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.

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

Description

This Easy Cannoli Cake combines the flavors of a classic cannoli in a delightful layered cake, featuring rich ricotta filling and chocolate ganache on top.

Ingredients

Scale

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

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Instructions

Heat 1 cup of heavy whipping cream in a microwave-safe bowl for about 90 seconds, until steamy. Add 1 cup chocolate chips and let sit for 2 minutes.
Stir the chocolate and cream until smooth. Refrigerate to thicken.
Whisk the ricotta, powdered sugar, and vanilla in a bowl until smooth. Fold in half of the chocolate chips.
Whip the remaining cream until stiff peaks form. Fold half into the ricotta mixture, then fold in the remaining whipped cream.
Slice pound cake into ¼-inch thick layers and press into the bottom of an 8×8-inch pan. Layer half of the cannoli filling on top, followed by more cake, and repeat.
Pour ganache over the top and sprinkle with remaining chocolate chips. Refrigerate for at least 3 hours.

Notes

For a lighter version, use part-skim ricotta and reduce sugar. The cake improves with time in the fridge.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Layering
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 18g
Sodium: 200mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg