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Marvelous Cannoli Cake


A luscious, chocolate studded cannoli filling separates the tender vanilla layers of this rich cake.

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  • Filling:
  • 1 pkg. French Vanilla Cake Mix
  • 1 carton (16 oz) ricotta cheese
  • 1/2 cup confectioners' sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. almond extract
  • 1 tsp. rum extract
  • 1 tsp. vanilla extract
  • 2 oz. semisweet chocolate, finely chopped
  • Frosting:
  • 2 cartons (8 oz each) Mascarpone cheese
  • 3/4 cup confectioners' sugar
  • 1/4 cup whole milk
  • 2 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1 cup sliced almonds
  • 2 Tbsp. miniature semisweet chocolate chips


Servings 12
Preparation time 30mins
Cooking time 55mins


Step 1

Prepare and bake cake mix according to package directions, using two greased and floured 9-inch round baking pans. Cool for 10 mins. before removing from pans to wire racks to cool completely.

In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the Mascarpone cheese, confectioners' sugar, milk and extracts until smooth; cover and refrigerate filling and frosting until frosting reaches spreading consistency.

Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting.

Press almonds into sides of cake; pipe remaining frosting around edges. Sprinkle chocolate chips over top. Refrigerate until serving.

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