Easy Cannoli Cake Recipe

If you have a soft spot for Italian desserts but want something quick and fuss-free, let me introduce you to the Easy Cannoli Cake. This delightful treat takes all the best parts of classic cannoli—the creamy ricotta filling and the chocolate chips—and layers them with moist pound cake, then finishes with a rich chocolate ganache. It’s a crowd-pleaser that feels special yet comes together with surprisingly little effort. Trust me, once you taste this, it’ll become your go-to for gatherings or just a lovely way to sweeten up any day.

Ingredients You’ll Need

The magic of this Easy Cannoli Cake lies in its straightforward ingredients, each playing a crucial role in building the layers of flavor and texture. From the dense pound cake base to the luscious ricotta filling and silky chocolate ganache, every element counts toward making this dessert irresistibly delicious.

• Frozen pound cake (16 oz family size): Provides a sturdy yet tender base that absorbs the creamy filling beautifully, no baking required.
• Whole milk ricotta cheese (15 oz): Adds authentic Italian creaminess and a slightly tangy note essential for that signature cannoli flavor.
• Mini chocolate chips (12 oz, divided): Brings bursts of chocolate with a perfect melt-in-your-mouth texture throughout the cake layers and on top.
• Vanilla extract (1 teaspoon): Enhances the natural sweetness and adds a warm, fragrant undertone.
• Heavy whipping cream (2 cups, divided): Whipped into fluffy peaks to lighten the ricotta and also used to make the decadent chocolate ganache.
• Powdered sugar (3/4 cup): Sweetens the filling evenly and helps create that classic smooth texture.

How to Make Easy Cannoli Cake

Step 1: Prepare the Chocolate Ganache

Start by heating one cup of heavy whipping cream until it’s hot but not boiling, then pour it over half of your mini chocolate chips. The warmth melts the chocolate slowly, making a glossy, luxurious ganache. Stir patiently; if the chips aren’t melting evenly, just pop the bowl back in the microwave for short bursts until silky smooth. Chill it in the refrigerator while you move on to the filling—this step is key for a rich topping that sets perfectly on your cake.

Step 2: Make the Cannoli Filling

In a medium bowl, whisk ricotta, powdered sugar, and vanilla extract until creamy and smooth. Next, fold in some of the chocolate chips for that classic cookie crunch. Whip the remaining heavy cream to stiff peaks, then gently fold half of this into the ricotta mixture to lighten it up. Repeat with the rest of the whipped cream to keep the filling silky and airy—this is what makes the texture so delightfully light and fluffy.

Step 3: Assemble the Cake Layers

Slice the frozen pound cake into thin, 1/4 inch pieces—don’t be scared of the slicing, a serrated knife will make it easy. Line the bottom of an 8 x 8 inch pan with a single layer of these cake slices, pressing gently to eliminate air pockets but allowing a little overlap. Spread half your creamy filling evenly over the layer before topping it with another cake layer. Press the cake lightly to ensure it sticks well. Repeat layering with the remaining filling and cake pieces to build your cake into a luscious tower.

Step 4: Add the Ganache and Chill

Bring out your chilled ganache and give it a quick stir to smoothen. Pour it over the top layer, spreading it so it covers the surface evenly like a glossy chocolate blanket. Sprinkle the remaining mini chocolate chips generously on top to finish. Pop your cake into the fridge for at least three hours—or better yet, overnight—to let those flavors marry and the ganache firm up into a firm yet creamy topping.

How to Serve Easy Cannoli Cake

Garnishes

For a little extra flair, dust some powdered sugar or cocoa powder just before serving, or add a few crushed pistachios for a pop of green and a slight nuttiness. Fresh mint leaves can also brighten up the presentation beautifully.

Side Dishes

This cake pairs wonderfully with a cup of espresso or a rich dark roast coffee for that perfect after-dinner treat. If you want to keep it lighter, a chilled glass of lemon-infused sparkling water balances the richness very nicely.

Creative Ways to Present

Try turning your Easy Cannoli Cake into individual parfaits or small trifle cups for a charming party presentation. Layer bite-sized cake pieces with the filling in clear glasses, topped off with a drizzle of ganache and chocolate chips. It looks stunning and is super easy to serve!

Make Ahead and Storage

Storing Leftovers

After you’ve enjoyed a slice or two, keep the rest of your Easy Cannoli Cake tightly covered in the refrigerator. Because of the whipped cream and ricotta, it stays fresh and moist for up to 3 days without any loss in flavor or texture.

Freezing

You can freeze this cake, but it’s best to wrap it very well in plastic wrap and then aluminum foil to protect against freezer burn. When frozen properly, it will keep for up to 1 month. Thaw it overnight in the fridge before serving to maintain the integrity of the ganache and filling.

Reheating

This cake is best served chilled, so rather than reheating, simply let it come to room temperature for about 20 minutes before serving to soften the ganache slightly and bring out the flavors.

FAQs

Can I use a homemade pound cake instead of frozen store-bought?

Absolutely! A homemade pound cake would work beautifully and add a personal touch. Just be sure it’s fully cooled and slightly firm so it holds up well when sliced thin.

Is whole milk ricotta necessary, or can I use part-skim?

Whole milk ricotta is preferred for its creaminess and slightly richer flavor, but if you want to cut calories, part-skim will still work—just expect a slightly less luscious filling.

Can I prepare this cake vegan or dairy-free?

This Easy Cannoli Cake relies heavily on dairy, especially ricotta and heavy cream, so substitutions would require more experimentation. Vegan ricotta alternatives and non-dairy whipped creams might work, but the texture and flavor may differ significantly.

What’s the best way to slice and serve this cake?

Use a sharp, serrated knife for clean slices and wipe the knife between cuts if the ganache sticks. Since the cake is chilled, slices will hold together nicely, making serving a breeze.

Can I add other mix-ins besides chocolate chips?

Definitely! Chopped pistachios or small candied fruit pieces can be folded into the filling for a fun twist, but the classic mini chocolate chips remain the perfect complement to the ricotta’s mild flavor.

Final Thoughts

This Easy Cannoli Cake is a delightful way to enjoy the classic flavors of a cannoli without the fuss of making individual shells. It’s a recipe that feels special enough for celebrations but simple enough to whip up on any given day. I hope you love making it, sharing it, and most importantly, eating every luscious bite as much as I do!

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