Easy Cannoli Cake
This Easy Cannoli Cake features creamy ricotta filling and rich chocolate chips layered between moist pound cake, making it a comforting dessert perfect for any occasion.
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!
Notes
Ensure ricotta is well-drained to avoid a runny filling. Chill mixing bowls before whipping cream for faster results.