Go Back
–+ servings
Easy Cannoli Cake

Irresistibly Easy Cannoli Cake That Everyone Will Love

Experience the delightful flavors of Easy Cannoli Cake, a no-bake dessert that combines layers of pound cake, creamy ricotta, and chocolate ganache.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 16 oz Store-Bought Pound Cake Can substitute with homemade pound cake if preferred.
For the Filling
  • 15 oz Whole Milk Ricotta Cheese Can substitute with mascarpone for added richness.
  • 1 tsp Vanilla Extract Use almond extract for a delightful alternative.
  • ¾ cup Powdered Sugar Adjust sweetness according to taste.
For the Ganache
  • 12 oz Mini Chocolate Chips Substitute with regular chocolate chips or omit if desired.
  • 2 cups Heavy Whipping Cream No substitutes for ganache.

Equipment

  • 8x8 inch Dish
  • Large mixing bowl
  • Small saucepan

Method
 

Preparation Steps
  1. Freeze the store-bought pound cake for about 1 hour before slicing it into ¼ inch thick slices.
  2. Heat 1 cup of heavy whipping cream in a small saucepan over medium heat until beginning to simmer, then remove from heat and stir in 1 cup of mini chocolate chips until melted and smooth.
  3. Whisk together ricotta cheese, vanilla extract, and powdered sugar in a large mixing bowl until smooth and creamy. Gently fold in 1 cup of whipped cream.
  4. Layer the pound cake slices in an 8x8 inch dish, spread half of the ricotta filling over it, add another layer of pound cake, followed by the remaining ricotta filling and top with another layer of pound cake slices.
  5. Pour the cooled ganache over the final layer of pound cake and sprinkle remaining mini chocolate chips on top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 24gVitamin A: 400IUCalcium: 150mgIron: 1mg

Notes

Ensure the pound cake is well-frozen for easy slicing. This cake can be made in advance and stored in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!