Easy Cannoli Cake Classic Italian Dessert 2026

Name: Easy Cannoli Cake
Prep time: 30 min
Total time: 3 h
Cuisine: Italian
Ingredients: 16 ounces (454 g) frozen store-bought pound cake; 15 ounces (425 g) whole milk ricotta cheese; 12 ounces (340 g) mini chocolate chips, divided; 1 teaspoon vanilla extract; 2 cups (473 ml) heavy whipping cream, divided; ¾ cup (88 g) powdered sugar

Table of Contents

Start with the scent of vanilla warming the kitchen and the distant hum of the mixer that once made Sunday ricotta cookies. I remember my mother sliding a frozen pound cake out of the box on a summer afternoon, humming as she softened ricotta and folded in chocolate chips, and the house filling with the quiet promise of dessert. This Easy Cannoli Cake carries that memory forward; it is a gentle, cannoli style cake that brings family close, invites forks and stories, and feels like a warm plate handed across the table.

Why Cannoli Cake Still Belongs at the Table

There is a comfort in desserts that travel from one generation to the next. This cannoli style cake borrows the beloved filling of a cannolo and places it between slices of rich pound cake so every forkful tastes like family. Meanwhile the chocolate ganache on top adds the little snap of celebration we all expect at birthdays, holidays, and slow Sunday dinners.

In Italian-American kitchens, desserts do more than satisfy sweet teeth. They mark rituals and small holidays. From there they teach patience: let the ricotta settle, chill the ganache, and slice only when the cake sings firm under the knife. This cake blends tradition with simplicity and makes easy italian desserts feel like a true homemade cake.

This recipe matters because it honors the cannoli and makes it accessible. You do not need to shell out for specialty pastry or a long list of ingredients. You will use familiar pantry items, a frozen store-bought pound cake, and simple techniques to create a celebration desserts centerpiece that is both nostalgic and new.

Bringing Cannoli Cake Together With Care

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

I like to start with the rhythm of the kitchen: heat the cream, stir the chocolate, then whisk ricotta with powdered sugar. The aroma of warmed cream and chocolate will steady you. The texture you aim for in the filling is airy and soft, not dense; the cake layers should soak a whisper of moisture but stay distinct.

Before we list the ingredients, think about the sensory notes: the ricotta gives a creamy, slightly grainy tenderness; the whipped cream lends lightness; the pound cake provides buttery structure. Meanwhile the mini chocolate chips are the small, bright notes in each bite that remind you of classic cannoli filling.

Gathering the Ingredients

16 ounces (454 g) of frozen store-bought pound cake: This is the base of our dessert. You’ll want to pick a high-quality pound cake that’s rich and buttery. A frozen, family-sized cake works best, as it provides enough cake to form thick, satisfying layers. (Note: frozen pound cake slices more cleanly when slightly thawed.)

15 ounces (425 g) of whole milk ricotta cheese: This is the heart of the cannoli filling. Ricotta provides that classic Italian flavor that makes cannoli so irresistible. (Note: whole milk ricotta gives the richest texture; drain briefly if very wet.)

12 ounces (340 g) of mini chocolate chips, divided: These chips will be incorporated into both the filling and used for garnish, giving the cake its signature crunch and sweetness. (Note: use high-quality chips for better snap and flavor.)

1 teaspoon vanilla extract: Vanilla adds a subtle depth to the ricotta filling, enhancing the flavor without overpowering it. (Note: pure vanilla extract lifts the flavors more than imitation.)

2 cups (473 ml) heavy whipping cream, divided: Heavy cream is the key ingredient that brings the cannoli filling to life. It adds smoothness and richness to the ricotta mixture and is used again to make a silky ganache. (Note: cold cream whips faster and holds peaks better.)

¾ cup (88 g) powdered sugar: This sweetens the ricotta mixture and helps achieve the creamy, smooth texture that we all love in cannoli filling. (Note: sifted powdered sugar avoids lumps in the ricotta.)

Take a moment to set these near your bowl. Lay out a serrated knife, an 8×8-inch (20×20 cm) baking pan, a microwave-safe bowl, and a whisk or beaters. When the mise en place feels calm, the kitchen will follow.

Step-by-Step Directions

Heat 1 cup (237 ml) of heavy whipping cream in a microwave-safe bowl for about 90 seconds, until you see steam rise and small bubbles form at the edges. Add 1 cup (178 g) of mini chocolate chips, ensuring they sit under the cream. Let sit two minutes to soften the chocolate.
Stir the chocolate and cream gently until smooth and glossy. If small lumps remain, microwave in 15-second bursts and stir each time. Place the ganache in the refrigerator to cool and thicken while you make the filling.
In a medium bowl, whisk 15 ounces (425 g) ricotta cheese with ¾ cup (88 g) powdered sugar and 1 teaspoon vanilla extract. Whisk until silky and smooth, with no sugary grit. Fold in half of the mini chocolate chips for specks of chocolate throughout.
Pour the remaining 1 cup (237 ml) heavy whipping cream into a chilled bowl and whip with a hand mixer or immersion blender until stiff peaks form. You should hear a soft hum and see the cream hold its shape when you lift the beaters.
Gently fold half of the whipped cream into the ricotta mixture. Use a rubber spatula and fold like you are hugging the air into the ricotta, keeping the texture light. Avoid overmixing so the filling remains airy and cloud-like.
Fold in the remaining whipped cream until the mixture is uniform and billowy. Set the cannoli filling aside and taste a small spoonful. You should feel cool richness and gentle sweetness, with chocolate flecks in each bite.
Unwrap the frozen pound cake and use a serrated knife to slice into ¼-inch (6.35 mm) thick layers. A ruler helps make even slices. Place the slices into the bottom of an 8×8-inch (20×20 cm) pan, pressing slightly so the pieces form a cohesive bottom layer.
Spread half of the cannoli filling over the cake layer, smoothing it with a spatula until even. Place another layer of pound cake slices on top and press gently. Repeat with the remaining filling and finish with a final layer of cake slices, pressing so the layers nest together.
Remove the ganache from the refrigerator and stir until pourable. Pour the ganache over the top cake layer and use a spoon to spread it to the edges. Finish by sprinkling the reserved mini chocolate chips on top, pressing them slightly into the ganache.
Cover the pan loosely and refrigerate the cake for at least three hours, or overnight for the best texture. After about 15 minutes in the fridge, cover the cake with plastic wrap to prevent the ganache from sticking to the wrap. The cake chills until the ganache firms and the flavors meld.

Serving Cannoli Cake With Love

I slice this cake slowly so each wedge shows its layers. The first cut reveals the creamy filling and the thin ribbon of ganache on top. Serve each slice on a small plate with a fork and a steaming espresso to the side.

This cake shines after a meal when conversation settles and plates are passed around. Meanwhile a pitcher of sweet dessert wine or a small cup of dark coffee will balance the sweetness. For summer picnics, pair a slice with chilled rosé or a glass of milk for the children.

When you plate, use a warm knife to get clean slices. Run the knife under hot water, dry it quickly, and cut. The gentle steam will glide through the ganache and give you pretty edges. Garnish with extra chocolate chips or a dusting of powdered sugar for a final, homey touch.

Saving a Slice for Tomorrow

This cannoli style cake improves with time. Wrapped tightly and refrigerated, it keeps well for three to four days. The flavors settle, the filling softens into the cake, and each bite becomes more unified.

To freeze, wrap individual slices in plastic wrap and place in a sealed container. The cake freezes for up to two months. Thaw in the refrigerator overnight before serving. Do not microwave frozen slices; instead let them return to a cool, sliceable state in the fridge.

If you plan to keep the cake at room temperature, do so only for short serving times. Because of the ricotta and whipped cream, refrigeration is best for both safety and texture. When ready to serve, remove slices from the refrigerator 10 minutes beforehand so the filling is neither icy nor too firm.

Giulia’s Kitchen Notes

Choose an 8×8-inch pan for a layered, slightly shallow cake. For a more formal presentation, you can use a glass dish so the layers show through. A bundt cake will not give the same layered effect, but the flavor pairs well with a sliced bundt cake if you prefer a different silhouette.
Drain ricotta if it feels watery. Place it in a fine sieve lined with cheesecloth for 15 minutes to remove excess moisture. This keeps the filling from becoming runny between cake layers.
Chill the bowl and beaters before whipping cream. Cold tools mean faster whipping and firmer peaks. Watch the cream closely; it moves from soft to stiff peaks quickly.
If your ganache firms too much in the fridge, microwave in 5-10 second bursts and stir until just pourable. Keep your eye on it; chocolate can seize if heated too long.
For a smoother cut, let the cake sit at room temperature for 5 to 10 minutes before slicing. Warm slightly and the ganache will give way cleanly under the knife.

Family Twists on Cannoli Cake

My nonna always liked to sneak citrus into desserts, and this cake answers that call beautifully. Add a teaspoon of orange or lemon zest to the ricotta mixture for a bright, fragrant note that plays well with the chocolate chips.

For festive gatherings, fold in chopped pistachios or toasted almonds to the filling for crunch. Some families prefer a thicker filling; increase ricotta by 4 ounces and reduce whipped cream slightly to keep a denser texture.

For a lighter version, use part-skim ricotta and reduce powdered sugar by a tablespoon. You will notice a subtler sweetness and a cleaner ricotta flavor. For celebrations when you want something more substantial, serve slices alongside a scoop of gelato or a dollop of mascarpone sweetened with a touch of powdered sugar.

If you love the cannoli shell texture, toast breadcrumbs in butter with a little sugar and sprinkle them lightly on top before serving. They echo the original dessert and add a beloved crunch.

FAQs About Cannoli Cake

Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight, and chilling helps the cake slice neatly.

What can I substitute for mini chocolate chips?

You can use finely chopped dark chocolate or chocolate shavings. Chopped chocolate gives irregular pockets of flavor, while shavings melt more readily into the filling.

My ricotta is grainy. Is that a problem?

A little graininess is normal. If it bothers you, pass ricotta through a fine sieve or blend briefly in a food processor for a smoother texture. The whipped cream will help smooth the final filling.

Can I make this as a bundt cake?

You can adapt the flavors to a bundt cake, but the layered cannoli effect will change. Use the cannoli filling as a glaze or serve it on the side for drizzling when serving slices of bundt cake.

How do I keep the ganache from cracking in the fridge?

Stir the ganache well before pouring. If it firms and cracks, allow it to sit at room temperature a few minutes before serving so it relaxes and regains gloss.

A Final Sweet Note

There is a quiet joy in making a dessert that feels both old and new. Easy Cannoli Cake: A Delightful Twist on a Classic Italian Dessert is exactly that. It brings the familiar flavors of cannoli to a simple layered cake, and it invites you to slow down, to share, and to remember.

This cake lives in the space between quick and careful. It uses a store-bought pound cake so you can spend less time measuring flour and more time stirring ricotta with your grandmother at your side in memory. It keeps close to Italian dessert recipes while answering the need for easy italian desserts in a busy kitchen.

I hope this recipe finds a place on your table. Serve it with patience, with coffee, and with the kind of conversation that makes sweets taste like home. Buon appetito.

Conclusion

For more inspiration on chilled and layered desserts that pair well with this cannoli style cake, see these ideas on classic icebox approaches in this article from Anna Francese Gass: 3 Twists on Classic Icebox Cakes Anna Francese Gass.

If you love the idea of small, festive cannoli-style bites to accompany a larger cake, take a look at this whimsical take on mini cannolis with rosé notes: Delicious Rosé Mini Cannolis Recipe You Must Try!.