Warm Cannoli Ricotta Sheet Cake is my go to move when I want something that feels special, but I do not want to fuss with rolling shells or piping a bunch of tiny pastries. You know those days when you promised dessert for a get together, and suddenly it is already afternoon? This cake is for that moment. It bakes in one pan, comes out cozy and fragrant, and the ricotta keeps it soft in a way regular sheet cake just cannot do. Plus, it tastes like that classic cannoli filling you sneak from the bowl. 
Why Youll Love It
If you love cannoli flavor but hate the mess, this is going to make you very happy. The cake is warm and tender, and the topping gives you that creamy, lightly sweet ricotta vibe without needing fancy tools.
Here is why I keep coming back to this recipe:
- One pan and easy slices for sharing
- Warm, cozy flavor from vanilla, citrus, and a little cinnamon
- Ricotta makes the crumb soft, not dry
- It tastes great the same day, but somehow gets even better after a chill
Also, if you are on a ricotta dessert kick like I am, you might like this clickable treat too: chocolate chip ricotta cake. I swear ricotta makes everything feel bakery worthy with almost no extra effort.
This Delicious Warm Cannoli Ricotta Sheet Cake You’ll Love is especially perfect when you want a dessert that feels a little nostalgic, like something your aunt would bring over in a foil covered pan, only with a cannoli twist. 
Key Ingredients in Cannoli Cake
Let us talk ingredients in plain language, because the magic here is not complicated. You are basically making a simple sheet cake and giving it cannoli personality with ricotta, citrus, and a few mix ins.
The flavor builders that make it taste like cannoli
Ricotta is the star, so use a decent one. If it looks super watery, drain it in a fine strainer for 15 to 20 minutes. This helps the cake bake up fluffy instead of heavy.
What you will need:
- Ricotta cheese whole milk if you can find it
- All purpose flour
- Baking powder and a pinch of salt
- Eggs
- Sugar
- Butter or neutral oil, butter gives better flavor
- Vanilla extract
- Orange zest or lemon zest, I like orange for that classic cannoli hint
- Mini chocolate chips
- Optional cinnamon, just a small pinch
For the topping, I keep it simple: a ricotta frosting style layer or a lightly sweetened ricotta cream that you spread on after the cake cools a bit. You can also finish with powdered sugar and extra chips.
If you are curious how mascarpone changes the vibe, this is a fun related dessert to peek at later: mascarpone ricotta cannoli cheesecake. It is richer and more “cheesecake like” but still has that cannoli feel.
This is the part where you can make the cake your own. Pistachios, chopped toasted almonds, or even a little bit of candied orange peel can be really good. Just do not overload the batter.
How to Make Cannoli Cake
I make this in a standard rimmed sheet pan or a 9 by 13 pan depending on what I am doing. A sheet pan gives you thinner slices, which is kind of perfect for parties. A 9 by 13 gives you thicker squares that feel more like a plated dessert.
Step by step in a way that will not stress you out
1) Prep the pan and oven
Heat your oven to 350 F. Grease your pan well, then add parchment if you want super easy lifting. I usually grease and add parchment for no drama later.
Mix the dry stuff
In a bowl, whisk flour, baking powder, salt, and a tiny pinch of cinnamon if you are using it. This spreads everything evenly so you do not get weird bitter bites of baking powder.Mix the wet stuff
In another bowl, mix ricotta, sugar, and melted butter until it looks creamy. Then beat in eggs one at a time. Stir in vanilla and zest.Combine
Add the dry mix to the wet mix and stir until you do not see streaks of flour. Do not beat it like crazy. Fold in mini chocolate chips last.Bake
Spread batter evenly in the pan. Bake until the center looks set and a toothpick comes out mostly clean. In my oven, a 9 by 13 is usually around 28 to 35 minutes. A sheet pan can be faster, like 18 to 24 minutes. Start checking early, because every oven has its own mood.Add the creamy topping
Let the cake cool until it is just barely warm. For the topping, stir ricotta with powdered sugar and a splash of vanilla. If you want it smoother, whip it a little. Spread it gently over the cake. I like the contrast of a warm cake base with a cool creamy layer. That is where the “cannoli” feeling really hits.
Finish with powdered sugar, extra chips, and if you are feeling fancy, chopped pistachios.
If you want another easy no bake cousin to this idea, this one is fun for summer: mascarpone ricotta cannoli icebox cake. It scratches the same itch without turning on the oven.
This Delicious Warm Cannoli Ricotta Sheet Cake You’ll Love is at its best when the cake is still a little warm and the topping is cool and creamy. That contrast is everything.
Tips for Success
A few things I have learned from making this more times than I will admit.
Small tweaks that make a big difference
- Drain watery ricotta if needed. Even 15 minutes helps.
- Use mini chocolate chips so they spread out better in each bite.
- Zest the citrus right over the bowl so you catch the oils.
- Do not overmix once the flour goes in. Stir just until combined.
- Let the cake cool a bit before topping, so the topping does not melt into a puddle.
One more tip: if you want a little crunch like a cannoli shell, sprinkle toasted chopped pistachios on top right before serving. Or add a handful of crushed waffle cone pieces, but only at the last second so they stay crisp.
“I brought this to Sunday dinner and everyone thought it came from a bakery. The ricotta topping was the first thing to disappear, and my brother asked for the recipe before he even finished his slice.”
I also want to say, do not stress if the top cracks a little. It is a sheet cake. You are covering it with a lovely creamy layer and a snow of powdered sugar. This Delicious Warm Cannoli Ricotta Sheet Cake You’ll Love is forgiving, which is honestly why I trust it for parties.
Proper Storage
Because of the ricotta topping, you will want to treat it like a creamy dessert.
Here is what I do:
- Fridge: Cover tightly and refrigerate up to 4 days.
- Best texture: The cake stays soft, but the topping is nicest within the first 2 to 3 days.
- Freezing: You can freeze the cake base without topping. Wrap slices well and freeze up to 2 months. Thaw in the fridge, then add fresh topping.
If you are serving it later, keep it chilled, then let slices sit out for about 10 minutes so the cake does not feel too cold. I actually like it slightly cool with that creamy layer, but some people want it closer to room temp.
One note: if you pile on powdered sugar too early, it can dissolve into the topping. I dust right before serving for the prettiest look. 
Common Questions
Can I make this cake ahead of time?
Yes. Bake the cake a day ahead, cool it, cover, and refrigerate. Add the ricotta topping the next day for the freshest look, or add it the same day if you are short on time.
Do I need a mixer?
No. A whisk and a spoon work fine. If you want a smoother topping, a hand mixer helps, but it is not required.
What pan should I use for a true sheet cake feel?
A rimmed sheet pan is great for thinner party style slices. A 9 by 13 gives thicker squares. Both work, just watch the bake time.
Can I skip the chocolate chips?
You can, but they add that classic cannoli vibe. If you skip them, try adding chopped pistachios or a little extra zest so it still feels special.
Is this overly sweet?
Not if you keep the topping lightly sweet. I like the cake moderately sweet and the topping just sweet enough to feel like cannoli filling.
A Cozy Dessert You Will Want to Make Again
If you need a dessert that feels comforting and a little impressive without being complicated, this Delicious Warm Cannoli Ricotta Sheet Cake You’ll Love is it. You get soft ricotta cake, a creamy topping, and those little pops of chocolate and citrus that make it taste like a cannoli in cake form. If you want to compare methods or see another approach, I found this helpful read: Cannoli Cake Recipe | The Kitchn. Make it once, tweak it to your taste, and do not be surprised if it becomes your new potluck staple.
Print
Warm Cannoli Ricotta Sheet Cake
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A cozy, warm cake that captures the flavors of classic cannoli without the fuss of rolling shells. This easy sheet cake is perfect for gatherings.
Ingredients
- 1 cup Ricotta cheese
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/4 tsp Salt
- 2 large Eggs
- 1 cup Sugar
- 1/2 cup Butter or neutral oil
- 1 tsp Vanilla extract
- 1 tbsp Orange zest or Lemon zest
- 1/2 cup Mini chocolate chips
- Optional: Pinch of cinnamon
- For Topping: Ricotta frosting (Ricotta, powdered sugar, vanilla)
Instructions
- Prep the pan and oven: Preheat your oven to 350°F and grease your pan.
- Mix the dry stuff: In a bowl, whisk flour, baking powder, salt, and cinnamon.
- Mix the wet stuff: In another bowl, combine ricotta, sugar, and melted butter, then beat in eggs, vanilla, and zest.
- Combine the mixtures: Add the dry mix to the wet mix and stir until just combined. Fold in chocolate chips.
- Bake: Spread batter in the pan and bake until set, checking for doneness around 18-35 minutes.
- Add the creamy topping: Let cool slightly then stir ricotta with powdered sugar and vanilla, spreading over the cake.
- Finish with powdered sugar and chocolate chips before serving.
Notes
For added crunch, sprinkle toasted chopped pistachios or crushed waffle cone pieces before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian