Easy Cannoli Cake Recipe

Introduction

This Easy Cannoli Cake captures the classic flavors of cannoli in a simple, no-bake dessert that anyone can make. Layers of frozen pound cake, creamy ricotta filling, and rich chocolate ganache come together for a delicious treat perfect for any occasion.

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
• 3/4 cup (88 g) powdered sugar

Instructions

1. Step 1: Make the ganache by placing 1 cup (237 ml) of heavy whipping cream in a medium microwave-safe bowl and heating on high for 90 seconds.
2. Step 2: Add 1 cup (178 g) of the mini chocolate chips to the hot cream, ensuring they are fully submerged. Let sit for two minutes, then stir gently until smooth. If needed, microwave in 15-second increments, stirring between, until fully melted. Place the ganache in the refrigerator.
3. Step 3: Prepare the cannoli cake filling by whisking together the ricotta cheese, powdered sugar, and vanilla extract in a medium bowl until smooth. Stir in 1/2 cup (89 g) of mini chocolate chips.
4. Step 4: Using an immersion blender or hand beaters, beat the remaining 1 cup (237 ml) of heavy whipping cream to stiff peaks. Fold half of the whipped cream into the ricotta mixture gently, then fold in the remaining whipped cream. Set aside.
5. Step 5: Cut the frozen pound cake into 1/4 inch (6.35 mm) slices using a serrated knife. Layer the cake pieces in the bottom of a deep 8 x 8 inch (20 x 20 cm) pan, covering the bottom completely. Trim pieces if needed and gently press to reduce air pockets.
6. Step 6: Spread half of the cannoli filling evenly over the bottom cake layer. Add another layer of cake on top, pressing gently to adhere the cake to the filling.
7. Step 7: Repeat with the remaining filling and a final layer of cake.
8. Step 8: Remove the ganache from the refrigerator and stir until smooth. Pour all the ganache over the top of the assembled cake and smooth with a spoon if necessary. Sprinkle with remaining mini chocolate chips.
9. Step 9: Refrigerate the cake for at least three 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 the creamiest filling; if it’s too grainy, strain it through cheesecloth before mixing.
• For extra crunch, add chopped pistachios or toasted almonds between layers.
• Substitute pound cake with angel food cake for a lighter texture.
• Ensure the cake slices are thin and even for easy layering and better texture.

Storage

Store the cannoli cake covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to prevent drying out. Reheat is not recommended as this dessert is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes better after sitting overnight as the flavors meld together and the ganache firms up nicely.

What can I use instead of mini chocolate chips?

You can substitute mini chocolate chips with finely chopped chocolate or chocolate shavings for a similar effect.

Easy Cannoli Cake Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

This Easy Cannoli Cake is a no-bake, layered dessert that combines the rich flavors of ricotta cheese, chocolate chips, and creamy whipped topping with a store-bought pound cake base. It’s topped with a silky chocolate ganache and studded with mini chocolate chips for an indulgent treat that’s simple to prepare and perfect for any occasion.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Cake Layer

• 1 (16 ounce / 454 g) family size store bought frozen pound cake

Filling

• 1 (15 ounce / 425 g) container whole milk ricotta cheese
• 3/4 cup (88 g) powdered sugar
• 1 teaspoon vanilla extract
• 12 ounces (340 g) mini chocolate chips, divided
• 2 cups (473 ml) heavy whipping cream, divided

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 until hot.
2. Melt the chocolate: Add 1 cup (178 g) of the mini chocolate chips to the hot cream, ensuring they are fully submerged. Let sit for two minutes, then stir gently until smooth. If needed, microwave in 15-second bursts, stirring until fully melted. Refrigerate ganache to firm.
3. Prepare the cannoli filling: In a medium bowl, whisk together ricotta cheese, powdered sugar, and vanilla extract until smooth. Stir in 1/2 cup (89 g) mini chocolate chips.
4. Whip the cream: Using an immersion blender or hand beaters, whip the remaining 1 cup (237 ml) of heavy whipping cream to stiff peaks.
5. Combine whipped cream and ricotta mixture: Fold half of the whipped cream gently into the ricotta mixture, then fold in the remaining whipped cream until fully combined. Set aside the cannoli filling.
6. Slice the pound cake: Cut the frozen pound cake into 1/4-inch (6.35 mm) slices with a serrated knife. Layer cake slices tightly in a deep 8 x 8 inch (20 x 20 cm) pan to cover the bottom. Trim pieces as needed and gently press to remove air pockets.
7. Layer the cake and filling: Spread half of the cannoli filling evenly over the cake layer. Add another cake layer on top and press gently. Repeat with remaining filling and a final cake layer.
8. Top with ganache and chocolate chips: Stir the chilled ganache until smooth, pour it over the top layer, and smooth with a spoon. Sprinkle with remaining mini chocolate chips to decorate.
9. Chill to set: Refrigerate the assembled cake for at least three hours or overnight. After 15 minutes in the fridge, cover the cake to prevent sticking, allowing the ganache to firm up first.

Notes

• You can use any store-bought frozen pound cake, but a family size 16-ounce cake works best for layering.
• Dividing the chocolate chips is important: some for the ganache, some for folding into filling, and some for topping.
• If the chocolate does not fully melt when making ganache, additional microwave bursts and stirring will help achieve a smooth consistency.
• Cutting the pound cake while frozen makes it easier to slice thin evenly layered pieces.
• Ensure to gently press cake layers to avoid air pockets and improve cake-to-filling adhesion.

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