Description
This Delightful Cannoli Poke Cake is a comforting and delicious dessert that marries classic yellow cake with the creamy, sweet flavors of a traditional cannoli filling. Featuring a tender cake base infused with a luscious ricotta and vanilla mixture, topped with whipped cream, mini chocolate chips, and a hint of cinnamon, this cake is perfect for gatherings or anytime you crave a taste of Italian-inspired sweetness.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
Ricotta Filling
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy cream
- 1 cup mini chocolate chips
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Cake Batter: Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to the package instructions using the specified water and eggs to create the batter.
- Bake the Cake: Pour the prepared batter into a greased 9×13 inch baking dish, then bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Poke Holes in Cake: Allow the cake to cool for 10 minutes after baking. Using a fork, gently poke holes all over the surface of the cake to prepare it for the filling.
- Prepare Ricotta Filling and Spread: In a bowl, combine the ricotta cheese, powdered sugar, and vanilla extract, mixing until smooth. Spread this ricotta mixture evenly over the cake, making sure to fill the holes you’ve poked earlier with the filling.
- Whip Cream, Top and Chill: Whip the heavy cream until stiff peaks form. Spread the whipped cream over the ricotta layer. Finally, sprinkle the mini chocolate chips and cinnamon evenly over the top. Chill the cake in the refrigerator for at least 2 hours before serving to allow flavors to meld and set.
Notes
- Use full-fat ricotta cheese for a creamier texture and richer flavor.
- Make sure the cake is slightly warm when poking holes to avoid cracking.
- Chilling the cake for at least 2 hours improves the texture and flavor absorption.
- You can substitute mini chocolate chips with chopped dark chocolate or nuts for variation.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
