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Cannoli Pound Cake Recipe


    Are you ready to take your dessert game to the next level? Look no further because we have the perfect recipe for you – Cannoli Pound Cake! This delectable treat combines the rich flavors of traditional Italian cannoli with the moist, buttery goodness of pound cake. Get ready to indulge in a slice of heaven with each bite. Follow along as we guide you through the steps to create this mouthwatering masterpiece.

    Ingredients You’ll Need

    To get started, gather the following ingredients:

    For the Cake:

    • 1 cup unsalted butter, softened
    • 2 cups granulated sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup whole milk

    For the Cannoli Filling:

    • 1 1/2 cups ricotta cheese
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1/4 cup mini chocolate chips
    • 1/4 cup chopped pistachios (optional)


    Preparing the Cake Batter Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined.

    Making the Cannoli Filling In another bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Fold in the mini chocolate chips and chopped pistachios, if using.

    Assembling the Cake Pour half of the cake batter into the prepared loaf pan. Spoon the cannoli filling over the batter, spreading it evenly with a spatula. Top with the remaining cake batter, making sure to cover the filling completely.

    Baking and Serving Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the Cannoli Pound Cake into thick slices and serve. Garnish with additional mini chocolate chips and chopped pistachios, if desired. Enjoy!

    Conclusion: Indulge in the heavenly flavors of Italy with this irresistible Cannoli Pound Cake recipe. Whether you’re hosting a special occasion or simply craving a decadent treat, this dessert is sure to impress. With its buttery pound cake base and creamy cannoli filling, each bite is a delightful symphony of flavors and textures. So why wait? Gather your ingredients and get ready to elevate your dessert game with this unforgettable recipe.

    Frequently Asked Questions (FAQs):

    Q1: Can I use part-skim ricotta cheese for the cannoli filling? A1: While whole milk ricotta cheese is recommended for a creamier texture, you can certainly use part-skim ricotta if that’s what you have on hand. Just be aware that the filling may be slightly less rich.

    Q2: Can I make this Cannoli Pound Cake ahead of time? A2: Yes! This cake actually tastes even better the next day as the flavors have had time to meld together. Simply store it in an airtight container at room temperature or in the refrigerator and enjoy within a few days.

    Q3: Can I substitute almond extract for vanilla extract in the cake batter? A3: Absolutely! Almond extract adds a delightful nutty flavor that complements the cannoli filling beautifully. Feel free to use it as a substitute or even combine it with the vanilla extract for a unique twist.

    Q4: Can I freeze leftover slices of Cannoli Pound Cake? A4: Yes, you can freeze the cake slices for up to three months. Just wrap them tightly in plastic wrap and aluminum foil before placing them in a freezer-safe bag or container. Thaw in the refrigerator overnight before serving.

    Q5: Can I omit the pistachios from the cannoli filling? A5: Of course! While pistachios add a wonderful crunch and flavor, you can leave them out if you have nut allergies or simply prefer a smoother texture. The cannoli filling will still be delicious without them.

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