Description

This Cannoli Poke Cake combines the classic flavors of a cannoli with the ease of a poke cake, featuring a moist white cake soaked in a sweetened condensed milk mixture and topped with a rich ricotta and mascarpone frosting.

Ingredients

Scale

1 Box White Cake Mix (Plus Ingredients Called For on the Box)
1 Can Sweetened Condensed Milk 14 Ounces
Divided
1 ½ Cups Ricotta Cheese Strained
1 ½ Cups Mascarpone Cheese
2 Teaspoons Vanilla Extract
1 Cup Powdered Sugar
½ Teaspoon Cinnamon
1 Cup Mini Chocolate Chips
Additional Powdered Sugar If Desired

Instructions

Prepare the white cake mix according to the package instructions and bake in a 9×13 inch pan.
Once baked, let the cake cool for 10 minutes before using a fork to poke holes all over the surface.
Pour half of the sweetened condensed milk over the warm cake, allowing it to soak in.
In a mixing bowl, combine the ricotta cheese, mascarpone cheese, vanilla extract, powdered sugar, and cinnamon until smooth.
Spread the cheese mixture evenly over the top of the cake, then drizzle the remaining sweetened condensed milk on top.
Sprinkle mini chocolate chips over the frosting and refrigerate for at least 2 hours before serving.
Serve chilled, dusted with additional powdered sugar if desired.

Notes

For an even richer flavor, consider adding a pinch of nutmeg to the ricotta mixture. This dessert can be made a day in advance for easier entertaining.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 470 kcal
Sugar: 34 g
Sodium: 360 mg
Fat: 24 g
Saturated Fat: 13 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 57 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 65 mg

Keywords: Cannoli Poke Cake, Dessert, Italian Dessert, Cake Recipe