Cannoli Poke Cake
Introduction
Cannoli Poke Cake is a delightful twist on the classic Italian dessert, cannoli. This cake combines the rich flavors of sweetened ricotta and mascarpone with a moist, fluffy cake. It’s a perfect treat for gatherings, parties, or just a sweet day at home. Let’s dive into why you should make this easy and delicious dessert!
Why Make This Recipe
Making Cannoli Poke Cake is an excellent choice for several reasons. First, it is simple to prepare, even for beginner bakers. Second, it brings the flavors of traditional cannoli into an easy-to-serve cake format. Lastly, it’s a crowd-pleaser that everyone will enjoy, thanks to its creamy filling and chocolatey toppings.
How to Make Cannoli Poke Cake
Ingredients:
- 15.25 ounces white cake mix
- 1 1/4 cup water
- 1/2 cup vegetable oil
- 4 egg whites
- 14 ounces sweetened condensed milk, divided (3/4 cup for drizzling and 1/2 cup for frosting)
- 1 1/2 cups Ricotta cheese
- 1 1/2 cups Mascarpone cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 3 cups powdered sugar, sifted
- 1/4 teaspoon ground cinnamon (optional)
- 1 cup mini semi-sweet chocolate chips
- 1 tablespoon powdered sugar (optional for dusting)
Directions:
- Preheat your oven according to the cake mix package instructions.
- In a large bowl, mix the white cake mix, water, vegetable oil, and egg whites until smooth.
- Pour the batter into a greased 9×13 inch baking pan and bake according to the package instructions.
- Once baked, let the cake cool for about 10 minutes.
- Use a fork to poke holes all over the cake.
- Pour 3/4 cup of sweetened condensed milk over the cake, letting it seep into the holes.
- In another bowl, mix the Ricotta cheese, Mascarpone cheese, vanilla extract, almond extract, powdered sugar, and ground cinnamon until smooth.
- Spread the creamy mixture over the cooled cake.
- Top with mini chocolate chips and sprinkle with powdered sugar, if you like.
- Refrigerate for at least 2 hours before serving.
How to Serve Cannoli Poke Cake
Serve Cannoli Poke Cake chilled. You can slice it into squares and plate it with a dusting of powdered sugar on top for a lovely finish. It’s perfect as a dessert at dinner parties or a sweet treat for family gatherings.
How to Store Cannoli Poke Cake
To store Cannoli Poke Cake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3-4 days. This cake tastes even better the next day as the flavors meld together.
Tips to Make Cannoli Poke Cake
- Make sure to poke the holes deep enough so the condensed milk can soak in.
- Sift the powdered sugar to ensure a smooth and creamy frosting.
- Feel free to adjust the chocolate chips according to your taste; you can even add nuts if you prefer!
Variation
You can try different flavors by substituting the vanilla and almond extracts with other flavors like orange or lemon zest for a citrus twist. Adding fruit toppings, such as strawberries or raspberries, can also add a fresh element to the dessert.
FAQs
1. Can I use a different flavor of cake mix?
Yes, you can use any flavor of cake mix to create your own unique twist on this dessert. Chocolate cake mix works wonderfully with the cannoli flavors!
2. Is it necessary to refrigerate the cake?
Yes, refrigerating the cake is important. It allows the flavors to combine and the cake to become nice and chilled before serving.
3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just make sure to cover it well and keep it in the refrigerator.
Enjoy making and sharing this delicious Cannoli Poke Cake!
