Easy Cannoli Cake Recipe with Chocolate Chips and Ricotta 2026

Name: Easy Cannoli Cake Recipe with Chocolate Chips and Ricotta
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 frozen pound cake (16 oz / 454 g), sliced into 3 horizontal layers; 15 oz (425 g) whole milk ricotta cheese; 12 oz (340 g) mini chocolate chips, divided; 1 tsp vanilla extract; 2 cups (473 ml) heavy whipping cream, divided; ¾ cup (88 g) powdered sugar

Table of Contents

The warm Sunday light through my kitchen window smelled like vanilla and citrus that afternoon, and a frozen pound cake sat on the counter, waiting for a transformation. I called it my Easy Cannoli Cake Recipe with Chocolate Chips and Ricotta and watched my family gather, drawn by the hum of the mixer and the promise of something familiar and new. We broke the quiet with little forks and softer voices, sharing slices and stories until the plate was empty and someone asked for just one more piece.

Why Easy Cannoli Cake Recipe Still Belongs at the Table

There is a kind of comfort found in simple desserts that remind us of home. This cannoli style cake grew from Sunday suppers and small celebrations where an ordinary pound cake became something tender and layered. My grandmother would toast the entire kitchen with cinnamon and vanilla, and later she taught me to fold cream into ricotta with the same gentle patience she used to fold memories into conversation.

In Italian-American homes, desserts are not made to impress so much as to welcome. An easy italian desserts list is full of recipes like this one because they are forgiving, honest, and full of flavor without fuss. A homemade cake that borrows the beloved fillings of a cannoli can sit on any table and ask nothing more than a cup of strong coffee, a warm hug, and a slow conversation.

This recipe cares for texture, sound, and scent. The ricotta filling should feel light yet substantial. The ganache should pool just enough to grab the top of the cake and glisten. Little chocolate chips add a small crackle against the smooth cream. When you serve it, people notice. They remember. They ask for seconds.

How to Make Easy Cannoli Cake Recipe with Chocolate Chips and Ricotta

“Every dessert like this carries a memory, whether you realize it or not.”

Before we list ingredients, let me say this: baking this cake is a gentle rhythm. You will heat cream, stir chocolate, whip, and fold. You will slice a frozen cake with a patient hand and layer a soft, creamy filling between slices. The aromas of vanilla and chocolate will thread through your kitchen while you work. Once you start, the steps move calmly, and each small task prepares the dessert to be shared.

This recipe comes together quickly, and yet it keeps the soul of a traditional cannoli. You get the ease of a frozen pound cake and the freshness of ricotta combined with whipped cream. From there, a silky ganache ties everything together like the last ribbon on a gift.

Gathering the Ingredients

1 frozen pound cake (16 oz / 454 g), sliced into 3 horizontal layers
15 oz (425 g) whole milk ricotta cheese
12 oz (340 g) mini chocolate chips, divided
1 tsp vanilla extract
2 cups (473 ml) heavy whipping cream, divided
¾ cup (88 g) powdered sugar

Notes on these ingredients: whole milk ricotta gives a softer, creamier texture than part skim. Real ricotta makes a difference here for richness and mouthfeel. Mini chocolate chips are tiny, so they dot the filling and give little bursts of flavor rather than heavy bites. The frozen pound cake is your shortcut to neat layers, and using a good quality pound cake keeps the crumb tender and not too dry.

Step-by-Step Directions

Ensure the pound cake is frozen for easier slicing. If not, freeze for at least 1 hour.
Use a serrated knife and a steady hand. A frozen cake slices cleanly and keeps crumbs to a minimum.
In a microwave-safe bowl, heat 1 cup of heavy cream for 90 seconds.
Watch it so it does not boil over. The steam should smell sweet and warm with dairy notes.
Add 1 cup mini chocolate chips and let sit 2 minutes. Stir until smooth to make ganache. Chill slightly.
The chocolate will melt into a glossy ganache. Stir slowly, and feel its weight lighten as it becomes smooth.
In a bowl, mix ricotta, powdered sugar, vanilla, and ½ cup mini chocolate chips until smooth.
Use a spatula or whisk. The texture becomes silky and subtle, with little flecks of chocolate throughout.
In another bowl, whip remaining 1 cup heavy cream to stiff peaks.
The mixer will hum and the cream will thicken. Stop when it forms peaks that hold shape.
Fold it into the ricotta mixture gently in two additions.
Use soft strokes and patience. You want a light, airy filling that still holds between layers.
Slice pound cake horizontally into 3 layers. On a serving plate, layer cake and spread ricotta filling between each layer.
Press lightly so the filling meets the cake but does not squeeze out. The edges should look neat and inviting.
Top final layer with cooled ganache and decorate with remaining chocolate chips or powdered sugar.
Pour the ganache slowly and let it settle. The gloss should catch the light.
Chill for at least 1 hour before slicing and serving.
Chilling helps flavors marry and the filling to set. Once chilled, slices will cut clean.
Serve with coffee or espresso, and watch faces soften with each bite.
The cake keeps well chilled and is happiest when shared slowly with good company.

Serving Easy Cannoli Cake Recipe with Chocolate Chips and Ricotta With Love

This cake is meant to be served with hands and smiles. Slice with a sharp knife warmed slightly under hot water and wiped dry for cleaner cuts. Place one generous slice on a small dessert plate, and add a demitasse of espresso or a cup of hot coffee. The warmth of the drink and the cool, creamy cake make a gentle contrast that delights.

When you bring this cannoli style cake to the table, speak softly about whatever matters most. Tell the story of how your grandmother folded ricotta by hand or how you discovered the joy of chopping tiny chocolate chips. Someone will laugh, someone will ask for the recipe, and someone will linger for another slice.

This cake shines at celebration desserts. Use it for birthdays that do not need fuss, for Sunday dinners, or for a quiet holiday where comfort matters more than perfection. If you want to dress it more festively, add a light dusting of powdered sugar right before serving, or scatter extra mini chocolate chips and perhaps a few orange zest curls for a bright note.

Easy Cannoli Cake Recipe with Chocolate Chips and Ricotta 28

Saving a Slice for Tomorrow

If you have leftovers, you are in good company. This dessert often tastes better the next day once the flavors settle.

Refrigeration: Store covered in the refrigerator for up to 4 days. Use an airtight container or cover the cake with plastic wrap to keep the ricotta filling from drying out.

Freezing: You can freeze individual slices for up to one month. Wrap each slice in plastic wrap and then in foil. Thaw overnight in the fridge before serving.

Reheating: Because this is a chilled, cream-filled cake, do not heat it. Instead, let it come to a slightly less cold temperature on the counter for 10 to 15 minutes for softer mouthfeel.

Flavor note: As the cake rests, the ganache and filling knit together and the chocolate flavor deepens. The powdered sugar on top will soften slightly, making every forkful tender and balanced.

Giulia’s Kitchen Notes

Choosing your pound cake
A dense pound cake will soak up the filling more than a light one. I prefer a cake with a tight crumb so it supports the filling without collapsing. If you like a lighter crumb, use the same amount but chill a bit longer after assembly.
Ricotta texture
For the creamiest filling, drain ricotta if it seems watery. Place the ricotta in a fine mesh sieve over a bowl for 15 to 30 minutes. It will become thicker and more luxurious.
Whipping cream cues
When whipping the cream to stiff peaks, stop at the moment the beaten cream holds shape but still looks glossy. Overbeating will make it grainy and difficult to fold into the ricotta.
Ganache temperature
Let the ganache cool enough to thicken slightly before pouring. If it is too warm, it will melt into the cake rather than sit as a glossy top.
Decorative touches
I love a light sprinkle of finely grated orange zest for a citrus lift. Add it right after the ganache sets so the oils shine.

Family Twists on Easy Cannoli Cake Recipe with Chocolate Chips and Ricotta

Every family has its own way to make this cake feel like home. Here are a few variations that travel well from kitchen to kitchen.

Citrus ricotta
Fold 1 teaspoon or more of finely grated orange zest into the ricotta mixture. The bright citrus note lifts the dessert and echoes family traditions where lemon and orange marked celebration.

Pistachio crunch
Sprinkle chopped, slightly salted pistachios between layers for color and a small bite. It adds a nutty depth that my cousins adore.

Chocolate lovers’ layer cake
Use a chocolate pound cake instead of a plain one for a richer chocolate profile. This choice leans toward a celebration dessert for true chocolate fans.

Mascarpone blend
Replace half the ricotta with mascarpone for an even creamier and richer filling. The texture becomes silkier and the flavor more custard like.

Rum or marsala kiss
Add a tablespoon of dark rum or marsala to the ganache or the filling for an adult twist. Remember to mention the alcohol to your guests.

Mini cannoli cups
Spoon the ricotta filling into small tart shells and top with ganache for individual servings. It changes the presentation but keeps the same comforting flavors.

FAQs About Easy Cannoli Cake Recipe with Chocolate Chips and Ricotta

Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Keep it tightly covered and chilled. Slices will be neater after a good rest in the refrigerator.

Can I use part skim ricotta?

You can, but whole milk ricotta gives the best texture. Part skim ricotta can be drier and thinner, so consider draining less or adding a touch more powdered sugar to balance texture.

Do I have to use a frozen pound cake?

Freezing helps with clean slicing and presentation. If you prefer to slice a room temperature cake, use a very sharp serrated knife and cut slowly, supporting the cake as you go. Expect more crumbs.

How important is the ganache?

The ganache pulls everything together. It adds richness and a glossy finish. You can skip it for a powdered sugar topping, but I find the ganache gives a classic, indulgent finish that feels like a true cannoli transformation.

Can I make this gluten free?

Yes, if you use a gluten free pound cake. The rest of the recipe is naturally gluten free, assuming your chocolate chips are labeled gluten free.

A Final Sweet Note

This Easy Cannoli Cake Recipe with Chocolate Chips and Ricotta is a small hymn to slow afternoons and big family tables. It asks for little more than a soft knife, a patient hand, and the company of those you love. Foods like this are not about perfection. They are about warmth, shared memory, and the gentle pride of saying, I made this for you.

When you slice this cake, notice how the ricotta meets the cake, how the ganache glistens, and how a simple chocolate chip can remind you of childhood. Let those small details be the reason you make it again and again. After all, the best recipes are the ones saved in our heads and passed along between hands, with a little powdered sugar on the counter and a promise to come back soon.

Conclusion

If you enjoy exploring italian dessert recipes and want another take on cannoli flavors in cake form, this recipe pairs well with similar ideas like Cannoli Pound Cake – This Italian Kitchen and alternate approaches found in Cannoli Cake Recipe – Snappy Gourmet. These links offer different perspectives that complement the cozy simplicity of an easy italian desserts collection and can inspire new celebration desserts in your kitchen.