Easy Cannoli Cake: A Delightful Twist on a Classic Italian Dessert
When it comes to desserts that can wow a crowd without demanding hours of preparation, few recipes compare to the magic of cannoli cake. With its rich layers of fluffy cake, sweet ricotta filling, decadent ganache, and a sprinkle of chocolate chips, this cannoli cake recipe combines the best of classic cannoli flavors into a simple, no-bake dessert. The beauty of this dish lies in its ease—using store-bought frozen pound cake, it’s quick to prepare, yet offers the indulgent taste of a homemade dessert. Whether you’re preparing it for a family gathering, dinner party, or potluck, this cannoli cake will undoubtedly steal the show. Let’s dive into this incredibly easy-to-make recipe that brings a touch of Italian sweetness to your kitchen.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (No baking required)
- Total Time: 3 hours 25 minutes (Includes chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American, Italian
- Diet: Vegetarian
Ingredients
- 16 ounces (454 g) of frozen store-bought pound cake: This is the base of our dessert. You’ll want to pick a high-quality pound cake that’s rich and buttery. A frozen, family-sized cake works best, as it provides enough cake to form thick, satisfying layers.
- 15 ounces (425 g) of whole milk ricotta cheese: This is the heart of the cannoli filling. Ricotta provides that classic Italian flavor that makes cannoli so irresistible.
- 12 ounces (340 g) of mini chocolate chips, divided: These chips will be incorporated into both the filling and used for garnish, giving the cake its signature crunch and sweetness.
- 1 teaspoon vanilla extract: Vanilla adds a subtle depth to the ricotta filling, enhancing the flavor without overpowering it.
- 2 cups (473 ml) heavy whipping cream, divided: Heavy cream is the key ingredient that brings the cannoli filling to life. It adds smoothness and richness to the ricotta mixture and is used again to make a silky ganache.
- ¾ cup (88 g) powdered sugar: This sweetens the ricotta mixture and helps achieve the creamy, smooth texture that we all love in cannoli filling.
Instructions
1. Prepare the Ganache Start by making the ganache, which will top the cake. Place 1 cup (237 ml) of heavy whipping cream in a microwave-safe bowl and heat it in the microwave for about 90 seconds. Once the cream is heated, add 1 cup (178 g) of mini chocolate chips. Ensure the chips are fully submerged in the cream. Let the mixture sit for about two minutes, allowing the chocolate to soften. Stir gently until the chocolate has completely melted, and the mixture becomes smooth. If the ganache isn’t smooth after stirring, microwave it in 15-second intervals until fully melted, but be careful not to overheat it. Once smooth, place the ganache in the refrigerator to cool.
2. Make the Cannoli Filling Next, prepare the cannoli filling. In a medium-sized bowl, whisk together the ricotta cheese, powdered sugar, and vanilla extract until everything is well combined and smooth. Once the mixture is ready, fold in half of the mini chocolate chips. This will add a touch of chocolatey goodness to each bite.
Now, it’s time to whip the remaining heavy cream. Use an immersion blender or hand beaters to whip the cream in a tall container or medium-sized bowl until stiff peaks form. Once the cream is whipped, gently fold half of it into the ricotta mixture. Be careful not to deflate the whipped cream. After the first addition is fully incorporated, fold in the remaining whipped cream until the filling is light and airy. Set the cannoli filling aside.
3. Assemble the Cake Now that the ganache and filling are ready, it’s time to assemble the cake. Take the frozen pound cake and slice it into ¼-inch (6.35 mm) thick pieces using a serrated knife. This is where precision comes into play; a ruler can help you slice the cake evenly. Layer the slices of cake into the bottom of an 8×8-inch (20×20 cm) baking pan, covering the bottom completely with a single layer of cake. Don’t worry if the pieces overlap slightly—just press them gently to remove any air pockets and ensure the cake sticks together.
Next, spread half of the cannoli filling on top of the cake layer, smoothing it out evenly. Follow with another layer of cake slices, pressing them down gently to adhere to the filling. Repeat the process with the remaining cannoli filling and a final layer of cake slices.
4. Top with Ganache and Chill Once all the layers are in place, retrieve the ganache from the refrigerator. Stir it until smooth, and then pour it over the top of the cake, spreading it evenly with a spoon. Finish by sprinkling the remaining mini chocolate chips over the ganache, adding a final touch of texture and flavor.
Now, cover the pan and refrigerate the cannoli cake for at least three hours (or overnight, if possible) to allow the flavors to meld together and the ganache to firm up. After about 15 minutes in the fridge, cover the cake with plastic wrap to prevent it from sticking to the ganache.
Notes
- Pound Cake: If you can’t find a frozen store-bought pound cake, you can make your own or use any other type of cake, such as angel food cake for a lighter option. You could even opt for a chocolate pound cake if you prefer a richer flavor base.
- Ricotta Cheese: For a smoother texture, you can use mascarpone cheese instead of ricotta, which will make the filling even creamier. However, keep in mind that mascarpone has a milder flavor compared to ricotta.
- Chocolate Chips: Feel free to swap out the mini chocolate chips for other types of chocolate, such as white chocolate or dark chocolate, for a unique twist. You could also use chopped chocolate for a chunkier texture.
- Whipped Cream: If you want to make the cake a bit lighter, consider replacing some of the heavy whipping cream with Greek yogurt or sour cream for a tangy contrast.