Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Store it covered in the refrigerator and bring to room temperature before serving.

Can I use cottage cheese instead of ricotta?

I do not recommend it for this cake. Cottage cheese has a different texture and drainage. If you must, blend it smooth and let it drain to remove excess moisture, but whole-milk ricotta gives the best results.

My filling seems runny. What did I do wrong?

Often this happens if the ricotta is too wet or the cream was not whipped to stiff peaks. Drain the ricotta for a bit, and ensure the whipped cream holds firm before folding it in. A gentle chill can help it set.

Will this work with a homemade chocolate cake instead of a boxed mix?

Absolutely. A homemade chocolate cake will make this a more from-scratch dessert. Just make sure the cake is moist and not too dense. A light, tender crumb works best for contrast with the filling.

How do I keep the mini chocolate chips from sinking in the filling?

Fold them in last and coat them lightly with a dusting of powdered sugar if you are worried. Using mini chips helps because they stay suspended more easily than larger chunks.

Easy Cannoli Snack Cake 2026

Description

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

Ingredients

Scale

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

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix the chocolate cake mix, water, oil, and eggs until well combined.
Divide the batter evenly between the prepared pans.
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool.
In a separate bowl, combine ricotta cheese, powdered sugar, vanilla extract, and mini chocolate chips; mix until smooth.
Whip heavy cream until it forms stiff peaks, then gently fold it into the ricotta mixture.
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.
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