Cannoli Cake Roll

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The Cannoli Cake Roll uses a yellow cake mix with ricotta and mascarpone cheeses, vanilla and Maraschino cherries.

Recipe By: Miceli Dairy
  • PrepN/A |
  • TotalN/A |
  • Serves 8 - 12


    • 1 package yellow cake mix
    • 1 1/4 cup Miceli’s Traditional Ricotta Cheese
    • 4 ounces Miceli’s Mascarpone
    • 1/2 cup Confectioner’s sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1 chocolate bar with nuts crushed in pieces
    • Optional (1/2 jar Maraschino Cherries)


Preheat oven to 375 degrees.

Grease a 15 1/2" by 10 1/2" jellyroll pan; line with parchment paper; grease paper and dust with flour. Mix cake as directed. With metal spatula, spread batter evenly in pan. Bake 10 minutes or until top of cake springs back when lightly touched with finger.

Sprinkle clean cloth towel with confectioner’s sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Starting from a long side, roll cake with towel jellyroll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.

Meanwhile, prepare Ricotta Filling: Blend all filling ingredients, except chocolate pieces, until smooth. Transfer filling to bowl; stir in chocolate pieces. Cover and refrigerate filling while cake cools.

Assemble cake: Gently unroll cooled cake. With a spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter. Sprinkle powdered sugar on top cake.

Recipes From - The Gourmet Food And Cooking Resource