Easy Cannoli Cake Recipe

Introduction

This Easy Cannoli Cake is a delightful no-bake dessert that captures the flavors of classic cannoli in a layered treat. Made with store-bought pound cake, creamy ricotta filling, and a rich chocolate ganache, it’s perfect for any occasion and surprisingly simple to prepare.

Ingredients

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

Instructions

1. Step 1: Make the ganache by heating 1 cup (237 ml) of heavy whipping cream in a microwave-safe bowl on high for 90 seconds. Add 1 cup (178 g) of mini chocolate chips, ensuring they are submerged. Let sit for 2 minutes, then stir gently until smooth. If needed, microwave in 15-second increments until fully melted. Refrigerate to set.
2. Step 2: Prepare the filling by whisking together ricotta cheese, powdered sugar, and vanilla in a medium bowl until smooth. Stir in ½ cup (89 g) of the mini chocolate chips.
3. Step 3: Beat the remaining 1 cup (237 ml) of heavy cream to stiff peaks using an immersion blender or hand beaters. Gently fold half of this whipped cream into the ricotta mixture, then fold in the rest. Set aside the cannoli filling.
4. Step 4: Slice the frozen pound cake into ¼ inch (6.35 mm) slices with a serrated knife. Arrange a layer of cake pieces in an 8 x 8 inch (20 x 20 cm) deep pan, covering the bottom completely. Trim and overlap pieces as necessary, pressing gently to reduce air pockets.
5. Step 5: Spread half of the cannoli filling evenly over the cake layer. Add another layer of cake on top, pressing gently to adhere.
6. Step 6: Repeat by spreading the remaining filling and topping with a final layer of cake.
7. Step 7: Remove the ganache from the fridge, stir smooth, and pour over the top of the cake. Smooth with a spoon if needed and sprinkle with remaining mini chocolate chips.
8. Step 8: Refrigerate the cake for at least 3 hours or overnight. After 15 minutes in the fridge, cover the cake to prevent sticking once the ganache firms up.

Tips & Variations

• Use whole milk ricotta for a smoother, creamier filling.
• For extra flavor, try adding a tablespoon of orange zest to the ricotta mixture.
• Swap mini chocolate chips for chopped pistachios to add crunch and a nutty contrast.
• If you don’t have an immersion blender, standard hand beaters or a stand mixer work well for whipping cream.

Storage

Store the cannoli cake covered in the refrigerator for up to 3 days. For best texture, consume within this time. To serve, let the cake sit at room temperature for 10 minutes to soften slightly. No reheating is necessary as it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, homemade pound cake can be used as long as it is firm enough to slice thinly and hold the layers. Just make sure it’s fully cooled before assembling the cake.

How can I prevent the ganache from sticking to the cover?

Allow the ganache to chill for about 15 minutes before covering the cake. This firms up the top layer and helps prevent the cover from sticking.

Easy Cannoli Cake Recipe

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This Easy Cannoli Cake is a delightful layered dessert inspired by classic Italian cannoli flavors. Made with store-bought pound cake, creamy ricotta cheese filling mixed with mini chocolate chips, and topped with a rich chocolate ganache, this no-bake cake is simple to assemble and perfect for any occasion. The whipped cream folded into the ricotta filling adds lightness, while the chilled ganache adds a decadent chocolate finish. Refrigerate for at least three hours to allow all the flavors to meld and the ganache to set before serving.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Cake and Filling

• 1 (16 ounce / 454 g) “family size” store-bought frozen pound cake
• 1 (15 ounce / 425 g) container whole milk ricotta cheese
• ½ cup (89 g) mini chocolate chips
• 1 teaspoon vanilla extract
• 2 cups (473 ml) heavy whipping cream, divided
• ¾ cup (88 g) powdered sugar

For the Ganache

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

For Topping

• Remaining mini chocolate chips (approximately 5.5 ounces / 156 g)

Instructions

1. Make the ganache: Place 1 cup (237 ml) of the heavy whipping cream in a medium microwave-safe bowl and heat on high for 90 seconds. Add 1 cup (178 g) of the mini chocolate chips, making sure the chips are all submerged. Let sit for two minutes, then stir gently until the chocolate is melted and the mixture is smooth. If needed, microwave in 15-second increments to fully melt the chocolate, stirring well between increments. Place the ganache in the refrigerator to chill.
2. Make the cannoli cake filling: In a medium bowl, whisk together the ricotta cheese, powdered sugar, and vanilla extract until smooth. Stir in ½ cup (89 g) of mini chocolate chips. In a separate tall container or medium bowl, beat the remaining 1 cup (237 ml) of heavy whipping cream to stiff peaks using an immersion blender or hand beaters. Gently fold half of the whipped cream into the ricotta mixture, then fold in the remaining whipped cream until well combined. Set aside.
3. Assemble the cannoli cake: Slice the frozen pound cake into ¼ inch (6.35 mm) slices using a serrated knife. Layer the cake slices to completely cover the bottom of a deep 8 x 8 inch (20 x 20 cm) pan, trimming pieces as necessary and gently pressing to remove air pockets. Spread half of the cannoli filling evenly over the cake layer, then add another layer of cake slices on top, pressing gently to adhere. Repeat by spreading the remaining filling and topping with a final cake layer.
4. Add the ganache and chill: Remove the ganache from the refrigerator and stir until smooth. Pour all of the ganache over the top of the cake and smooth it out with a spoon if needed. Sprinkle the remaining mini chocolate chips generously on top. Refrigerate the cake for at least three hours or overnight. After 15 minutes in the fridge, cover the cake loosely to prevent sticking once the ganache firms up.

Notes

• Use a family size frozen pound cake for the best texture and convenience.
• Divide the mini chocolate chips carefully to separate those needed for the filling, ganache, and topping.
• Microwaving the ganache mixture in short increments prevents overheating and grainy texture.
• Slicing the frozen cake thinly helps with easy layering and better structural integrity.
• Press cake layers gently to reduce air pockets and help the cake adhere to the filling.
• Covering the cake after initial chilling prevents the ganache from sticking to the wrap.

Keywords: cannoli cake, ricotta dessert, no-bake cake, chocolate ganache, Italian dessert