This decadent cannoli poke cake combines a tender white cake base soaked in sweetened condensed milk with a creamy ricotta and mascarpone frosting. It’s a delightful dessert that captures all the flavors of a classic cannoli, topped with chocolate chips for added texture. Perfect for parties or special occasions!
Ingredients
For the Cake Base:
- 1 box (15.25 ounces) white cake mix (we recommend Pillsbury brand) (432g)
- 1 ¼ cups water
- ½ cup vegetable oil
- 4 egg whites
- 14 ounces sweetened condensed milk, divided (¾ cup for drizzling, ½ cup reserved for frosting) (396g)
For the Cinnamon Filling:
- ¾ cup sweetened condensed milk (from the can above)
- 1 teaspoon ground cinnamon
For the Frosting:
- 1 cup whole milk ricotta cheese (240g)
- 1 cup mascarpone cheese (240g)
- ½ cup powdered sugar, sifted (60g)
- ½ cup sweetened condensed milk (reserved from earlier)
- 1 teaspoon vanilla extract
For Topping:
- ½ cup mini chocolate chips (or finely chopped dark chocolate)
- Optional: Powdered sugar for dusting
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan, or line it with parchment paper.
2. Prepare the Cake Batter:
In a large mixing bowl, combine the white cake mix, water, vegetable oil, and egg whites. Use an electric mixer to blend on medium speed for about 2 minutes, or until smooth and well combined.
3. Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
4. Make the Cinnamon Filling:
While the cake is cooling, mix ¾ cup of sweetened condensed milk with 1 teaspoon of ground cinnamon in a small bowl. Stir until well combined.
5. Poke the Cake:
Once the cake has cooled, use the handle of a wooden spoon or a straw to poke holes all over the surface of the cake, spacing them about 1 inch apart. Be careful not to poke all the way through the bottom of the cake.
6. Drizzle the Cinnamon Filling:
Slowly pour the cinnamon-sweetened condensed milk mixture over the cake, making sure it seeps into the holes. Use a spatula to gently spread any excess filling across the top of the cake. Set aside to allow the cake to absorb the liquid.
7. Prepare the Frosting:
In a medium mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, ½ cup of sweetened condensed milk (reserved earlier), and vanilla extract. Use an electric mixer to beat on medium speed until smooth, creamy, and well combined.
8. Frost the Cake:
Spread the ricotta-mascarpone frosting evenly over the top of the cake, using a spatula to create a smooth layer.
9. Add the Toppings:
Sprinkle the mini chocolate chips evenly over the frosted cake. For an extra touch, dust the top lightly with powdered sugar.
10. Chill Before Serving:
Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld and the frosting to set.
Tips for Success
- Ricotta Cheese: Use high-quality, whole milk ricotta for the creamiest texture. Drain it briefly in a fine mesh sieve if it seems watery.
- Mascarpone Cheese: If mascarpone is unavailable, you can substitute with cream cheese, though the flavor will be slightly different.
- Chocolate Chips: Mini chocolate chips work best for even distribution, but feel free to use regular-sized chips or chopped chocolate chunks if preferred.
- Storage: Store leftovers in the refrigerator, covered tightly with plastic wrap or foil, for up to 3 days.
Serving Suggestions
Serve chilled or at room temperature. Pair with a cup of coffee or espresso for a truly indulgent experience!
This Cannoli Poke Cake is soft, creamy, and bursting with authentic cannoli flavor. With its moist cake layers, rich cinnamon-kissed filling, and luxurious frosting, it’s a show-stopping dessert that everyone will love!
