Name: Easy Cannoli Cake
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Ingredients: 16 ounces frozen pound cake (Slightly freeze for easier slicing.); 15 ounces whole milk ricotta cheese (Use well-drained ricotta for best texture.); ¾ cup powdered sugar (Can reduce to ½ cup for less sweetness.); 1 teaspoon vanilla extract; ½ cup mini chocolate chips (To fold into the filling.); 1 cup heavy whipping cream (Part of the 2 cups needed.); 2 cups heavy whipping cream (To be divided between ganache and whipped cream.); 12 ounces mini chocolate chips (Divided for ganache and filling.)

This Easy Cannoli Cake is a creamy, chocolate-studded layered dessert that tastes like a fresh cannoli in every bite. The center is smooth ricotta sweetened with powdered sugar and vanilla, folded with whipped cream for lightness and dotted with mini chocolate chips. The pound cake layers soak up a touch of ganache on top while staying tender and sliceable. It’s special because it uses a frozen pound cake to save time but finishes like a made-from-scratch dessert. Serve chilled with espresso or fresh berries for a simple, elegant touch, or try it alongside an oven-baked breakfast like an apple cinnamon German pancake for a brunch spread.

Why You’ll Love This Easy Cannoli Cake

Ready fast: uses a frozen pound cake so assembly is quick and hands-off.
True cannoli flavor: ricotta, vanilla, powdered sugar and chocolate chips mimic classic filling.
Light and creamy texture from whipped cream folded into ricotta.
Chocolate ganache adds a glossy, rich finish without complicated tempering.
Make-ahead friendly: chill several hours for best texture; great for parties.
Flexible: swap chips or add citrus peel for a flavor twist.
Kid-friendly and crowd-pleasing — few ingredients, big payoff.

What Is Easy Cannoli Cake?

Easy Cannoli Cake is an assembled, no-bake layered dessert inspired by the classic Italian cannoli filling. Thin slices of frozen pound cake form the base and layers. A sweetened whole milk ricotta filling is lightened with whipped heavy cream, then folded with mini chocolate chips. A simple ganache of hot cream and chocolate chips tops the cake, setting into a glossy layer. The result is creamy, slightly tangy, with bites of chocolate and soft cake — a comfort-food vibe that works for casual family dinners, potlucks, or weekend brunches.

The cooking method is mostly no-heat beyond briefly heating cream for ganache and whipping cold cream. It feels like an easy, homey dessert but looks polished on the table. It’s ideal when you want something impressive without a long baking process.

Ingredients for Easy Cannoli Cake

For the Base

16-ounce frozen pound cake

For the Ricotta Filling

15-ounce whole milk ricotta cheese
¾ cup powdered sugar
1 teaspoon vanilla extract
½ cup mini chocolate chips (to fold into the filling)
1 cup heavy whipping cream (part of the 2 cups; see below)

For the Ganache and Whipped Cream

2 cups heavy whipping cream, divided
12 ounces mini chocolate chips, divided

Notes: the heavy cream is split — 1 cup to make the ganache and the remaining cup to whip and fold into the ricotta. The 12 ounces of mini chocolate chips are divided for the ganache and for garnish or extra chip folding as desired.

Ingredient Notes (Substitutions, Healthy Swaps)

Ricotta: whole milk ricotta gives the best creamy texture. For a lighter option, use part-skim ricotta, but expect a slightly less rich mouthfeel.
Powdered sugar: you can use a natural powdered sugar blend or sift to remove lumps. For less sweetness, reduce to ½ cup (optional).
Mini chocolate chips: swap for chopped dark chocolate or chopped pistachios for a different texture and flavor.
Pound cake: use store-bought or your favorite bakery loaf. If you only have fresh cake, freeze briefly to make thin slicing easier.
Heavy cream: for a lower-fat swap, use 1 cup heavy cream whipped and cold ricotta, but the ganache will be less glossy if you reduce the ganache cream.
Make it nut-free: avoid any garnish with nuts and stick to chips.

Step-by-Step Instructions

Step 1 – Prepare the pound cake slices

Slightly freeze the 16-ounce frozen pound cake until firm but still sliceable, about 30–45 minutes if fully frozen.
Slice into ¼-inch slices and arrange in a single layer on a working board or directly in your serving dish.
Visual cue: Slices should hold shape and not crumble when handled.

Step 2 – Make the ganache

Heat 1 cup of heavy whipping cream in a small saucepan just until it simmers. Remove from heat.
Add 1 cup (about half of the 12 ounces) of mini chocolate chips and stir until smooth and glossy.
Let the ganache cool and chill until slightly thickened but still pourable, about 20–30 minutes.
Pro cue: Avoid boiling the cream; heat only to a simmer to keep the ganache smooth.

Step 3 – Prepare the ricotta filling

In a bowl, combine 15-ounce whole milk ricotta, ¾ cup powdered sugar, and 1 teaspoon vanilla extract. Mix until smooth.
Fold in ½ cup mini chocolate chips gently so chips are evenly distributed.

Step 4 – Whip and fold the cream

Whip the remaining 1 cup heavy whipping cream to stiff peaks.
Gently fold the whipped cream into the ricotta mixture in two passes so the filling stays light and airy.
Visual cue: Filling should be smooth, fluffy, and hold soft peaks without streaks of whipped cream.

Step 5 – Assemble the cake

In your serving pan, layer ¼-inch pound cake slices, spread a thin layer of ricotta filling, and repeat until you reach the top. Reserve the top layer of pound cake for a smooth finish.
Pour the chilled ganache over the top layer, smoothing gently.
Chill the assembled cake at least 3 hours, or overnight, to set and allow flavors to meld.
Pro cue: Chill time is key — full chill firms the ganache and lets the cake slices soften to the right texture.

Pro Tips for Success

Use cold tools and bowls when whipping cream; it whips faster and holds peaks better.
Sift powdered sugar into ricotta to avoid lumps and ensure a smooth filling.
Chill the ganache until tacky, not rock hard, so it spreads without cracking.
If pound cake is too frozen to slice, let it sit at room temperature 5–10 minutes; it should be firm but sliceable.
Fold whipped cream gently to keep the filling light — overmixing will deflate it.
Use a serrated knife for cleaner slices when serving chilled cake.
For clean layers, assemble in a rectangular pan with a straight edge and press layers gently.

Flavor Variations

OPTIONAL: Citrus twist — add 1 teaspoon finely grated orange or lemon zest to the ricotta for a bright note.
OPTIONAL: Espresso boost — dissolve 1 tablespoon instant espresso in the ganache cream for mocha flavor.
OPTIONAL: Nutty crunch — sprinkle crushed toasted pistachios or almonds between layers for texture.
OPTIONAL: Fruit layer — spread a thin layer of raspberry or cherry jam on cake slices before the ricotta for a fruity contrast.
OPTIONAL: White chocolate ganache — use white chocolate chips in place of part of the mini chips for a sweeter finish.
OPTIONAL: Cannoli-inspired sprinkle — top with a light dusting of powdered sugar and extra mini chips before serving.

Serving Suggestions

Serve chilled with a shot of espresso or strong coffee for classic pairing.
Plate with fresh berries (strawberries or raspberries) to cut the richness.
Offer a small scoop of vanilla gelato or ice cream on the side for a restaurant-style dessert.
Cut into squares for a buffet or party; garnish each piece with a few extra mini chips.
Bring to potlucks in the pan — it travels well and stays neat if chilled.
Pair with a dessert wine or sweet wine if you want an adult pairing.

Make-Ahead, Storage & Reheating

Make-ahead: Assemble and chill the cake up to 24 hours in advance. This improves flavor melding and makes serving easier.
Short-term storage: Keep chilled in the refrigerator for up to 4 days, covered tightly with plastic wrap or in an airtight container.
Reheating: This dessert is best served cold. If you prefer a slightly softened texture, let slices sit at room temperature for 15–20 minutes before serving. Do not microwave — the ganache will melt and the whipped filling may weep.
Texture changes: Over time, the cake layers will continue to soften as they absorb moisture from the filling. This makes slices more tender but reduces crispness.

Storage and Freezing Instructions

Refrigeration: Store in fridge up to 4 days. Keep covered to prevent odor transfer and to protect the creamy filling.
Freezing: Not recommended to freeze the fully assembled cake. The whipped cream and ricotta texture will become grainy after thawing, and the ganache may separate.
If you must freeze, freeze unassembled components separately: freeze the pound cake slices tightly wrapped, freeze ganache in a sealed container, and do not freeze the whipped ricotta filling. Thaw cake and ganache in the fridge and assemble fresh for best results.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
540 | 6 g | 46 g | 34 g | 2 g | 220 mg

Estimates vary by brands and portions.

FAQ About Easy Cannoli Cake

Q: My ganache is too runny. What went wrong?
A: The ganache needs to cool and thicken before pouring. Chill it 20–30 minutes until it’s slightly spreadable. If still runny, pop it in the fridge for 10-minute intervals, stirring between checks.

Q: The ricotta filling seems watery. How do I fix it?
A: Use well-drained ricotta. If store-bought ricotta is wet, place it in a fine sieve over a bowl for 30 minutes. Also, fold in whipped cream just before assembling to reduce weeping.

Q: Can I use mascarpone instead of ricotta?
A: Yes as an OPTIONAL swap — mascarpone will be richer and smoother. If using mascarpone, reduce powdered sugar slightly to balance sweetness.

Q: How long will this cake keep its texture in the fridge?
A: Best eaten within 2–4 days. Over time, cake layers soften and the filling can lose some whip. Serve within 48 hours for optimal texture.

Q: Can I make this dairy-free?
A: Not easily. This recipe relies on ricotta and heavy cream. For a dairy-free version, you would need specialty dairy-free ricotta and whipped cream substitutes; results will vary.

Q: Why do my slices fall apart when I serve them?
A: Make sure the cake chills long enough so the layers set. Also, slice with a sharp serrated knife and wipe the knife between cuts to keep slices neat.

Notes

Use a rimmed rectangular pan to keep layers straight and make assembly easier.
For cleaner slices, chill the cake until the ganache is firm and use a warmed knife (dip in hot water and dry) before slicing.
If you like a stronger chocolate presence, fold in a few extra tablespoons of mini chips into the filling.
Garnish with a light dusting of powdered sugar right before serving for a photogenic finish.
If serving to kids, add a sprinkle of colorful nonpareils on top as an OPTIONAL visual treat.

Troubleshooting

Bland filling: Increase vanilla to 1½ teaspoons or add a pinch of fine sea salt to lift flavor.
Overwhipped cream: If cream turns grainy, stop whipping earlier next time. You can try to rescue it by gently folding into the ricotta to disguise texture, but fresh whipping is best.
Watery ganache: If the ganache separates, cool it, then whisk in small amounts of melted chocolate to re-emulsify.
Cake too dry: Make sure pound cake slices are slightly thawed but still firm; a thin brush of milk or simple syrup before layering can add moisture.
Filling weeps: Keep the assembled cake cold and avoid long room-temperature sits. Use well-drained ricotta and fold gently.

Final Thoughts

This Easy Cannoli Cake hits the sweet spot between simple prep and impressive flavor. It uses a few pantry ingredients to deliver the creamy, chocolate-studded experience of a cannoli without deep frying or complicated pastry work. Chill it well, slice cleanly, and enjoy a dessert that feels both homey and special.

Conclusion

For inspiration and a similar easy layered dessert idea, see this version from a trusted source: Easy Cannoli Cake – Nibble and Dine.