Description
This Easy Cannoli Bundt Cake captures the classic Italian dessert flavours of creamy ricotta, vanilla, and mini chocolate chips in a moist, easy-to-make Bundt cake topped with smooth frosting.
Ingredients
1 box vanilla cake mix (13.25–14.25 oz)
1 cup mini chocolate chips
3 eggs
½ cup milk
½ cup vegetable oil
1 cup ricotta cheese, drained
½ cup ricotta cheese (for frosting)
4 oz cream cheese
¼ cup softened butter
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons powdered sugar (for dusting)
½ cup mini chocolate chips (for topping)
Instructions
1. Preheat oven to 350°F (176°C) and grease a Bundt pan.
2. Combine cake mix and chocolate chips; toss to coat.
3. Add eggs, milk, oil, and ricotta to the bowl and beat until smooth.
4. Pour into the prepared Bundt pan and bake for 30–35 minutes or until a toothpick comes out clean.
5. Cool in the pan for 10 minutes, then invert onto a rack and cool completely.
6. In another bowl, beat ricotta, cream cheese, and butter until creamy.
7. Add powdered sugar, vanilla, and salt; mix until smooth.
8. Spread frosting over cooled cake.
9. Dust with powdered sugar and sprinkle chocolate chips on top.
Notes
Drain ricotta thoroughly before using to prevent excess moisture.
Store the cake refrigerated for up to 5 days.
Bring to room temperature before serving for the best flavour.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch, Dessert
- Method: Baking
- Cuisine: Italian, Homemade
Nutrition
- Serving Size: 1 slice
- Calories: 583 kcal
- Sugar: 55 g
- Sodium: 429 mg
- Fat: 29 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 83 mg