Cannoli Poke Cake: The Dessert I Didn’t Know I Needed

Weirdly, I started making this cake because I ran out of puff pastry for my usual cannoli shells. Instead, I grabbed a box of vanilla cake mix and a jar of ricotta. That tangy, creamy middle just refused to go away — suddenly, I was layering it into something totally different but somehow familiar.

There’s something oddly satisfying about poking holes in soft cake and watching the ricotta mixture seep in. It’s like a little secret explosion of flavor with every forkful. This is the kind of dessert that sneaks up on you—not just a quick sweet, but something a bit more personal, a bit more layered.

Why I love this recipe (and you will too):

• It turns a simple box cake into something indulgent with minimal effort, perfect for lazy weekdays or last-minute guests.
• The smell of cinnamon, sugar, and coffee-infused ricotta makes the house smell festive without all the fuss.
• It’s nostalgic — reminds me of childhood birthday parties, but with a grown-up twist.
• Flexibility — add chocolate chips, orange zest, or even pistachios if you want to spice it up.
• It’s just weird enough to be memorable but familiar enough to feel like a treat you could make anytime.

Sometimes I think the best desserts are the ones that surprise you mid-bite. This one, I swear, might be my new go-to for unexpected moments.

Ricotta Layered Cake with Cinnamon and Coffee

This dessert features a soft vanilla cake that is poked with holes and infused with a creamy, tangy ricotta mixture flavored with cinnamon and coffee. The cake is assembled by layering the ricotta filling into the cake, resulting in a moist, tender texture with bursts of flavor in every bite.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 box vanilla cake mix
• 1 cup ricotta cheese full-fat preferred
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon instant coffee powder dissolved in 1 tablespoon hot water
• 2 eggs large eggs
• Powdered sugar for dusting

Equipment

• Mixing bowls
• Fork or skewer
• Spatula
• Cake pan
• Cooling rack

Method

 

1. Preheat your oven to 350°F (175°C). Grease a cake pan and set aside.
2. Mix the vanilla cake batter according to the package instructions until smooth and lump-free.
3. Pour the batter into the prepared cake pan and spread evenly with a spatula.
4. Bake the cake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
5. While the cake cools, dissolve the instant coffee powder in 1 tablespoon hot water and let it cool.
6. In a mixing bowl, combine ricotta cheese, granulated sugar, ground cinnamon, eggs, and the cooled coffee mixture. Whisk until smooth and creamy, with no lumps.
7. Use a skewer or fork to poke holes all over the cooled cake—about one inch apart—so that the ricotta mixture can seep in.
8. Pour the ricotta filling evenly over the cake, allowing it to soak into the holes and spread across the surface.
9. Let the assembled cake sit for at least 30 minutes to allow the flavors to meld and the ricotta to set slightly.
10. Dust the top lightly with powdered sugar for a finishing touch. Slice and serve to reveal the moist, layered interior.
11. Enjoy this creamy, soft cake with hints of cinnamon and coffee in every bite.

Honestly, I probably shouldn’t keep a slice around. It’s addictive, weirdly filling, and all that cheesy ricotta. But then again, what’s life without a little surprise on your plate? I’ll probably just keep thinking about that next bite for a while.