Cannoli Poke Cake
This cannoli poke cake brings together the creamy ricotta filling and chocolate chips of traditional Italian cannoli with the simplicity of a poke cake format. A luscious cannoli cream is poured directly into a tender vanilla cake, soaking into every bite for pockets of creamy, chocolate-studded goodness — all finished with a dusting of powdered sugar for that bakery-fresh look. It's the perfect make-ahead crowd-pleaser that delivers authentic Italian flavor without frying a single shell.
Equipment
- 9x13-inch baking dish
- Large mixing bowls
- Electric hand mixer or stand mixer
- Wooden spoon - Use the handle end (about 1/2-inch diameter) to poke holes
- Rubber spatula
- Measuring cups and spoons
- Fine-mesh sieve - For dusting powdered sugar on top
- Fine-mesh strainer - For draining ricotta if watery
Ingredients
For the Cake
- 1 box white or vanilla cake mix - 15.25 oz / 432g; plus eggs, oil, and water as listed on box
- cooking spray or butter - for greasing the pan
For the Cannoli Filling
- 2 cups whole milk ricotta cheese - 480g; drained if watery
- 1 cup heavy whipping cream - 240ml; cold
- 1 cup powdered sugar - 120g
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 1 cup mini chocolate chips - 170g; divided — reserve 2 tbsp for garnish
- 1 orange - zested; optional but traditional
For Topping
- powdered sugar - for dusting
- mini chocolate chips - extra, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish, prepare the cake batter according to package directions, pour into the pan, and bake 28–33 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for exactly 15 minutes, then use the handle of a wooden spoon to poke 40–50 holes evenly across the surface, pushing nearly to the bottom and twisting slightly to widen each hole.
- If ricotta is watery, drain it through a fine-mesh strainer for 10–15 minutes. In a large bowl, beat cold heavy cream on high speed for 2–3 minutes until stiff peaks form.
- In a separate bowl, beat ricotta, powdered sugar, vanilla extract, and almond extract on medium speed until smooth, then gently fold in the whipped cream, chocolate chips, and orange zest (if using) until just combined.
- While the cake is still slightly warm, pour half the filling over the surface and press it into the holes with a spatula, then spread the remaining filling evenly on top.
- Cover tightly with plastic wrap (pressing it against the filling surface) and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, dust the top with powdered sugar through a fine-mesh sieve and sprinkle reserved mini chocolate chips on top, then cut into squares and serve chilled.
Notes
- Drain ricotta thoroughly before using — excess moisture will make the filling runny and prevent it from setting properly. Pat dry with paper towels if needed.
- Do not skip the 15-minute cooling window before poking holes. Poking a hot cake can cause it to fall apart; a fully cooled cake won't absorb the filling as well.
- Use cold heavy cream straight from the refrigerator — warm cream will not whip to stiff peaks.
- Fold whipped cream into the ricotta gently using a figure-eight motion to maintain airiness and prevent deflating.
- This cake tastes even better the next day — make it 1–2 days ahead and keep covered in the refrigerator until ready to serve.
- If the filling is still runny after chilling, it likely needs more drained ricotta or stiffer whipped cream. You can stabilize it by adding 2–3 tablespoons of powdered sugar or 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of warm water.
- Add the powdered sugar dusting just before serving — it will absorb into the filling if applied too early.
- Store covered in the refrigerator for up to 5 days. Freezing is not recommended as the ricotta filling separates and becomes grainy upon thawing.
- For a nut-free version, replace almond extract with additional vanilla extract, lemon extract, or orange extract.
- Try variations like using chocolate cake mix, adding pistachios, folding in drained maraschino cherries, or stirring espresso powder into the batter for a coffee twist.