Cannoli Poke Cake: A Creamy Italian Dessert with a Twist
A delicious and easy-to-make Cannoli Poke Cake that combines the classic flavors of cannoli—creamy ricotta, sweet vanilla, and rich chocolate—with the moist texture of a poke cake. Perfect for any occasion!
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
- Whisk
- Wooden Spoon
Ingredients
For the Cake
- 1 box vanilla cake mix plus ingredients listed on the box (eggs, oil, water)
For the Cannoli Filling
- 1 cup whole milk ricotta cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
For the Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare the vanilla cake mix according to the package instructions, then pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10-15 minutes.
- 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.
- Using the handle of a wooden spoon, poke holes all over the cake, spacing them about 1 inch apart.
- Pour the cannoli filling mixture over the cake, spreading it evenly and allowing it to seep into the holes.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the cake.
- Sprinkle mini chocolate chips on top for garnish. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Video
Notes
This cake can be made a day in advance and stored in the refrigerator. For a richer flavor, use homemade whipped cream and high-quality ricotta cheese.
