Irresistibly Decadent Cannoli Pound Cake – A Delightful Twist on a Classic!

Thank you so much for being here, friends! I’m thrilled to share this Cannoli Pound Cake recipe with you—a truly divine mash‑up of traditional pound cake and the creamy, dreamy goodness of cannoli filling. If you enjoy cozy baking moments that taste like pure indulgence, you’ll LOVE this cake. Don’t forget to subscribe by email so new recipes arrive straight to your inbox!

Overview of Recipe Content

This recipe blends the timeless simplicity of pound cake with the rich, creamy character of cannoli filling. Ideal for brunches, family gatherings, or a special dessert—this cake is a show‑stopper! Here’s why you’ll adore it:

• Taste & texture: Moist, buttery cake enriched with ricotta and cream, studded with mini chocolate chips. Think silky, luscious slices topped with sugary crunch.
• Health & seasonal relevance: Ricotta and cream lend protein and calcium. Perfect year‑round comfort food, yet festive enough for holidays!

Ingredients

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• 1½ cups all‑purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ cup ricotta cheese, drained
• ½ cup heavy cream
• ¼ cup mini chocolate chips (optional)

For the filling you’ll add the classic cannoli flavor inside! I’ll list it below with the steps.

Tools Needed

• 9×5″ loaf pan
• Electric mixer (stand or hand)
• Mixing bowls
• Cooling rack
• Piping bag or zip‑top bag (for the filling swirl)

Suggested Substitutions & Add‑Ins

• Swap ricotta with mascarpone for a richer brie‑like texture
• Use espresso powder in the batter for a hint of coffee complexity
• Toss in zested orange peel or a small amount of rum for zest or warmth

How to Make Cannoli Pound Cake

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1. Prep the Pan & Dry Mix

Preheat oven to 350 °F (175 °C). Grease your loaf pan and line with parchment for easy removal. In a bowl, whisk together flour, baking powder, and salt.

2. Cream Butter & Sugar

In a large bowl, beat 1 cup softened butter and 1½ cups sugar until light and fluffy—about 3–4 minutes. It’s like sunshine in a bowl!

3. Add the Eggs & Vanilla

Beat in eggs one at a time, then stir in 1 tsp vanilla until smooth and fragrant.

4. Fold in Ricotta & Cream

Gently fold in ½ cup drained ricotta and ½ cup heavy cream, alternating with the flour mixture in thirds, until just combined. A tender, silky batter—perfect!

5. Stir in Chocolate Chips

Fold in ¼ cup mini chocolate chips for that classic cannoli crunch.

6. Layer & Swirl the Filling

Prepare your filling (recipe below). Spoon half the batter into the pan, pipe or dollop the cannoli filling, then add the second half. Use a butter knife to swirl lightly for beautiful marbled results.

7. Bake & Cool

Bake for 55–65 minutes, or until a toothpick comes out with a few moist crumbs (not wet). Let cool 10 minutes in the pan, then transfer to a rack to finish cooling.

Filling Recipe (Cannoli‑style!)

Ingredients:

• 8 oz ricotta cheese, well drained
• ½ cup confectioners’ sugar (plus extra for dusting)
• ½ tsp vanilla extract
• ¼ cup mini chocolate chips

Instructions:

1. Beat ricotta, sugar, and vanilla until smooth and creamy.
2. Stir in chips.
3. Chill until ready to swirl into batter.

What to Serve with Cannoli Pound Cake

• A dusting of powdered sugar or cocoa powder
• Hugs of whipped cream or a scoop of vanilla gelato
• A drizzle of sweetened ricotta cream or chocolate sauce
• Pair with espresso, cappuccino, or a glass of sweet Marsala

Tips for Making It Perfect

• Drain ricotta by lining a sieve or mesh strainer with cheesecloth and chilling it over a bowl for 1–2 hours.
• Use room‑temp ingredients so everything blends smoothly.
• Don’t overmix—you want a delicately tender crumb.
• Check your cake at 50 minutes to avoid over‑baking.

Storage Instructions

• Keep covered at room temperature for up to 3 days.
• Refrigerate for up to 5 days (bring to room temp before serving).
• Freeze in slices for up to 3 months—thaw snug in foil overnight.

General Information

Cannoli originate from Sicily—traditionally a tube‑shaped shell filled before serving. This cake reinvents that joy, folding creamy ricotta filling into each slice. It’s a happy update that keeps fond flavors intact but ready from the first bite!

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Frequently Asked Questions

Q: Can I skip the chocolate chips?
A: Absolutely! The cake is delicious plain or with your favorite nut crumble.

Q: Is mascarpone a good substitute?
A: Yes! It’ll make the cake even richer, with a luxurious texture.

Q: Can I make this gluten‑free?
A: Try a 1:1 gluten‑free flour blend. Add extra leavening (another ½ tsp baking powder) since GF flours can be denser.

Q: Can I make two miniature loaves?
A: Sure! Bake for about 40–45 minutes, checking early, and reduce total bake time.

Q: Can I make the batter ahead?
A: Mix the batter minus filling, cover, and refrigerate for up to 24 hours. Add the filling swirl just before baking.

Conclusion

This Cannoli Pound Cake is a show‑stopping treat—moist, creamy, chocolaty with just enough tradition. If you love this, check out these similar recipes:

• Lemon Ricotta Pound Cake
• Chocolate Chip Cannoli Cookies

Thanks for baking along! Please leave a review and tag me on Pinterest or Instagram when you make it 😊

Interactive Elements

I’d LOVE to hear from you—drop a comment below or let me know on Pinterest if this became your new favorite! Tag your creations with #poulefrecipe and follow me on Pinterest.

Nutritional Information

(Estimated per slice, 12 slices total)

Metric	Amount
Calories	360 kcal
Fat	23 g
Saturated Fat	14 g
Unsaturated Fat	8 g
Trans Fat	0.5 g
Cholesterol	120 mg
Carbohydrates	34 g
Fiber	1 g
Sugar	22 g
Sodium	180 mg
Protein	5 g

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