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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.