Why You’ll Love This Recipe

This Easy Cannoli Cake combines all the delicious flavors of the classic Italian cannoli in a no-bake form. The combination of rich ricotta filling, light pound cake, and silky chocolate ganache creates a decadent dessert that’s not only easy to make but also incredibly impressive. With minimal ingredients and no baking required, this dessert is perfect for busy days or for impressing guests at a dinner party. It’s a sweet treat for every occasion!

Ingredients

For the Cake:
16-ounce (454 g) frozen pound cake (family size)
15-ounce (425 g) container of 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

For the Ganache:
1 cup heavy whipping cream
1 cup mini chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pound Cake:
Freeze the pound cake for 30 minutes to make it easier to slice. Cut the cake into ¼-inch slices using a serrated knife. Arrange the slices evenly in the bottom of an 8×8-inch or 9×9-inch square pan.
Make the Ganache:
Heat 1 cup of heavy whipping cream in a microwave-safe bowl for 90 seconds or until hot (but not boiling). Add 1 cup of mini chocolate chips and let it sit for 2 minutes. Stir the mixture until smooth. If needed, microwave in 15-second intervals until the chocolate is fully melted. Refrigerate the ganache to chill and firm up.
Prepare the Cannoli Filling:
In a bowl, whisk together ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in ½ cup of mini chocolate chips into the ricotta mixture.
Whip the Cream:
In a separate bowl, whip the remaining 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture in two batches until fully incorporated.
Assemble the Cake:
Begin by placing a layer of pound cake at the bottom of the pan. Spread half of the cannoli filling evenly over the cake layer. Add another layer of pound cake on top and press gently to adhere. Spread the remaining cannoli filling over the second cake layer and top with one final layer of pound cake.
Top with Ganache:
Stir the chilled ganache to ensure it’s smooth and pourable. Pour it evenly over the top layer of pound cake, smoothing it out with a spoon. Sprinkle remaining mini chocolate chips over the ganache for a decorative touch.
Chill the Cake:
Refrigerate the cake for at least 3 hours, or overnight if possible, to allow the layers to set. Cover the cake with plastic wrap after 15 minutes to prevent the wrap from sticking to the ganache.

Servings and Timing

Servings: 12 servings
Prep Time: 25 minutes
Cook Time: 0 minutes (no-bake)
Total Time: 3 hours 25 minutes (including chilling time)

Variations

Gluten-Free Version: Use gluten-free pound cake in place of regular pound cake for a gluten-free option.
Fruit Add-ins: Layer in fresh fruit like raspberries or strawberries between the layers for added freshness and color.
Lemon Zest: Add lemon or orange zest to the ricotta filling for a citrusy twist that pairs beautifully with the sweet creaminess.

Storage/Reheating

Storage: Store the cannoli cake in an airtight container in the refrigerator for up to 3 days.
Make Ahead: This cake can be made ahead and stored in the fridge overnight, making it perfect for a hassle-free dessert.
Freezing: It’s not recommended to freeze this cake, as the texture may be affected upon thawing.

FAQs

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

Yes, you can use homemade pound cake, but make sure it is completely cooled before assembling the cake.

2. How long should I refrigerate the cake?

Refrigerate the cake for at least 3 hours, or overnight if possible, to ensure the layers set properly.

3. Can I add more chocolate chips to the filling?

Yes, feel free to add more mini chocolate chips to the filling if you prefer a stronger chocolate flavor.

4. Can I make this cake ahead of time?

Yes, this is a great make-ahead dessert. Prepare the cake a day before serving and let it chill overnight.

5. What can I use instead of ricotta cheese?

You can substitute ricotta cheese with mascarpone cheese for a slightly richer and creamier filling.

6. Can I add nuts to the filling?

Yes, you can fold in some chopped pistachios or almonds for a crunchy texture.

7. How can I make this cake more decadent?

Top the cake with extra ganache and whipped cream for an extra indulgent treat.

8. Is this cake suitable for vegetarians?

Yes, this cake is vegetarian-friendly.

9. Can I make this cake without chocolate chips?

Yes, if you prefer a more classic cannoli flavor, you can omit the chocolate chips.

10. What should I serve this cake with?

Serve the cannoli cake with a side of fresh berries or a cup of espresso for a perfect pairing.

Conclusion

This Easy Cannoli Cake is a no-bake dessert that’s sure to impress at any occasion. With its layers of moist pound cake, creamy ricotta filling, and rich chocolate ganache, it delivers all the flavors of a classic cannoli without any of the fuss. Perfect for potlucks, dinner parties, or just as a special treat, this cannoli cake is a delightful and effortless dessert that everyone will love!