Here’s a fun, indulgent dessert recipe for Cannoli Poke Cake — a soft, moist cake infused with sweetened ricotta filling and topped with chocolate and crushed pistachios, inspired by the classic Italian pastry.
🍰 Cannoli Poke Cake
Ingredients
Cake
- 1 box yellow or white cake mix (plus ingredients to prepare as directed)
- 1 teaspoon vanilla extract
Filling
- 1½ cups ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- ½ cup mini chocolate chips
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Mini chocolate chips and crushed pistachios for garnish
Instructions
1️⃣ Bake the Cake
- Prepare cake mix according to package instructions.
- Bake in a 9×13-inch pan and allow to cool slightly.
2️⃣ Poke the Cake
- Using the handle of a wooden spoon or a skewer, poke holes all over the top of the warm cake.
- This allows the filling to seep in and keep the cake moist.
3️⃣ Prepare the Ricotta Filling
- In a bowl, mix ricotta, powdered sugar, vanilla, and cinnamon until smooth.
- Fold in mini chocolate chips.
- Spoon or drizzle the filling over the cake, pressing lightly so it fills the holes.
4️⃣ Whip the Topping
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread evenly over the cake.
5️⃣ Garnish
- Sprinkle with extra mini chocolate chips and crushed pistachios.
- Chill in the fridge for at least 1–2 hours before serving to let flavors meld.
Tips
- Use whole milk ricotta for the creamiest texture.
- For a lighter version, substitute part of the ricotta with mascarpone or Greek yogurt.
- Add a drizzle of chocolate or cannoli-flavored syrup for extra decadence.
If you want, I can make a step-by-step guide with shortcuts to make this cake faster for a weeknight dessert.
Do you want me to do that?
