Cannoli Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp orange zest</li><li class="ingredients-single-item">350g whole milk ricotta cheese</li><li class="ingredients-single-item">150g mini chocolate chips</li><li class="ingredients-single-item">50g chopped pistachios</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">180g powdered sugar</li><li class="ingredients-single-item">3-4 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">50g chopped pistachios</li><li class="ingredients-single-item">25g mini chocolate chips</li><li class="ingredients-single-item">2 tbsp powdered sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane zester</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C (330°F). Thoroughly grease and flour your bundt pan, ensuring you get into all the crevices—this is crucial for a clean release later. A baking spray with flour works wonderfully here if you have it.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. This pre-mixing ensures the leavening agents will be evenly distributed throughout the batter for uniform rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended creaming process incorporates air into the batter, creating the foundation for a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl frequently to ensure even mixing. The batter may look slightly curdled—that's perfectly normal!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the vanilla extract and orange zest. The oils in the orange zest will release with beating, infusing the batter with that quintessential cannoli flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce the mixer to low speed and add the ricotta cheese, mixing just until incorporated. The ricotta adds moisture and a distinctive cannoli flavor, but overmixing at this stage can toughen the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed just until combined after each addition. The batter will be thick but smooth. Stop mixing as soon as the flour disappears to avoid developing gluten, which would make your cake dense.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Fold in the mini chocolate chips and chopped pistachios by hand using a spatula. Tossing them with a teaspoon of flour before adding can help prevent them from sinking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the batter into your prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles that might cause holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs (but no wet batter). The cake should spring back when lightly touched, and you'll notice it pulling away slightly from the edges of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cake to cool in the pan on a wire rack for exactly 15 minutes—this timing is important! Too short, and the cake may break; too long, and it might stick. Then invert onto the rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. The consistency should be thick but pourable—like honey. Add more milk or powdered sugar as needed to achieve this.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cake is completely cool, drizzle the glaze over the top, allowing it to run down the sides naturally. While the glaze is still wet, sprinkle with the reserved chopped pistachios and mini chocolate chips so they adhere to the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Finish with a light dusting of powdered sugar just before serving. For the most authentic cannoli flavor, allow the cake to rest for a few hours or even overnight, as the flavors deepen and meld beautifully with time—much like a traditional cannoli!</li></ol>