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    Ask Chef Dennis » Recipes » Dessert Recipes » Cake Recipes » Italian Cannoli Pound Cake with a White Chocolate Ganache

    Italian Cannoli Pound Cake with a White Chocolate Ganache

    Published: Apr 5, 2021 · Modified: Jun 23, 2022 by Chef Dennis Littley · 29 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

    31.5K shares
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    4.27 from 26 votes
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    pinterest image for cannoli pound cake

    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!

    view of cannoli pound cake with the end sliced off

    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?

    overhead view of ingredients to make Italian cannoli pound cake

    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?

    4 step by step pictures making 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.

    4 step by step pictures making cannoli pound cake

    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.

    cake batter in prepared cake pan

    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.

    baked cannoli pound cake on a wire rack

    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.

    two steps making 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.

    white chocolate ganache covering the top of the cannoli pound cake on a wire rack

    Pour the white chocolate ganache over cooled pound cake and allow it to set for a few minutes until it starts to firm up.

    whole cannoli pound cake with white chocolate ganache

    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!

    overhead shot of slices of cannoli pound cake near the rest of the cake

    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.

    3 slices of cannoli pound cake

    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!

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    • Peaches and Cream Cottage Cheese Cake

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    view of cannoli pound cake with the end sliced off
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    4.27 from 26 votes

    Italian Cannoli Pound Cake with White Chocolate Ganache

    This is one of the most delicious pound cakes I’ve ever made or tasted!  It’s perfect for the holiday season or anytime of the year.
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Dessert
    Cuisine: Italian
    Servings: 12
    Calories: 445kcal
    Author: Chef Dennis Littley

    Ingredients

    • butter and sugar to coat loaf pan (flour and butter or pan spray can be substituted)
    • 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
    US Customary – Metric
    Prevent your screen from going dark

    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

    Calories: 445kcal | Carbohydrates: 51g | Protein: 6g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 50mg | Sodium: 107mg | Potassium: 183mg | Sugar: 37g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 140mg | Iron: 1.2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    pinterest image for cannoli pound cake

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Cristen

      January 02, 2022 at 10:29 am

      Anyone else have an issue with greasing with butter and sugar? I was nervous this would caramelize and it did. I wound up with 2 (doubled recipe) nice looking cake/loaves that were super-glued to their pans.

      Reply
      • Chef Dennis Littley

        January 02, 2022 at 6:23 pm

        I have not had that issue with this cake, but you are free to prepare the pan anyway you like. I use a variety of methods including pan spray.

        Reply
    2. Michelle

      February 10, 2021 at 8:04 pm

      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!

      Reply
      • Chef Dennis Littley

        February 11, 2021 at 8:57 am

        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.

        Reply
    3. julie

      December 26, 2020 at 5:37 pm

      the flavor was good but it was a little dry and crumbled when I cut it. What can I do differently next time?

      Reply
      • Chef Dennis Littley

        December 26, 2020 at 5:43 pm

        I think you may have just overbaked the cake. It should be very moist.

        Reply
    4. Dawn

      November 21, 2020 at 5:23 pm

      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

      Reply
      • Chef Dennis Littley

        November 21, 2020 at 5:51 pm

        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!

        Reply
    5. Annetre

      November 09, 2020 at 2:13 pm

      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

      Reply
      • Chef Dennis Littley

        November 09, 2020 at 6:30 pm

        yes you can freeze this pound cake. Just double wrap it.

        Reply
    6. Lynne

      January 25, 2020 at 3:08 pm

      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

      Reply
      • Chef Dennis Littley

        January 25, 2020 at 3:46 pm

        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.

        Reply
    7. Roshael

      December 12, 2019 at 7:29 am

      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!

      Reply
      • Chef Dennis Littley

        December 12, 2019 at 8:57 am

        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

        Reply
    8. Brandi

      December 11, 2019 at 9:50 pm

      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?

      Reply
      • Chef Dennis Littley

        December 11, 2019 at 10:29 pm

        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.

        Reply
    9. Nancy Nanni

      December 10, 2019 at 9:12 am

      5 stars
      Love it..love it. So simple, but simply delicious!!
      Just shared your recipe with neighbots who asked for it after just one slice.

      Reply
      • Chef Dennis Littley

        December 10, 2019 at 11:03 am

        I’m very happy to hear you enjoyed my cake recipe, it’s one of my favorites! Thanks for sharing it with your neighbors.

        Reply
    10. Heather

      November 27, 2019 at 8:48 am

      You had me at Cannoli. I have never heard of Cannoli pound cake so this is definitely getting pinned!

      Reply
    11. Agnes

      November 27, 2019 at 7:04 am

      Everything looks so delicious! I would love to have a coffee with that a slice of the cake.

      Reply
    12. Karen Morse

      November 27, 2019 at 12:05 am

      5 stars
      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!

      Reply
    13. Kita Bryant

      November 26, 2019 at 4:54 pm

      5 stars
      Wow that looks so delicious! I would really love to get my hands on a slice of this!

      Reply
    14. Anna Nuttall

      November 26, 2019 at 1:35 pm

      Yum, I never can turn down a delish pound cake. Very nice recipe and you know I will be making this soon. xx

      Reply
    15. Lynndee

      November 26, 2019 at 12:19 pm

      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. 🙂

      Reply
    16. 1stopmom

      November 26, 2019 at 12:14 pm

      My family loves a good pound cake. This one looks delicious and would be a nice change from just a regular pound cake.

      Reply
    17. Pam Wattenbarger

      November 26, 2019 at 12:06 pm

      That looks so good. We usually have a caramel pie for Thanksgiving, but I can see us making an exception and having this Thursday!

      Reply
    18. Brandy

      November 26, 2019 at 11:24 am

      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.

      Reply
    19. Robin rue

      November 26, 2019 at 11:22 am

      This is the beat thing I’ve seen all day. It sounds phenomenal and I can’t wait to make it 😃

      Reply
    20. Marcie W.

      November 26, 2019 at 11:21 am

      5 stars
      Wow, talk about delicious! I adore a good cannoli, especially the ones I had in Italy, so this is my kind of dessert.

      Reply

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