Perfect for the Winter Holidays but delicious anytime of the year Mama Jeanette’s Famous Italian Cannoli Pound Cake with a white chocolate ganache will soon become a family favorite!
Mama Jeanette’s delicious cake has long been a holiday tradition in our home, but it seems to be showing up more and more throughout the year.
It’s an old family recipe that I’ve been trusted with and one I wanted to share with my extended family of friends and followers across the internet.
What ingredients do I need to make an Italian Cannoli Pound Cake with a white chocolate ganache?
Let’s start by gathering the ingredients we need to make Mama Jeanette’s Italian Cannoli Pound Cake and the White Chocolate Ganache. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
Where Can I find Cinnamon Baking Chips?
Hershey’s makes the cinnamon baking chips that I use when I make this pound cake, but you can use any brand that you like. If you can’t find them at your local grocery store or Walmart, you can find them on Amazon.
If you can’t find the cinnamon chips, you can leave them out of the cake. Although they do give the cannoli pound cake an added layer of flavor it’s not a deal breaker if you have to leave them out.
How do I make an Italian Cannoli Pound Cake?
In the bowl of your mixer add the sugar, orange and lime zest. With the mixer on low, mix the zest into the sugar allowing the oils from the zest to blend into the sugar. Mix for about two minutes.
In a small bowl blend together oil, vanilla, and eggs. Add in the ricotta cheese and whisk until well blended, then add sugar to the mixture and mix well.
In another bowl mix together the flour, sea salt, baking powder and cinnamon. Slowly add flour mixture into ricotta mixture. Mix just enough until blended.
Add in chocolate chips, white chocolate chips and cinnamon chips, only mix together long enough to combine the ingredients.
Pour the cake batter into a prepared loaf pan and bake in a 350 degree preheated oven for 55 to 65 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool on a wire rack in the baking pan for 15 minutes, then turn the cake out of the pan and onto the rack to finish cooling.
Place the white chocolate in a microwave-safe bowl. In a separate, microwave-safe container, microwave the heavy cream for 20-30 seconds.
Pour the cream over the white chocolate, making sure that most of the white chocolate is covered. Let stand for 5 minutes. Then, stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth
If necessary the mixture can be microwaved for a few seconds more.
Pour the white chocolate ganache over cooled pound cake and allow it to set for a few minutes until it starts to firm up.
This cake comes together pretty quickly and has such a delicious blend of flavors your house will smell amazing as it bakes in your oven. Just make sure to keep the coffee ready as your neighbors come over to see what your baking!
Mama Jeanette’s Cannoli Pound Cake was OMG delicious! Everyone that tasted it took home a copy of the recipe to make for their families’ holiday party.
I used a Chicago Metallic 9-inch commercial loaf pan to bake my pound cake, and Hershey’s Cinnamon Chips, Nestle’s Semi-Sweet Chocolate Chips and White Chocolate Chips to make my Italian Cannoli Pound Cake.
Feel free to use the chocolate chips of your choice in this delicious cake.
More Delicious Cakes You’ll Love!
- Clementine Cranberry Pound Cake
- Meyer Lemon Pistachio Pound Cake (Starbucks Copycat Recipe)
- Peach Pecan Pound Cake
- Peaches and Cream Cottage Cheese Cake
Italian Cannoli Pound Cake with White Chocolate Ganache
Ingredients
- butter and sugar to coat loaf pan
- 1 cup granulated sugar
- 1 Tablespoon finely grated orange zest
- 1 Tablespoon finely grated lime zest
- ½ cup vegetable oil
- 1 Tablespoon vanilla
- 1 cup whole-milk ricotta cheese
- 2 large eggs
- ¼ teaspoon sea salt
- 2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 ½ cups all-purpose flour
- 1 cup chocolate chips
- 1 cup white chocolate chips
- ½ cup cinnamon chips
White Chocolate Ganache
- 1 cup white chocolate chips or chopped white chocolate
- ¼ cup heavy cream
Instructions
- Preheat oven to 350°F
- Prep a Standard loaf pan, coating with butter and sugar.
- In the bowl of your mixer add the sugar, orange and lime zest. With your mixer on low allow zest to mix into the sugar blending the oils from the zest into the sugar for 2 minutes.
- In a small bowl blend together oil, vanilla, and eggs. Add in ricotta cheese and whisk until well blended, then slowly add sugar to the mixture.
- In another bowl mix flour, sea salt, baking powder and cinnamon. Slowly add flour into ricotta mixture, mix just until blended.
- Add in chocolate chips, white chocolate chips and cinnamon chips, only mix enough to combine the ingredients.
- Pour mixture into prepared loaf pan and bake oven for 55 to 65 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Allow cake to cool on wire rack in pan for 15 minutes, then turn the cake out of the pan and onto the rack to finish cooling.
White Chocolate Ganache
- Place the white chocolate in a microwave-safe bowl.
- In a separate, microwave-safe container, microwave the heavy cream for 20-30 seconds.
- Pour the cream over the white chocolate, making sure that most of the white chocolate is covered. Let stand for 5 minutes. Then, stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth
- If necessary the mixture can be microwaved for a few seconds more.
Assembly
- pour white chocolate ganache over cooled pound cake
Nutrition
Michelle
This recipe looks amazing. I am excited to try it. Would it be possible to use a 4-cavity mini loaf pan if so how would that change the baking time? Thanks!
Chef Dennis Littley
you can definitely break the recipe up into smaller pans, as for cooking time you’ll probably want to reduce the cooking time by 15-20 minutes. I have not baked the smaller version so this is just an estimate.
julie
the flavor was good but it was a little dry and crumbled when I cut it. What can I do differently next time?
Chef Dennis Littley
I think you may have just overbaked the cake. It should be very moist.
Dawn
I see another commenter said just what I was thinking:
“You had me at cannoli!” Do you think this recipe could be doubled and baked in a Bundt or angel food cake pan? Presentation would be spectacular!
Thanks for all the wonderful recipes. Your tiramisu has become my regular! I increase ingredients by a half and make in a 9×13. So delicious I practically eat the whole thing myself. Started freezing leftovers so I wouldn’t be so tempted but discovered it is just as good in a frozen state!
Dawn
Chef Dennis Littley
I’m not sure how well it would bake if you doubled the recipe. There is that fine line with it completely cooking and not drying out in the process.
You are right it would spectacular and worth the try if you’re up for it.
I’ve started sending food to the neighbors so I won’t eat it all. Since I eat for a living, I’m always cooking more than we need!
Annetre
I have made the Italian cannoli poundcake and it is so delicious and it was such a hit. Could that poundcake be made ahead of time and frozen? My email is Annette
Chef Dennis Littley
yes you can freeze this pound cake. Just double wrap it.
Lynne
Are the 1/2 cup whit chocolate chips to go into the cake? Step 6 doesn’t list the white chocolate chips only chocolate and cinnamon chips
Add in chocolate chips and cinnamon chips, only mix enough to combine the ingredients
Chef Dennis Littley
hi Lynn
I meant all chocolate chips for the first part so that includes the white chocolate for the cake. The white chocolate for the glaze is in the next part of the recipe.
Roshael
Help… I am so excited about making this pound cake BUT do not know where I can purchase cinnamon chips. Is it possible to make these myself? Kindly let me know how I may acquire these please. Thanks so much Chef Dennis!
Chef Dennis Littley
I bought them at my local grocery store. It’s an item you’ve probably never realized they had. If they don’t have it you can just leave them out or substitute them with other chocolate chips
Brandi
To make the ganache, is the white chocolate not microwaved before the heavy cream is poured onto it? Instructions say to put the white chocolate in a microwave safe bowl, but does not say to microwave the white chocolate?
Chef Dennis Littley
hi Brandi
its in the directions:
White Chocolate Ganache
1. Place the white chocolate in a microwave-safe bowl.
2. In a separate, microwave-safe container, microwave the heavy cream for 20-30 seconds.
3. Pour the cream over the white chocolate, making sure that most of the white chocolate is covered. Let stand for 5 minutes. Then, stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth
4. If necessary the mixture can be microwaved for a few seconds more.
Nancy Nanni
Love it..love it. So simple, but simply delicious!!
Just shared your recipe with neighbots who asked for it after just one slice.
Chef Dennis Littley
I’m very happy to hear you enjoyed my cake recipe, it’s one of my favorites! Thanks for sharing it with your neighbors.
Heather
You had me at Cannoli. I have never heard of Cannoli pound cake so this is definitely getting pinned!
Agnes
Everything looks so delicious! I would love to have a coffee with that a slice of the cake.
Karen Morse
A classic favorite that my husband and I enjoy with a cup of coffee or tea! Definitely worth trying too especially this season. It would also be a nice gift for family and friends!
Kita Bryant
Wow that looks so delicious! I would really love to get my hands on a slice of this!
Anna Nuttall
Yum, I never can turn down a delish pound cake. Very nice recipe and you know I will be making this soon. xx
Lynndee
That pound cake absolutely looks incredible. I bet it’s as delicious as it looks. Wish I have even just a slice right about now. 🙂
1stopmom
My family loves a good pound cake. This one looks delicious and would be a nice change from just a regular pound cake.
Pam Wattenbarger
That looks so good. We usually have a caramel pie for Thanksgiving, but I can see us making an exception and having this Thursday!
Brandy
I love a good pound cake, this Italian Cannoli pound cake looks like something I’d love to bite into as a special treat any day but for sure thinking about using this recipe on Thanksgiving now for the fam.
Robin rue
This is the beat thing I’ve seen all day. It sounds phenomenal and I can’t wait to make it 😃
Marcie W.
Wow, talk about delicious! I adore a good cannoli, especially the ones I had in Italy, so this is my kind of dessert.