Easy Cannoli Cake
This no-bake Easy Cannoli Cake transforms classic Italian flavors into a layered dessert with creamy ricotta filling, chocolate chips, and pound cake — all topped with silky ganache. A nostalgic and elegant treat that's simple to make but rich in tradition.
Equipment
- 8x8 or 9x9 inch pan
- Mixing Bowls
- Electric Mixer
- Spatula
- Serrated Knife
Ingredients
Cake & Filling
- 16 oz frozen pound cake slightly frozen for clean slicing
- 15 oz whole milk ricotta cheese drained if watery
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream divided
- 12 oz mini chocolate chips divided
Instructions
- Freeze the pound cake slightly for 30 minutes. Slice into ¼-inch slices using a serrated knife.
- Heat 1 cup of heavy cream until hot. Pour over 1 cup of mini chocolate chips. Let sit 2 minutes, then stir into a smooth ganache. Chill while preparing filling.
- In a bowl, mix ricotta, powdered sugar, and vanilla until smooth. Fold in ½ cup mini chocolate chips.
- Whip the remaining 1 cup heavy cream to stiff peaks. Gently fold into ricotta filling in two batches for lightness.
- Line the pan with parchment. Layer with ⅓ of the pound cake, half the filling, another cake layer, remaining filling, and a final layer of cake.
- Stir chilled ganache and pour over the top layer. Spread gently for a glossy finish.
- Sprinkle with remaining mini chocolate chips. Refrigerate at least 3 hours or overnight before slicing and serving.
Notes
To elevate presentation, dust with powdered sugar or garnish with fresh berries before serving. Perfect for make-ahead dinner parties or Italian dessert tables.