EASY CANNOLI CAKE

Friends, get ready to fall in love with this incredibly simple yet stunning cannoli cake! As someone who adores traditional cannolis but doesn’t always have time for the intricate process of making them from scratch, this recipe is pure magic. The best part? You only need 6 basic ingredients and there’s absolutely no baking required!

Think layers of buttery pound cake hugging a creamy, chocolate-studded ricotta filling that tastes just like your favorite Italian bakery cannoli. It’s like enjoying all the delicious flavors of a classic cannoli, transformed into an impressive layered dessert that’s perfect for feeding a crowd. And if you love creative dessert mashups like my cinnamon roll pancakes, you’ll appreciate how this recipe reinvents a classic treat.

Why You’ll Love Making This No-Bake Wonder

Let me tell you exactly why this cannoli cake recipe needs to be in your dessert rotation:

• There’s zero baking involved – we’re using store-bought pound cake to make life easier
• You only need 6 simple ingredients you can find at any grocery store
• Assembly happens right in the pan, so it’s practically foolproof
• The finished cake travels beautifully, making it perfect for parties and potlucks
• It can be made ahead – actually gets better after chilling overnight!

I’ve tested this recipe countless times to make it absolutely perfect. In fact, I just updated the recipe in 2023 with even clearer instructions and helpful tips I’ve learned along the way. The result is a dessert that looks and tastes like it came from an Italian bakery, but is surprisingly simple to put together at home.

The creamy ricotta filling, studded with mini chocolate chips, paired with tender pound cake and a silky chocolate ganache topping creates something truly special. Trust me, once you try this no-fuss version of cannoli cake, you’ll never look back!

Ingredients Overview

Let’s talk about what makes this cannoli cake absolutely irresistible! Each ingredient plays a crucial role in creating that perfect blend of flavors and textures that’ll remind you of your favorite Italian pastry shop.

The Star Players

Pound Cake: We’re using a 16-ounce frozen pound cake as our base – think of it like the crispy shell of a traditional cannoli, transformed into tender cake layers. I love Sara Lee All Butter Pound Cake, but if you’re feeling fancy, you could try making this with a homemade cinnamon roll cake instead!

Ricotta: This is where the magic happens! Whole milk ricotta brings that classic cannoli creaminess we all love. The higher fat content creates a silky-smooth filling that’s absolutely dreamy. While part-skim works in a pinch, whole milk ricotta gives you that authentic richness that makes this cake special.

Mini Chocolate Chips: These tiny bits of joy are sprinkled throughout the filling just like in traditional cannoli. The mini size is key here – they distribute perfectly throughout each bite without overwhelming the delicate ricotta filling.

Success Tips & Tricks

Making this cake is like putting together a delicious puzzle! Here are my tried-and-true tips for getting it just right:

Perfect Pound Cake Slicing:
– Freeze your pound cake for at least 30 minutes before slicing
– Use a sharp serrated knife for clean cuts
– Aim for ¼-inch thickness – I like using a ruler as a guide
– If making this for a special occasion, like a celebration cake, prep your cake layers the day before

Assembly Secrets:
– Press gently on each layer to eliminate air pockets
– Work from the corners inward when spreading the filling
– Let the ganache cool to room temperature before pouring
– Wait 15 minutes after adding ganache before covering with plastic wrap

Remember, if your layers seem uneven at first, don’t worry! The cake will settle beautifully in the fridge as it chills, and those layers will merge into perfect harmony.

Step-by-Step Instructions

Let me walk you through making this incredible no-bake cannoli cake! The key is working in organized stages so everything comes together smoothly.

Preparing the Components

First things first – pop that pound cake in the freezer! This makes it much easier to get those thin, even slices we need. While that’s chilling, let’s make our chocolate ganache:

– Heat half the heavy cream for 90 seconds in the microwave
– Add 1 cup mini chocolate chips and let sit for 2 minutes
– Stir until smooth and place in fridge to cool

For the cannoli filling, whisk together:
– Ricotta cheese
– Vanilla extract
– Powdered sugar until completely smooth
– Fold in ½ cup mini chocolate chips

Assembly Steps

Here’s where the magic happens! Take your time with these steps:

1. Slice the frozen pound cake into ¼ inch slices using a serrated knife
2. Layer cake slices in bottom of 8×8 pan (slight overlap is fine!)
3. Spread half the cannoli filling evenly
4. Add another cake layer
5. Top with remaining filling
6. Place final cake layer

Recipe Variations

Want to mix things up? Here are some delicious ways to customize your cake:

Filling Options

– Mix in crushed pistachios or almonds
– Add orange or lemon zest for brightness
– Swap dark chocolate chips for white chocolate
– Create a marbled effect by swirling in strawberry cheesecake filling

Cake Alternatives

– Use homemade classic shortcake instead of pound cake
– Try angel food cake for a lighter version
– Layer with shortcake crumbles between filling

Serving Suggestions

– Dust with extra powdered sugar
– Drizzle with chocolate sauce
– Add fresh berries on top
– Serve with espresso or coffee

Remember to let the cake chill for at least 3 hours before serving so all those lovely layers can set properly. The wait will be worth it, I promise!

Frequently Asked Questions

Can I make this cake without ricotta cheese?
While ricotta gives this cake that classic cannoli flavor, you can substitute mascarpone cheese or even cream cheese in a pinch. The texture will be a bit different, but still delicious! I’ve tried it with mascarpone when I ran out of ricotta once and my family couldn’t stop raving about it.

How far ahead can I make this cake?
This is one of those wonderful make-ahead desserts! I recommend preparing it up to 24 hours before serving. Just keep it covered in the fridge – but wait about 15 minutes after adding the ganache before covering with plastic wrap. The cake actually gets better as the layers meld together!

Why isn’t my ganache setting properly?
If your ganache seems too runny, pop it in the fridge for 10-15 minutes, then give it a good stir. Sometimes just like my favorite cheesecake brownies, patience is key! The right consistency should be spreadable but not too liquid.

What if my cake layers aren’t fitting in the pan?
Try slicing your pound cake a bit thinner – aim for ¼ inch thickness. I find using a serrated knife and a gentle sawing motion works best. If you’re still having trouble, you can always move up to a 9×9 inch pan.

Sweet Success Notes

After making this cake countless times (and sharing it at every family gathering!), here are my tried-and-true tips for success:

– Pat your ricotta dry with paper towels before mixing to prevent any excess moisture
– Keep your pound cake frozen until the last possible moment
– Let the ganache cool completely before pouring over the cake
– When folding in the whipped cream, use gentle strokes to maintain airiness
– For clean slices, dip your knife in hot water and wipe dry between cuts

Remember, this no-bake wonder is meant to be fun and stress-free! If your layers aren’t perfect or your ganache isn’t completely smooth, don’t worry – it will still taste amazing. The joy of this recipe is its simplicity and how it brings people together. I can’t tell you how many times I’ve had guests asking for the recipe before they’ve even finished their slice!