This easy cannoli cake captures the creamy ricotta filling and chocolate chips of a bakery cannoli in a tall, sliceable cake made from a store bought pound cake.
You split the cake into three layers, fill it with sweetened ricotta and whipped cream, and finish it with a silky chocolate ganache. There is no baking involved, so it comes together in about 25 minutes of work plus time to chill.
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Why This Easy Cannoli Cake Recipe Works
A frozen pound cake gives you a sturdy, buttery base that stands up to a heavy filling without crumbling. It slices cleanly into layers and soaks up just enough moisture from the cream to turn soft and tender.
Whole milk ricotta delivers the signature cannoli flavor, and folding in whipped cream makes the filling light and fluffy instead of dense. The ganache adds a glossy finish and a deep chocolate note that balances the sweet filling.
Ingredients for Easy Cannoli Cake
- 1 frozen family size pound cake (16 ounces), thawed
- 1 container (15 ounces) whole milk ricotta cheese
- 12 ounces mini chocolate chips, divided (1 cup for the ganache, 1/2 cup for the filling, 1/2 cup for the top)
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, divided (1 cup for the ganache, 1 cup to whip)
- 3/4 cup powdered sugar
Pound cake. Thaw it completely and chill it for 30 minutes. A cold cake is firmer and easier to cut into even layers with a long serrated knife.
Ricotta. Drain the ricotta in a fine strainer for 30 minutes, because extra liquid will make the filling loose. Whole milk ricotta tastes richer than part skim.
Whipped cream. Whip the cream to soft peaks only. Stiff peaks turn grainy when folded into the ricotta.
Ganache. Pour hot cream over the chocolate chips and let them sit for a minute before stirring, which melts them evenly without scorching.
How to Make Easy Cannoli Cake
1. Drain the ricotta. Spoon the ricotta into a strainer set over a bowl, cover, and refrigerate for 30 minutes.
2. Make the ganache. Heat 1 cup of cream in a small saucepan over medium heat until steaming but not boiling. Remove from the heat, add 1 cup of chocolate chips, wait a minute, then stir until smooth. Cool to room temperature.
3. Mix the filling. Beat the drained ricotta with the powdered sugar and vanilla until smooth and creamy.
4. Whip and fold. Whip the remaining cup of cream to soft peaks, fold it into the ricotta, then stir in 1/2 cup of chips.
5. Build the layers. Slice the pound cake horizontally into three layers. Spread one third of the filling over the bottom layer, add the middle layer, repeat, and top with the final layer and remaining filling.
6. Finish and chill. Drizzle the cooled ganache over the top and scatter the last 1/2 cup of chips. Refrigerate at least 4 hours before slicing.
How to Serve Easy Cannoli Cake
Slice with a sharp knife dipped in hot water and serve cold, with espresso or a small glass of sweet wine. For a dessert table with an Italian bakery feel, pair it with Classic apple cake and Louise cake, or add cherry pecan cheesecake lush and strawberry cheesecake nachos for something more casual.
How to Store and Reheat Easy Cannoli Cake
Cover and refrigerate for up to 3 days. Keep it chilled until just before serving, and put leftovers back within two hours, because the filling contains ricotta and cream. Freezing is not recommended because the ricotta filling can turn grainy when thawed. The flavors deepen after the first night, so the cake is still excellent on day two.
Tips and Variations for Easy Cannoli Cake
Drain the ricotta. This step is the key to a filling that holds its shape between layers.
Chill the cake. A firm, cold cake slices more evenly and stays neater when stacked.
Cool the ganache. Hot ganache will melt the whipped filling, so let it cool until barely warm.
Add citrus zest. A teaspoon of orange zest in the filling gives it a classic cannoli accent.
Store it properly. University of Minnesota Extension provides guidance on storing and reheating leftovers that applies to cream and cheese desserts like this one.
Top with pistachios. Chopped pistachios add color and crunch on top of the ganache.
Use a springform ring. Building the cake inside a 9 inch ring gives straight, clean sides.
Sift the sugar. Powdered sugar that is sifted blends into the ricotta without lumps.
Frequently Asked Questions About Easy Cannoli Cake
Can I make easy cannoli cake ahead of time?
Yes. Assemble it a day ahead and refrigerate it covered. The flavors settle and slicing is easier.
What kind of ricotta works well in easy cannoli cake?
Whole milk ricotta gives the creamiest filling. Drain it first so the filling stays thick.
How long does easy cannoli cake keep in the fridge?
It keeps for up to 3 days when covered tightly.
Can I use homemade pound cake?
Yes. Bake a loaf, cool it completely, and slice it into three even layers.
Do I need a mixer?
A hand mixer makes the filling smoother, but a whisk and some patience also work.
Easy Cannoli Cake
Equipment
- Mixing bowl
- Spatula
Ingredients
Main Ingredients
- 16 oz frozen pound cake thawed, family size
- 15 oz whole milk ricotta cheese drained 30 minutes
- 12 oz mini chocolate chips divided: 1 cup ganache, 1/2 cup filling, 1/2 cup top
- 1 tsp vanilla extract
- 2 cup heavy whipping cream divided: 1 cup ganache, 1 cup whipped
- ¾ cup powdered sugar
Instructions
Cooking
- Drain. Drain the ricotta in a strainer for 30 minutes.
- Ganache. Heat 1 cup cream until steaming, pour over 1 cup chips, wait 1 minute, and stir smooth. Cool.
- Filling. Beat ricotta, powdered sugar, and vanilla, fold in 1 cup whipped cream, then stir in 1/2 cup chips.
- Assemble. Slice the cake into 3 layers and stack with filling between and on top.
- Finish. Drizzle ganache, add the last 1/2 cup chips, and chill at least 4 hours.
