ricotta and cream cheese, and a spiced cannoli pie crust.

Cannoli Pie - No Bake Recipe with Creamy Ricotta Filling

graham cracker crumbs

tbsp salted butter (melted)

oz whole milk ricotta (strained*)

oz full-fat cream cheese (room temperature)

oz finely chopped dark chocolate (semisweet or bittersweet)

tsp orange zest

pistachios and powdered sugar (for topping)

Strain

Strain ricotta by wrapping in paper towels in a bowl for 30-40 minutes, changing paper towels every ten minutes.

Crust

Combine graham cracker crumbs, cinnamon, cocoa powder, and sugar in a bowl.  Add melted butter and mix well until everything is well saturated with butter and holds together when pressed.

Press

Press crumb mixture into bottom and sides of tart pan, being sure to press into the grooves. Place pan in freezer to chill crust while you make filling.

Beat

In a large bowl, beat softened cream cheese until smooth.  Add ricotta and mix until smooth and creamy. Mix in powdered sugar.

Fold

Gently fold in chocolate and orange zest until well combined.

Spread

Spread filling into chilled crust and smooth top.

Chill

Wrap with plastic wrap and chill for at least 3 hours or overnight.

Decorate

Just before serving, sprinkle with chopped pistachios and dust lightly with powdered sugar.

https://www.youtube.com/watch?v=Nde9acrpaR8

GET THE RECIPE: https://cheneetoday.com/no-bake-cannoli-tart/

This cannoli pie tart is the perfect no-bake cannoli dessert! Graham cracker crust with a hint of cocoa, and a creamy cannoli filling topped with roasted pistachios! 

Ingredients: 

1 ½ cup graham cracker crumbs
½ tsp ground cinnamon
1 tbsp cocoa powder
¼ cup granulated sugar
8 tbsp salted butter – melted
15 oz whole milk ricotta – strained*
4 oz full-fat cream cheese – room temperature
1 cup sifted powdered sugar – 115g
4 oz finely chopped dark chocolate – semisweet or bittersweet
2 tsp orange zest
Chopped roasted pistachios and powdered sugar – for topping

FULL INSTRUCTIONS AND TIPS: https://cheneetoday.com/no-bake-cannoli-tart/

Chenée Today Blog - Recipes and DIYs: https://cheneetoday.com
Chenée Today on Instagram: https://www.instagram.com/chenee_today/
Chenée Today on Facebook: https://www.facebook.com/cheneetoday
Chenée Today on TikTok: https://vm.tiktok.com/J8NsWg4/

Cannoli Pie - Easy No Bake Recipe with Creamy Ricotta Filling!

A sweet and simple cake (using boxed mix) that pays homage to a classic Italian treat. 

(14 oz) can sweetened condensed milk

Powdered sugar,

Bake cake according to the directions on the box for a 9x13-inch baking pan.

Once baked, poke holes all over cake using the handle of a wooden spoon.

Set aside 1/2 cup of the sweetened condensed milk, then pour the rest over the cake. Chill cake for 1 hour.

In a large bowl, combine the ricotta, mascarpone, and vanilla and mix until smooth. Add the powdered sugar and again, mix until combined.

Add remaining sweetened condensed milk and mix once more.

Top with chocolate chips and sprinkle with powdered sugar.

Cover and let chill 2-3 hours. Serve and enjoy!

A cannoli cake recipe made in a baking pan, so it's easy to take to dinner parties and potlucks! Plus, it couldn't be easier because it uses store-bought pound cake, and only 6 ingredients in total!

Easy Cannoli Cake

(425 g) container whole milk ricotta cheese

(340 g) mini chocolate chips, divided (see note 2)

(473 ml) heavy whipping cream, divided

(88 g) powdered sugar

Place 1 cup (237 ml) of the heavy whipping cream in a medium microwave-safe bowl and heat on high for 90 seconds.

Add 1 cup (178 g) of the mini chocolate chips, making sure the chips are all submerged.

Let sit for two minutes and then stir gently until the chocolate is all melted and the mixture is smooth. If the chocolate isn't melting all the way after stirring well, microwave the mixture in 15 second increments until smooth, stirring well in between. (See note 3.) Place in the refrigerator.

Make the ganache:

Place the ricotta cheese, powdered sugar, and vanilla in a medium bowl. Whisk until combined and smooth. Add 1/2 cup (89 g) of mini chocolate chips and stir to combine.

Using an immersion blender or hand beaters, beat the remaining 1 cup (237 ml) of heavy whipping cream to stiff peaks. (If you are using an immersion blender, place the cream in a tall-sided container; if using hand beaters, place the cream in a medium bowl.)

Add half of the whipped cream to the ricotta mixture and gently fold it in. Then fold in the remaining whipped cream. Set cannoli filling aside.

Make the cannoli cake filling:

Cut the frozen pound cake into 1/4 inch (6.35 mm) slices using a serrated knife. Layer some of the cake pieces into a deep 8 x 8 inch (20 x 20 cm) pan so the bottom is completely covered in one layer of cake. (See notes 4 - 5.) Depending on the size and shape of the cake pieces, you may need to trim some of the pieces to fit. It's ok if the pieces overlap slightly. If they do, very gently press them down to remove some of the air pockets.

Add half of the cannoli filling on top of the bottom cake layer and spread it so the filling is even. Add another layer of cake to the top. Gently press the cake pieces down so the cake adheres to the filling underneath.

Repeat this process by adding the remaining filling and one more layer of cake on top.

Retrieve the ganache from the fridge and stir until smooth. Pour all of the ganache over the top and smooth out with a spoon if necessary. Top with as many of the remaining mini chocolate chips as you like.

Place in the fridge for a minimum of three hours or overnight. Cover the cake after it has been in the fridge for 15 minutes; this allows the ganache to firm up so the cover will be less likely to stick.

Assemble the cannoli cake:

I love such creative, easy and quick options. Love to gift it to my dear ones. Perfect and yum.

My hubby is Sicilian so he'd love this cake! We're big ricotta eaters and love using it in sweet and savoury recipes! Pinning for later!

What a delicious looking cake - that cream!! Love that this is no bake - perfect for summer!

What a genius idea for quick, easy and delicious treat! Love that it is no bake, perfect to make during hot summer as I will not have to turn the oven on!

That cake looks so moist and delicious.. I love the texture of it.. Just right !!!

Ohhh what a fantastic idea! I would probably miss the crunch of the cannolo but getting a whole cake that tastes like one makes up for that!!

I want a giant slice of this cannoli cake as soon as I can get my hands on it! Tons of flavor and easy too, just the type of dessert I love.

I love that you are using a pre-made pound cake, which means we don't need to bake anything! It's so hot out this week, so no-bake dessert will be perfect for a weekend gathering!

I love how simple this is! Using store-bought cake is simply genius. Really makes this to easy to not make tomorrow night.

Holy cannoli this is so good! Sorry I couldn't resist. :) I love the shortcut of using store-bought cake to make this a totally sweet and simple summer dessert. And the flavors of cannoli are always popular!

I made this for dessert yesterday and I have to say it was absolutely delicious. I seriously can’t wait for after dinner tonight to have another piece. It was quite easy to put together too. That’s always a plus in my book!

I am making this dessert for a large crowd can I use a 9 by 13 pan ??

I made this recipe a few days ago and it was delicious!  I did add about 1 teaspoon fresh grated orange rind to the ricotta mixture  and it punched the flavor up that much more.  What I did have an issue with is the family size (16 oz) Sara Lee Pound Cake and 1/4 inch slices.  In your directions and photos it shows you only cut 16  1/4 inch slices and showed a small chunk of cake leftover.  However, that's incorrect since you need 24 slices.  One 16 ounce Sara Lee Pound Cake cut into 1/4 inch slices will yield 24 1/4 inch slices exactly, if you're very careful measuring,  and no more!  You must be very accurate and careful when slicing the cake to be certain it's no more than 1/4 inch slices or you'll not have enough to complete the top layer.   If I may make a suggestion; putting a ruler or a metal tape measure (which is what I used) in front of the cake and using that as a guide, it's easier to make accurate 1/4 inch cuts.  

I'm making another one of these cakes to bring to a family dinner party tomorrow.  The taste is outstanding and I'm confident it will get rave reviews from everyone!  Thanks for such a great recipe!

You are amazing!! Thank you so much for all the step by step photos, that is so helpful! I can’t wait to try this!

It is an amazing and yummy recipe. Super easy to make. Made it and brought it in for a work meeting, and everyone was raving about it! It was rich yet light. I did only just added 1/2 cup of powdered sugar instead of 3/4, personal preference, but it was perfect!

This is delicious !!  Took it as a dessert to my pinochle club.  My only comment is that you need an 8 x 8 pan that is deep - even with really narrow layers of cake, before I poured the ganache the cake was already at the top of the pan.  Had to improvise a collar and some did leak out.  Still great taste though and my sister and I are Sicilian and cannoli is my favorite dessert.

This reminded me of my moms Casatta cake! So to honor her memory, we followed your recipe but added 2 tsp orange extract to the ricotta filling and three packets of instant coffee to the chocolate ganache and it was AMAZING! Thanks for posting this timeless dessert!

Adding the coffee to the chocolate ganache is so good.. I have always used coffee in mine.. what is the amount of the instance coffee packs you are using.. thank you

followed the recipe and it turned out delicious, I am making it again for a second time but this time I’m making my own pound cake I’ll let you know how it turns out.
Thank you for a great recipe 😊

I give this recipe a zero! Don't waste your time or money on ingredients! My daughter loves cannoli cake so I thought I would try this recipe for her birthday. I doubled the recipe. Total flop!!! My daughter graciously thanked me and said it's the thought that counts.

Excellent recipe!  Wanted something new at the tailgate, this got RAVE reviews.   I followed recipe as outlined with one addition; our favorite Italian restaurant has orange zest in their cannolis, so I added zest of one medium orange to the cream.   I doubled recipe and used a deep disposable foil pan.

This recipe didn't work out very well for me. I am an extremely adept cook, and wasn't pleased with the results here.
While I really like the idea of a no bake cake, and using the frozen cake to keep things simple, I found the filling to be lacking in flavor and my ganache never hardened in spite of having refrigerated it.

This is good! I ended up using a little bit bigger of pan because my 8x8 was being used and it turned out fine.

Top 9 cannoli cake recipes from across the web

The most viewed cannoli cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cannoli Poke Cake

Cannoli Layer Cake

Cannoli Cheesecake

Cannoli Cake

Cannoli Pie - No Bake Recipe with C...

Cannoli Poke Cake

Easy Cannoli Cake

Cannoli Cups

Cannoli Cake

Top 9 cannoli cake recipes from across the web

The most viewed cannoli cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannoli Poke Cake

Cannoli Layer Cake

Cannoli Cheesecake

Cannoli Cake

Cannoli Pie - No Bake Recipe with C...

Cannoli Poke Cake

Easy Cannoli Cake

Cannoli Cups

Cannoli Cake

The most viewed cannoli cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine