Cannoli Poke Cake

Cannoli Poke Cake is a delightful twist on the classic Italian cannoli, combined with a moist cake base and a creamy, ricotta filling. The “poke” part of the cake adds pockets of sweetness, making each bite a delicious surprise. Here’s how to make it:

Cannoli Poke Cake

Ingredients:

For the cake base:

• 15.25 ounces white cake mix (or a box of your favorite white cake mix)
• 1 ¼ cups water
• ½ cup vegetable oil
• 4 egg whites

For the filling:

• 14 ounces sweetened condensed milk (divided)
• ½ cup ricotta cheese
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ cup mini chocolate chips (optional, for extra flavor)

For topping:

• ¾ cup sweetened condensed milk (for drizzling on top)
• Whipped cream (optional, for extra richness)
• Additional mini chocolate chips or chopped pistachios (optional for garnish)

Instructions:

1. Prepare the cake base:

   • Preheat the oven according to the instructions on the cake mix box (usually around 350°F/175°C).
   • Grease and flour a 9×13-inch baking dish.
   • In a large mixing bowl, combine the white cake mix, water, vegetable oil, and egg whites. Mix according to the package instructions until smooth.
   • Pour the batter into the prepared baking dish and bake for the time specified on the cake mix box (usually around 25-30 minutes) or until a toothpick inserted into the center comes out clean.

2. Poke the cake:

   • Once the cake has cooled slightly, use the back of a spoon or a fork to poke holes evenly all over the top of the cake, about 1-inch apart. Be sure to go deep enough to make pockets for the filling.

3. Prepare the cannoli filling:

   • In a mixing bowl, combine the ricotta cheese, ½ cup of the sweetened condensed milk, vanilla extract, cinnamon, and mini chocolate chips (if using). Stir until smooth and well combined.

4. Fill the cake:

   • Spoon the cannoli filling into the holes of the cake, spreading it gently with a spatula to fill each hole. Be sure to cover the entire surface of the cake with the filling.

5. Drizzle with sweetened condensed milk:

   • Drizzle the remaining ¾ cup of sweetened condensed milk over the top of the filled cake for extra sweetness.

6. Chill and garnish:

   • Refrigerate the cake for at least 2-3 hours, or overnight if possible, to allow the flavors to meld together and the cake to set.
   • Before serving, top with whipped cream (if desired) and garnish with additional mini chocolate chips or chopped pistachios for a touch of crunch and flavor.

7. Serve and enjoy:

   • Slice the cake into squares and serve chilled. The cannoli filling should be creamy and rich, and the cake will have absorbed all the sweet and flavorful fillings in the poked holes.

This Cannoli Poke Cake is a deliciously indulgent dessert with all the flavors of a classic cannoli, but in cake form. The creamy ricotta filling and sweet condensed milk make it irresistibly tasty! You can experiment with other toppings or even add a bit of orange zest for a traditional cannoli twist.

Would you like any tips for customizing the cake or adding more flavor options?