I remember the cake cooling on the counter while the house filled with the warm scent of chocolate and vanilla. My aunt would hum as she folded the ricotta, and the mixer’s soft hum became the rhythm of our Sunday. That quiet afternoon became the memory behind this Cannoli Snack Cake, a simple homemade cake that tastes like family and celebration.

Why Cannoli Snack Cake Still Belongs at the Table

This cake is more than a recipe to me. It belongs to the long line of italian dessert recipes that traveled across oceans and settled into our kitchens. We made it when someone came home from work, when a child brought a new report card, and on small holiday evenings when we wanted something fuss-free and full of heart.

Cannoli Snack Cake sits between a traditional cannoli and a no-fuss homemade cake. It borrows the ricotta filling I loved in my neighborhood bakery and pairs it with a tender chocolate crumb. That pairing feels both familiar and surprising. It turns an ordinary afternoon into a little celebration, and that is why it keeps appearing at the table.

The pull of this cake is its comfort and its ease. It carries the smell of warm chocolate and the sweet, bright note of vanilla. It invites people to gather, to slice slowly, to savor with coffee or a small glass of dessert wine. In my family, this cake became a bridge between generations. Grandmothers taught grandchildren to fold ricotta gently, and teenagers learned to watch for the way the cake’s edges pull away from the pan. These are the small lessons that make italian-american desserts feel like home.

How to Make Cannoli Snack Cake

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

Making this cake follows a gentle rhythm. First there is the mixing of a simple cake batter, then the quiet work of a ricotta filling that must be smooth and sweet, and finally the joining of the two. Meanwhile the oven does its steady work and the house fills with scent.

I include this short overview so you know what to expect. The cake mix gives you an even, reliable crumb while the ricotta and whipped cream give lightness and that cannoli style cake flavor in every bite. From there, the pairing of textures moist cake and creamy filling becomes the heart of this dessert.

What You’ll Need to Make Cannoli Snack Cake

1 box chocolate cake mix
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1 cup ricotta cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/2 cup heavy cream

Note about ingredients: real ricotta makes a difference here. Choose whole-milk ricotta for creaminess and a silkier texture. The mini chocolate chips give the filling the delicate chocolate pops you expect from cannoli. If you choose a higher quality chocolate chip, you will taste the difference. For the cake base, using a reliable box mix keeps this dessert approachable and consistent, making it one of the easy italian desserts you can trust when you host or need something dependable.

Step-by-Step Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   Give the pans a gentle tap to settle the flour. The batter will bake evenly in well-prepared pans.
2. In a large bowl, mix the chocolate cake mix, water, oil, and eggs until well combined.
   Stir with confident, steady strokes until the batter looks smooth and glossy, and you no longer see streaks of flour.
3. Divide the batter evenly between the prepared pans.
   Use a spoon or a small scoop to keep the layers even, so the cake stacks neatly when you assemble.
4. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool.
   Watch for the edges to pull away slightly and the top to spring back when touched. Once cooled, the cake will be easier to handle.
5. In a separate bowl, combine ricotta cheese, powdered sugar, vanilla extract, and mini chocolate chips; mix until smooth.
   Taste as you go. The filling should be sweet but not cloying, with tiny bites of chocolate through each spoonful.
6. Whip heavy cream until it forms stiff peaks, then gently fold it into the ricotta mixture.
   Fold with a spatula in a slow, steady motion so the filling stays light and airy, like a cannoli shell that has just been filled.
7. Once the cakes have cooled, spread a layer of the cannoli filling on top of one cake layer, place the other layer on top, and spread the remaining filling on top.
   Smooth the top with a spatula or leave it rustic; either way the cake should feel inviting and soft at the first cut.
8. Serve and enjoy!
   Slice with a sharp knife, wiping it between cuts if needed, and present with coffee or a small pot of strong espresso for guests.

Bringing Cannoli Snack Cake to the Table

This cake is meant to be shared. I like to bring it to the table on a simple plate with a fork at each place. The first slice has a little give as the fork presses through the chocolate sponge into the ricotta filling. That gentle resistance is part of the pleasure.

Serve this cake with a cup of coffee or a small glass of Vin Santo for a softer, sweeter pairing. Children in my family always wanted the corner pieces, where little beads of filling peek through the edge. Meanwhile adults often stood at the counter and talked about the day before anyone sat down.

When you slice, let each person take their time. The cake invites conversation, not hurry. Celebration desserts like this hold a gentle honor in our home. They nudge us to slow down for a moment, to share dessert and story together.

How to Store Cannoli Snack Cake

This dessert keeps well, and it often tastes better with a little rest. If you plan to serve it the same day, you can leave it on the counter for a few hours. After that, refrigeration helps the ricotta stay fresh.

Place the cake in an airtight container or cover lightly with plastic wrap and refrigerate for up to three days. The flavors settle and the filling becomes silkier, so next-day slices can be wonderfully even.

If you want to freeze the cake, wrap the whole cake or individual slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to one month. When you are ready to serve, thaw overnight in the refrigerator and bring to room temperature for about an hour before slicing. This helps the texture feel like a freshly made homemade cake.

Reheating is rarely necessary, but if you prefer a slightly warmer slice, let the cake sit at room temperature. You can also give single slices twenty seconds in the microwave to take the chill off. Do not microwave the whole cake wrapped, as it will not heat evenly.

Little Baking Lessons I’ve Learned

Choose pans with care. Two nine-inch round cake pans produce even layers that stack well and provide a familiar size for parties. A bundt cake pan will also work if you want a different shape, but adjust baking time and watch for a toothpick to signal doneness.

Use full-fat ricotta for a creamier filling. Low-fat ricotta can become grainy. If your ricotta seems watery, let it sit in a fine sieve over a bowl for 30 minutes to drain a little moisture. That small step gives a firmer, silkier filling.

When whipping cream, watch the peaks. Stiff peaks will hold up when folded into the ricotta, but do not overwhip. Overwhipped cream breaks and becomes grainy, which can lead to a filling that loses its lightness.

Mix the batter until it looks smooth. Overmixing can tighten the crumb and make the cake a bit dense. A few small lumps are okay before baking, but aim for a glossy, uniform batter.

Taste as you go. The powdered sugar in the filling can be adjusted to your preference. Some like a sweeter filling that leans toward pastry shop cannoli, while others prefer a subtler sweetness that lets the chocolate cake stand forward.

Family Twists on Cannoli Snack Cake

My family always adds little changes depending on the season and the mood. In spring, we grate a little orange zest into the ricotta for a bright, citrus note. In winter, a sprinkle of cinnamon or a drizzle of melted chocolate across the top adds warmth.

Try swapping mini chocolate chips for chopped dark chocolate or even small pieces of candied orange peel. For a lighter version, fold in a tablespoon of mascarpone to the ricotta for a creamier mouthfeel that still tastes like cannoli.

If you want to turn this into a celebration desserts centerpiece, use a bundt cake pan and pour the batter into it, then spread the ricotta filling over the top once cooled. You will need to adjust baking time and watch for the cake to set, but the result is a beautiful presentation.

For a more classic cannoli flavor, fold a small amount of finely chopped pistachio into the filling and sprinkle chopped pistachios on top. It adds texture and a pop of color that looks like it belongs at a holiday table.

FAQs About Cannoli Snack Cake

A Final Sweet Note

In our kitchen, Cannoli Snack Cake became a gentle companion to so many ordinary and extraordinary days. When you slice it, you are slicing into memory and comfort. The combination of a chocolate crumb and a ricotta-cream filling feels familiar to anyone who grew up around italian-american desserts and curious enough to charm someone trying them for the first time.

This cake is a reminder that the easiest recipes often hold the deepest rewards. It brings people together, gives small lessons about patience, and leaves a little sweetness in the air that lingers after the plates have gone. Thank you for letting me share this one with you.

Conclusion

If you would like to see another take on a similar recipe, this version from Sweet Monkey offers a clear visual guide to Cannoli Snack Cake: Cannoli Snack Cake – Sweet Monkey. For a slightly different approach and more ideas on cannoli cream cakes, Chef Dennis’s recipe can be a helpful reference: Best Cannoli Cake Recipe | Chef Dennis.

May your kitchen always have a warm cake cooling on the counter and a pot of coffee ready for whoever stops by.

Cannoli Snack Cake

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• Author: Giulia Romano
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful blend of chocolate cake and creamy ricotta filling inspired by traditional cannoli, perfect for celebrations or an ordinary afternoon.

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Ingredients

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• 1 box chocolate cake mix
• 1/2 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup ricotta cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1/2 cup heavy cream

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the chocolate cake mix, water, oil, and eggs until well combined.
3. Divide the batter evenly between the prepared pans.
4. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool.
5. In a separate bowl, combine ricotta cheese, powdered sugar, vanilla extract, and mini chocolate chips; mix until smooth.
6. Whip heavy cream until it forms stiff peaks, then gently fold it into the ricotta mixture.
7. Once the cakes have cooled, spread a layer of the cannoli filling on top of one cake layer, place the other layer on top, and spread the remaining filling on top.
8. Slice and serve with coffee or dessert wine.

Notes

For best results, use whole-milk ricotta and high-quality chocolate chips.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 25g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 50mg