Why You’ll Love This Recipe
- Authentic Cannoli Flavor: The combination of ricotta and mascarpone cheeses in the topping perfectly captures the essence of traditional cannoli filling.
- Moist and Tender Cake: Soaking the cake with sweetened condensed milk ensures a moist texture that melts in your mouth.
- Simple Preparation: Starting with a boxed cake mix streamlines the process, making this an easy yet impressive dessert to prepare.
- Crowd-Pleaser: This cake is sure to be a hit at gatherings, offering a unique twist on familiar flavors that will delight guests.
Ingredients
- White cake mix (plus ingredients listed on the box)
- Sweetened condensed milk
- Ricotta cheese
- Mascarpone cheese
- Vanilla extract
- Powdered sugar
- Ground cinnamon (optional)
- Mini chocolate chips
- Powdered sugar, for dusting (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cake: Bake a 9×13-inch white cake according to the package instructions.
- Poke Holes: Once baked, remove the cake from the oven and, while it’s still warm, use the handle of a wooden spoon to poke holes approximately 1 inch apart all over the cake.
- Soak the Cake: Pour about half of the sweetened condensed milk over the cake, ensuring it seeps into the holes. Use a spatula to spread it evenly if necessary. Allow the cake to cool completely.
- Prepare the Topping: In a large mixing bowl, gently combine the ricotta cheese, mascarpone cheese, and vanilla extract until smooth. Be cautious not to overmix, as mascarpone can become watery if overworked.
- Sweeten the Topping: Add powdered sugar and ground cinnamon (if using) to the cheese mixture. Stir until well incorporated.
- Add Remaining Milk: Gently fold in the remaining sweetened condensed milk into the topping mixture until fully combined.
- Assemble the Cake: Spread the cannoli topping evenly over the cooled cake.
- Chill: Refrigerate the cake for at least 3-4 hours, or overnight, to allow the topping to set properly.
- Garnish and Serve: Before serving, sprinkle mini chocolate chips over the top and dust with powdered sugar if desired. Slice and enjoy!
Servings and Timing
- Servings: Approximately 15-18 servings
- Preparation Time: 15 minutes
- Baking Time: 25 minutes
- Chilling Time: At least 3-4 hours (overnight recommended)
- Total Time: Approximately 4 hours and 40 minutes
Variations
- Flavor Twist: Add a teaspoon of orange zest to the topping mixture for a citrusy note that complements the traditional cannoli flavors.
- Nutty Addition: Sprinkle chopped pistachios over the top along with the mini chocolate chips for added crunch and flavor.
- Chocolate Lovers: Use a chocolate cake mix instead of white for a richer, more decadent dessert.
Storage/Reheating
- Storage: Cover the cake tightly with plastic wrap or store individual slices in an airtight container. Refrigerate for up to 5 days.
- Freezing: For longer storage, wrap the cake (or individual slices) in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: This cake is best enjoyed cold or at room temperature. If you prefer it slightly warm, allow a slice to sit at room temperature for about 30 minutes before serving.
FAQs
1. What is a poke cake?
A poke cake is a type of cake where holes are poked into the baked cake, and a liquid or filling is poured over to seep into the holes, adding extra flavor and moisture.
2. Can I use homemade cake instead of a boxed mix?
Yes, you can substitute the boxed cake mix with a homemade white or vanilla cake recipe if you prefer.
3. Do I need to strain the ricotta cheese?
Straining the ricotta can help achieve a thicker consistency for the topping, especially if your ricotta is particularly watery. To strain, wrap the ricotta in cheesecloth and let it sit in a bowl in the refrigerator overnight, discarding any liquid that drains out.
4. Can I make this cake ahead of time?
Absolutely! In fact, making the cake a day in advance allows the flavors to meld together beautifully. Just be sure to store it in the refrigerator until you’re ready to serve.
5. What can I use instead of mascarpone cheese?
If mascarpone is unavailable, you can substitute it with cream cheese, though the flavor and texture may be slightly different.
6. How do I prevent the topping from becoming too runny?
To avoid a runny topping, avoid overmixing the mascarpone cheese and ensure the ricotta is well-strained before using.
7. Can I use a different type of chocolate?
Yes! White chocolate chips or dark chocolate shavings would also work well as toppings.
8. What’s the best way to serve this cake?
Serve it chilled for the best texture and flavor. Pair it with a cup of espresso or cappuccino for an authentic Italian experience.
9. Can I add liqueur for an extra flavor boost?
Yes! Adding a splash of amaretto, Grand Marnier, or coffee liqueur to the ricotta mixture can enhance the flavor.
10. Can I use low-fat ricotta or mascarpone?
Yes, but the texture may not be as rich and creamy as with full-fat versions.
Conclusion
Cannoli Poke Cake is a decadent and easy-to-make dessert that combines the best flavors of classic cannoli with a moist, creamy cake. Whether you’re preparing it for a holiday gathering, a special occasion, or just a sweet treat, this recipe is sure to impress. Enjoy every bite of this indulgent and flavorful cake!
Cannoli Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: ~4 hours 40 minutes
- Yield: 15-18 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Cannoli Poke Cake is the perfect fusion of Italian and American desserts! This easy-to-make treat features a moist vanilla cake infused with sweetened condensed milk, then topped with a creamy ricotta and mascarpone mixture, mini chocolate chips, and a dusting of powdered sugar. With its rich, indulgent flavor and effortless preparation, this dessert is a guaranteed crowd-pleaser.
Ingredients
- 1 box white cake mix (plus ingredients listed on the box)
- 1 can (14 oz) sweetened condensed milk
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon (optional)
- ½ cup mini chocolate chips
- Powdered sugar, for dusting (optional)
Instructions
- Bake the Cake – Prepare a 9×13-inch white cake according to package instructions.
- Poke Holes – While still warm, use the handle of a wooden spoon to poke holes 1 inch apart all over the cake.
- Soak the Cake – Pour half of the sweetened condensed milk over the cake, allowing it to seep into the holes. Let the cake cool completely.
- Make the Topping – In a bowl, mix ricotta cheese, mascarpone, and vanilla extract until smooth.
- Sweeten the Topping – Stir in powdered sugar and cinnamon (if using).
- Incorporate Remaining Milk – Gently fold in the remaining sweetened condensed milk until combined.
- Assemble the Cake – Spread the topping evenly over the cooled cake.
- Chill – Refrigerate for at least 3-4 hours or overnight.
- Garnish and Serve – Sprinkle with mini chocolate chips and dust with powdered sugar before serving.
Notes
- Flavor Twist: Add 1 tsp of orange zest to the topping for a fresh citrus note.
- Nutty Addition: Top with chopped pistachios for added crunch.
- Chocolate Option: Swap the white cake mix for chocolate cake mix for a decadent version.
- Storage: Refrigerate for up to 5 days. Freeze for up to 3 months.
