Name: Easy Cannoli Cake
Prep time: 30 min
Total time: 180 min
Ingredients: 16 ounces frozen pound cake (family size) (If needed, two 10.75-ounce cakes can be used.); 15 ounces whole milk ricotta cheese (Recommended for creaminess.); ¾ cup powdered sugar (For lower sugar, reduce to ½ cup.); 1 teaspoon vanilla extract; ½ cup mini chocolate chips (To fold into the filling.); 2 cups heavy whipping cream, divided (1 cup for ganache, 1 cup for whipped cream.); 12 ounces mini chocolate chips, divided (1 cup for ganache, remaining for topping and filling.)

Easy Cannoli Cake is a rich, creamy no-bake dessert that layers tender pound cake with a sweet ricotta and whipped cream filling studded with mini chocolate chips, finished with a glossy chocolate ganache. The texture is creamy and light from the whipped cream, with small chocolate bites and a soft cake base that soaks in just enough moisture to hold together without getting soggy. It’s quick to assemble, needs no oven time, and works for weeknights, potlucks, or a simple celebration. Serve chilled with a dusting of powdered sugar or a few toasted pistachios for color. If you enjoy easy no-bake treats, try a similar creamy option like this pistachio tiramisu no-bake recipe for more dessert ideas: pistachio tiramisu no-bake creamy dessert.

Why You’ll Love This Easy Cannoli Cake: A Delectable No-Bake Dessert for Every Occasion

Hands-off assembly: no baking required once the pound cake is purchased or made ahead.
Classic cannoli flavor made simple with ricotta, vanilla, and mini chocolate chips.
Light but rich texture: whipped cream folded into ricotta keeps the filling airy.
Quick chocolate ganache adds a glossy, decadent finish in minutes.
Flexible pan options: use an 8×8 or 9×9 square pan depending on portions.
Great make-ahead dessert: flavors meld and set in the fridge for clean slicing.
Kid-friendly and crowd-pleasing — perfect for holidays, potlucks, or birthdays.
Easy swaps possible for lighter or nutty versions without changing the method.

What Is Easy Cannoli Cake: A Delectable No-Bake Dessert for Every Occasion?

Easy Cannoli Cake is a layered, no-bake dessert that uses store-bought frozen pound cake as the base and a creamy ricotta filling spiked with mini chocolate chips. It tastes like a cannoli in cake form: sweet ricotta with a gentle vanilla note, pockets of chocolate, and a smooth chocolate ganache on top. What makes it special is the contrast between tender cake layers and whipped ricotta filling — rich but fluffy, not dense. The cooking method is assembly and refrigeration rather than baking, giving it a relaxed, comfort-food vibe that fits casual weeknights, brunch spreads, or last-minute parties.

Ingredients for Easy Cannoli Cake: A Delectable No-Bake Dessert for Every Occasion

For the Base

16-ounce (454 g) frozen pound cake (family size). If needed, two 10.75-ounce cakes can be used. You may also bake a homemade pound cake if you prefer.

For the Filling

15-ounce (425 g) container whole milk ricotta cheese
¾ cup (88 g) powdered sugar
1 teaspoon vanilla extract
½ cup mini chocolate chips (to fold into the filling)

For the Whipped Cream & Ganache

2 cups (473 ml) heavy whipping cream, divided: 1 cup for ganache, 1 cup for whipped cream
12 ounces (340 g) mini chocolate chips, divided: 1 cup for ganache, remaining for topping and filling

Ingredient Notes (Substitutions, Healthy Swaps)

Ricotta: Whole milk ricotta is recommended for creaminess. For a lighter option, use part-skim ricotta but drain well to avoid thin filling.
Pound cake: Any store-bought pound cake works; use an all-butter cake for richer flavor. For gluten-free, use a GF store-bought pound cake.
Mini chocolate chips: Swap for finely chopped dark chocolate for a less sweet bite, or use white chocolate chips as an optional variation.
Powdered sugar: For lower sugar, reduce slightly to ½ cup, keeping in mind the overall sweetness will be milder.
Heavy cream: Needed for structure in whipped cream and ganache. Light cream is not a good substitute because it won’t whip to stiff peaks.

Step-by-Step Instructions

Step 1 – Slightly freeze and slice the pound cake

If the pound cake is not already frozen, place it in the freezer for about 30 minutes to firm up for clean slices.
Use a serrated knife to cut the cake into ¼-inch slices. Try to keep slices uniform so layers fit the pan evenly.
Visual cue: Slices should hold their shape and be thin enough to overlap slightly without bulking up.

Step 2 – Make the ganache

Heat 1 cup of heavy whipping cream in a microwave-safe bowl on high for 90 seconds, or until hot but not boiling.
Add 1 cup of mini chocolate chips to the hot cream, ensuring chips are submerged. Let sit for 2 minutes, then stir until smooth.
If needed, microwave 15 seconds more at a time and stir until glossy.
Refrigerate the ganache to chill and firm slightly while you prepare the filling.
Pro cue: Cooling the ganache makes it pour thicker and shinier on the cake.

Step 3 – Prepare the ricotta filling

In a medium bowl, whisk together the whole milk ricotta, powdered sugar, and vanilla extract until smooth.
Fold in ½ cup mini chocolate chips for small chocolate bursts throughout the filling.

Step 4 – Whip the remaining cream and fold

In a separate bowl, whip the remaining 1 cup heavy whipping cream to stiff peaks using a hand mixer or immersion blender.
Fold the whipped cream into the ricotta mixture in two batches. Gently fold until just combined to keep the mixture light and airy.
Visual cue: Filling should be smooth, fluffy, and hold soft peaks, not runny.

Step 5 – Assemble the cake

Layer pound cake slices across the bottom of an 8×8-inch or 9×9-inch square pan, overlapping slightly if needed.
Press down gently to remove air pockets. Spread half of the cannoli filling evenly over the cake.
Add another layer of pound cake slices, press lightly, then spread the remaining filling.
Add a final layer of pound cake on top.

Step 6 – Finish with ganache and chill

Stir the chilled ganache to make it pourable, then pour it evenly over the top layer, smoothing with a spoon.
Sprinkle the remaining mini chocolate chips over the ganache for texture and decoration.
Place the cake in the refrigerator and chill for at least 3 hours, or overnight for best slicing. Cover the cake after 15 minutes to avoid plastic wrap sticking to the ganache.

Pro cue: Chilling overnight gives the cleanest slices and the best flavor melding.

Pro Tips for Success

Drain ricotta if it seems watery: place in a fine mesh strainer for 30 minutes.
Keep the pound cake slightly chilled while slicing to avoid tearing.
Whip cream to stiff peaks — under-whipped cream will make the filling loose.
Fold gently to preserve aeration; overmixing deflates the filling.
Chill ganache until slightly firm; too warm and it will soak into the top layer.
Cover the cake loosely after 15 minutes to protect the ganache from the wrap.
Use a serrated knife warmed under hot water and wiped dry for cleaner slices.

Flavor Variations

Optional: Citrus twist — add 1 teaspoon orange zest to the ricotta for a fresh bite.
Optional: Nutty crunch — fold in ¼ cup finely chopped toasted pistachios or almonds into the filling.
Optional: Espresso kick — add 1 teaspoon instant espresso powder to the ganache while heating the cream for a mocha flavor.
Optional: Lighter chocolate — use dark chocolate chips in ganache for less sweetness.
Optional: Fruit layer — thinly spread ½ cup berry preserves over a cake layer before adding ricotta for a fruity note.
Optional: Cannoli-style garnish — sprinkle a few mini cannoli shells or crumbled biscotti on top before serving.

Serving Suggestions

Slice into squares and serve chilled on dessert plates with a fork.
Pair with fresh berries or a small fruit salad to cut richness.
Serve with a lightly sweetened espresso or cappuccino for an Italian-style finish.
For a party, garnish each slice with extra mini chips and a dusting of powdered sugar.
Serve on dessert buffet next to other no-bake treats for variety.
Bring to potlucks in the pan and slice just before serving to keep the ganache intact.

Make-Ahead, Storage & Reheating

Make-ahead: Assemble the cake and chill overnight for the best texture and flavor. It’s ideal for preparing a day in advance.
Storage duration: Store covered in the refrigerator for up to 3–4 days. The filling and ganache hold well chilled.
Reheating: This dessert is best served cold. If you prefer slightly softer ganache, let slices sit at room temperature for 10–15 minutes before serving.
Texture changes: Over time the pound cake will soften as it absorbs moisture from the filling. This is normal; chilling helps keep a good structure for serving.

Storage and Freezing Instructions

Refrigeration: Wrap the pan tightly or cover with an airtight lid; store in the fridge up to 4 days.
Freezing (not ideal): Freezing can change the texture of the whipped ricotta filling and ganache. If you must freeze, slice into individual portions, wrap tightly in plastic, then foil, and freeze up to 1 month. Thaw overnight in the refrigerator and expect a slightly grainier ricotta texture.
Recommendation: For best quality, refrigerate rather than freeze.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~670 kcal | ~9 g | ~58 g | ~46 g | ~2 g | ~260 mg

Estimates vary by brands and portions.

FAQ About Easy Cannoli Cake: A Delectable No-Bake Dessert for Every Occasion

Q: My ricotta filling is watery — what do I do?
A: Drain ricotta in a fine mesh sieve for 20–30 minutes before mixing. Pat it dry if needed.

Q: Can I use a different cake base?
A: Yes. Pound cake works best for texture, but sponge cake or ladyfingers can be used with similar layering.

Q: The ganache turned stiff — how do I fix it?
A: Warm gently in short 10–15 second bursts in the microwave and stir until pourable, then cool slightly before pouring.

Q: Can I make this sugar-free?
A: You can try a powdered sugar substitute that measures like powdered sugar, but texture and sweetness will differ.

Q: How long should I chill before slicing?
A: At least 3 hours, but overnight yields the cleanest slices.

Q: Can this be made dairy-free?
A: The recipe relies on whole milk ricotta and heavy cream; dairy-free versions are possible but require tested substitutes (e.g., vegan ricotta and coconut cream) and may change the texture.

TastyInspo Notes

Toasted nuts on top add attractive color and a crunchy contrast.
For neat slices, wipe the knife clean between cuts and reheat briefly under hot water.
Serve on chilled plates to keep slices firm longer on the table.
Use small silicone molds to make mini versions for parties.
If transport is needed, place the pan in a shallow cooler with ice packs to keep it stable.

Troubleshooting

Problem: Filling too loose. Fix: Fold less, ensure whipped cream at stiff peaks and drain ricotta well.
Problem: Cake soggy. Fix: Use chilled cake and don’t overpour warm ganache; allow to cool slightly before pouring.
Problem: Ganache grainy. Fix: Heat cream properly and stir until chocolate fully melts; strain if necessary.
Problem: Chocolate sinking to bottom. Fix: Make sure ganache cooled to slightly thickened consistency before pouring directly on final cake layer.
Problem: Hard to slice cleanly. Fix: Chill longer and use a warm serrated knife for slicing.

Final Thoughts

This Easy Cannoli Cake gives you classic cannoli flavor without the fuss of frying shells or baking layers. It’s simple, satisfying, and scales well for family meals or gatherings. For a related no-bake cannoli-style idea, see this No-Bake Cannoli Cream Pie – Mother Thyme recipe to explore another way to enjoy cannoli flavors.