Easy Cannoli Cake

Hi, I’m Amanda. Cooking has always been more than just a daily task for me—it’s a way to create comfort, connection, and joy. I found this Easy Cannoli Cake recipe in my grandmother’s worn cookbook, its pages soft from years of use and dotted with faded sauce stains. Her neat handwriting and little notes felt like whispers from the past. Try it it might just bring back the same kind of magic old recipes always do.

Why You’ll Love This Recipe

This dessert is easy, elegant, and incredibly satisfying. You don’t need special tools, baking skills, or hours of prep—just mix, layer, chill, and serve. The pound cake absorbs the creamy filling beautifully, making each layer moist and flavorful. It’s a no-stress dessert that always earns compliments. Whether you’re serving at a restaurant, sharing with friends, or making it for your family, this cake fits perfectly with any desserts to go with Italian food menu.

Ingredients

What You’ll Need for the Perfect Easy Cannoli Cake

16-ounce frozen pound cake (family size) – Soft, buttery, and easy to slice; it forms the base of this cake.
15-ounce container whole milk ricotta cheese – Creamy and rich, it gives the filling its signature cannoli flavor.
12 ounces mini chocolate chips – Add sweetness and a satisfying texture in every bite.
1 teaspoon vanilla extract – Brings warmth and depth to the ricotta filling.
2 cups heavy whipping cream – Used for both the fluffy filling and the glossy chocolate ganache.
¾ cup powdered sugar – Sweetens the ricotta while keeping the texture smooth and light.

These six simple ingredients create an unforgettable dessert that feels straight out of an Italian bakery—without the effort.

Directions

Step-by-Step Cooking Guide

1. Prepare the Pound Cake: Slightly freeze the pound cake for 30 minutes so it’s firm enough to slice cleanly. Using a serrated knife, cut it into ¼-inch slices. This will help the layers stack evenly when assembled.
2. Make the Ganache: Warm 1 cup of heavy cream in the microwave until hot (but not boiling). Add 1 cup of mini chocolate chips and let sit for two minutes. Stir until smooth and glossy, then chill in the fridge while preparing the filling.
3. Mix the Cannoli Filling: In a bowl, combine ricotta cheese, powdered sugar, and vanilla extract until creamy. Fold in ½ cup of mini chocolate chips for that signature texture.
4. Whip the Cream: In another bowl, whip the remaining heavy cream until stiff peaks form. Gently fold it into the ricotta mixture in two batches to keep the filling light and airy.
5. Assemble the Layers: Arrange a layer of pound cake slices in the bottom of an 8×8-inch or 9×9-inch pan. Spread half the filling evenly on top. Repeat with another layer of cake and the rest of the filling, then finish with one more layer of pound cake.
6. Add the Ganache: Remove the chilled ganache, stir it to loosen slightly, and pour it over the top layer of the cake. Smooth it out gently to create a glossy finish.
7. Decorate and Chill: Sprinkle remaining mini chocolate chips over the top for a final touch. Refrigerate for at least 3 hours—or overnight—for perfect slicing and flavor blending.

Cultural or Technique Note

Cannoli originated in Sicily and are known for their crisp pastry shells filled with sweet ricotta cream. This Easy Cannoli Cake keeps all the same authentic flavors but turns the traditional pastry into a layered no-bake masterpiece. It’s an international dessert recipe that celebrates Italian tradition while offering modern convenience.

Serving Suggestions

This Easy Cannoli Cake is one of those desserts that feels right at home in any setting—from a casual weeknight treat to a sophisticated Italian dinner party. Its creamy filling and chocolate ganache make it versatile, elegant, and satisfying. Here are some lovely ways to serve it:

Serve chilled with espresso or cappuccino. The deep, roasted notes of coffee perfectly complement the sweet, creamy layers of ricotta and chocolate. It’s a match made in dessert heaven.

Pair with a glass of sweet Moscato or Vin Santo. For those who love wine pairings, a chilled glass of Moscato brings a fruity brightness, while Vin Santo offers warm, nutty undertones that echo the Italian roots of the dish.

Top with fresh berries for a colorful contrast. A handful of raspberries, strawberries, or blueberries adds a beautiful pop of color and a refreshing tartness that balances the richness of the cake.

Slice into mini squares for a dessert party platter. Perfect for gatherings or restaurant service, small portions make it easy for guests to enjoy a taste without feeling too full. It’s ideal for a dessert party theme or as part of a tray of international dessert recipes.

Add a dusting of powdered sugar or cocoa powder. For a simple but elegant finishing touch, lightly dust the top just before serving for that bakery-style presentation.

Pro Tips for Success

These tried-and-true tips will help you create a flawless, bakery-worthy Easy Cannoli Cake every time:

Drain ricotta well if it’s watery. Too much moisture can make the filling runny, so strain it through cheesecloth or paper towels for a smooth, rich texture.

Chill overnight for the perfect consistency. The longer the cake rests, the more the layers meld together—creating that luscious, unified bite that makes it so special.

Use a serrated knife for slicing. The delicate layers need a gentle touch; a serrated knife keeps each piece neat and beautiful.

Whip cream until stiff, not soft. Firm peaks ensure the filling stays light yet stable, preventing it from collapsing as the cake sets.

Sprinkle chocolate chips before chilling. This keeps them firm and adds a delightful crunch that contrasts with the creamy filling.

Line the pan with parchment before assembling. It makes removal and cleanup a breeze, especially if you plan to serve on a platter.

Common Mistakes to Avoid

Even a simple dessert like this has a few easy-to-miss details. Here’s what to watch out for:

⚠️ Using watery ricotta: Excess liquid makes the filling thin and soggy. Always drain first.
⚠️ Skipping chilling time: The cake needs at least 3 hours (preferably overnight) to set properly.
⚠️ Over-mixing whipped cream: This can turn it grainy or deflated—stop as soon as peaks form.
⚠️ Cutting the cake too early: Warm or soft layers will slide apart. Chill thoroughly before slicing.
⚠️ Uneven cake slices: Thick or uneven slices can cause lopsided layers—keep each one about ¼ inch thick.
⚠️ Too much ganache too soon: Pour it after chilling slightly; if it’s too warm, it may melt the filling.

Storage & Reheating

Fridge: Store the cake covered or in an airtight container for 3–4 days. The flavor actually deepens over time.
Freezer: Wrap tightly and freeze for up to 2 months. Slice before freezing for easy serving later.
To Serve: Thaw overnight in the refrigerator and enjoy chilled—no reheating required.
Tip: If serving for guests, add a few fresh berries or a dusting of powdered sugar after thawing to refresh the presentation.

Frequently Asked Questions

Q1: Can I use part-skim ricotta instead of whole milk?
: You can, but whole milk ricotta creates a creamier, more authentic cannoli flavor. If you do use part-skim, add a tablespoon of mascarpone or cream cheese for extra richness.

Q2: How far in advance can I make this cake?
: It’s best made at least 6 hours ahead—or even the day before. The extra chill time allows the flavors to meld beautifully.

Q3: Can I make this gluten-free?
: Absolutely! Use a gluten-free pound cake or sponge cake. The rest of the ingredients are naturally gluten-free.

Q4: What can I serve this cake with?
A4: A shot of espresso, a scoop of vanilla or pistachio gelato, or a drizzle of espresso syrup all make wonderful accompaniments.

Q5: Can I make this into individual servings?
: Yes! Layer the ingredients in small glass cups or ramekins for a stunning single-serve version that’s perfect for dinner parties or cafés.

Closing Paragraph

This Easy Cannoli Cake is everything a dessert should be—creamy, chocolatey, and irresistibly simple. With just a handful of ingredients, you can create a crowd-pleasing Italian-style treat that looks impressive but takes minimal effort. Whether it’s for an Italian night dinner, a restaurant dessert menu, or a cozy family evening, this cake is sure to become a favorite.

Final Thoughts

When I first made this Easy Cannoli Cake, I couldn’t believe how something so simple could taste so luxurious. It’s the kind of dessert that makes any meal feel special, without the stress of baking. I love serving it chilled with espresso—it always brings smiles. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.