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Chocolate Cannoli Cake Roll Recipe

Chocolate Cannoli Cake Roll Recipe

Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. —Tammy Rex, New Tripoli, Pennsylvania
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling YIELD:12 servings


  • 1 package (8 ounces) cream cheese, softened
  • 2 cups ricotta cheese
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup miniature semisweet chocolate chips
  • CAKE:
  • 1-3/4 cups chocolate cake mix
  • 1/3 cup water
  • 2 tablespoons canola oil
  • 3 large eggs


  • 1. In a small bowl, beat cream cheese until fluffy. Add the ricotta cheese, confectioners' sugar, vanilla and cinnamon. beat until smooth. Stir in chips; refrigerate for 1 hour.
  • 2. Preheat oven to 350°. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan. Bake 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes
  • 3. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • 4. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Refrigerate for 2 hours before serving. Yield: 12 servings.

Nutritional Facts

1 slice equals 328 calories, 18 g fat (9 g saturated fat), 90 mg cholesterol, 276 mg sodium, 35 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Chocolate Cannoli Cake Roll

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Reviewed Nov. 9, 2014

"This is an awesome recipe and have made it for year. I can tell you from experience if you use even a drop too much vanilla your cannoli filling will be runny."

Reviewed Mar. 21, 2014

"Turned out great! I didn't have an issue with runny filling, just a lot of it. It tastes amazing though!"

Reviewed Feb. 12, 2014

"I used the basic receipt. Except t bought 20 pounds of bakers ricotta & used what I needed & fro pie the rest in smaller containers- it has lasted 6 months. The bakers ricotta is so thick there is no need to strain, plus it is very rich. To that I add, a couple large spoonfuls of cool whip , not low fat, and some spoonfuls of powdered sugar & I blend in chopped & dried out maraschino cherries plus 1-2 cups of mini choco chip, dash of nutmeg or chopped pistachios, if liked, I chill it all for 2 hours & fill shells or make a ricotta roll with chocolate cake., I give my italian mil for her great cooking!"

Reviewed Aug. 21, 2013

"I haven't made this yet ,but I have a lot of experience working with ricotta. It is usually put in a fine mesh sieve over a bowl and covered with plastic wrap. Then a plate is put on it and a heavy can on top of that , then it is left in the fridge to drain overnight. Especially ricotta from the grocery store it doesn't matter much in dishes like lasagne but a cake like this, the filling would need to be somewhat firmer, I hope this helps!"

Reviewed Jul. 10, 2013


I haven't made this as of yet so I can't attest to this solution. While reviewing other cannoli recipes I came across one where just about everyone complained of the filling being "soupy". One reader (familiar with making cannoli's) stated that the ricotta should be placed in a fine mesh sieve and allowed to drain for several hours or preferably overnight.
I hope this information helped. If anyone tries it please post how it turned out."

Reviewed Dec. 24, 2012

"I originally cut this recipe out of a Taste of Home magazine and across the picture was 1st place winner! So I thought this would be a success. The picture is beautiful, but the problem is the filling. It tastes good, but like the other comments, the filling is so soupy, this is just a flop. Thinking it was my fault, I also tried it twice, refrigerated the filling first, but nothing works. I am still curious to know how you get it to look like the picture and how it even won 1st place. If someone could figure out how to correct this recipe, maybe I would make this again."

Reviewed Jul. 29, 2012

"I made this cake for the rehearsal dinner the night before my daughter's wedding. It was spectacular!! A little of the filling oozed out when I rolled the cake, but I just removed the extra (and ate it). I can't imagine why anyone found the filling to be grainy. It was smooth, rich and delicious. I will be making this again real soon."

Reviewed Jun. 18, 2012

"I should have read the reviews before purchasing the ingredients. This recipe was a waste of my time and money. My roll completely fell apart and ended up one huge mess on my counter.The filling was grainy. I followed the recipe exactly as written. It is pretty annoying when I needed this recipe for a family dinner."

Reviewed Jun. 9, 2012

"Try making the filling while the cake is baking and refrigerate several hours (while the cake is baking and cooling completely). After spreading and rolling refrigerate another several hours before slicing. That should help."

Reviewed Apr. 24, 2012

"I thought it was my technique, tried this twice and the filling did not set, too runny, any hints?"

Reviewed Jan. 10, 2012

"This was a waste of ingredients. Like other reviews the filling did not set. I even put it in the fridge for about 2 hrs before putting it in the roll. Since it was runny I put it in the center because I knew it would oose out, which it did. The finished product had a grainy taste to it. Also, I now have a half a box of chocolate cake left! This is my first bad review on a recipe :("

Reviewed Dec. 27, 2011

"The filling was a little thicker than soup. I wish I would have read the reviews before I tried to make this Christmas morning. Thank God I had made other things as well to bring. I was so disappointed. The filling tasted good, but I couldn't get it thick enough. I tried to add more powder sugar, but it was getting to sweet. And still didn't thicken up... I followed the directions to the tee..."

Reviewed Dec. 16, 2011

"This is so yummy and easy! Just be sure to let the cake cool completely in the towel or it will break!"

Reviewed Dec. 4, 2011

"This cake turned out awesome, and my family, especially my husband loved it. I noticed 4 people complained about the filling...i used regular cream cheese and part skim ricotta and the filling turned out very runny when i made it, so when i went to roll it up it was oozing i just scooped out quite a bit and put in the fridge with the rolled up cake. But when i went to serve the cake, it definately could of used that extra filling, everything inside the cake roll did set up but there is quite a bit of cake. So, i recommend if your making this, to refrigerate the filling for maybe a half hour so it has some time to thicken before spreading on the cake and rolling it up. Well worth the effort. Also, i think maybe dont overmix the filling."

Reviewed Dec. 1, 2011

"Agree with comments, filling was extremely soft and I did use regular cream cheese and regular ricotta cheese. Will try it one more time blending the cheese first and leaving them to harding in refridgerator before spreading."

Reviewed Nov. 22, 2011

"I have to agree with Mecky2...I just finished this cake roll and had the same results, the filling did not set up even though I put it in the refrigerator when it was runny. I used Philadelphia cream cheese and Lamagna ricotta cheese, it was terrible. I was only able to get a little of the filling on the cake, guess I will just spread the rest on the slices after it is put on the plate. Since there was enough cake mix to make another one, I made one and used just cream cheese, butter, powdered sugar, vanilla and the mini cho. chips. It came out much better."

Reviewed Nov. 19, 2011

"You definitely need to use regular cream cheese and whole milk ricotta to get the right taste and consistency with this dessert. Cinnamon and chocolate, plus the chocolate chips, are flavors that go so well together."

Reviewed Nov. 7, 2011

"I used fat free cream cheeese and fat free ricotta. I think that is why the middle did not set. But I still did not like the taste."

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