Cannoli Pound Cake
Cannoli Pound Cake 🍰✨
Introduction
Cannoli Pound Cake combines two beloved treats into one delightful dessert. It features the classic elements of a rich pound cake mixed with the creamy flavors of cannoli filling. This cake is not only delicious but also visually appealing, making it perfect for gatherings, celebrations, or even a cozy dessert at home.
Why Make This Recipe
If you love the taste of cannoli, you will adore this pound cake. It’s an easy way to enjoy the beloved Italian treat without the fuss of making individual cannoli shells. The combination of rich ricotta cheese, sweet chocolate chips, and fluffy cake creates a dessert that’s sure to impress your friends and family. Plus, it’s versatile enough to serve on various occasions, from birthdays to holidays.
How to Make Cannoli Pound Cake
Making Cannoli Pound Cake is straightforward. With just a few ingredients and simple steps, you can whip up this delicious cake. Here’s how you can make it yourself.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup ricotta cheese, drained
- 1/2 cup heavy cream
- 1/4 cup mini chocolate chips (optional)
- 1 1/2 cups ricotta cheese, drained (for filling)
- 1 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- 1/4 cup mini chocolate chips (for filling)
- 1/4 cup chopped pistachios (optional, for filling)
Directions:
- Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and ricotta cheese.
- Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream. Mix until just combined.
- Gently fold in mini chocolate chips if using. Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the filling: In a medium bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Stir in mini chocolate chips and pistachios if using.
- Once the cake has cooled, slice it into individual servings and spread a generous amount of the cannoli filling between the layers. Serve and enjoy!
How to Serve Cannoli Pound Cake
Cannoli Pound Cake is best served at room temperature. You can slice it and serve as is or add a dusting of powdered sugar on top for extra sweetness. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for those who want to elevate their dessert experience.
How to Store Cannoli Pound Cake
To store your Cannoli Pound Cake, wrap it in plastic wrap or aluminum foil to keep it fresh. It can be kept at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to store the filling separately if you haven’t used it all.
Tips to Make Cannoli Pound Cake
- Ensure that all ingredients are at room temperature for the best mixing results.
- Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
- Feel free to add more chocolate chips or other mix-ins like dried fruit or nuts to customize your cake.
Variation
If you want to change things up, try adding a bit of cinnamon to the batter for warmth or replace some of the ricotta with mascarpone cheese for a different flavor profile. You can also experiment with different nuts in the filling.
FAQs
-
Can I use another type of flour?
- Yes, you can try using whole wheat flour for a healthier version, but it may change the texture slightly.
-
How do I know when the cake is done?
- The cake is done when a toothpick inserted in the center comes out clean, and the edges start to pull away from the pan.
-
Can I freeze Cannoli Pound Cake?
- Yes, you can freeze the cake. Just wrap it tightly and store it in the freezer for up to 3 months. Thaw it in the fridge before serving.
Cannoli Pound Cake
Ingredients
For the cake
- 1.5 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 0.5 cups ricotta cheese, drained
- 0.5 cups heavy cream
- 0.25 cups mini chocolate chips (optional)
For the filling
- 1.5 cups ricotta cheese, drained
- 1 cup powdered sugar
- 1 tsp vanilla extract (for filling)
- 0.25 cups mini chocolate chips (for filling)
- 0.25 cups chopped pistachios (optional, for filling)
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and ricotta cheese.
- Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream. Mix until just combined.
- Gently fold in mini chocolate chips if using.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Filling
- For the filling: In a medium bowl, combine ricotta cheese, powdered sugar, and vanilla extract.
- Stir in mini chocolate chips and pistachios if using.
- Once the cake has cooled, slice it into individual servings and spread a generous amount of the cannoli filling between the layers.
