Be prepared to become the superhero of dessert with this cannoli poke cake. Two of your favorite desserts collide to create this deliciously unforgettable cake everyone will love.
So, I have a confession to make regarding poke cakes. I had no idea what they were until Pinterest became a thing. And when I saw them, I just didn’t really understand them very well. But after seeing them around more and more, I’ve come to realize that poke cakes are basically just sheet cakes with a delicious filling inside them just like a filled cupcake. Suddenly, a whole new world of possibilities opened up to me.
My first instinct was to make a horchata poke cake. This is happening. Soon, but I decided to put it on the back burner because I was still traumatized by the failed horchata tres leches cake I made during a cooking competition. My next idea was immediately to go for a cannoli poke cake. Friend, this was definitely the right decision. The filling for the poke cake is pure heaven. The ricotta sweetened and thinned with sweetened condensed milk until it is an almost pudding texture and then studded with mini chocolate chips. That pudding-like cannoli filling is then folded into whipped cream for the most amazing, silky, dreamy topping you’ve ever had. With a few more mini chocolate chips for added texture, of course.
What I did not expect is that there is a technique to getting good holes in your cake. I recommend using the bottom of a wooden spoon. I didn’t have a wooden spoon with a circular handle, so I ended up using a silicone spoon. If you go this route, I highly recommend lightly greasing your handle. When you poke the cake, also give it a little twist at the end before taking it out of the cake to keep from having too many crumbs coming back out of the cake with your handle.
I wrote this cannoli poke cake recipe as a contributor to Food Fanatic.