Recipe Background
Cannoli Poke Cake blends Italian flavors with easy preparation, ideal for celebrations.
The first time I made Cannoli Poke Cake was for a moving-day celebration in our new loft. It was the kind of day that demanded simplicity, with boxes piled high and furniture still in pieces. I had a box of yellow cake mix in our yet-to-be-stocked pantry, and it seemed like the perfect place to start. As the cake baked, the scent filled our new space, making it feel instantly like home. Using the handle of a wooden spoon, I poked holes all over the cake to let the flavors meld, much like weaving new memories into old traditions.
My Italian grandmother's cannolis often graced our family gatherings, and I wanted to capture that essence. The addition of ricotta and mascarpone was a nod to her, their blend rich and creamy, with a hint of orange zest lending an unexpected brightness. I mixed in a dash of cinnamon and vanilla, tips she had imparted on getting flavors just right. Carefully spreading the mixture over the cake allowed it to seep into the holes, ensuring each slice echoed her love and generosity.
Later, as we dug into the indulgence of the remaining pudding and ricotta filling, I realized it had become the perfect housewarming dish. Friends gathered around, each bite enjoyed, and the mini chocolate chips on top brought smiles and chocolatey delight. During cleanup, we found this cake was even better after resting, so I made sure to refrigerate it longer the next time. This simple poke cake represented more than a new home; it embodied the blending of past and present, sweetened by shared moments and laughter.
Ingredients
- 1 (15.25-ounce) box yellow or white cake mix plus the ingredients called for on the package
- 1 1/2 cups ricotta cheese well-drained
- 1 (16-ounce) package mascarpone cheese
- 1/2 cup powdered sugar
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 1/2 cups milk
- 10 ounces mini chocolate chips
Directions
- Prepare the yellow cake mix in a 9x13-inch baking dish according to the package instructions until it is baked through and hot.
- Using the handle of a wooden spoon, a large wooden skewer, or a similar tool, immediately poke holes all over the cake.
- Set the cake aside to cool.
- In a large bowl, add the ricotta and the mascarpone and use an electric handheld mixer on medium speed to beat until well-combined.
- Add the powdered sugar and the pudding mix to the ricotta mixture and beat to combine.
- Add the vanilla, the orange zest, the cinnamon, and the salt to the ricotta mixture and beat until well-combined.
- While beating the ricotta mixture, slowly add the milk, a little at a time, until incorporated and smooth.
- Add about 1/3 of the ricotta mixture to the top of the cake and spread it out evenly, making sure the ricotta mixture gets into the poked holes.
- Add the remaining ricotta mixture to the top of the cake and spread it out evenly.
- Sprinkle the mini chocolate chips all over the top of the cake.
- Cover the cake and refrigerate it for at least 2 hours and up to overnight.
- Serve.
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