Cannoli Pound Cake
🍰🍫 A delightful twist on a classic pound cake, infused with the creamy flavors of cannoli filling. This Cannoli Pound Cake is perfect for any occasion, with rich, sweet, and velvety layers of flavor in every bite! 😋✨
Ingredients:
For the cake:
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)
For the filling:
1 1/2 cups ricotta cheese, drained
1 cup powdered sugar
1 tsp vanilla extract
1/4 cup mini chocolate chips
1/4 cup chopped pistachios (optional)
Instructions:
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. 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 the rich, creamy decadence of this Cannoli Pound Cake! 🎂
Prep Time: 20 minutes | Baking Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 350 kcal | Servings: 8 servings
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