Some desserts whisper elegance. Others shout celebration.
This Cannoli Bundt Cake does both — with a light dusting of powdered sugar and a whole lot of personality.
If you’ve ever bitten into a crisp cannoli shell filled with sweet, creamy ricotta and thought, “I wish this came in cake form,” then my friend… this one’s for you.
Why a Cannoli Bundt Cake?
Because bundt cakes are the unsung heroes of baking. They’re:
- Effortlessly impressive
- Perfect for sharing
- And forgiving enough to bake when life feels a little chaotic
Add classic cannoli flavors — ricotta, vanilla, citrus zest, pistachios, and mini chocolate chips — and suddenly you’ve got a cake that feels fancy without being fussy.
This is the kind of dessert that belongs on a cake stand in the center of the table, quietly stealing the show while everyone asks,
“Wait… what flavor is this again?”
The Flavor Story
This cake is all about balance.
- Ricotta cheese keeps the crumb tender and moist (no dry cake here!)
- Vanilla and citrus zest bring that signature cannoli brightness
- Mini chocolate chips are folded right into the batter — because cannoli without chocolate just feels wrong
- A soft, buttery crumb that melts into a lightly sweet, creamy finish
It’s rich, but not heavy. Sweet, but not cloying. Basically… dangerously sliceable.
Baking = Stress Relief (and This Cake Proves It)
There’s something deeply calming about creaming butter, folding in ricotta, and watching a bundt cake rise into all those beautiful ridges. This is slow, intentional baking — the kind that reminds you to breathe, enjoy the process, and trust your instincts.
Bundt cakes don’t need perfect layers or precise piping. They just need time, love, and a good pan (but you already knew that 😉).
The Finishing Touches
You can dress this cake up or down depending on your mood:
- A simple powdered sugar dusting for classic charm
- A vanilla glaze that drips into every curve
- Or go full cannoli energy with:
- Whipped ricotta topping
- Chocolate drizzle
- Chopped pistachios or mini chocolate chips
No matter how you finish it, this cake delivers.
When to Serve It
This Cannoli Bundt Cake is perfect for:
- Coffee with friends
- Holiday dessert tables
- Farmers market displays
- Or a quiet afternoon when you just need something joyful in the oven
It’s familiar enough to feel comforting, but unique enough to feel special — the sweet spot every baker aims for.
Final Thoughts from My Kitchen
This cake is a love letter to Italian pastry, home baking, and the simple joy of creating something beautiful from scratch. It doesn’t rush you. It doesn’t stress you out. It just asks you to enjoy the moment… and maybe go back for a second slice.
Because life is better with cake.
Especially Cannoli Bundt Cake 💛
Cannoli Bundt Cake
Notes
this recipe is originally from Bake From Scratch Magazine
Ingredients
- Cake:
- 1 3/4 cups (350 grams) granulated sugar
- 2 teaspoons (4 grams) orange zest
- 3/4 cup (170 grams) unsalted butter, softened
- 3 large eggs (150 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2¼ cups (281 grams) all-purpose flour
- 1½ teaspoons (5 grams) kosher salt
- 1 teaspoon (5 grams) baking powder
- 1⅓ cups (300 grams) whole-milk ricotta cheese, room temperature
- 1/4 cup (60 grams) fresh orange juice
- 1 cup (150 grams) unsalted pistachios, chopped
- 1/2 cup (83 grams) mini 55% cacao semisweet chocolate chips
- Topping:
- 1/2 cup (112 grams) whole-milk ricotta cheese*
- 1/4 cup (60 grams) heavy whipping cream
- 2 tablespoons (14 grams) confectioners’ sugar
- Garnish: chopped pistachios, mini chocolate chips
Instructions
- Preheat oven to 325°F (170°C).
- For cake: In the bowl of a stand mixer, whisk together granulated sugar and orange zest by hand until combined and fragrant. Add butter; using the paddle attachment, beat at medium speed until light and fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until combined after each addition and stopping to scrape sides of bowl. Beat in vanilla.
- In a medium bowl, whisk together flour, salt, and baking powder. In a small bowl, whisk together ricotta and orange juice. With mixer on low speed, add flour mixture to butter mixture in three additions alternately with ricotta mixture, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape sides of bowl. Fold in pistachios and chocolate chips.
- Spray a 10-cup fluted tube pan with baking spray with flour. Spread batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter to settle batter and release any air bubbles.
- Bake until golden brown and a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
- For topping: In a large bowl, beat all ingredients with a hand mixer on medium-low speed until thick, 2 to 3 minutes. Spoon topping onto cake as desired. Garnish with pistachios and chocolate chips. Refrigerate in an airtight container for up to 3 days.
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