Print

Easy Cannoli Cake Recipe

Easy Cannoli Cake Recipe
Print Recipe

★★★★★

4.7 from 8 reviews

This Easy Cannoli Cake recipe layers classic cannoli flavors into a decadent dessert using frozen pound cake, creamy ricotta filling speckled with mini chocolate chips, and a luscious chocolate ganache topping. It’s simple to assemble and perfect for feeding a crowd or enjoying as a special treat.

Ingredients

Scale

Ganache

  • 1 cup (237 ml) heavy whipping cream
  • 1 cup (178 g) mini chocolate chips

Cannoli Cake Filling

  • 15 ounces (425 g) whole milk ricotta cheese
  • 3/4 cup (88 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (89 g) mini chocolate chips
  • 1 cup (237 ml) heavy whipping cream

Assembly

  • one 16 ounce (454 g) “family size” store bought frozen pound cake, sliced
  • remaining mini chocolate chips for topping (approx. 3 1/2 ounces or 100 g)

Instructions

  1. Make the ganache: Place 1 cup (237 ml) of heavy whipping cream in a microwave-safe bowl and heat on high for 90 seconds. Add 1 cup (178 g) of mini chocolate chips, ensuring all are submerged. Let sit for two minutes, then stir until smooth. If chips haven’t fully melted, microwave in 15-second increments, stirring until smooth. Refrigerate the ganache to thicken.
  2. Prepare the cannoli cake filling: In a medium bowl, whisk together ricotta cheese, powdered sugar, and vanilla extract until smooth. Stir in 1/2 cup (89 g) of mini chocolate chips. In a separate bowl or tall container, beat the remaining 1 cup (237 ml) heavy whipping cream to stiff peaks using an immersion blender or hand beaters.
  3. Combine filling components: Gently fold half of the whipped cream into the ricotta mixture, then fold in the remaining whipped cream until fully incorporated. Set aside the cannoli filling.
  4. Slice the pound cake: Using a serrated knife, cut the frozen pound cake into 1/4 inch (6.35 mm) slices. Arrange a layer of cake slices in an 8 x 8 inch (20 x 20 cm) deep pan, trimming pieces as needed to cover the bottom completely with slight overlaps pressed gently together.
  5. Build the cake layers: Spread half of the cannoli filling evenly over the bottom layer of cake. Add another layer of cake slices on top, pressing gently to adhere. Spread the remaining filling over this second cake layer, then top with a final layer of cake slices.
  6. Add ganache and chill: Retrieve the ganache from the refrigerator and stir until smooth. Pour over the top of the assembled cake, smoothing with a spoon if needed. Sprinkle with the remaining mini chocolate chips as desired. Refrigerate for at least 3 hours or overnight. After 15 minutes chilling, cover the cake to avoid ganache sticking to the cover.

Notes

  • Using frozen pound cake is essential; thawing it fully will make slicing easier and prevent crumbling.
  • Mini chocolate chips offer the best texture and distribution in both the filling and ganache.
  • The ganache thickens in the refrigerator, so let it chill enough before pouring over cake.
  • Pressing overlapping cake slices helps reduce air pockets and creates an even cake base.
  • Cover the cake after the ganache firms up to prevent sticking and maintain freshness.

Nutrition

Keywords: Cannoli Cake, Ricotta Cake, Italian Dessert, Chocolate Ganache Cake, Easy No-Bake Cake, Mini Chocolate Chips Dessert

Find it online: https://todayfoodrecipe.com/easy-cannoli-cake-recipe/