Cannoli Poke Cake

Why You’ll Love This Recipe

If you love cannoli, then this poke cake is the dessert for you! The moist cake is “punched” with holes and filled with a creamy ricotta-based mixture, mimicking the filling of a cannoli. The combination of the light, fluffy cake with the rich, sweet filling is both comforting and indulgent. This dessert is easy to make, and it’s perfect for serving at a party, family gathering, or anytime you want to wow your guests with something unique and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 1 box (15.25 oz) yellow cake mix

• 1 cup water

• 1/3 cup vegetable oil

• 3 large eggs

For the cannoli filling:

• 2 cups ricotta cheese (well-drained)

• 1 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon cinnamon

• 1/2 cup mini chocolate chips (plus extra for topping)

For the topping:

• 1 cup heavy whipping cream

• 1 tablespoon powdered sugar

• 1 teaspoon vanilla extract

• Additional mini chocolate chips (optional)

• Powdered sugar for dusting

Directions

Prepare the cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.

2. Make the cake: In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Use a hand mixer or whisk to blend everything together until smooth and well-combined.

3. Bake the cake: Pour the batter into the prepared baking dish and spread it out evenly. Bake according to the package instructions (usually 25-30 minutes) or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for about 10 minutes.

4. Poke the cake: Once the cake has cooled slightly, use the handle of a wooden spoon or a fork to poke holes all over the cake, making sure to go down about halfway through the cake. Set aside to cool completely.

Prepare the cannoli filling:

5. Make the filling: In a large mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy. Stir in the mini chocolate chips until evenly distributed.

Assemble the cake:

6. Fill the cake: Once the cake has cooled completely, spoon the cannoli filling over the cake, gently spreading it into the holes and over the top of the cake. Use a spatula to smooth it out evenly. You may need to gently press the filling into the holes so it’s well-distributed.

7. Make the topping: In a separate bowl, whip the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the top of the cannoli filling layer.

8. Garnish the cake: Sprinkle mini chocolate chips over the whipped cream topping for added texture and flavor. If desired, dust with powdered sugar for an extra touch of sweetness.

Chill and serve:

9. Refrigerate the cake: Refrigerate the cake for at least 3-4 hours, or preferably overnight, to allow the flavors to meld together and the cake to set.

10. Serve: Slice the cake into squares and serve chilled. Enjoy the creamy, decadent goodness of Cannoli Poke Cake!

Servings and timing

This recipe makes about 12-16 servings. Prep time is about 15 minutes (excluding cooling and chilling time), and the cake needs at least 3-4 hours to chill, preferably overnight for the best results.

Variations

• Flavor variations: You can experiment with different cake flavors, like chocolate cake or vanilla cake, to suit your preferences.

• Add fruit: For a fruity twist, add a layer of fresh berries (like strawberries or raspberries) on top of the whipped cream for a burst of color and flavor.

• Make it lighter: Use light ricotta cheese and a lighter whipped topping or whipped cream for a less indulgent version.

• Use different fillings: You can also swap the ricotta for mascarpone cheese or a combination of both for a richer filling.

Storage/reheating

Store any leftover Cannoli Poke Cake in an airtight container in the refrigerator for up to 4-5 days. The cake stays moist and delicious in the fridge. For best results, consume within a few days for maximum freshness. This cake is not suitable for freezing, as the texture of the whipped cream and ricotta filling may change when frozen.

FAQs

1. Can I use homemade cake instead of box cake mix?

Yes, you can use a homemade yellow cake recipe instead of the box mix. Just make sure to bake it in a 9×13-inch dish and adjust the baking time as needed.

2. Can I make the filling ahead of time?

Yes, you can make the cannoli filling ahead of time and store it in the refrigerator for up to 24 hours. Just let it come to room temperature before spreading it on the cake.

3. Can I use a different type of cheese?

While ricotta is the traditional choice for cannoli, you can use mascarpone cheese for a richer, creamier filling or a mixture of cream cheese and ricotta for a slightly different texture.

4. Can I make this cake gluten-free?

Yes, you can use a gluten-free cake mix to make this recipe gluten-free. Just ensure the other ingredients (like the ricotta and chocolate chips) are also gluten-free.

5. Can I make this cake without the chocolate chips?

Yes, you can skip the chocolate chips if you prefer a more traditional cannoli flavor, or you can replace them with chopped pistachios or dried fruit for a different twist.

6. Can I freeze the cake?

It’s not recommended to freeze the entire cake, as the whipped cream and ricotta filling may change texture once frozen. However, you can freeze the cake layers and then assemble the filling and topping when ready to serve.

7. How do I know when the cake is fully chilled?

The cake should be chilled for at least 3-4 hours, but overnight chilling will allow the flavors to meld better. The cake is ready when the filling and topping have firmed up, and it’s easy to slice.

8. Can I add more flavor to the filling?

Yes, you can infuse the filling with a splash of orange zest or cinnamon for a more complex flavor. You could also use vanilla bean paste instead of vanilla extract for a richer flavor.

9. Can I add more toppings?

Yes! You can top the cake with more crushed pistachios, chocolate drizzle, or even a sprinkle of cinnamon or cocoa powder for a decorative touch.

10. Can I make this cake without the whipped cream topping?

Yes, you can skip the whipped cream topping and just use the cannoli filling on top of the cake. If you want a lighter alternative, you can use Greek yogurt or whipped coconut cream.

Conclusion

Cannoli Poke Cake is an incredibly indulgent and irresistible dessert that combines the flavors of a classic cannoli in an easy-to-make, fun, and delicious cake form. With its creamy ricotta filling, sweet cake base, and chocolatey topping, this dessert is sure to impress your guests and satisfy your sweet tooth. Whether you’re making it for a holiday, special occasion, or just because, this Cannoli Poke Cake is bound to become a favorite in your dessert repertoire!

Cannoli Poke Cake

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 3-4 hours
• Yield: 12-16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Cannoli Poke Cake is a decadent dessert that combines the creamy, sweet filling of a cannoli with a moist, tender cake base. Topped with a rich ricotta filling, mini chocolate chips, and whipped cream, this easy-to-make poke cake brings the classic Italian dessert to life in cake form. Perfect for parties, holidays, or any sweet craving, this irresistible dessert is sure to impress!

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Ingredients

For the cake:

• 1 box (15.25 oz) yellow cake mix

• 1 cup water

• 1/3 cup vegetable oil

• 3 large eggs

For the cannoli filling:

• 2 cups ricotta cheese (well-drained)

• 1 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon cinnamon

• 1/2 cup mini chocolate chips (plus extra for topping)

For the topping:

• 1 cup heavy whipping cream

• 1 tablespoon powdered sugar

• 1 teaspoon vanilla extract

• Additional mini chocolate chips (optional)

• Powdered sugar for dusting

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Instructions

• Prepare the cake:

  • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.

  • In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Use a hand mixer or whisk to blend until smooth.

  • Pour the batter into the prepared dish and spread it evenly. Bake for 25-30 minutes (or as instructed on the box) or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes.

• Poke the cake:

  • Once the cake has cooled slightly, use the handle of a wooden spoon or a fork to poke holes all over the cake, making sure to go about halfway down. Set aside to cool completely.

• Prepare the cannoli filling:

  • In a large bowl, mix the ricotta cheese, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.

  • Stir in the mini chocolate chips until evenly distributed.

• Assemble the cake:

  • Spoon the cannoli filling over the cooled cake, gently spreading it into the holes and smoothing it over the top. Press the filling gently to make sure it fills the holes well.

• Make the topping:

  • In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the filling layer.

• Garnish:

  • Sprinkle mini chocolate chips on top for added texture and flavor. Optionally, dust with powdered sugar for an extra touch of sweetness.

• Chill and serve:

  • Refrigerate the cake for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.

  • Slice into squares and serve chilled. Enjoy!

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Notes

For a different twist, add fresh fruit like berries on top or layer it into the cake for extra flavor and color.If you’d like to make it lighter, you can substitute light ricotta cheese and a lighter whipped topping.For a richer filling, try using mascarpone cheese or a mix of ricotta and mascarpone.