Italian Cannoli Cake Recipe

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Italian Cannoli CakeIngredients

1 package French vanilla cake mix (regular size)


1 carton (16 ounces) ricotta cheese

½ cup confectioners’ sugar

2 teaspoons ground cinnamon

1 teaspoon almond extract

1 teaspoon rum extract

1 teaspoon vanilla extract

2 ounces semisweet chocolate, finely chopped


2 cartons (8 ounces each) mascarpone cheese

3/4 cup confectioners’ sugar, sifted

¼ cup whole milk

2 teaspoons almond extract

1 teaspoon vanilla extract

1 cup sliced almonds

2 tablespoons miniature semisweet chocolate chips


1. Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks. Cool completely.

2. In a large bowl, combine the ricotta cheese, confectioners’ sugar, cinnamon and extracts; stir in chocolate.

3. In another bowl, beat the mascarpone cheese, confectioners’ sugar, milk and extracts on medium speed until creamy (do not over mix).

4. Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges.

5. Frost sides and top edge of cake with 2 cups frosting.

6. Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving. Yield: 12 servings.

*Originally published as Marvelous Cannoli Cake in Silver Dollar City 2010

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