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
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.
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.
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% |