Description
This Cannoli Poke Cake is a lovely vanilla cake soaked with sweetened condensed milk and covered in sweet cannoli filling. It’s a moist, indulgent dessert that will rock your socks off!
Ingredients
- 1 box white cake mix, plus ingredients on box
- 1 14 oz cans sweetened condensed milk
- 1 1/2 cup ricotta cheese
- 1 1/2 cup mascarpone cheese
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1/2 tsp cinnamon, optional
- 1/2 cup mini chocolate chips
- powdered sugar, for dusting
Instructions
1. Bake cake according to directions on box for a 9×13 pan.
2. Remove cake from the oven and poke holes all over the top of the cake. (I used a straw)
3. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.
4. Put cake in refrigerator for about an hour to absorb milk.
5. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Mix until smooth.
6. Add powdered sugar and cinnamon, if using and mix until combined.
7. Add reserved sweetened condensed milk and mix until combined.
8. Once cake has absorbed milk, spread cannoli topping evenly over cake.
9. Top with mini chocolate chips and a sprinkling of powdered sugar.
10. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.
Notes
Do consider straining the ricotta before using, especially if it’s a particularly watery brand. Also, when mixing together the ricotta and mascarpone cheese, DO NOT over mix it. If mascarpone cheese is over mixed, it becomes very thin.
Nutrition
- Serving Size: 1 Slice
- Calories: 429
- Sugar: 28.5 g
- Sodium: 144.5 mg
- Fat: 22.7 g
- Carbohydrates: 50.6 g
- Protein: 8.3 g
- Cholesterol: 75.7 mg
Keywords: cannoli cake, cannoli cake recipe, poke cake, poke cake recipe, cannoli recipe, cannoli cream recipe, italian christmas cake, italian dessert recipe, moist vanilla cake recipe, moist cake recipe
