Cannoli Poke Cake

About This Recipe

Cannoli Poke Cake is a fusion dessert that transforms the classic flavors of a Sicilian cannoli into an easy-to-serve sheet cake. This no-bake recipe typically starts with a prepared vanilla cake base, which is then infused with a sweet ricotta or mascarpone filling and garnished with traditional cannoli toppings.

Why You’ll Love This Recipe

This recipe simplifies the cannoli-making process, eliminating the need for frying and filling shells. It yields a moist, flavorful dessert that serves a crowd with minimal effort. The combination of creamy filling, tender cake, and classic garnishes delivers the authentic taste of a cannoli in every bite.

Ingredients

• 1 (15.25 ounce) box vanilla cake mix, plus ingredients to prepare it (typically eggs, oil, and water)
• 2 cups whole-milk ricotta cheese
• 1 (8 ounce) container mascarpone cheese, softened
• 1 ½ cups confectioners’ sugar
• 1 teaspoon vanilla extract
• ½ cup mini chocolate chips
• 1 cup whole milk
• 1 cup heavy whipping cream
• Additional mini chocolate chips and chopped pistachios for garnish

Step by Step Instructions

1. Preheat oven and prepare the vanilla cake mix according to package directions for a 9×13-inch baking pan. Bake as directed and allow to cool completely in the pan on a wire rack.
2. Using the handle of a wooden spoon, poke holes all over the top of the cooled cake, spacing them about 1 inch apart.
3. In a large bowl, whisk together the ricotta cheese, mascarpone cheese, confectioners’ sugar, and vanilla extract until smooth and well combined. Fold in ½ cup of mini chocolate chips.
4. Slowly pour the whole milk over the cake, aiming for the holes, to allow it to soak into the cake.
5. Spread the ricotta mixture evenly over the top of the cake, pressing it down gently into the holes.
6. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Spread the whipped cream over the ricotta layer.
7. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the cake to fully absorb the milk.
8. Just before serving, garnish the top of the cake with additional mini chocolate chips and chopped pistachios. Slice and serve chilled.

FAQ

Can I use a different cake flavor? Yes, while vanilla is traditional, a plain yellow cake or even a subtle lemon cake can be used.

Can I make this cake ahead of time? Yes, this cake is ideal for making ahead. Prepare it up to one day in advance, keeping it covered in the refrigerator until ready to serve.

Is there a substitute for mascarpone? You can use an additional 8 ounces of ricotta cheese, though the filling will be less rich. Straining the ricotta through cheesecloth first is recommended for a thicker consistency.

You Must Know

The success of this cake depends on adequately chilling it. This step is not optional, as it allows the milk to fully soak into the cake and the layers to set firmly, ensuring clean slices. Ensure the cake is completely cool before poking holes and adding the milk and filling to prevent a soggy texture.

Storage Tips

Store Cannoli Poke Cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. For best results, add the final chocolate chip and pistachio garnish just before serving to maintain their texture. This cake is not suitable for freezing due to the dairy-rich filling and whipped cream topping.