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Cannoli Poke Cake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

This Cannoli Poke Cake is a delightful twist on classic Italian flavors, featuring a moist vanilla cake soaked with a creamy ricotta and mascarpone filling studded with mini chocolate chips. The cake is decorated with chocolate chips, a dusting of powdered sugar, and optionally garnished with candied orange peel or crushed pistachios, creating a rich, indulgent dessert perfect for gatherings or special occasions.

Ingredients

Scale

Cake

  • 1 box vanilla cake mix (or homemade cake mix)
  • Ingredients needed for the cake mix (usually eggs, oil, and water)

Filling

  • 15 oz ricotta cheese, well-drained
  • 8 oz mascarpone cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup mini chocolate chips

Garnish

  • 1/4 cup mini chocolate chips
  • 1 tbsp powdered sugar (for dusting)
  • Optional: Candied orange peel or crushed pistachios for garnish

Instructions

  1. Prepare the cake: Follow the package instructions on the vanilla cake mix to prepare the batter, using the specified eggs, oil, and water. Pour the batter into a 9×13-inch baking pan and bake as directed. Once baked, allow the cake to cool completely in the pan to ensure it is ready for the next steps.
  2. Poke holes in the cake: After the cake has fully cooled, use a fork or a skewer to poke holes evenly all over the surface of the cake. This step allows the filling to penetrate into the cake, infusing it with flavor and moisture.
  3. Prepare the filling: In a mixing bowl, combine the well-drained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Stir or whisk until the mixture is smooth and creamy with no lumps.
  4. Fold in chocolate chips: Gently fold the 1/2 cup of mini chocolate chips into the creamy cheese mixture, distributing them evenly throughout the filling.
  5. Fill the cake: Spread the ricotta and mascarpone filling evenly over the cooled cake surface, making sure to press some of the filling into the holes you created with the fork or skewer. This ensures every bite is rich and flavorful.
  6. Garnish the cake: Sprinkle the remaining 1/4 cup of mini chocolate chips over the top of the cake. Dust lightly with 1 tablespoon of powdered sugar for a touch of elegance. Optionally, add candied orange peel or crushed pistachios on top for added texture and flavor contrast.
  7. Chill before serving: Cover the cake and refrigerate it for at least 2 hours. This resting time allows the flavors to meld together and the filling to set, making it easier to cut and serve.

Notes

  • Be sure to drain the ricotta cheese well to avoid excess moisture in the filling.
  • You can substitute the cinnamon with a pinch of nutmeg or omit it if preferred.
  • This cake is best served chilled to enhance the creamy texture of the filling.
  • If you want a nut-free version, omit the pistachios and the optional garnishes.
  • For a homemade cake mix, a simple vanilla sponge works perfectly for this recipe.

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