Description
Cannoli Poke Cake is the perfect fusion of Italian and American desserts! This easy-to-make treat features a moist vanilla cake infused with sweetened condensed milk, then topped with a creamy ricotta and mascarpone mixture, mini chocolate chips, and a dusting of powdered sugar. With its rich, indulgent flavor and effortless preparation, this dessert is a guaranteed crowd-pleaser.
Ingredients
- 1 box white cake mix (plus ingredients listed on the box)
- 1 can (14 oz) sweetened condensed milk
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon (optional)
- ½ cup mini chocolate chips
- Powdered sugar, for dusting (optional)
Instructions
- Bake the Cake – Prepare a 9×13-inch white cake according to package instructions.
- Poke Holes – While still warm, use the handle of a wooden spoon to poke holes 1 inch apart all over the cake.
- Soak the Cake – Pour half of the sweetened condensed milk over the cake, allowing it to seep into the holes. Let the cake cool completely.
- Make the Topping – In a bowl, mix ricotta cheese, mascarpone, and vanilla extract until smooth.
- Sweeten the Topping – Stir in powdered sugar and cinnamon (if using).
- Incorporate Remaining Milk – Gently fold in the remaining sweetened condensed milk until combined.
- Assemble the Cake – Spread the topping evenly over the cooled cake.
- Chill – Refrigerate for at least 3-4 hours or overnight.
- Garnish and Serve – Sprinkle with mini chocolate chips and dust with powdered sugar before serving.
Notes
- Flavor Twist: Add 1 tsp of orange zest to the topping for a fresh citrus note.
- Nutty Addition: Top with chopped pistachios for added crunch.
- Chocolate Option: Swap the white cake mix for chocolate cake mix for a decadent version.
- Storage: Refrigerate for up to 5 days. Freeze for up to 3 months.
