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Cannoli Poke Cake

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This Cannoli Poke Cake is a delightful twist on the classic Italian cannoli. With a moist cake base soaked in sweetened condensed milk, topped with a creamy ricotta-mascarpone frosting, and finished off with mini chocolate chips, it’s a decadent dessert that’s perfect for any occasion!

Ingredients

Scale
  1. For the Cake Base:
    • 15.25 ounces white cake mix (Pillsbury brand recommended) (432g)
    • 1 ¼ cup water
    • ½ cup vegetable oil
    • 4 egg whites
    • 14 ounces sweetened condensed milk, divided (¾ cup for drizzling, ½ cup for frosting) (396g)

    For the Frosting:

    1. 1 ½ cups Ricotta cheese (Great Value brand recommended)
    2. 1 ½ cups Mascarpone cheese (BelGioioso brand recommended)
    3. 1 teaspoon pure vanilla extract
    4. ¼ teaspoon pure almond extract
    5. 3 cups powdered sugar, sifted
    6. ¼ teaspoon ground cinnamon (optional)
    7. 1 cup mini semi-sweet chocolate chips (Nestle Toll House brand recommended)
    8. 1 tablespoon powdered sugar (optional, for dusting)

Instructions

  • Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick baking spray.
  • In a medium-size mixing bowl (2-3 quarts), combine the dry cake mix, water, vegetable oil, and egg whites. Mix with a handheld mixer on medium speed until well combined.
  • Pour the cake batter into the prepared baking dish. Bake for 23-25 minutes, or until a toothpick inserted comes out clean. Begin checking the cake at 18-20 minutes as oven times may vary.
  • Once baked, use the back of a wooden spoon to poke holes in the cake about 1 inch apart.
  • Immediately drizzle ¾ cup of the sweetened condensed milk into the holes and over the entire cake. Use a spoon or offset spatula to smooth the milk evenly. Chill uncovered in the refrigerator for 30 minutes until completely cooled.
  • For the frosting, mix the ricotta cheese, mascarpone cheese, ½ cup sweetened condensed milk, vanilla extract, almond extract, and optional ground cinnamon using a stand mixer or handheld mixer on medium-high speed until smooth (don’t overmix).
  • Lower the mixer speed to low and add the powdered sugar 1 cup at a time, mixing just until incorporated.
  • Once the cake is cooled, spread the frosting evenly over the top using a silicone or offset spatula.
  • Sprinkle the mini chocolate chips over the frosting. Cover and chill in the refrigerator for 2 hours.
  • Just before serving, dust with 1 tablespoon powdered sugar (optional). Cut the cake into 15 slices (3 x 5) and serve!

Notes

  • Be careful not to overmix the frosting as it can cause the mascarpone to become watery.
  • You can adjust the amount of mini chocolate chips based on preference.
  • For an added touch, dust the top with extra cinnamon or cocoa powder for more flavor.

Nutrition

Find it online: https://grandmarecipesflash.com/cannoli-poke-cake/