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.

Easy Cannoli Cake Recipe with Chocolate Chips and Ricotta 2026

Description

A comforting cannoli-style cake made with layers of frozen pound cake, creamy ricotta filling, and rich chocolate ganache.

Ingredients

Scale

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

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Instructions

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 to slice the frozen cake cleanly.
In a microwave-safe bowl, heat 1 cup of heavy cream for 90 seconds.
Add 1 cup mini chocolate chips and let sit for 2 minutes. Stir until smooth to make ganache, then chill slightly.
In a bowl, mix ricotta, powdered sugar, vanilla, and ½ cup mini chocolate chips until smooth.
In another bowl, whip remaining 1 cup heavy cream to stiff peaks.
Fold whipped cream into the ricotta mixture gently in two additions.
Slice the pound cake horizontally into 3 layers, and layer cake with ricotta filling between each layer.
Top final layer with cooled ganache and decorate with remaining chocolate chips or powdered sugar.
Chill for at least 1 hour before slicing and serving.
Serve with coffee or espresso.

Notes

Use whole milk ricotta for a creamier texture. Chill the cake for better flavor melding and easy slicing. Can add orange zest or pistachios for variation.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Chilling and Layering
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 26g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 8g
Cholesterol: 60mg