There’s something wonderfully soothing about a simple dessert that brings the flavors of tradition into a modern setting. This Easy Cannoli Cake manages to do just that. With its creamy ricotta filling and rich chocolate chips nestled within layers of moist pound cake, this dessert shines in many moments—weeknight dinners, weekend get-togethers, or even those quiet times when you want a sweet treat. It’s an approachable recipe that emphasizes comfort and practicality, inviting anyone to give it a try.
Why You’ll Love This Recipe Easy Cannoli Cake
This recipe combines ease and reliability, making it a dependable choice for any occasion. The layers of pound cake offer a tender texture that pairs beautifully with the creamy filling, resulting in a comforting dessert that’s balanced in flavor. With its practical everyday value, this Easy Cannoli Cake is a delightful way to bring sweetness to your table without requiring a lot of fuss.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Spatula
- Cake tray
Ingredients
- 16-ounce (454 g) frozen pound cake (moist and dense)
- 15-ounce (425 g) container of whole milk ricotta cheese (creamy texture)
- 12 ounces (340 g) mini chocolate chips (sweet, rich flavor)
- 1 teaspoon vanilla extract (adds depth to flavor)
- 2 cups (473 ml) heavy whipping cream (for a light, airy texture)
- ¾ cup (88 g) powdered sugar (provides sweetness and smoothness)
How to Make Easy Cannoli Cake
Step 1. Start by preparing the frozen pound cake. Since it’s frozen, let it sit at room temperature until it becomes soft enough to cut easily. You’ll want clean, even layers, so use a serrated knife to slice it into three horizontal layers. Take your time, as this will set the foundation for the cake’s overall structure and presentation.
Step 2. Next, in a medium mixing bowl, combine the ricotta cheese with the vanilla extract. Whisk them together until the mixture is smooth and homogenous. This creates a creamy filling that holds together well and offers a nice flavor balance. Set this aside while you prepare the cream.
Step 3. In a separate bowl, pour in the heavy whipping cream. Use a whisk to whip it until soft peaks begin to form. This process adds lightness to the cake and enhances the overall texture. It’s ready when the cream has thickened, but be careful not to over-whip it, as it can become grainy.
Step 4. Gently fold the whipped cream into the ricotta and vanilla mixture. This is an important step, as it combines the airy cream with the dense ricotta without deflating the whipped cream. Use a spatula to carefully incorporate them, ensuring a light and fluffy filling that will be smooth throughout the cake.
Step 5. After preparing the filling, take the first layer of pound cake and place it on your cake tray. Spread half of the ricotta mixture evenly over this layer. The filling will help to moisten the cake and introduce rich flavors, making this layer indulgent and enjoyable.
Step 6. Lay the second layer of pound cake on top of the filling. Again, spread the remaining ricotta mixture over this layer, making sure it’s even and smooth. You can sprinkle a few mini chocolate chips over the top if desired, adding a touch of sweetness and a pleasant texture complementary to the creamy filling.
Step 7. Finally, place the third layer of pound cake on top. You now have a layered construction ready for some finishing touches. You can gently press down on the layers to help them adhere together as you prepare for the last step.
Step 8. To finish, take any leftover whipped cream and use it to cover the top and sides of the cake. This not only adds an appealing look but also contributes to the final texture as it smoothens out the layers underneath. It creates a soft, pillowy exterior that contrasts with the denser interior layers.
Step 9. Sprinkle the mini chocolate chips on top as a final garnish. This adds a pop of color and a delightful crunch when enjoyed with the soft ricotta filling. This decoration is simple yet effective in enhancing the dessert’s appearance.
Step 10. Chill the entire cake in the refrigerator for at least an hour before serving. This allows the flavors to meld together and provides a firmer texture that makes the cake easier to cut into slices. When ready, slice and enjoy, savoring the balance of flavors and textures in each bite.
Serving Suggestions
This Easy Cannoli Cake is wonderfully versatile and suits various occasions. It can be enjoyed as a delightful breakfast treat alongside your morning coffee, offering a sweet start to the day. It also works beautifully as an afternoon snack, perhaps during a family gathering, where everyone can enjoy a slice together. Leftovers, if there are any, keep well in the refrigerator, making it a great option for later in the week when you crave something sweet without needing to bake again.
Pro Tips for Best Results
- Allow the pound cake to fully thaw for easier slicing, as partially frozen cake can crumble.
- Ensure the ricotta is well-drained; excess moisture can lead to a runny filling.
- Take your time when folding the whipped cream into the ricotta for the best texture.
- Use a serrated knife for cutting the cake layers to maintain their integrity.
- Consider chilling your mixing bowls before whipping cream for quicker results.
- For added depth, use high-quality vanilla extract.
Common Mistakes to Avoid
- Not Thawing the Pound Cake Properly: If you don’t allow the cake to thaw completely, it’s difficult to slice without crumbling. Make sure it’s soft enough to cut clean layers.
- Over-Whipping the Cream: This can lead to a grainy texture instead of a smooth, airy filling. Whip just until soft peaks form.
- Using Wet Ricotta: Ricotta with excess moisture can make the filling runny, compromising the cake’s structure. Drain the ricotta to prevent this issue.
- Skipping the Refrigeration Step: Allowing the assembled cake to chill helps the flavors meld and makes cutting easier. Don’t rush this step.
- Ineven Layering: If the layers of pound cake aren’t even, the cake may lean or fall apart. Take your time with cutting and stacking.
- Not Adjusting Sweetness: Taste your filling as you go; if it feels too sweet or bland, adjust with more ricotta or sugar. Balance is key.
Variations & Substitutions
For a slight twist, consider adding a hint of orange zest to the ricotta mixture for extra flavor. It complements the sweetness and pairs well with the chocolate chips. To switch up the chocolate, try using white chocolate chips or nuts for added texture. Additionally, you can layer different fruits between the cake layers for a refreshing surprise.
Storage & Reheating
Store your Easy Cannoli Cake in a covered container in the refrigerator where it will stay fresh for up to four days. If you’d like to extend its life, the cake can also be frozen. Wrap it well with plastic wrap and then foil to prevent freezer burn. To enjoy it after freezing, simply thaw it in the refrigerator overnight; avoid reheating in the microwave, as this can alter the texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, this recipe is great for making ahead. You can assemble the cake a day before you plan to serve it, allowing the flavors to develop overnight in the refrigerator.
How long does it last in the fridge?
The Easy Cannoli Cake will last in the refrigerator for about four days when stored properly in an airtight container.
Can I freeze this recipe?
Yes, you can freeze the assembled cake. Just ensure it’s well-wrapped to maintain freshness, and it can be kept in the freezer for up to a month.
What can I substitute for one ingredient?
If you don’t have mini chocolate chips, you can chop regular chocolate into small pieces as an alternative. This will still provide the chocolatey flavor with a slightly different texture.
Why didn’t my recipe turn out as expected?
Common issues may arise from not allowing the pound cake to thaw properly or over-whipping the cream. Make sure to follow the steps carefully for the best results.
Final Thoughts
Making the Easy Cannoli Cake can be a straightforward and rewarding experience. With layers of moist pound cake and a luscious, creamy filling, this dessert brings a delightful touch to any table. It’s perfect for sharing with family or enjoying during moments of quiet reflection. Whether it becomes a go-to for everyday meals or a special occasion, it’s a simple yet satisfying dish you can feel good about making again.
Easy Cannoli Cake
Ingredients
Cake Base
- 16 ounces 16-ounce (454 g) frozen pound cake moist and dense
Cream Filling
- 15 ounces 15-ounce (425 g) container of whole milk ricotta cheese creamy texture
- 1 teaspoon 1 teaspoon vanilla extract adds depth to flavor
- 2 cups 2 cups (473 ml) heavy whipping cream for a light, airy texture
- ¾ cup ¾ cup (88 g) powdered sugar provides sweetness and smoothness
- 12 ounces 12 ounces (340 g) mini chocolate chips sweet, rich flavor
Instructions
Preparation
- Allow the frozen pound cake to sit at room temperature until soft enough to cut.
- Slice the pound cake into three horizontal layers using a serrated knife.
Filling Preparation
- In a medium mixing bowl, combine ricotta cheese and vanilla extract. Whisk until smooth.
- In a separate bowl, whisk the heavy whipping cream until soft peaks form.
- Gently fold whipped cream into the ricotta and vanilla mixture until well combined.
Assembly
- Place the first layer of pound cake on a cake tray and spread half of the ricotta mixture over it.
- Add the second layer of pound cake on top and spread the remaining ricotta mixture evenly.
- Place the third layer of pound cake on top and gently press down.
- Use any leftover whipped cream to cover the top and sides of the cake.
- Sprinkle mini chocolate chips on top for garnish.
- Chill the cake in the refrigerator for at least one hour before serving.
- Slice and enjoy!