why make this recipe
This cake is easy, no-bake, and fast to put together. It uses simple store-bought ingredients and tastes like a classic cannoli. Make it for family dinners, potlucks, or quick dessert plans.
introduction
This Easy Cannoli Cake blends creamy ricotta filling and chocolate chips with soft pound cake. It needs little baking skill and comes together fast. For another simple comfort dish idea, see Creamy Tuscan Ravioli Soup.
how to make Easy Cannoli Cake
Ingredients :
- 16-ounce (454 g) frozen pound cake (family size)
- 15-ounce (425 g) container whole milk ricotta cheese
- 12 ounces (340 g) mini chocolate chips
- 1 teaspoon vanilla extract
- 2 cups (473 ml) heavy whipping cream
- ¾ cup (88 g) powdered sugar
Directions :
- Freeze the pound cake for about 30 minutes if not already frozen, then slice into ¼-inch slices with a serrated knife.
- Heat 1 cup heavy whipping cream in a microwave-safe bowl for 90 seconds until hot but not boiling.
- Add 1 cup mini chocolate chips to the hot cream, let sit 2 minutes, then stir until smooth to make ganache. Chill in the refrigerator.
- Whisk ricotta, powdered sugar, and vanilla together until smooth.
- Fold ½ cup mini chocolate chips into the ricotta mixture.
- Whip the remaining 1 cup heavy whipping cream to stiff peaks.
- Fold the whipped cream into the ricotta mixture in two batches until just combined.
- Place a layer of pound cake slices in the bottom of an 8×8 or 9×9 square pan and press down gently.
- Spread half of the ricotta filling over the cake layer and smooth with a spatula.
- Add a second layer of pound cake, press gently, then spread the remaining filling over it.
- Top with a final layer of pound cake.
- Stir the chilled ganache until pourable, then pour it evenly over the top of the cake and smooth.
- Sprinkle the remaining mini chocolate chips over the ganache.
- Chill the cake in the refrigerator for at least 3 hours or overnight. Cover after 15 minutes to keep plastic wrap from sticking to the ganache.
how to serve Easy Cannoli Cake
Slice with a sharp knife and serve chilled. Use a warm towel on the knife for cleaner slices. Serve with coffee or a small scoop of vanilla ice cream.
how to store Easy Cannoli Cake
Cover the pan and keep in the refrigerator for up to 4 days. For longer storage, cut slices and freeze in an airtight container for up to 1 month. Thaw in the fridge before serving.
tips to make Easy Cannoli Cake
- Use whole milk ricotta for a richer filling.
- Drain ricotta on a paper towel if it seems watery.
- Chill ganache until it firms slightly so it spreads without running.
- Whip cream until stiff peaks for best texture in the filling.
- Press layers gently to avoid breaking the cake slices.
variation (if any)
- Add chopped pistachios on top for crunch.
- Fold in orange zest to the filling for a citrus note.
- Use white chocolate chips instead of mini chocolate chips.
FAQs
Q: Can I use part-skim ricotta?
A: Yes, but whole milk ricotta gives a richer taste.
Q: Do I have to freeze the pound cake first?
A: Freezing makes slicing easier and gives cleaner layers, but if the cake is firm you can slice without freezing.
Q: Can I make this ahead?
A: Yes. The cake improves after chilling overnight and stores well in the fridge for up to 4 days.
Conclusion
This Easy Cannoli Cake is a simple, no-bake dessert that tastes like a classic cannoli in cake form. For a related no-bake ricotta dessert idea, try the No Bake Cannoli Cheesecake recipe.