Cannoli Poke Cake: A Decadent, Creamy Dessert Delight
This rich, crowd-pleasing poke cake combines a moist white cake base with sweetened condensed milk, ricotta-mascarpone frosting, and mini chocolate chips for a cannoli-inspired twist. Flavored with vanilla and almond extracts, it's perfect for celebrations or indulgent desserts.
Servings: 15 servings
Calories: 420kcal
Ingredients
- 15.25 ounces white cake mix (Pillsbury brand - 432g)
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 4 egg whites
- 14 ounces sweetened condensed milk (Great Value brand - 396g)
- 1 1/2 cups ricotta cheese (Great Value brand)
- 1 1/2 cups mascarpone cheese (BelGioioso brand)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 3 cups powdered sugar
- 1/4 teaspoon ground cinnamon (optional)
- 1 cup mini semi-sweet chocolate chips (Nestle Toll House brand)
Instructions
- Preheat oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick baking spray.
- Combine cake mix, water, vegetable oil, and egg whites in a bowl. Mix until smooth.
- Pour batter into the prepared dish and bake for 18-23 minutes until a toothpick comes out clean.
- Use the back of a wooden spoon to poke holes in the cake surface about 1 inch apart.
- Drizzle 3/4 cup sweetened condensed milk over the warm cake, smoothing it into the holes.
- Cool the cake uncovered in the refrigerator for 30 minutes.
- In a mixer, combine ricotta, mascarpone, vanilla extract, almond extract, powdered sugar, and cinnamon. Mix until smooth and creamy.
- Fold in mini chocolate chips into the frosting.
- Spread the frosting over the cooled cake and chill for 2 hours before serving.
Notes
Ensure cake is poked immediately after baking to absorb the condensed milk evenly.
Chill thoroughly before slicing for optimal texture.
Can be assembled up to 24 hours in advance, stored chilled.
Chill thoroughly before slicing for optimal texture.
Can be assembled up to 24 hours in advance, stored chilled.