Cannoli Pound Cake
A delightful dessert that combines the rich flavors of pound cake with creamy cannoli filling, perfect for gatherings and celebrations.
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.
Notes
Serve at room temperature. Add a dusting of powdered sugar on top for sweetness or pair with vanilla ice cream or whipped cream. Store wrapped in plastic wrap or foil; lasts up to 3 days at room temperature or 1 week refrigerated.