Name: Easy Cannoli Cake Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 3 h 25 min
Cuisine: Italian-American
Ingredients: 16-ounce (454 g) frozen pound cake (family size); 15-ounce (425 g) container whole milk ricotta cheese, drained if watery; ½ cup (85 g) mini chocolate chips; 1 teaspoon vanilla extract; ¾ cup (88 g) powdered sugar; 1 cup (237 ml) heavy whipping cream; 1 cup (236 ml) heavy whipping cream; 1 cup (170 g) mini chocolate chips; Remaining mini chocolate chips for garnish (about 3 ounces or 85 g)

Jump to Recipe

Introduction

Cannoli cake is a delightful twist on the classic Italian dessert, combining creamy ricotta filling, rich chocolate ganache, and moist pound cake layers. This easy recipe uses store-bought pound cake to save time without sacrificing flavor, making it perfect for any occasion.

The image shows a round dessert with three clear layers on a white plate placed on a white marbled surface. The bottom layer is a light golden-brown crust that looks slightly crumbly. The middle layer is thick and creamy white with small dark chocolate bits mixed evenly throughout. The top layer is a smooth light tan spread, finished with a generous amount of dark chocolate chips covering the entire surface. The dessert has a slice cut out, showing the layers clearly, with soft textures and rich colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16-ounce (454 g) frozen pound cake (family size)
15-ounce (425 g) container of whole milk ricotta cheese
12 ounces (340 g) mini chocolate chips
1 teaspoon vanilla extract
2 cups (473 ml) heavy whipping cream
¾ cup (88 g) powdered sugar

Instructions

Step 1: Freeze the pound cake for about 30 minutes to firm it up, making it easier to slice. Use a serrated knife to cut the cake into ¼-inch uniform slices.
Step 2: To make the ganache, heat 1 cup of heavy whipping cream in the microwave for 90 seconds until hot. Stir in 1 cup of mini chocolate chips and let sit for 2 minutes. Stir until smooth, microwaving in short bursts if needed. Refrigerate to chill.
Step 3: In a medium bowl, mix ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in ½ cup of mini chocolate chips gently.
Step 4: Whip the remaining 1 cup heavy cream until stiff peaks form. Fold the whipped cream into the ricotta mixture in two batches to maintain a light, fluffy texture.
Step 5: In an 8×8 or 9×9-inch pan, layer the sliced pound cake to cover the bottom. Press down gently, then spread half of the cannoli filling evenly over the cake.
Step 6: Add a second layer of pound cake, press down, and spread the remaining filling over it. Top with a final pound cake layer.
Step 7: Remove ganache from the fridge, stir gently to smooth, and pour evenly over the top layer. Spread carefully to cover the entire surface.
Step 8: Sprinkle remaining mini chocolate chips over the ganache. Chill the cake in the refrigerator for at least 3 hours or overnight to allow it to set.

Tips & Variations

Drain ricotta cheese if watery to prevent a soggy filling and improve texture.
Use part-skim ricotta for a lighter version, though whole milk ricotta offers richer flavor.
For extra flavor, add a teaspoon of orange zest to the filling.
If pound cake slices are too thick, trim them to ¼ inch for easier layering.

Storage

Store the cannoli cake covered in the refrigerator for up to 3 days. For best texture and flavor, serve chilled or at room temperature. Leftovers can be sliced and enjoyed cold or allowed to sit at room temperature for 15 minutes before serving.

How to Serve

A close-up view of a three-layer dessert slice on a white plate with a white marbled texture background; the bottom layer is a smooth, golden-brown crumb crust, the middle layer is thick, fluffy white cream filled with scattered dark chocolate chips, and the top layer is fully covered with a dense pile of glossy dark chocolate chips; in the background, a white bowl filled with a similar dessert and stacked white cups are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes better after chilling overnight, allowing the layers to meld together perfectly.

What if I can’t find frozen pound cake?

You can use fresh store-bought pound cake and freeze it for about 30 minutes before slicing to achieve clean cuts. Alternatively, bake your own pound cake and freeze it similarly.