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Easy Cannoli Cake Recipe

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★★★★★

4.7 from 125 reviews

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.

Ingredients

Scale

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

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