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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

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!

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

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!

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.

Find it online: https://homechineserecipes.com/cannoli-poke-cake/