Cannoli Poke Cake
A creamy, indulgent dessert that marries the flavors of a classic Italian cannoli with the ease of a poke cake—loaded with ricotta, vanilla, cinnamon, and an optional splash of marsala wine.
Ingredients
- 1 box vanilla cake mix 15.25-ounce
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs room temperature
- 1 cup ricotta cheese drained
- 1/2 cup powdered sugar sifted
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon ground cinnamon
- 1/4 cup marsala wine optional
- 1 cup heavy whipping cream chilled
- 2 tablespoons granulated sugar
- Pinch of kosher salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan with butter or nonstick spray.
- In a large bowl, whisk cake mix, water, oil, and eggs until smooth.
- Pour batter into pan and bake 25–28 minutes or until a toothpick comes out with moist crumbs. Cool 10 minutes.
- Use a wooden handle or skewer to poke about 20 holes evenly across the cake.
- Combine ricotta, powdered sugar, vanilla, cinnamon, and marsala in a bowl until creamy.
- Slowly pour ricotta blend over the cake, letting it soak into each hole.
- Cover cake and chill for at least 2 hours or overnight.
- Beat cream, sugar, and salt on high until soft peaks form.
- Spread whipped cream over cake, dust with cinnamon, and slice to serve chilled.
Notes
For extra texture, top with mini chocolate chips or chopped pistachios. Leftovers keep well in the fridge for up to 4 days.
Nutrition
Calories: 420kcal
Love this recipe?Follow us at @Recipecs for more