Description

This Cannoli Poke Cake is a luscious dessert inspired by the classic Italian cannoli. Featuring a moist white cake base with holes poked throughout to soak up sweetened condensed milk, it’s topped with a creamy ricotta and mascarpone frosting blended with vanilla and powdered sugar, then finished with mini chocolate chips and a dusting of powdered sugar. Perfect for parties or any special occasion, this easy-to-make cake delivers rich, creamy textures and delightful chocolate chip bursts in every bite.

Ingredients

Scale

Cake

1 box white cake mix

Filling & Frosting

1 cup ricotta cheese
1 cup mascarpone cheese
1 (14 oz) can sweetened condensed milk, divided
1 teaspoon vanilla extract
2-3 cups powdered sugar
1/3 cup mini chocolate chips
Powdered sugar for dusting

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Instructions

Prepare the Cake: Follow the instructions on the white cake mix box to bake a 9 x 13-inch cake pan. Once baked, allow the cake to cool completely to room temperature to ensure the filling soaks in properly.
Poke the Cake: Using a straw, chopstick, or a similar tool, poke holes about every inch across the entire cake. Make the holes large enough so the sweetened condensed milk will seep deep into the cake layers.
Add Condensed Milk: Pour half of the sweetened condensed milk evenly over the poked cake. Use a spatula to spread it gently over the surface, making sure the milk fills the holes well. Set the cake aside.
Make the Cannoli Filling: In a large mixing bowl, combine ricotta cheese, mascarpone cheese, vanilla extract, and the remaining condensed milk. Beat the mixture until smooth and creamy, ensuring there are no lumps.
Sweeten the Frosting: Gradually add powdered sugar to the cheese mixture, starting with 2 cups. Continue mixing, and if desired for a thicker consistency, add up to a 3rd cup more of powdered sugar. Mix until fully incorporated and creamy.
Assemble the Cake: Spread the cannoli filling evenly over the top of the soaked cake, covering every inch for maximum flavor in each bite.
Garnish: Sprinkle mini chocolate chips generously across the frosted cake, then dust the entire surface with powdered sugar for a finishing touch.
Serve or Chill: Serve the cake immediately for a soft texture, or cover and refrigerate until ready to serve. Chilling will help the flavors meld and the frosting to set firmer.

Notes

You can use a straw or chopsticks to poke the cake holes; ensure they are big enough for the condensed milk to soak through.
Adjust powdered sugar in the filling to achieve your preferred frosting thickness and sweetness.
For a firmer cake and more melded flavors, chill the cake for at least one hour before serving.
Store any leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
Mini chocolate chips add the classic cannoli crunch, but feel free to substitute with chopped pistachios or chocolate shavings.