Cannoli Cake
Submitted by jenny2412
Lemon cake mix topped with a sweet ricotta and cinnamon spread that tastes just like cannoli filling. All the Italian bakery flavor with a fraction of the fuss. Dot with cherries for a festive finish.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minAll the soul of a Sicilian cannoli, none of the deep frying or shell rolling.
A lemon cake mix base bakes up light and tender, then gets slathered with a creamy ricotta topping sweetened with sugar and warmed with cinnamon and vanilla.
It’s that familiar cannoli filling flavor spread across a soft, citrusy cake instead of stuffed inside a fried tube.
Make it as two round layers for a stacked presentation, or go sheet-cake style in an 11×14 pan for easy slicing at a potluck.
Dot the top with maraschino cherries for that old-school Italian-American bakery look.
Pro Tips
- Let the cake cool completely before spreading the ricotta topping. Warm cake will make the filling slide right off.
- Use whole-milk ricotta for a richer, creamier spread. Low-fat versions can turn grainy.
- Refrigerate for at least an hour after topping. The filling firms up and slices much cleaner when cold.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Combine cake mix, oil, eggs and milk and blend thoroughly Pour into two 9 inch round layer pans or one 11×14 inch pan.
Bake layers 25 to 30 minutes, and the rectangle at 30 to 35 minutes.
Cake is done when it pops back after being pressed lightly with a finger.
Let cool.
Blend ricotta, sugar, cinnamon and vanilla; mix well. Spread over cooled cake.
Dot with maraschino cherries for color, if desired.
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