Cannoli Poke Cake Recipe

Introduction

Cannoli poke cake is a delightful twist on classic Italian flavors, combining moist vanilla cake with creamy ricotta filling and chocolate chips. This easy-to-make dessert is perfect for gatherings or a special treat that everyone will love.

Ingredients

• 1 box vanilla cake mix (plus eggs, oil, and water as listed on the box)
• 1 cup whole milk ricotta cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: Prepare the vanilla cake mix according to the package instructions, then pour the batter into the prepared baking dish.
3. Step 3: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10-15 minutes.
4. Step 4: While the cake is cooling, prepare the cannoli filling. In a mixing bowl, whisk together the ricotta cheese, powdered sugar, vanilla extract, and milk until smooth. Stir in the mini chocolate chips.
5. Step 5: Using the handle of a wooden spoon, poke holes all over the cake, spacing them about 1 inch apart.
6. Step 6: Pour the cannoli filling mixture over the cake, spreading it evenly and allowing it to seep into the holes.
7. Step 7: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the cake.
8. Step 8: Sprinkle mini chocolate chips on top for garnish. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.

Tips & Variations

• For a richer filling, try using mascarpone cheese in place of ricotta.
• Swap mini chocolate chips for chopped pistachios to add a nutty crunch.
• Make sure the cake is slightly warm when poking holes to avoid cracking.
• Add a splash of orange zest to the filling for a bright, citrus flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled. Before serving, you can let it sit at room temperature for 10-15 minutes to soften the whipped cream slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, part-skim ricotta will work, but whole milk ricotta gives the best creamy texture and flavor for the filling.

How do I prevent the cake from becoming soggy?

Poking holes evenly and allowing the filling to soak in gradually helps keep the texture balanced. Also, chilling the cake before serving helps set the filling and whipped cream without sogginess.

Cannoli Poke Cake Recipe

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★★★★★

4.6 from 129 reviews

• Author: Jack
• Total Time: 2 hours 50 minutes
• Yield: 12 servings 1x

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Description

This Cannoli Poke Cake is a delightful twist on the classic Italian dessert, combining a moist vanilla cake base with a creamy ricotta and chocolate chip filling. The cake is baked to perfection, then poked with holes to allow the luscious cannoli filling to seep in, topped with whipped cream and a sprinkle of mini chocolate chips for a deliciously decadent treat.

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Ingredients

Scale 1x2x3x

Cake

• 1 box vanilla cake mix (plus ingredients listed on the box, e.g., eggs, oil, water)

Cannoli Filling

• 1 cup whole milk ricotta cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips

Whipped Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Garnish

• 1/2 cup mini chocolate chips

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent the cake from sticking.
2. Prepare and bake the cake: Toss the vanilla cake batter according to the package instructions (typically involving eggs, oil, and water). Pour the batter into the greased baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool for 10-15 minutes.
3. Make the cannoli filling: While the cake cools, combine the ricotta cheese, powdered sugar, vanilla extract, and milk in a mixing bowl. Whisk until the mixture is smooth and uniform. Gently fold in the mini chocolate chips for texture and flavor.
4. Poke holes into the cake: Use the handle of a wooden spoon to poke holes evenly spaced about 1 inch apart all over the cooled cake. This allows the filling to seep deeply into the cake layers.
5. Fill the cake: Pour the prepared cannoli filling evenly over the cake, spreading it out with a spatula so it seeps into the holes for maximum flavor infusion.
6. Make whipped cream topping: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will create a light and fluffy topping.
7. Top the cake: Spread the whipped cream gently over the entire cake surface, covering the filling and cake completely.
8. Garnish and chill: Sprinkle the remaining mini chocolate chips evenly over the whipped cream layer. Refrigerate the cake for at least 2 hours before serving to let the flavors meld and the filling set.

Notes

• For a lighter filling, you can substitute part of the ricotta with mascarpone cheese.
• Make sure the cake is slightly cooled before poking and adding the filling to prevent it from becoming mushy.
• Use whole milk ricotta for the best creamy texture; low-fat ricotta may result in a drier filling.
• Chilling the cake overnight will enhance the flavors and texture, making it even more delicious.
• This dessert pairs wonderfully with a dusting of cocoa powder or a drizzle of chocolate sauce for extra indulgence.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Keywords: cannoli poke cake, ricotta cake, chocolate chip cake, dessert, Italian dessert