I can still smell the vanilla and ricotta the moment I open my oven door. The kitchen was warm that Sunday afternoon, sunlight on the tile and a small pile of powdered sugar on the counter where my niece and I had been playing with a spoon. The Cannoli Bundt Cake sat on the cooling rack, its edges just pulling away from the pan, and the whole house felt like a story handed down across a squad of folding chairs and a tablecloth that never quite lost its stains.

Why Cannoli Bundt Cake Still Belongs at the Table

This cake is more than a recipe. It is a memory that lives in butter, ricotta, and chocolate chips. In Italian-American homes, desserts mark the rhythm of life. A Wednesday might pass quietly, but a Sunday cake makes conversation slower and more intentional. The Cannoli Bundt Cake brings together two beloved ideas: the creamy, sweet filling of a cannoli and the gentle, circular comfort of a bundt cake.

I grew up watching my mother pull cakes from the oven and watch the family gather like clockwork. She called dessert the voice that said we were done for the day and the kitchen could finally breathe. This cake does the same. It nods to classic italian dessert recipes while keeping things simple enough for busy nights. It is an easy italian desserts choice when you want the warmth of a homemade cake without hours of work.

The Cannoli Bundt Cake works for birthdays, for small dinner parties, and for the quiet act of slicing a piece with an espresso after the plates are cleared. It invites people to lean in, to taste the ricotta and to smile a little. That is why this recipe still belongs on our table.

How to Make Cannoli Bundt Cake

“Every dessert like this carries a memory, whether you realize it or not.”

Before we gather bowls and pans, take a breath and listen to the little sounds of the kitchen. The mixer hums like a contented friend. The batter should feel silky and thick, the chocolate chips suspended like tiny promises. The scent of vanilla will rise and mingle with a faint buttery warmth as the cake bakes. The process is calm, rhythmic, and forgiving.

Below I list everything you will need. From there, we will move through the steps with patience and a few small cues to guide you. This recipe is a comforting blend of store-bought ease and homemade care. It is perfect for readers looking for a homemade cake that still feels soulful and true to tradition.

What You’ll Need to Make Cannoli Bundt Cake

1 box vanilla cake mix (13.25oz to 14.25oz)
1 cup mini chocolate chips
3 eggs
1/2 cup milk (whole milk gives a softer crumb)
1/2 cup vegetable oil
1 cup ricotta cheese, (squeezed to remove liquid) (real ricotta makes a difference here)
1/2 cup ricotta cheese, (squeezed to remove liquid)
4 oz cream cheese
1/4 cup softened butter
2 cups powdered sugar
1 tsp vanilla extract
A few shakes salt, (to taste)
2 tbsp powdered sugar
1/2 cup mini chocolate chips
Add All Ingredients to Your Walmart Cart (Adds everything with one click! You can edit items before you check out.)

Notes on ingredients and why they matter:

• The cake mix gives structure and a reliable crumb. This keeps the cake simple and approachable, while the ricotta deepens the flavor and keeps the texture moist.
• Two measures of ricotta create a creamy bridge between cake and frosting. Squeezing excess liquid helps prevent a wet batter and ensures a tender crumb.
• Mini chocolate chips carry through the batter and also decorate the top. They are small so they distribute evenly.
• Cream cheese and powdered sugar make a gentle frosting that nods to the creamy filling of a cannoli.
• A touch of salt balances the sweetness and lifts the flavors like a small, honest trick.

Step-by-Step Directions

1. Mix cake batter.
   In a large bowl, combine cake mix with chocolate chips. Toss to coat chocolate chips. Next add eggs, milk, oil and ricotta cheese. Beat with a hand mixer until completely blended.
   You will feel the batter thicken and the chips float through like tiny stars.
2. Prepare bundt pan.
   Generously coat bundt pan with baking spray (flour and oil) then pour cake batter into bundt pan.
   Make sure the batter spreads into all the grooves and sits smooth on top.
3. Bake.
   Bake at 350˚ for 30-35 minutes. Cook time varies by pan. When the top of the cake starts to firm up, insert a toothpick into the middle of the cake and when it comes out completely clean, remove the cake from oven.
   You want a golden top and edges that begin to pull away from the pan.
4. Let cake cool.
   Let cake cool completely. To speed up cooling, you can put the cake in the freezer for 30 minutes.
   The cake needs to be cool so the frosting does not melt. Coolness also helps it release from the pan.
5. Make frosting.
   While cake is cooling, prepare the frosting by blending together ricotta cheese, cream cheese, butter, powdered sugar, vanilla and salt with a mixer.
   The frosting should feel light, slightly thick, and spreadable, like a soft cloud.
6. Remove cake from pan.
   Next, take the cool cake and place your cake plate on top of the bundt pan, face down. Gently flip the cake over onto the plate.
   Tap the pan gently if it seems stuck. Cold helps it release more cleanly.
7. Top with powdered sugar, frosting and chocolate chips.
   Shake powdered sugar onto the cake then scrap frosting evenly over top letting it spread slightly over the side. Finally, top with chocolate chips. Slice and enjoy!
   The frosting should settle into the grooves and the chips should look like small scattered gifts.

Each step invites a small pause, a check, and a little satisfaction. The batter will move from liquid to thick to a golden cake. The frosting will change from soft to set. These transitions are your cues that the cake is becoming what it promises to be.

Bringing Cannoli Bundt Cake to the Table

Serve this cake when you want to fill a room with warmth. Slice the cake with a sharp, warm knife for tidy pieces. Arrange slices on small plates, dust another small pinch of powdered sugar, and place a spoon of ricotta at the side for anyone who wants a little extra creamy taste.

Coffee and espresso are natural companions. The bright, bitter notes of coffee cut through the richness and make each bite feel balanced. A family-style dessert table will often include fruit, perhaps a small bowl of orange slices or candied citrus. That citrus brightens the ricotta and echoes the classic cannoli pastes.

This is a celebration desserts staple when you want comfort and joy together. Watch people take the first bite. There is always a pause as they notice the soft ricotta frosting, the little hits of chocolate, and the way the cake holds together. Those pauses feel like applause in the quiet of a kitchen.

For a casual gathering, cut the cake into generous wedges and let people help themselves. For a formal table, plate the slices with a small fork, a cloth napkin, and a cup of espresso. Either way, the cake invites conversation and slow sharing.

How to Store Cannoli Bundt Cake

Why This Dessert Gets Better Overnight

This cake is patient. Wrapped and chilled, the flavors meld and deepen. The ricotta and cream cheese need cool air to set and for the texture to become cohesive.

Short term storage:

• Cover the cake with a cake dome or wrap the plate loosely with plastic wrap. Keep it in the refrigerator.
• It will stay fresh for 3 to 4 days this way. The frosting will firm slightly and the flavors will become more rounded.

Freezing tips:

• To freeze slices, wrap each piece tightly in plastic wrap, then place in an airtight container.
• Frozen slices will keep for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheating:

• If you prefer a warm slice, bring it to room temperature and then warm gently in the oven at 300 degrees for 5 to 8 minutes.
• Avoid microwaving for too long, as the texture of the ricotta and cream cheese can suffer.

Make-ahead suggestions:

• You can bake the cake a day ahead, cool completely, and frost the day of the gathering.
• Alternatively, make the frosting ahead and keep it chilled in an airtight container. Whip it briefly before spreading to make it light again.

Storing well is part of caring for the dessert and for the people who will eat it. The cake will thank you by tasting even better the next day.

Giulia’s Kitchen Notes

Quiet Tips That Make a Difference

1. Pan choice and preparation

• Use a reliable bundt pan of 10 to 12 cups. A nonstick pan helps, but also respect the grooves. Generous spray and a quick dusting of flour will keep the cake from sticking. Cool completely, and the cake will release with kindness.

2. Ricotta handling

• Squeeze extra liquid from ricotta using cheesecloth or a fine sieve. Excess moisture can make the batter too loose and the crumb gummy. The goal is creamy, not watery.

3. Chocolate chips and distribution

• Toss chips in a little of the dry cake mix before adding to the batter. This helps keep them suspended and prevents sinking to the bottom.

4. Baking time and pan differences

• Every oven has its personality. Check at 30 minutes, but expect some pans to need the full 35 or a few minutes more. Use the toothpick test as your trusted cue.

5. Frosting texture

• If the frosting gets too stiff after chilling, beat it a little on low speed before spreading. A light hand keeps it smooth and glossy.

These small habits save time and prevent worry. They are the kind of tips you learn from doing a recipe enough times and from the quiet advice you might hear from a mother or neighbor.

Family Twists on Cannoli Bundt Cake

Ways This Dessert Changes From Kitchen to Kitchen

1. Citrus whisper
   Add 1 teaspoon of orange or lemon zest to the batter for a bright lift. This nod to classic cannoli flavors makes the cake sing with freshness.
2. Pistachio sprinkle
   Top the cake with chopped pistachios for color and a gentle crunch. The nuts pair well with chocolate and ricotta for a more textured bite.
3. Chocolate glaze option
   Replace the ricotta frosting with a warm chocolate glaze for a simpler finish. Pour the glaze while warm so it shelves into the bundt grooves.
4. Liqueur touch
   Fold a tablespoon of marsala or limoncello into the frosting for an adult twist. Keep the amount modest so the cake stays balanced.
5. Filling pockets
   Spoon a small amount of sweetened ricotta into a piping bag and fill the cake center after it cools. This extra surprise feels like a nod to the actual cannoli shell filled with cream.

Each family has a way of making a recipe theirs. These tweaks honor that tradition and keep the dessert feeling alive and flexible.

FAQs About Cannoli Bundt Cake

A Final Sweet Note

Conclusion

I hope this Cannoli Bundt Cake finds its way into your kitchen and into the gentle rhythm of your family gatherings. It is an easy italian desserts idea that brings together the best of a homemade cake and the sweetness of cannoli flavor. The recipe carries the kind of comfort that grows richer with every shared slice.

For a similar take and extra ideas, you might enjoy this classic version from another home cook: Cannoli Bundt Cake – Mighty Mrs. If you are curious about a scratch version and a few more techniques, this guide walks through a homemade approach: Cannoli Cream Bundt Cake (from scratch!) – Snappy Gourmet.

Bring this cake to your next small celebration, warm a slice for someone who needs comfort, and let the kitchen fill with the scent of vanilla and ricotta. The cake will do the rest.

Cannoli Bundt Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Giulia Romano
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A comforting blend of cannoli filling and bundt cake, perfect for family gatherings.

---

Ingredients

Scale 1x2x3x

• 1 box vanilla cake mix (13.25oz to 14.25oz)
• 1 cup mini chocolate chips
• 3 eggs
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 1 cup ricotta cheese, squeezed to remove liquid
• 1/2 cup ricotta cheese, squeezed to remove liquid
• 4 oz cream cheese
• 1/4 cup softened butter
• 2 cups powdered sugar
• 1 tsp vanilla extract
• A few shakes salt, to taste
• 2 tbsp powdered sugar
• 1/2 cup mini chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl, combine cake mix with mini chocolate chips and toss to coat.
2. Add eggs, milk, vegetable oil, and ricotta cheese; beat with a hand mixer until completely blended.
3. Generously coat a bundt pan with baking spray and pour the cake batter into the pan.
4. Bake at 350°F for 30-35 minutes, checking for a clean toothpick.
5. Let the cake cool completely, optionally speeding up the process by placing it in the freezer for 30 minutes.
6. Prepare the frosting by blending ricotta cheese, cream cheese, butter, powdered sugar, vanilla, and salt until light and spreadable.
7. Flip the cooled cake onto a plate and tap the pan gently if stuck.
8. Top with powdered sugar, frosting, and extra mini chocolate chips before serving.

Notes

For added flavor, consider adding some orange or lemon zest to the batter or using chopped pistachios as a topping.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 40mg