Cannoli pound cake recipe with ricotta: A Sweet Fusion of Tradition

Imagine the creamy, citrus-kissed filling of a Sicilian cannoli meeting the buttery crumb of a classic pound cake. That’s the charm of this Cannoli Pound Cake. It’s inspired by Italian American kitchens. There, bakers blended old-world flavors with simple, comforting bakes.

Cannoli pound cake recipe with ricotta: A Sweet Fusion of Tradition

Instead of crisp pastry shells, this version uses a tender loaf. Sweet ricotta is folded into the batter. Then come orange zest, warm cinnamon, and mini chocolate chips. As a result, the cake is rich, moist, and full of flavor. Best of all, there’s no frying and no fuss. Just slice, serve, and enjoy.

Meanwhile, the inspiration runs deep. Cannoli have been part of Sicilian pastry traditions for centuries.

Pound cake, on the other hand, began as a humble English bake. Over time, both became favorites in American kitchens. Together, they create a dessert that feels both nostalgic and new.

So, whether it’s brunch, a coffee break, or the end of a meal, this cake fits right in. It’s more than just dessert. Instead, it’s a sweet piece of cultural storytelling, baked with love and meant to be shared.

Typical Ingredients

All-purpose flour
Ricotta cheese
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Baking powder
Salt
Mini chocolate chips
Cinnamon (optional)
Almond extract (optional)
Orange zest (optional)
Whole milk or heavy cream (optional)
Powdered sugar (optional)
Chopped pistachios (optional)
Orange glaze (optional)

This Cannoli Pound Cake blends the richness of a classic pound cake with the creamy sweetness of ricotta and the familiar flavors found in traditional cannoli. The result is a moist, tender cake with hints of vanilla, chocolate, and citrus.

Perfect for brunch, an afternoon coffee break, or a sweet finish to any meal, this dessert brings a touch of Italian-inspired comfort to the table. It’s not just a cake—it’s a warm, shareable treat that feels both nostalgic and special.

Cannoli Pound Cake Recipe
Cannoli Pound Cake
No need for pastry shells, piping bags, or frying oil, just one pan, a handful of pantry staples, and the unmistakable warmth of Italian-American baking tradition. Whether you dust it with powdered sugar, drizzle it with a silky glaze, or top it with chopped pistachios, Cannoli Pound Cake feels just right for any occasion: from holiday tables and Sunday brunches to a quiet afternoon coffee break.
This isn’t just dessert, it’s a slice of heritage, baked into something simple, satisfying, and seriously delicious.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian – American
Ingredients Equipment Method Notes

Ingredients
  

Pound Cake
  • 1 ¾ cups whole milk ricotta cheese (well-drained)
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ⅔ cup mini chocolate chips
  • Zest of 1 orange (Optional)
Topping
  • Powdered sugar (for dusting) (Optional)
  • Extra mini chocolate chips or chopped pistachios (Optional)
  • Chopped pistachios or candied orange peel, for garnish (Optional)
  • Orange glaze, see optional recipe below (Optional)

Equipment

  • 9×5-inch loaf pan or a bundt pan.

Instructions
 

  1. Preheat oven to 325°F (165°C). Grease and flour a standard 9×5-inch loaf pan or a bundt pan.
  2. Cream butter & sugar: In a large bowl, beat the butter and sugar together until light and fluffy (3–5 minutes).
  3. Add eggs: Beat in the eggs one at a time, mixing well after each addition.
  4. Add ricotta & flavorings: Mix in the ricotta cheese, vanilla, almond extract (if using), and orange zest until smooth.
  5. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
  6. Mix batter: Gradually add the dry ingredients to the wet mixture until just combined. Do not overmix.
  7. Fold in chocolate chips: Gently stir in the mini chocolate chips.
  8. 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.
  9. Cool: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  10. Finish: Dust with powdered sugar and garnish with more mini chocolate chips or chopped pistachios if desired.

Notes

Drain the Ricotta Well:
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.
 

Nutrition Facts (Estimated) – Cannoli Pound Cake

(Serving size: 1 slice, 1/12 of cake)
Nutrient Amount %DV
Calories 380 kcal —
Total Fat 18 g 23%
  Saturated Fat 10 g 50%
Cholesterol 110 mg 37%
Sodium 190 mg 8%
Total Carbohydrate 48 g 17%
  Dietary Fiber 1 g 4%
  Total Sugars 28 g —
    Includes Added Sugars 20 g 40%
Protein 7 g 14%
Vitamin D 1 mcg 6%
Calcium 90 mg 7%
Iron 1.2 mg 7%
Potassium 120 mg 3%
The main calorie and fat contributors are butter, ricotta cheese, and sugar, which provide richness and the moist, indulgent texture characteristic of Cannoli Pound Cake.

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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.