A moist vanilla cake infused with creamy ricotta filling and topped with chocolate chips, capturing the classic flavors of a traditional Italian cannoli in a delightful dessert.
Why You’ll Love This Recipe
- Combines the flavors of a classic Italian cannoli with a soft, moist cake
- Easy to prepare using a boxed cake mix
- Perfect for parties, holidays, and gatherings
- Rich, creamy filling with a delightful texture
- Can be made ahead and refrigerated for convenience
Ingredients
- 1 box vanilla cake mix (plus ingredients listed on the box)
- 1 can (14 ounces) sweetened condensed milk
- 1 container (15 ounces) ricotta cheese
- 1 container (8 ounces) mascarpone cheese
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- Powdered sugar and additional mini chocolate chips for garnish (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the vanilla cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed, until a toothpick inserted into the center comes out clean.
- Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire surface of the cake.
- Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Allow the cake to cool completely.
- In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Fold in the mini chocolate chips into the cheese mixture.
- Once the cake has cooled, spread the ricotta-mascarpone mixture evenly over the top.
- Refrigerate the cake for at least 2 hours, or until set.
- Before serving, dust with powdered sugar and sprinkle additional mini chocolate chips on top, if desired.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 3 hours 10 minutes (including cooling and refrigeration)
- Servings: 12
- Calories: Approximately 450 kcal per serving
Variations
- Chocolate Version: Use a chocolate cake mix for a richer flavor.
- Nutty Delight: Add chopped pistachios or almonds for extra crunch.
- Citrus Twist: Add a touch of orange zest to the ricotta mixture for a refreshing taste.
- Different Toppings: Try drizzling with chocolate syrup or caramel sauce.
- Mini Versions: Make individual servings using cupcake tins.
Storage/Reheating
- Storage: Keep the cake covered in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.
- Reheating: Serve chilled or let sit at room temperature for 15 minutes before serving.
FAQs
Can I use homemade cake instead of a boxed mix?
Yes, you can use your favorite vanilla cake recipe instead of the boxed mix.
Can I substitute mascarpone with cream cheese?
Yes, cream cheese can be used, but it will give a slightly tangier flavor.
Do I need to refrigerate the cake overnight?
It’s recommended to refrigerate for at least 2 hours, but overnight refrigeration enhances the flavor.
Can I make this cake ahead of time?
Yes, this cake can be made 1-2 days in advance and stored in the fridge.
What can I use instead of ricotta cheese?
Cottage cheese blended until smooth can be a substitute for ricotta.
Can I add fruit to this cake?
Yes, fresh berries or candied fruit can be added for extra flavor.
How can I make the cake less sweet?
Reduce the powdered sugar in the ricotta mixture or use unsweetened condensed milk.
What is the best way to cut this cake?
Use a sharp knife dipped in warm water for clean slices.
Can I make this cake gluten-free?
Yes, by using a gluten-free vanilla cake mix.
What drinks pair well with this cake?
It pairs well with coffee, espresso, or a glass of dessert wine.
Conclusion
Cannoli poke cake is a delicious fusion dessert that brings together the rich flavors of an Italian cannoli in an easy-to-make cake. Whether you’re making it for a special occasion or just a sweet treat at home, this cake is sure to impress with its creamy filling and delightful texture.
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Cannoli Poke Cake Recipe
- Total Time: 50 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
Indulge in a luscious Cannoli Poke Cake with a moist vanilla base, creamy ricotta filling, chocolate chips, and whipped topping. Perfect treat!
Ingredients
1 box vanilla cake mix (plus ingredients listed on the box)
1 can (14 ounces) sweetened condensed milk
1 container (15 ounces) ricotta cheese
1 container (8 ounces) mascarpone cheese
1½ cups powdered sugar
1 teaspoon vanilla extract
1 cup mini chocolate chips
Powdered sugar and additional mini chocolate chips for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the vanilla cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed, until a toothpick inserted into the center comes out clean.
- Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire surface of the cake.
- Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Allow the cake to cool completely.
- In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Fold in the mini chocolate chips into the cheese mixture.
- Once the cake has cooled, spread the ricotta-mascarpone mixture evenly over the top.
- Refrigerate the cake for at least 2 hours, or until set.
- Before serving, dust with powdered sugar and sprinkle additional mini chocolate chips on top, if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cuisines
- Method: Baking
- Cuisine: Italian-American