Cannoli Poke Cake
This cannoli poke cake combines moist vanilla cake, creamy ricotta filling, and chocolate chips for a deliciously easy dessert. Perfect for parties, holidays, or any sweet craving, it’s a fun twist on a classic treat!
Servings: 15 servings
Calories: 593kcal
Ingredients
For the Cake Base
- 15.25 ounces white cake mix we used Pillsbury brand (432g)
- 1 ¼ cup water
- ½ cup vegetable oil
- 4 egg whites
- 14 ounces sweetened condensed milk divided ¾ cup for drizzling and ½ cup for frosting (we used Great Value brand) (396g)
For the Frosting
- 1 ½ cups Ricotta cheese we used Great Value brand
- 1 ½ cups Mascarpone cheese we used BelGioioso brand
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 3 cups powdered sugar sifted
- ¼ teaspoon ground cinnamon optional
- 1 cup mini semi sweet chocolate chips we used Nestle Toll House brand
- 1 tablespoon powdered sugar optional for dusting
Instructions
- Preheat the oven to 350*. Spray a 9×13 baking dish with nonstick baking spray.
- Add the dry cake mix, water, vegetable oil, and egg whites to a medium size (2-3 quarts) mixing bowl. 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 away clean. (Keep in mind that all ovens cook differently, so begin checking the cake at 18-20 minutes)
- Use either the back of a wooden spoon to poke holes about 1 inch apart.
- Immediately drizzle ¾ cup of the sweetened condensed milk into the holes of the cake and over the entire surface. Carefully use a spoon or offset spatula to smooth the sweetened condensed milk over the cake. Chill, uncovered, in the refrigerator for 30 minutes, or until completely cooled.
- Using either a stand mixer fitted with a whisk attachment or a handheld mixer on medium-high speed, mix together the ricotta cheese, mascarpone cheese, ½ cup of the sweetened condensed milk, vanilla, almond extract, and optional ground cinnamon. Mix just until well combined. It is very important not to overmix, as the mascarpone cheese can become watery. Beat just until the mixture is smooth.
- Lower the mixer speed to low, and add the powdered sugar, 1 cup at a time, mixing just until incorporated.
- Remove the cooled cake from the refrigerator. Use either a silicone spatula or an offset spatula to evenly spread the frosting over the top of the cake.
- Sprinkle the mini chocolate chips over the top of the cake. Cover and chill in the refrigerator for 2 hours.
- Just before serving, dust with 1 tablespoon of powdered sugar, if you choose. Use a kitchen knife to carefully cut 3 x 5 slices for a total of 15. Serve and enjoy!
Notes
- We recommend using high-quality dairy ingredients like whole milk ricotta and mascarpone cheese for a rich, creamy texture.
- We like using Baker’s Joy Baking Spray because it contains flour for extra security so that your cake won’t stick to the pan.
- Ensure there are no lumps in the cake batter, as a smooth batter will help ensure you cake bakes up evenly.
- If the ricotta cheese is watery, strain it through cheesecloth or a fine mesh strainer before mixing. This will help achieve a smoother frosting.
Nutrition
Calories: 593kcal | Carbohydrates: 72g | Protein: 9g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 283mg | Potassium: 246mg | Fiber: 2g | Sugar: 56g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 2mg