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Easy Cannoli Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 274 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-American

Description

This Easy Cannoli Cake is a delightful no-bake dessert inspired by the classic Italian cannoli. Featuring layers of moist store-bought pound cake, rich ricotta filling mixed with mini chocolate chips, and topped with a luscious homemade chocolate ganache, this cake is perfect for special occasions or casual gatherings. With simple steps and no need for baking from scratch, it’s an accessible treat that captures the creamy, chocolatey flavors of traditional cannoli in an easy-to-assemble layered cake.

Ingredients

Ganache

  • 1 cup (237 ml) heavy whipping cream
  • 1 cup (178 g) mini chocolate chips

Cannoli Cake Filling

  • 1 (15 ounce/425 g) container whole milk ricotta cheese
  • 3/4 cup (88 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (89 g) mini chocolate chips
  • 1 cup (237 ml) heavy whipping cream

Cake Layer

  • One 16 ounce (454 g) family size store-bought frozen pound cake
  • Remaining mini chocolate chips for topping (approximately 11 ounces or 312 g)

Instructions

  1. Make the ganache: Place 1 cup (237 ml) of heavy whipping cream in a medium microwave-safe bowl and heat on high for 90 seconds. Add 1 cup (178 g) of mini chocolate chips ensuring they are fully submerged. Let sit for two minutes, then stir gently until smooth and melted. If needed, microwave in 15-second intervals stirring thoroughly until ganache is smooth. Refrigerate until ready to use.
  2. Prepare the cannoli cake filling: In a medium bowl, whisk together ricotta cheese, powdered sugar, and vanilla extract until smooth and combined. Stir in 1/2 cup (89 g) of mini chocolate chips.
  3. Whip the heavy cream: Using an immersion blender or hand beaters, beat the remaining 1 cup (237 ml) of heavy whipping cream until stiff peaks form. Use a tall container for immersion blender or a medium bowl for hand beaters.
  4. Combine filling components: Gently fold half of the whipped cream into the ricotta mixture, then fold in the remaining whipped cream. Set the cannoli filling aside.
  5. Assemble the cake: Cut the frozen pound cake into 1/4 inch (6.35 mm) slices with a serrated knife. Layer the pieces in the bottom of a deep 8×8 inch (20×20 cm) pan, covering the bottom completely. Trim or overlap pieces as needed, pressing gently to remove air pockets.
  6. Add filling and layers: Spread half of the cannoli filling evenly over the cake layer. Add another layer of pound cake slices on top, pressing gently to adhere. Repeat with the remaining filling and a final layer of cake slices.
  7. Top with ganache: Stir the chilled ganache until smooth, then pour it over the top layer of cake, smoothing with a spoon if necessary. Sprinkle the remaining mini chocolate chips over the ganache for decoration.
  8. Chill the cake: Refrigerate the assembled cake for a minimum of 3 hours or overnight to allow flavors to meld and the ganache to set. After 15 minutes in the fridge, cover the cake to avoid sticking.

Notes

  • Use a high-quality frozen pound cake for best texture and flavor.
  • Mini chocolate chips can be semi-sweet or dark based on preference.
  • If chocolate does not fully melt when making ganache, microwave in short increments to avoid burning.
  • Trimming the cake slices to fit the pan helps create neat layers but slight overlaps are acceptable.
  • Allowing time for the ganache to set before covering prevents sticking and maintains a smooth topping.

Find it online: https://dishmelt.com/easy-cannoli-cake-recipe/