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    Home ยป Recipes ยป Cake

    Cannoli Cake

    April 18, 2024 By Sam 45 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of cannoli cake, top image of single slice of cake with bite taken out, bottom image of full cake with slices taken out

    Cannoli cake combines soft vanilla cake layers with a ricotta and mascarpone cannoli-filling-inspired frosting. I add mini chocolate chips, but you can of course use your favorite toppings like chopped pistachios or candied fruit. Recipe includes a how-to video!

    Slice of cannoli cake standing on a white plate.

    Cannoli Cake: The Best of Two Great Desserts!

    Today I’m transforming one of my favorite Italian desserts into a beautiful layer cake! This cannoli cake is made with three soft, tender, and moist vanilla cake layers (I borrowed heavily from my chantilly cake to make these) cloaked in a frosting inspired by cannoli filling. These components works beautifully together to give the cake a true cannoli feel.

    Why You’ll Love This Recipe

    • Seriously irresistible frosting that tastes just like cannoli filling. This is the true star of this recipe! It’s made without butter, and is perfectly balanced with the right sweetness level. I could eat it by the spoonful 😋
    • Uses the reverse creaming method, which creates a tender, slightly dense crumb AND as a plus, is very hard to over-mix (so it’s great for beginner bakers!). I first shared this method years ago with my caramel cake, and I’ve been a fan ever since!
    • Easy decoration and assembly. I just use chocolate chips to decorate my cannoli cake, but you could get fancy with it and add chopped pistachios or even add some mini cannoli on top!
    • Perfect for a crowd. Instead of filling a bunch of cannoli shells, why not just serve an equally tasty cannoli cake?

    This cannoli cake would be the perfect finale to an Italian-inspired dinner, like my penne alla vodka or baked ziti!

    Ingredients

    We’ll use a few key ingredients to achieve a flavorful, tender cake with a classic cannoli taste.

    Overhead view of labelled ingredients including mascarpone, ricotta, cinnamon, and more.
    • Ricotta. Just like when making my lasagna recipe, you want to make sure to use whole milk ricotta here. We will be straining this before adding it to our frosting; this ensures our frosting will have the right texture, otherwise it would be too runny.
    • Buttermilk. My easy buttermilk substitute will work in a pinch, but real buttermilk will provide the best flavor and moisture.
    • Softened butter. Unlike many cake recipes, we will not be creaming the butter and sugar together for this cannoli cake. Instead, we will be beating the butter into the dry ingredients one tablespoon at a time. This is the reverse creaming method! It’s a bit different than the norm, but I love the results and use it in many recipes (like my caramel cake and snickerdoodle cake).
    • Mascarpone. A key component you might recognize from making tiramisu, mascarpone adds flavor to our frosting alongside the ricotta. Make sure to bring yours out of the fridge for just 15-20 minutes beforehand; if it’s too cold or warm, it can be a challenge to work with.
    • Cinnamon. This rounds out the flavor of the frosting and really adds to that authentic cannoli taste!

    SAM’S TIP: As always, room temperature eggs are best here. They will break up and combine with your other ingredients MUCH more easily if they aren’t straight from the fridge. If you forget to set your eggs out ahead of time, use my trick to quickly bring eggs to room temperature.

    This is just an overview of the ingredients I used and why. For the full recipe and video, please scroll down to the bottom of the post!

    How to Make Cannoli Cake

    Strain the Ricotta

    Two photos showing ricotta being pressed in cheesecloth to reduce the moisture content.
    1. Place a strainer over a mixing bowl (don’t let it touch the bottom) and add two layers of cheesecloth. Layer the ricotta on top and wrap it in the cheesecloth, then place something heavy on top (I use a big can of tomatoes). Let this sit in the fridge at least 4 hours or overnight.
    2. Once strained, you will notice that the ricotta is much drier–this is perfect! Now we can add it to our frosting without adding too much moisture. You can keep this in the fridge until you’re almost ready to make the frosting (take it out about 15-20 minutes beforehand).

    Prepare the Cake Layers

    Four photos showing cake layers being prepared for a cannoli cake.
    1. Whisk together the dry ingredients and sugars, then start adding your butter one tablespoon at a time. Mix until each tablespoon is fully incorporated, then add the next. When you are done, this mixture will be a dry and sandy-looking.
    2. Gradually pour in your wet ingredients and stir until the batter is smooth and silky.
    3. Divide your batter between your cake pans and bake until a toothpick inserted in the center comes out clean or with moist crumbs. If your oven only fits two pans on the center rack, you can leave the third pan on your counter (or just leave the batter in the bowl, if you only have two pans) while the other two bake.
    4. Let the cakes cool for 10-15 minutes, then invert onto cooling racks to cool completely.

    SAM’S TIP: Always prep your cake pans! Grease, flour, and line them with parchment rounds so there is NO chance of your cannoli cake layers sticking to the pans.

    Make the Frosting

    Three photos showing a ricotta and mascarpone frosting being prepared.
    1. Stir together the strained ricotta and mascarpone until smooth. Stick with low speed and mix until just combined; the mascarpone can break if handled too much.
    2. Add the sugar gradually, stirring until just combined and smooth.
    3. Stir in the cinnamon, vanilla, and salt, then you’re ready to decorate!

    Assembly

    Two photos showing a cake being frosted and topped with mini chocolate chips.
    1. Add a thick layer of frosting over your first cake layer, then top with mini chocolate chips. Repeat with your next cake layer, then add the final layer.
    2. Cover the entire cake with frosting and decorate as you wish. I like to press mini chocolate chips up the sides and around the top of my cannoli cake!

    SAM’S TIP: Because this frosting is so soft, I really recommend doing a crumb coat before adding your final layer of frosting. It will make decorating the cake so much easier! If you haven’t done one before, I discuss this in my post on how to decorate a cake.

    Cake that's been frosted with a mascarpone and ricotta frosting and studded with mini chocolate chips to resemble a cannoli.

    Frequently Asked Questions

    Does this cake need to be refrigerated?

    Definitely! The ricotta and mascarpone in the frosting absolutely need to be refrigerated. Since the fridge can dry out cakes, make sure to store your cannoli cake in an airtight container to help it retain as much moisture as possible.

    Can I use this recipe to make cannoli cupcakes?

    Yes! Your bake time will probably be closer to 17-18 minutes though. Note that this frosting doesn’t pipe very well since it is so soft, so some soft swirls are about as intricate as you will get here.

    Can I use a different pan?

    Yes! 9″ pans would work just fine for this cannoli cake recipe, or you can use a 9×13″ pan. Just note that your bake time will be different if you change the pan (9″ pans will bake faster), so stay close to your oven and keep an eye on your cakes!

    Cross section of a cake that's been frosted with a mascarpone and ricotta frosting and studded with mini chocolate chips to resemble a cannoli.

    I’ve been on a bit of a cake kick lately–just wait until you see my next one 🌴

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Slice of cannoli cake standing on a white plate.

    Cannoli Cake

    Cannoli cake combines soft vanilla cake layers with a ricotta and mascarpone frosting. I add mini chocolate chips, but you can of course use your favorite toppings like chopped pistachios or candied fruit.
    Recipe includes a how-to video!
    4.91 from 11 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Cake, Dessert
    Cuisine: American
    Prep Time: 45 minutes minutes
    Cook Time: 28 minutes minutes
    Ricotta straining time: 12 hours hours
    Total Time: 13 hours hours 13 minutes minutes
    Servings: 14 servings
    Calories: 700kcal
    Author: Sam Merritt

    Ingredients

    Cake

    • 2 ⅔ cups (333 g) all-purpose flour
    • 1 ½ cups (300 g) granulated sugar
    • ½ cup (100 g) light brown sugar firmly packed
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon table salt
    • 12 Tablespoons (170 g) unsalted butter cut into 12 pieces and softened
    • 1 ½ cups (355 ml) buttermilk room temperature preferred
    • 2 large eggs room temperature preferred
    • 1 Tablespoon vanilla extract

    Frosting

    • 16 oz (454 g) whole milk ricotta cheese
    • 16 oz (454 g) mascarpone cheese softened for 15-20 minutes
    • 4 cups (500 g) powdered sugar
    • 1 Tablespoon vanilla extract
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon table salt
    • ¾ cups mini chocolate chips divided

    Recommended Equipment

    • Cheesecloth
    • Strainer
    • Parchment Paper
    • 3 8” round cake pans
    • Mixing bowls

    Instructions

    Strain the ricotta

    • Line a large strainer with two layers of cheesecloth, place the ricotta cheese on top and wrap the cheesecloth around the ricotta. Place something heavy over the cheesecloth and press firmly to help squeeze out the liquid. Place the strainer in a mixing bowl that leaves at least an inch of space between the bottom of the strainer and the bottom of the bowl. Place in the refrigerator and allow the ricotta to strain at least 4 hours or overnight.
      16 oz (454 g) whole milk ricotta cheese

    Prepare the cake layers

    • Preheat oven to 350F (175C) and thoroughly grease and flour your cake pans. I recommend lining the bottoms of your cake pans with parchment paper rounds. Set aside.
    • In a large bowl or the bowl of your stand mixer, combine flour, sugars, baking soda, baking powder, and salt.
      2 ⅔ cups (333 g) all-purpose flour, 1 ½ cups (300 g) granulated sugar, ½ cup (100 g) light brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon table salt
    • With an electric mixer on low speed, or your stand mixer, add butter one tablespoon at a time, waiting for each tablespoon to be fully incorporated before adding the next. Once finished the mixture should have a slightly sandy texture.
      12 Tablespoons (170 g) unsalted butter
    • In a separate bowl whisk together buttermilk, eggs, and vanilla extract until combined.
      1 ½ cups (355 ml) buttermilk, 2 large eggs, 1 Tablespoon vanilla extract
    • With mixer on low speed, slowly pour buttermilk mixture into batter until combined and batter is smooth and silky. Be sure to pause and scrape the sides and bottom of the bowl as needed while mixing.
    • Evenly divide the batter into the prepared cake pans and bake in preheated oven for 28-30 minutes.When cakes are finished baking, a toothpick inserted into the center should come out clean or with only a few moist crumbs.
    • Allow cakes to cool in pan for 10-15 minutes in pan before running a knife along the edge to loosen them up and inverting onto a cooling rack. Cool completely before frosting.

    Frosting

    • Remove ricotta and mascarpone from the refrigerator 15-20 minutes before beginning so they have some time to soften but do not become too warm.
      16 oz (454 g) mascarpone cheese
    • Combine drained ricotta and mascarpone cheese in a large mixing bowl and use an electric mixer on low speed to stir until smooth.
    • Gradually add powdered sugar until combined and smooth.
      4 cups (500 g) powdered sugar
    • Add vanilla, cinamon, and salt and stir to combine.
      1 Tablespoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon table salt

    Assembly

    • If necessary, level your cooled cakes. Spread an even, moderately thick layer of frosting over the first cake layer. Sprinkle 2-4 Tablespoons of mini chocolate chips evenly over the frosting. Take your next layer of cake and repeat this process. Top with the last layer of cake and cover the entire top and sides of the cake with an even layer of the remaining frosting (see decorating note below). Press the remaining mini chocolate chips about ⅓ of the way up from the bottom of the cake, and sprinkle some on top, if desired.
      ¾ cups mini chocolate chips

    Notes

    Decorating tip

    This is a soft frosting. If needed, do a light crumb coating around the entire cake and place in the freezer for 20-30 minutes before applying another layer of frosting. While the cake is in the freezer, be sure to keep the frosting covered and chilling in the refrigerator.

    Storing

    Store in an airtight container in the refrigerator for up to 5 days.

    Nutrition

    Serving: 1serving | Calories: 700kcal | Carbohydrates: 91g | Protein: 11g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 362mg | Potassium: 120mg | Fiber: 1g | Sugar: 70g | Vitamin A: 996IU | Vitamin C: 0.1mg | Calcium: 192mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Stella

      May 25, 2025 at 9:39 pm

      5 stars
      This was a HUGE hit with my family! I know some people had at least three pieces ๐Ÿ˜‚. I followed the icing recipe exactly as written without any problems. I think the issue others are having is caused by the temperature of the cheeses. I know mine took at least 35 minutes to soften, so others probably used cold cheese, which caused them to break the mascarpone, and using less sugar led them to mix it less. Anyways, this was so good. We loved and devoured it. Thank you again for another out-of-this-world recipe, Sam! ๐Ÿ˜€

      Reply
      • Sam

        May 26, 2025 at 9:07 pm

        I’m so glad everyone enjoyed them so much, Stella! ๐Ÿ™‚

        Reply
    2. Brad H.

      March 21, 2025 at 7:07 pm

      5 stars
      OMG…I just made this cake for my wife’s birthday and it is phenomenal! I did halve the sugar for the frosting per some comments to keep it thicker, and I also added broken pieces of sugar cones in-between the layers (as well as the top and sides) with the chocolate chips to give it the canolli crunch I wanted. 5-star for sure, thank you! You are one of my go-to sites for all things sweet. Thanks again!

      Reply
      • Sam

        March 24, 2025 at 3:28 pm

        I’m so glad it was such a success. Happy belated birthday to your wife! ๐Ÿ™‚

        Reply
    3. Amber Cullen

      March 07, 2025 at 8:31 pm

      5 stars
      Was a huge hit with family and friends! Like eating a cannoli- delicious!!

      Reply
      • Emily @ Sugar Spun Run

        March 10, 2025 at 10:59 am

        Yay! We really appreciate you giving it a try and coming back to leave a review ๐Ÿฉท

        Reply
    4. Joanne

      October 25, 2024 at 4:16 pm

      my first cannoli cake

      Reply
      • Sam

        October 26, 2024 at 6:35 am

        I hope you love it! ๐Ÿ™‚

        Reply
        • Joanne Beyke

          October 26, 2024 at 6:50 am

          5 stars
          This cake was yummy!! i little sloppy but itโ€™s my first. I could eat the cake with no frosting . Better than the bakery. lol thanks!!

        • Sam

          October 28, 2024 at 12:58 pm

          I’m so glad you enjoyed it so much, Joanne! ๐Ÿ™‚

        • Joanne Beyke

          October 27, 2024 at 8:06 am

          5 stars
          Holy Cannoli! Better than Publix bakery. My first cannoli cake and the taste is wonderful. The cake was rich and flavorful however I feel like it could have been more moist. My husband does NOT like cannoli cake. He ate it lol. Definently will bake again for holidays.
          Thanks. PS Never knew what a cheesecloth was. still learning at 55

        • Sam

          October 28, 2024 at 11:41 am

          I’m so glad you enjoyed it so much, Joanne! ๐Ÿ™‚

    5. Julie

      September 12, 2024 at 6:01 pm

      4 stars
      Chiming in here to hopefully save some bakers some heartache! Iโ€™m a professional chef, and Iโ€™ve made this filling recipe twice – once as written, and once modified. The first time, even though I mixed by hand with a spatula, the filling came out thin and soupy, and couldnโ€™t be salvaged. Mascarpone can split if severely over-whipped, but thatโ€™s not what was happening here – itโ€™s that sugar is very effective at pulling moisture out of ricotta. As written, for the brand of ricotta I have (even when drained for 24 hours and excess water squeezed out) the cheese cannot absorb this much sugar without weeping out a ton of moisture. The second time I again mixed by hand, but reduced the amount of sugar to a quarter of whatโ€™s recommended. And my filling was perfect! Smooth, silky, stiff enough to pipe, and still plenty sweet – closer to the sweetness of a traditional cannoli. Thank you for the recipe, and it was fun tweaking to make it work for me!

      Reply
    6. stan

      August 09, 2024 at 3:25 pm

      5 stars
      I have made this cake twice and it is my number 2 favorite cake right behind Samโ€™s dark chocolate cheesecake infused cake. Making again this weekend!

      Reply
      • Sam

        August 09, 2024 at 3:57 pm

        I’m so glad you enjoyed it so much, Stan! ๐Ÿ™‚

        Reply
    7. sydney troy

      July 18, 2024 at 1:52 pm

      Hi! I plan to make this but was wondering if the frosting can be made a day ahead before icing the cake? Will it hold long enough or be able to be remixed after sitting in the fridge?

      Reply
      • Sam

        July 23, 2024 at 10:31 am

        Hi Sydney! I haven’t tried it, but I would be hesitant to make this frosting a day in advance without putting it on the cake.

        Reply
    8. Adr

      July 10, 2024 at 12:42 pm

      Can I use cake flour instead of all purpose flour?

      Reply
      • Sam

        July 10, 2024 at 3:12 pm

        If substituted properly it can work here. ๐Ÿ™‚

        Reply
    9. Nina

      June 30, 2024 at 2:56 pm

      hi, my frosting came out too runny….I made it exactly as recipe and also drained wholemilk ricotta overnight…..I was making it for a party…now what….remake it again

      Reply
      • Sam

        June 30, 2024 at 9:32 pm

        I’m so sorry to hear this, Nina! This can happen if the mascarpone is over-mixed or a bit too warm. You can try more powdered sugar but if it’s watery you’ll have to start over. ๐Ÿ™

        Reply
    10. Jill Ellis

      June 03, 2024 at 5:15 pm

      Just a quick question this cake is nut free correct?
      A friend wants me to make it but has a nut allergy so I just want to make sure!
      Love using ALL your recipes!๐Ÿ˜Š
      Can I bake it ahead of time and freeze it?

      Reply
      • Sam

        June 04, 2024 at 2:53 pm

        Hi Jill! As written there are no nuts in the recipe. You can make it ahead and freeze it if you’d like. ๐Ÿ™‚

        Reply
    11. Mary Mas

      May 19, 2024 at 7:34 pm

      Frosting turned out way too runny. Baker issue…I think, even though I let ricotta strain for 4 hours, it was too wet ๐Ÿ™

      Reply
      • Sam

        May 22, 2024 at 4:37 pm

        I’m so sorry to hear this happened, Mary! Did you make any substitutions or alterations? Was your ricotta whole milk ricotta?

        Reply
      • Amanda

        May 26, 2024 at 9:11 pm

        I just made this cake and ended up with runny icing also ๐Ÿ˜•. It has a great flavor, just runny. I bought whole milk Ricotta and let it drain for more than 4 hours.
        Mine never got โ€œsmooth as silkโ€ when mixing??
        I LOVE your recipeโ€™s Sam thank you thank you

        Reply
        • Sam

          May 29, 2024 at 9:22 pm

          I’m so sorry to hear that, Amanda! The 2 things I would check would be to make sure you have something heavy enough on the ricotta while it’s draining and also that the ricotta is not able to touch the liquid draining out. Another thing to be careful with is to make sure you are not over-mixing the mascarpone as that can break. ๐Ÿ™

        • Jill Ellis

          June 03, 2024 at 1:53 pm

          Just a quick question this cake is nut free correct?
          A friend wants me to make it but has a nut allergy so I just want to make sure!
          Love using ALL your recipes!๐Ÿ˜Š

        • Emily @ Sugar Spun Run

          June 03, 2024 at 3:12 pm

          Hi Jill! As written, this recipe does not contain nuts. We hope your friend loves it!

        • Jill Ellis

          June 03, 2024 at 9:53 pm

          Can I make just the cake part ahead of time and freeze it without the frosting?

        • Sam

          June 04, 2024 at 12:29 pm

          Sure thing! ๐Ÿ™‚

    12. Erin

      May 09, 2024 at 8:35 pm

      5 stars
      This cake is delicious! I made it for a farewell party and everyone raved about it. That filling/frosting screams cannoli! Thank you ๐Ÿ˜Š

      Reply
      • Sam

        May 10, 2024 at 2:41 pm

        I’m so glad everyone enjoyed it so much, Erin! ๐Ÿ™‚

        Reply
    13. cara Duffy

      April 24, 2024 at 7:41 am

      about to make this except my husband picked up only 8oz of mascarpone!!! is this going to make a huge difference? should i use more ricotta?

      Reply
      • Sam

        April 25, 2024 at 9:16 pm

        Hi Cara! I wouldn’t use more ricotta, it could make it too runny. I’m not sure how it will turn out with only 8 oz of mascarpone. ๐Ÿ™

        Reply
      • Suzanne

        May 17, 2024 at 9:13 pm

        5 stars
        I am making this for a birthday and I think it will be great.
        btw, your recipe card says ricotta straining is “4 minutes”.

        Reply
        • Emily @ Sugar Spun Run

          May 20, 2024 at 10:44 am

          We hope it’s a huge hit, Suzanne! Thanks for the heads up on the recipe card, we will fix that. ๐Ÿ˜Š

      • Lisa

        June 27, 2024 at 4:39 pm

        I made this and the layers are very thin. Are they supposed to be thin?

        Reply
        • Sam

          June 27, 2024 at 9:29 pm

          Hi Lisa! These cake layers are supposed to be on the thin side. ๐Ÿ™‚

    14. Lorley

      April 21, 2024 at 4:31 pm

      5 stars
      Hi Sam
      Iโ€™ve never had a cannoli before so I canโ€™t compare the flavor. But some of my family has and they thought the cake and frosting was outstanding. I missed the part about the thicker layers of frosting in between cake layers so I had more frosting for the top and sides. Not a bad thing. The cake was very moist and the frosting unusual but in a good way. My first time using a cheesecloth and with your detailed instructions my cake looked just like yours. Thanks for giving this grandma new baking ideas. My family thanks you too.

      Reply
      • Sam

        April 21, 2024 at 5:59 pm

        Hi Lorley! I am so thrilled to hear that the recipe was such a success, thank you so much for trying it and for letting me know how it turned out, I really appreciate it! ๐Ÿ™‚

        Reply
      • Lauren

        March 15, 2025 at 7:04 pm

        I’m sorry if I just missed this, what size cake pans are you to use?

        Reply
        • Sam

          March 17, 2025 at 12:20 pm

          Hi Lauren! You will need 3 8″ pans. ๐Ÿ™‚

        • Tara Hockedy

          March 21, 2025 at 2:57 pm

          Making this today for a large group and was wondering if it would work in a 9×13 pan? I can slice the cake into 2 layers for frosting.

        • Casey @ Sugar Spun Run

          March 21, 2025 at 3:42 pm

          Hi Tara! This can work in a 9×13″ pan, we’re just not sure of the bake time so you’ll want to keep a an eye on it while baking.๐Ÿ™‚

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