If you love the classic Italian dessert, cannoli, you will adore this Easy Cannoli Cake! This delightful dessert combines all the rich flavors of cannoli in a simple cake format. It’s perfect for celebrations, family gatherings, or just when you want to treat yourself.
Why Make This Recipe
Making this Easy Cannoli Cake is a great way to enjoy the traditional taste of cannoli without the hassle of frying pastry shells. It’s quick to prepare with minimal ingredients, and it provides a delicious sweet ending to any meal. Plus, it impresses friends and family without requiring extensive baking skills!
How to Make Easy Cannoli Cake
Ingredients
- One 16 ounce (454 g) “family size” store bought frozen pound cake (see note 1)
- One 15 ounce (425 g) container whole milk ricotta cheese
- 12 ounces (340 g) mini chocolate chips, divided (see note 2)
- 1 teaspoon vanilla extract
- 2 cups (473 ml) heavy whipping cream, divided
- 3/4 cup (88 g) powdered sugar
Directions
Make the ganache:
Start by making the ganache. In a small saucepan, heat 1 cup of heavy whipping cream over medium heat until it’s hot but not boiling. Remove from heat and add the mini chocolate chips. Stir until melted and smooth. Let it cool while you prepare the filling.
Make the cannoli cake filling:
In a large mixing bowl, combine the ricotta cheese, 1 cup of powdered sugar, and the vanilla extract. Beat with a mixer until smooth. In another bowl, whip the remaining 1 cup of heavy whipping cream until soft peaks form. Gently fold the whipped cream into the ricotta mixture. Stir in half of the mini chocolate chips.
Assemble the cannoli cake:
Slice the pound cake into three equal layers. Place one layer on a serving plate and spread a generous amount of the cannoli filling on top. Repeat with the second layer, then add the final layer of cake. Top the cake with the remaining filling. Drizzle the cooled ganache over the top and sprinkle the remaining mini chocolate chips.
How to Serve Easy Cannoli Cake
Serve this Easy Cannoli Cake chilled. You can cut it into slices and plate with additional chocolate chips or whipped cream, if desired. It makes for an attractive dessert on any table and is sure to be a hit!
How to Store Easy Cannoli Cake
Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to 3 days. The flavors will deepen as it sits, making it even more delicious.
Tips to Make Easy Cannoli Cake
- Use high-quality ricotta cheese for a creamier filling.
- Make sure to let the ganache cool before drizzling to avoid it melting the filling.
- You can customize the filling by adding chopped nuts or other flavors like orange zest.
Variation
For a fun twist, try adding fruit! Fresh berries layered with the filling can add a burst of flavor and color to the Easy Cannoli Cake.
FAQs
Q: Can I make this cake ahead of time?
A: Yes! You can prepare the cake up to a day in advance. Just keep it covered in the fridge until you are ready to serve.
Q: Can I use other types of cheese?
A: While ricotta is traditional, you can also use mascarpone cheese for a richer flavor.
Q: Is this cake suitable for a gluten-free diet?
A: As it stands, the cake is made with pound cake, which contains gluten. However, you can use a gluten-free pound cake if you need a gluten-free version.
Enjoy this sweet and satisfying Easy Cannoli Cake, and watch how quickly it disappears at your next gathering!
Easy Cannoli Cake
Ingredients
Cake and filling
- 1 16 oz family size store bought frozen pound cake
- 1 15 oz container whole milk ricotta cheese Use high-quality ricotta cheese for a creamier filling.
- 12 oz mini chocolate chips, divided
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, divided
- ¾ cup powdered sugar Divide into portions as needed for filling.
Ganache
- 1 cup heavy whipping cream Heat until hot but not boiling for the ganache.
Instructions
Make the ganache
- In a small saucepan, heat 1 cup of heavy whipping cream over medium heat until it’s hot but not boiling. Remove from heat and add the mini chocolate chips. Stir until melted and smooth. Let it cool while you prepare the filling.
Make the cannoli cake filling
- In a large mixing bowl, combine the ricotta cheese, 1 cup of powdered sugar, and the vanilla extract. Beat with a mixer until smooth.
- In another bowl, whip the remaining 1 cup of heavy whipping cream until soft peaks form. Gently fold the whipped cream into the ricotta mixture. Stir in half of the mini chocolate chips.
Assemble the cannoli cake
- Slice the pound cake into three equal layers.
- Place one layer on a serving plate and spread a generous amount of the cannoli filling on top. Repeat with the second layer, then add the final layer of cake.
- Top the cake with the remaining filling. Drizzle the cooled ganache over the top and sprinkle the remaining mini chocolate chips.
