Here’s a Cannoli Poke Cake recipe—soft cake infused with sweet ricotta filling, chocolate chips, and the classic cannoli flavors. 🍰🍫
This is a fun, easy dessert version of traditional cannoli.
Cannoli Poke Cake
Ingredients
Cake:
- 1 box white or yellow cake mix (plus ingredients called on box)
- 1 tsp vanilla extract
- Optional: ½ tsp cinnamon or orange zest for flavor twist
Cannoli Filling:
- 1½ cups ricotta cheese (or part ricotta + cream cheese for extra creaminess)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- ½ cup mini chocolate chips
Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Additional mini chocolate chips or crushed pistachios for garnish
Instructions
1. Bake Cake
- Preheat oven and prepare cake mix as directed.
- Bake in a 9×13-inch pan; cool completely.
2. Poke the Cake
- Use the handle of a wooden spoon or a skewer to poke holes all over the cooled cake.
- Optional: drizzle some of the filling or a simple syrup into holes for extra moisture.
3. Make Cannoli Filling
- Beat ricotta, powdered sugar, vanilla, and cinnamon until smooth.
- Fold in chocolate chips.
4. Assemble Cake
- Spread filling evenly over the cake, pressing some into the holes.
- Chill 30 minutes.
5. Whipped Cream Topping
- Whip cream, powdered sugar, and vanilla until soft peaks form.
- Spread over chilled cake.
6. Garnish
- Sprinkle extra chocolate chips, crushed pistachios, or a light dusting of cocoa powder.
- Chill 1–2 hours before serving for best flavor.
Tips & Variations
- Extra moist: Pour a little vanilla or chocolate syrup into the poke holes.
- Creamier filling: Use half ricotta, half mascarpone.
- Individual servings: Make in a trifle or small glass cups.
- Cannoli twist: Add orange zest or a splash of liqueur (like Marsala or Amaretto) to the filling.
If you want, I can also give a “bakery-style” version with a crunchy cannoli shell crumble topping that makes it look and taste like an authentic cannoli cake.
Do you want me to do that?
