Recipe Background
The combination of a birthday cake and a cannoli is, obviously, absolutely scrumptious! Cannoli Poke Cake tops a tender yellow cake with a creamy and tangy cannoli filling topping, made just creamy enough to serve as a frosting and yet still thick and with all that lovely ricotta flavor that makes a cannoli special. And then the topping is soaked into the cake itself to ensure extra moistness and flavor! Cannoli Poke Cake is perfect, through and through!
The combination of a birthday cake and a cannoli is, obviously, absolutely scrumptious! Cannoli Poke Cake tops a tender yellow cake with a creamy and tangy cannoli filling topping, made just creamy enough to serve as a frosting and yet still thick and with all that lovely ricotta flavor that makes a cannoli special. And then the topping is soaked into the cake itself to ensure extra moistness and flavor! Cannoli Poke Cake is perfect, through and through!
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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