Cannoli Pound Cake Recipe

Spread the love


Welcome to the world of culinary delight! If you’re a fan of traditional Italian desserts, get ready to embark on a journey of flavors with our Cannoli Pound Cake recipe. Imagine the creamy richness of a classic cannoli combined with the moist, buttery texture of a pound cake – it’s a match made in dessert heaven. Follow along as we guide you through the steps to create this delectable treat that will surely become a favorite in your repertoire.


Unveiling the Ingredients: What You’ll Need

Let’s start with what you need to assemble for this mouthwatering creation. Here’s your shopping list:

All-purpose flour


Baking powder



Unsalted butter

Granulated sugar



Whole milk


Ricotta cheese

Vanilla extract


Mini chocolate chips

Confectioners’ sugar


Cannoli shells (optional, for garnish)

Preparing the Batter: Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.


In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.


Add the eggs one at a time, beating well after each addition.

Gradually add the flour mixture to the wet ingredients, alternating with the milk, and mix until just combined.


Gently fold in the ricotta cheese, vanilla extract, and mini chocolate chips until evenly distributed throughout the batter.

Baking to Perfection: Into the Oven

Pour the batter into the prepared loaf pan and smooth the top with a spatula.


Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.


Adding the Final Touch: Garnish and Serve

Once the cake has cooled, dust the top with confectioners’ sugar for a touch of sweetness.

For an authentic cannoli experience, garnish slices of the cake with crumbled cannoli shells before serving.


Slice, serve, and savor every delicious bite of this Cannoli Pound Cake masterpiece.


In conclusion, indulging in the luxurious flavors of Cannoli Pound Cake is an experience like no other. With its creamy ricotta filling, decadent chocolate chips, and moist pound cake base, this dessert is sure to delight your taste buds and impress your guests. Whether enjoyed as a sweet treat for yourself or shared with loved ones, this recipe is guaranteed to become a beloved favorite in your baking repertoire.


FAQs (Frequently Asked Questions):

  1. Can I use low-fat ricotta cheese for this recipe?
    • While you can use low-fat ricotta cheese, keep in mind that it may affect the texture and richness of the cake.
  2. Can I substitute almond milk for whole milk?
    • Yes, almond milk can be used as a substitute for whole milk if you prefer or have dietary restrictions.
  3. How should I store leftover Cannoli Pound Cake?
    • Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
  4. Can I freeze Cannoli Pound Cake?
    • Yes, you can freeze Cannoli Pound Cake for up to 2-3 months. Wrap slices tightly in plastic wrap and aluminum foil before freezing.
  5. Can I omit the chocolate chips from the recipe?
    • While the chocolate chips add a delicious flavor and texture to the cake, you can omit them if desired or substitute with chopped nuts or dried fruit.

Leave a Comment