Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Cake Recipes

Italian Cannoli Pound Cake

Published: Apr 5, 2021 · Modified: Aug 11, 2023 by Chef Dennis Littley

27k
SHARES
Facebook27kPinterestFlipboard
Jump to Recipe

My Italian Cannoli Pound Cake topped with a creamy white chocolate ganache, is the perfect dessert for the winter season. But I love the rich, tender crumb of this moist pound cake all year long. Loaded with chocolate chips with a delightful cinnamon flavor, this cake is sure to be a hit with your whole family.

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 is a twist on my delicious cannoli cake.

Be sure to try my cannoli recipe too, it is a delicious cannoli filling.

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.

Table of Contents:
  • Ingredients for Cannoli Pound Cake
  • How to make Cannoli Pound Cake
  • More Cakes You’ll Love!
  • Recipe: Very Best Italian Cannoli Pound Cake

Ingredients for Cannoli Pound Cake

ingredients for recipe.

Let’s start by gathering the ingredients we need to make my Cannoli Pound Cake. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Made with simple ingredients

  • ricotta cheese
  • all-purpose flour
  • granulated sugar
  • large eggs
  • vegetable oil
  • vanilla extract
  • chocolate chips
  • cinnamon chips
  • orange zest
  • lime zest
  • baking powder
  • cinnamon
  • salt

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 to make Cannoli Pound Cake

  • Preheat oven to 350°F and place the oven rack in the center of the oven.
  • Prep a Standard loaf pan, coating it with butter and sugar, or use pan spray to coat the pan.
collage showing how to prep recipe.
  • Add the all-purpose flour, salt, baking powder, and cinnamon to a large mixing bowl.
  • Whisk the dry ingredients to combine.
  • Add the sugar, orange zest, and lime zest to the bowl of your stand mixer fitted with the paddle attachment (or electric mixer and a large bowl).
  • 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, then set aside until needed.
Collage showing how to begin making recipe.
  • Add the vegetable oil, vanilla extract, and room-temperature eggs to a large bowl.
  • Mix until well combined.
  • Add the ricotta cheese to the wet ingredients.
  • Whisk until well blended.
  • Add the granulated sugar to the mixture.
  • Mix to blend into the wet ingredients.

You want a mild-tasting oil for this cake, you can use olive oil if you like, but it will change the flavor.

collage showing how to finish making recipe.
  • Add the dry ingredients to the ricotta mixture.
  • Mix just enough until blended.
  • Add the chocolate chips, white chocolate chips, and cinnamon chips to the cake batter.
  • Mix just enough to incorporate the chips. Don’t overmix!
collage showing how to bake recipe.
  • Pour the cake batter into a prepared loaf pan and place the pan on the center rack of your preheated oven and bake 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.
collage showing how to make white chocolate glaze.
  • 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 the cooled cannoli pound cake and allow it to set for a few minutes until it starts to firm up.

whole cannoli pound cake topped with glaze on a white plate

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. This old family recipe is one of my favorite Italian desserts.

3 slices of cannoli pound cake

After one bite of this delicious cake, I know you’ll agree that this is the best Cannoli Pound Cake you’ve ever tasted!

I can thank Mama Jeanette for teaching me how to make her famous Italian Pound Cake. It may not be the easiest pound cake recipe, but trust me when I tell you, this cake is definitely worth the effort.

This is my favorite loaf pan and the chips I use for baking my cannoli pound cake.

[lasso type=”grid” category=”loaf-pan” link_id=”4918″]

Feel free to use the chocolate chips of your choice to make this cake.

More Cakes You’ll Love!

  • lemon pound cake sliced on a white platter with glaze
    Lemon Pound Cake (Starbucks Copycat Recipe)
  • peach pecan pound cake
    Easy Peach Pecan Pound Cake Recipe
  • Slices of cranberry orange loaf on a wire rack next to slices on a red plate.
    Easy Cranberry Orange Bread
  • overhead view of peaches and cream breakfast cake with a slice cut out
    Peaches and Cream Cottage Cheese Breakfast Cake Recipe

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

Very Best Italian Cannoli Pound Cake

Chef Dennis Littley
My Cannoli Pound Cake 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.
4.78 from 86 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine Italian
Servings 12
Calories 445 kcal

Equipment

  • standard loaf pan 8-½ x 4-½ x 2-½ inches. 

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 extract
  • 1 cup whole-milk ricotta cheese
  • 2 large eggs
  • ¼ teaspoon salt
  • 2 teaspoon ground cinnamon
  • 2 teaspoon baking powder
  • 1 ½ cups all-purpose flour
  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • ½ cup cinnamon chips Hershey's Brand – available at Walmart, Blairs Candy, and Hershey's

White Chocolate Ganache

  • 1 cup white chocolate chips or chopped white chocolate
  • ¼ cup heavy cream

Instructions
 

  • Preheat oven to 350°F and place the oven rack in the center of the oven.
  • Prep a Standard loaf pan, coating it with butter and sugar, or use pan spray to coat the pan.
  • Add the all-purpose flour, salt, baking powder, and cinnamon to a large mixing bowl. Whisk the dry ingredients to combine and set aside until needed.
  • Add the sugar, orange zest, and lime zest to the bowl of your stand mixer fitted with the paddle attachment (or electric mixer and a large bowl). 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, then set aside until needed.
  • Add the vegetable oil, vanilla extract, and room-temperature eggs to a large bowl. Mix until well combined.
  • Add the ricotta cheese to the wet ingredients. Whisk until well blended.
  • Add the sugar mixture to the mixture. Mix to blend into the wet ingredients.
  • Add the dry ingredients to the ricotta mixture. Mix just enough until blended.
  • Add the chocolate chips, white chocolate chips, and cinnamon chips to the cake batter. Mix just enough to incorporate the chips. Don’t overmix!
  • Pour the cake batter into a prepared loaf pan and place the pan on the center rack of your preheated oven and bake 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 the cooled pound cake.

Notes

I prefer using mild-flavored oil like vegetable oil, but you can use olive oil if you like, but it may change the flavor a little.

Nutrition

Calories: 445kcalCarbohydrates: 51gProtein: 6gFat: 24gSaturated Fat: 16gCholesterol: 50mgSodium: 107mgPotassium: 183mgSugar: 37gVitamin A: 235IUVitamin C: 0.2mgCalcium: 140mgIron: 1.2mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.78 from 86 votes (79 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Donna says

    January 03, 2025 at 8:14 am

    I can’t wait to try this! Do you recommend dark chocolate chips or milk chocolate chips for this cake?

    Reply
    • Chef Dennis Littley says

      January 03, 2025 at 9:09 am

      I like dark or semi-sweet chips in the pound cake.

      Reply
  2. Mila R. Palag says

    December 21, 2024 at 11:07 pm

    5 stars
    Chef Dennis, I can’t thank you enough for all your wonderful recipes! I have tried many of them and I always got raving reviews from the recipients. Thank you so much for sharing!

    Have a grace-filled Christmas and a wonderful 2025!

    Reply
    • Chef Dennis Littley says

      December 22, 2024 at 7:29 am

      You are very welcome and I’m happy to hear you’ve been enjoying my recipes!
      Merry Christmas!

      Reply
  3. Teresa Milano says

    December 08, 2023 at 8:31 am

    5 stars
    I’m addicted to this site. Every recipe has turned out excellently.
    I’ve made all recipes more than once.

    Reply
    • Chef Dennis Littley says

      December 08, 2023 at 10:30 am

      I’m very hapy to hear you’ve been enjoying my recipes!

      Reply
  4. Elaine says

    May 26, 2023 at 12:25 pm

    Can you substitute the cinnamon chips with anything else?

    Reply
  5. Shelley says

    May 13, 2023 at 9:31 am

    This cake if fabulous! Standard loaf pan definitely did not work for me. Made it a second time in a 9×5 pan and it was perfect. Much in demand from family!

    Reply
  6. Muriah says

    December 19, 2022 at 12:57 am

    I baked this for over 65 minutes and the center of it would not bake and was just mush while the edges were overcooked! What am I doing wrong?

    Reply
    • Chef Dennis Littley says

      December 19, 2022 at 7:43 am

      I had this happen to one other person and found out they used a smaller loaf pan rather than the standard loaf pan, or your oven runs hot. Either will cause that to happen. I’m very sorry you ran into this problem

      Reply
      • Muriah says

        December 19, 2022 at 8:50 pm

        It’s a 9×5 loaf pan but it’s a glass one, could that be the problem?

      • Chef Dennis Littley says

        December 20, 2022 at 8:08 am

        That’s it, the sides and bottom brown at a much faster rate than the interior cooks in glass bakeware. If you reduce the oven temperature by 25 degrees that should help

  7. Donn says

    December 18, 2022 at 1:53 pm

    5 stars
    I have added 1 Tablespoon of Marsalla to the recipe. It definitely adds to the taste. But I was thinking, but didn’t want to take the chance of ruinning the cake, of adding some Marsalla directly onto the cake when it is removed from the oven for extra mositure. What do you think? And if you think it might work, how much would I use? BTW…thanks for your many recipes.

    Reply
    • Chef Dennis Littley says

      December 18, 2022 at 4:26 pm

      I’m not a fan of marsala in desserts but if that’s a flavor profile you enjoy, you could brush the cake with marsala. Personally, I think you would be adding another flavor to fight against the others. You might try it on one piece and see if you like it.

      Reply
  8. Dennis Calloway says

    September 03, 2022 at 7:48 pm

    If we cannot find cinnamon chips, can ground cinnamon be substituted? Any idea how much ground cinnamon to use?

    Reply
    • Chef Dennis Littley says

      September 03, 2022 at 8:30 pm

      ground cinnamon will be a lot stronger and wouldn’t be a good substitute for the chips. You can add a tsp to the mix to add cinnamon flavor and add extra white chocolate chips to make up for the cinnamon chips

      Reply
      • Chris says

        December 03, 2022 at 9:57 am

        What do you consider a “standard size” loaf pan? 9×5 or 8×4.5? Thanks.

      • Chef Dennis Littley says

        December 03, 2022 at 10:30 pm

        A standard loaf pan is 8-1/2 x 4-1/2 x 2-1/2 inches. You can make it in the slightly larger 9 x 5 x 2-1/2 inches pan but the cake will be flatter.

  9. Cristen says

    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 says

      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
  10. Michelle says

    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 says

      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
  11. julie says

    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 says

      December 26, 2020 at 5:43 pm

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

      Reply
  12. Dawn says

    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 says

      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
  13. Annetre says

    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 says

      November 09, 2020 at 6:30 pm

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

      Reply
« Older Comments

My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Easy Oven Baked Baby Back Ribs

  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze

  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe

  • Banana bread sliced on a cutting board.
    Best Banana Bread Recipe

  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe

  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest

Facebook

Flipboard

Instagram

YouTube

LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.