Description
This Cannoli Poke Cake is a delightful twist on the classic Italian pastry, combining moist vanilla cake with a creamy, ricotta and mascarpone filling studded with mini chocolate chips. Perfectly garnished with powdered sugar, chocolate chips, and optional candied orange peel or pistachios, this dessert is easy to prepare and ideal for any occasion.
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
Instructions
- Prepare the cake: Follow the package instructions for the vanilla cake mix, including mixing with eggs, oil, and water as required, then bake in a 9×13-inch pan. Once baked, allow the cake to cool completely before proceeding.
- Poke the cake: Using a fork or a skewer, poke holes evenly all over the surface of the cooled cake. This will allow the filling to seep into the cake for maximum flavor.
- Make the filling: In a mixing bowl, combine the well-drained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Stir thoroughly until the mixture is smooth and well combined.
- Add chocolate chips: Gently fold in 1/2 cup of mini chocolate chips into the cheese mixture, distributing them evenly throughout the filling.
- Fill the cake: Spread the cannoli filling evenly over the entire surface of the cake, making sure to fill the holes made by poking. This step infuses the cake with the creamy filling.
- Garnish: Sprinkle the top with the remaining mini chocolate chips, dust with powdered sugar, and add optional garnishes such as candied orange peel or crushed pistachios for added texture and flavor.
- Chill: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the filling to set before serving.
Notes
- Ensure the ricotta is well-drained to prevent the filling from becoming watery.
- You can substitute mascarpone with cream cheese if mascarpone is unavailable.
- The cake can be made a day ahead and refrigerated for convenience.
- For a nut-free version, omit the pistachios garnish.
- Leftovers should be stored covered in the refrigerator and consumed within 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
