Oh my goodness, let me tell you about this cannoli poke cake! It’s like taking all the classic flavors of cannoli—rich ricotta, sweet chocolate chips, and just a hint of cinnamon—and transforming them into a delightful cake. Every bite is a heavenly experience that brings a taste of Italy right into your kitchen. I love how this cake marries the light, airy texture of a poke cake with the creamy goodness of traditional cannoli filling. Trust me, once you try this recipe, you’ll be hooked! It’s perfect for gatherings, family dinners, or even just a well-deserved treat after a long day. Plus, it’s super easy to make, so you won’t be spending hours in the kitchen. Let’s dive in and whip up this delightful dessert together!
Why You’ll Love This Recipe
- It’s a quick and easy dessert that comes together in no time—perfect for busy weeknights or last-minute gatherings!
- The combination of ricotta and chocolate chips creates a dreamy, creamy texture that’s simply irresistible.
- It’s a beautiful cake that’s sure to impress your friends and family, making it great for special occasions.
- This poke cake is super versatile—feel free to customize it with your favorite toppings or flavors!
- Every slice is a delightful blend of traditional Italian flavors, bringing a touch of nostalgia to your dessert table.
- It’s a crowd-pleaser, and who doesn’t love a dessert that disappears faster than you can say “cannoli”?
Ingredients for Cannoli Poke Cake
Gather these simple ingredients to create your delicious cannoli poke cake. Trust me, they’re easy to find and make all the difference in flavor!
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1 cup heavy cream
- 1 teaspoon cinnamon
Make sure to have everything ready before you start. This will make the preparation a breeze! I like to set out all my ingredients on the counter, so I can easily grab what I need as I go. Happy baking!
How to Prepare Cannoli Poke Cake
Alright, let’s get down to the nitty-gritty of preparing this amazing cannoli poke cake! Follow these steps, and you’ll have a showstopper dessert that’s both delicious and beautifully presented. I promise, it’s easier than it looks!
Prepping the Cake
First things first, we need to get that oven preheated to 350°F (175°C). This ensures that your cake bakes evenly and comes out just right. While that’s warming up, grab your box of yellow cake mix. In a large mixing bowl, combine the cake mix with 3 large eggs and 1 cup of water. Mix according to the package instructions until everything is well combined and smooth. It’s a good idea to scrape down the sides of the bowl to make sure no dry mix is left behind.
Pour the batter into a greased 9×13 inch baking dish, making sure it’s evenly spread out. Now, pop it into your preheated oven and bake for about 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for about 10 minutes. This is super important, as it helps to prevent the filling from running out later!
Creating the Cannoli Filling
Now that your cake is cooling, let’s whip up that creamy cannoli filling! In a medium-sized bowl, mix together 1 cup of ricotta cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Use a fork or a hand mixer to blend everything together until it’s smooth and creamy. You’re aiming for a luscious texture that will fill those cake holes perfectly. If it’s a bit thick, don’t hesitate to give it a little more elbow grease—just make sure it’s nice and fluffy!
Assembling the Cake
Here’s where the magic happens! After your cake has cooled for those 10 minutes, take a fork and poke holes all over the cake—don’t be shy! You want to make sure there are plenty of holes for that delicious filling to seep into. Now, carefully spread the ricotta mixture over the cake, ensuring it fills all those lovely holes. This is where you can really make it shine!
Next, whip up 1 cup of heavy cream until stiff peaks form. Spread this fluffy whipped cream over the ricotta layer, creating a cloud-like topping that’s just heavenly. For the final touch, sprinkle mini chocolate chips and a dash of cinnamon over the top. Wow, it’s looking fantastic already! Now, here’s the key—chill your cake in the fridge for at least 2 hours before serving. This will help all those flavors meld beautifully together and make the cake extra refreshing. Trust me, the wait will be worth it!
Tips for Success
To make sure your cannoli poke cake turns out absolutely perfect, I’ve got a few pro tips that I always keep in mind when I whip this up. Trust me, they can make all the difference!
- Chill Time is Key: Don’t rush the chilling process! I recommend letting the cake chill for at least 2 hours, but if you can manage to leave it overnight, even better! This allows all those delicious flavors to mingle and intensify.
- Ingredient Swaps: If you want to switch things up, feel free to use mascarpone cheese instead of ricotta for a richer filling. You can also swap out the mini chocolate chips for dark chocolate or even white chocolate for a different twist!
- Extra Flavor: Add a splash of almond extract to the ricotta mixture for a delightful twist. It really enhances that classic cannoli flavor!
- Don’t Skimp on the Poking: When you poke holes in the cake, make sure they’re deep enough for the filling to seep in. This ensures every bite is packed with that creamy goodness.
- Serving Suggestions: Garnish each slice with extra chocolate chips or a dusting of powdered sugar just before serving for an elegant touch. It’ll look gorgeous on your dessert table!
With these tips in your back pocket, you’re all set to impress your friends and family with this delightful cannoli poke cake. Enjoy the process and happy baking!
Variations on Cannoli Poke Cake
One of the things I love most about this cannoli poke cake is how versatile it is! You can easily switch things up to keep it fresh and exciting. Here are some of my favorite variations to inspire you:
- Chocolate Hazelnut Delight: Swap out the mini chocolate chips for chopped hazelnuts and drizzle some Nutella on top of the whipped cream for a decadent twist!
- Fruit-Infused Goodness: Add some diced strawberries or raspberries to the ricotta filling for a fruity pop. It adds a nice contrast to the creaminess!
- Almond Joy: Use almond extract instead of vanilla in the ricotta mixture and sprinkle shredded coconut on top of the whipped cream for a tropical vibe!
- Spiced Pumpkin: Mix in a half cup of pumpkin puree and a teaspoon of pumpkin pie spice into the ricotta for a seasonal treat that’s perfect for fall!
- Mint Chocolate Chip: Stir in some peppermint extract into the ricotta filling and top with crushed mint chocolate chips for a refreshing minty flavor!
- Layered with Love: Create a layered version by alternating layers of cake and ricotta filling in a trifle dish. It’s not only delicious but also looks stunning!
Feel free to get creative and make this cannoli poke cake your own! Experimenting with different flavors is part of the fun, and you might just discover your new favorite version. Enjoy your baking adventure!
Storage & Reheating Instructions
Once you’ve indulged in that delicious cannoli poke cake, you might find yourself with some leftovers (if you’re lucky!). Here’s how to keep it fresh and tasty for later!
To store, simply cover the cake with plastic wrap or aluminum foil to keep it from drying out. You can also transfer it to an airtight container if you have one big enough. It’ll stay good in the refrigerator for up to 4 days, but trust me, it’s usually gone long before then!
If you want to enjoy a slice later on, you don’t need to worry about reheating it. This cake is best served chilled, so just slice off a piece and dig in straight from the fridge. The flavors will still be just as delightful, and you’ll get that refreshing creaminess with every bite. Enjoy your sweet treat, even days later!
Nutritional Information
Before we dive into the deliciousness of this cannoli poke cake, I want to remind you that nutritional values can vary based on specific ingredients and brands you use. But here’s a typical breakdown to give you an idea of what to expect per slice:
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keep in mind, enjoying a slice of this delightful cake is all about balance, so savor every creamy, sweet bite! Happy indulging!
FAQ About Cannoli Poke Cake
I know you might have some questions about this delightful cannoli poke cake, so let’s dive into some of the most common ones I get asked! I want to make sure you have all the info you need to create this masterpiece with confidence.
Can I use a different cake mix?
Absolutely! While I love the classic yellow cake mix, you can experiment with chocolate, vanilla, or even a spice cake mix for a unique twist. Just keep an eye on baking times, as they may vary a bit.
What can I substitute for ricotta cheese?
If you’re not a fan of ricotta or just want a change, mascarpone cheese works beautifully as a substitute! It’ll give you that creamy texture and a slightly different flavor that’s still delicious.
How long does the cake need to chill?
I recommend chilling the cake for at least 2 hours, but if you can let it sit overnight, that’s even better! The longer it chills, the more the flavors meld together, and trust me, it’s worth the wait.
Can I add fruit to the filling?
Yes! Adding fresh fruit like strawberries or raspberries to the ricotta mixture is a fantastic idea. Just make sure to chop it up small so it mixes in nicely and distributes throughout the cake.
How should I serve the cake?
This cake is best served chilled, straight from the fridge. You can slice it up and garnish with extra chocolate chips or a dusting of powdered sugar for a lovely presentation. It’s perfect for gatherings or just a cozy night in!
Can I freeze the cannoli poke cake?
While I wouldn’t recommend freezing the entire cake after it’s assembled, you can freeze the baked cake before adding the filling! Just wrap it tightly and store it in the freezer for up to a month. When you’re ready to enjoy it, thaw it in the fridge, then assemble as usual.
What if I don’t have heavy cream for the topping?
If you’re out of heavy cream, you can use whipped topping as a quick alternative! Just keep in mind that it won’t have the same rich flavor, but it’ll still add that lovely lightness to the cake.
If you have any more questions, don’t hesitate to reach out! I’m here to help you make the best cannoli poke cake ever. Happy baking!
Delightful Cannoli Poke Cake: 5 Steps to Comforting Joy
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful twist on traditional cannoli in cake form.
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1 cup water
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- 1 cup heavy cream
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the cake mix according to package instructions using water and eggs.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes.
- Use a fork to poke holes all over the cake.
- In a bowl, mix ricotta, powdered sugar, and vanilla.
- Spread the ricotta mixture over the cake, ensuring it fills the holes.
- Whip the heavy cream until stiff peaks form.
- Spread the whipped cream over the ricotta layer.
- Sprinkle mini chocolate chips and cinnamon on top.
- Chill for at least 2 hours before serving.
Notes
- Store leftovers in the refrigerator.
- For added flavor, consider using almond extract.
- Can substitute mascarpone cheese for ricotta.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cannoli poke cake, dessert, Italian dessert, cake recipe