Almond Cake Cannoli Trifle

For your next potluck, indulge the crowd with this trifle of almond cake with layers of cannoli cream, chocolate chips, and whipped cream.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 351 Calories

Ingredients

• 2 teaspoons vanilla extract
• 4 eggs
• 1 cup confectioners' sugar
• 1 cup water
• 1 tablespoon almond extract
• 4 tablespoons white sugar
• 1 (18.25 ounce) package white cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 teaspoon vanilla extract, or more to taste
• 2 (15 ounce) containers ricotta cheese
• 1 cup heavy whipping cream, or as needed
• 0.33333334326744 cup vegetable oil
• 0.5 cup chocolate chips, or to taste
• 0.25 (16 ounce) package confectioners' sugar, or more to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).

Step 2

Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.

Step 4

Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

Step 5

Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.

Step 6

Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.