Cannoli Pound Cake

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Delicious slice of homemade cannoli pound cake with creamy filling
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Cannoli Pound Cake

Cannoli Pound Cake is a delightful twist on the classic Italian pastry. This cake combines the creamy flavors of cannoli with the rich texture of pound cake. It’s a perfect treat for any occasion, whether it’s a family gathering, a birthday party, or simply a sweet indulgence for yourself. With its hints of vanilla, almond, and chocolate, this cake is sure to please everyone!

Why Make This Recipe

There are many reasons to try making Cannoli Pound Cake. First, it’s an easy way to enjoy the flavors of cannoli without the hassle of filling pastry shells. Second, this recipe is perfect for anyone who loves a moist and flavorful cake. Lastly, it’s a versatile dessert that can be served with coffee, tea, or as a sweet ending to any meal. You can also dress it up for special occasions or keep it simple for everyday enjoyment.

How to Make Cannoli Pound Cake

Ingredients

  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole milk ricotta cheese
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup mini semi-sweet chocolate chips
  • 1/2 cup chopped pistachios (optional)
  • Zest of 1 orange
  • For the Glaze:
    • 1 cup powdered sugar
    • 2–3 tablespoons milk
    • 1/4 teaspoon vanilla extract
  • Crushed cannoli shells or extra mini chocolate chips and pistachios for topping

Directions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  3. Add eggs one at a time, making sure to beat well after each addition. Stir in the vanilla and almond extracts.
  4. Mix in the ricotta cheese and orange zest until the batter is smooth.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture until just combined.
  7. Gently fold in the mini chocolate chips and pistachios if using.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes, then remove it and allow it to cool completely on a wire rack.
  11. For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth and drizzle over the cooled cake. Garnish with crushed cannoli shells, chocolate chips, or pistachios if desired.

How to Serve Cannoli Pound Cake

Cannoli Pound Cake is best served at room temperature. You can slice it and enjoy it plain or with a dusting of powdered sugar. For a special touch, serve it with a scoop of vanilla ice cream or whipped cream on the side. It also works well with a cup of coffee or tea.

How to Store Cannoli Pound Cake

To store Cannoli Pound Cake, keep it in an airtight container at room temperature for up to five days. If you want to keep it longer, you can refrigerate it for about a week. You can also freeze slices wrapped in plastic wrap and stored in a freezer bag for up to three months. Just thaw at room temperature when you’re ready to enjoy!

Tips to Make Cannoli Pound Cake

  1. Make sure your butter is softened for easy mixing.
  2. Don’t overmix the batter; mix until just combined for a tender cake.
  3. If you want an extra pop of flavor, try adding mini chocolate chips directly into the batter.
  4. Experiment with different toppings for the glaze—crushed nuts or additional chocolate chips add a tasty crunch!

Variation

If you want to switch things up, consider adding different flavors! You can replace the almond extract with lemon extract for a citrusy twist. Alternatively, add dried fruits like raisins or candied cherries for a fruity flavor.

FAQs

Can I use a different type of cheese instead of ricotta?

Yes! You can substitute ricotta cheese with mascarpone or cream cheese for a different taste and texture.

How can I make this cake gluten-free?

You can use a gluten-free all-purpose flour blend to make a gluten-free version of this pound cake.

Can I add more chocolate chips?

Absolutely! If you love chocolate, feel free to add more mini chocolate chips for a richer flavor in every slice.

Enjoy baking and indulging in this wonderful Cannoli Pound Cake!

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Cannoli Pound Cake

  • Author: olivia
  • Total Time: 75 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful twist on the classic Italian pastry, combining creamy flavors and rich texture for a perfect dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole milk ricotta cheese
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup mini semi-sweet chocolate chips
  • 1/2 cup chopped pistachios (optional)
  • Zest of 1 orange
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • Crushed cannoli shells or extra mini chocolate chips and pistachios for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
  4. Mix in the ricotta cheese and orange zest until smooth.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture until just combined.
  7. Gently fold in the mini chocolate chips and pistachios if using.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes, then remove it and allow it to cool completely on a wire rack.
  11. For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth and drizzle over the cooled cake. Garnish with crushed cannoli shells, chocolate chips, or pistachios if desired.

Notes

Best served at room temperature; storage: airtight container at room temperature for up to five days; refrigerate for one week or freeze slices for up to three months.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: cannoli, pound cake, Italian dessert, easy cake, ricotta cake, chocolate chips

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