Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Bake a day ahead, frost the morning of your event, or keep it fully frosted in the fridge and bring to room temperature before serving.

My cake stuck to the pan. What did I do wrong?

Most often the pan needs more release. Use a good nonstick spray and flour, and let the cake cool completely. If your pan is older, consider brushing with melted butter and dusting with flour or cocoa powder. Gentle taps and time will usually help it loosen.

Can I substitute homemade cake batter for the boxed mix?

Yes. Use a comparable volume of batter from a homemade vanilla cake recipe . The boxed mix keeps this recipe quick, which is part of its charm, but homemade batter will work if you prefer from scratch.

How can I keep the frosting from being too runny?

Make sure the ricotta and cream cheese are well drained and cold. Chill the frosting briefly if needed, and whip at medium speed to build structure. If it stays runny, add a little more powdered sugar, one tablespoon at a time.

Is this suitable for a large celebration?

Absolutely. This bundt cake scales well. For a larger group, you can bake two cakes and arrange them on the dessert table. The flavor is crowd-pleasing and travel-friendly for potlucks.

Cannoli Bundt Cake 2026 - Easy Italian Desserts

Name: Cannoli Bundt Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 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

Description

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

Ingredients

Scale

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

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Instructions

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