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Almond Cake Cannoli Trifle
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Impress guests with a decadent almond cake trifle featuring cannoli cream, chocolate chips, and whipped cream.
Ingredients:
  • 1 (18.25 ounce) package white cake mix
  • 1 cup water
  • 4 eggs
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 0.33333334326744 cup vegetable oil
  • 1 tablespoon almond extract
  • 2 (15 ounce) containers ricotta cheese
  • 1 cup confectioners' sugar
  • 4 tablespoons white sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream, or as needed
  • 0.25 (16 ounce) package confectioners' sugar, or more to taste
  • 1 teaspoon vanilla extract, or more to taste
  • 0.5 cup chocolate chips, or to taste
Instructions:
  • Preheat your oven to 350°F (175°C) and generously grease and flour a 10-inch fluted tube pan like a Bundt®.
  • In a bowl, mix together cake mix, water, eggs, pudding mix, and almond extract. Use an electric mixer to blend on low until just moistened, then increase speed to medium and blend for about 2 minutes. Transfer the batter to the prepared pan.
  • Bake in the preheated oven for 40-45 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 25 minutes, then transfer to a cooling rack.
  • In a bowl, mix together ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract. Use an electric mixer to whip cannoli cream until smooth.
  • In a chilled glass or metal bowl, use an electric mixer to beat heavy cream until foamy. Gradually add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time while beating, until cream forms stiff peaks.
  • Place the cooled cake on a cutting board and slice it into small, bite-sized pieces. Cover the bottom of a trifle bowl with a single layer of cake pieces. Sprinkle chocolate chips over the cake, followed by a layer of cannoli cream. Repeat layering until the bowl is almost full, and finish off by topping with whipped cream and chocolate chips.

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