Cannoli Pound Cake: A Sweet Fusion of Tradition and Comfort
Imagine the creamy, citrus-kissed filling of a Sicilian cannoli meeting the buttery, tender crumb of a classic pound cake, that’s the magic of Cannoli Pound Cake. It’s a dessert born from Italian American kitchens where bakers took the beloved flavors of the old world and gave them a cozy, shareable twist.
Instead of delicate pastry shells, this version folds sweet ricotta, orange zest, warm cinnamon, and mini chocolate chips into a rich, moist loaf. No frying, no fuss, just slice and serve simplicity with all the charm of a handmade cannoli.
The inspiration runs deep: the cannoli, a symbol of Sicilian pastry craft since the 9th century, meets pound cake, a humble English creation that found its way into American hearts (and ovens). Together, they create a dessert that feels both nostalgic and new.
Perfect for brunch, a coffee break, or a sweet ending to your meal, Cannoli Pound Cake isn’t just dessert, it’s a little slice of cultural storytelling, baked with love and meant to be shared.
Ingredients
Equipment
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a standard 9×5-inch loaf pan or a bundt pan.
- Cream butter & sugar: In a large bowl, beat the butter and sugar together until light and fluffy (3–5 minutes).
- Add eggs: Beat in the eggs one at a time, mixing well after each addition.
- Add ricotta & flavorings: Mix in the ricotta cheese, vanilla, almond extract (if using), and orange zest until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
- Mix batter: Gradually add the dry ingredients to the wet mixture until just combined. Do not overmix.
- Fold in chocolate chips: Gently stir in the mini chocolate chips.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Finish: Dust with powdered sugar and garnish with more mini chocolate chips or chopped pistachios if desired.
Notes
If your ricotta is too wet, the cake can become dense or gummy. Strain it through cheesecloth or a fine mesh sieve for 30 minutes to remove excess moisture. Use Full-Fat Dairy:
For the richest flavor and best texture, use full-fat ricotta and avoid low-fat alternatives. Don’t Overmix the Batter:
Overmixing after adding the flour can lead to a tough cake. Mix until just combined to keep the crumb tender. Room Temperature Ingredients Matter:
Bring butter, eggs, and ricotta to room temperature before baking to ensure even mixing and proper rise. Mini Chocolate Chips Work Best:
Regular chips may sink; mini chocolate chips stay suspended better and mimic the texture of cannoli filling. Use a Light-Colored Pan:
Dark pans can brown the outside too quickly. A light-colored loaf or bundt pan ensures even baking. Check for Doneness with a Toothpick:
Insert it into the center — it should come out with only a few moist crumbs, not raw batter.
Orange Glaze Recipe:
1 cup powdered sugar
2–3 tbsp fresh orange juice
½ tsp orange zest
Whisk together until smooth. Drizzle over cooled cake.
Brighten It Up with Orange Zest
Adding a bit of fresh orange zest brings a bright, citrusy note that perfectly complements the richness of the ricotta. It’s a subtle touch, but one that echoes the traditional flavor profile of classic Sicilian cannoli.
Give it a Sicilian Flair with Pistachios or Candied Fruit
To give your Cannoli Pound Cake a more authentic Sicilian feel, try folding in chopped pistachios or candied orange peel. These ingredients not only add texture and color but also pay homage to the classic cannoli filling found in old-school Italian bakeries.
Serving Cannoli Pound Cake
This Cannoli Pound Cake is a crowd-pleasing dessert that shines on its own or dressed up for special occasions. Serve each slice plain to enjoy the rich, cannoli-inspired flavors or take it up a notch with a few simple toppings.
Try it with:
A light dusting of powdered sugar
A drizzle of melted chocolate
A dollop of whipped cream
A light orange glaze
A sprinkle of chopped pistachios or mini chocolate chips
Storage
Room temperature: Store the cake in an airtight container or tightly wrapped in plastic wrap for up to 3 days. This helps maintain moisture without drying out.
Refrigeration: If you want it to last longer, refrigerate the cake wrapped well for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Freezing: Cannoli Pound Cake freezes beautifully! Wrap it tightly in plastic wrap and then aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature before slicing.
