Description
This Cannoli Poke Cake is a delightful twist on classic cannoli flavors, featuring a moist white cake soaked with sweetened condensed milk and topped with a creamy blend of ricotta, mascarpone, and vanilla. The cake is finished with mini chocolate chips and a dusting of powdered sugar, making it a perfect, indulgent dessert to share with family and friends.
Ingredients
Scale
Cake
- 1 box white cake mix, plus ingredients as listed on box
- 14 oz can sweetened condensed milk, divided
Topping
- 1 1/2 cups (372g) ricotta cheese
- 1 1/2 cups (339g | 12 oz) mascarpone cheese
- 1 tsp vanilla extract
- 1 cup (115g) powdered sugar
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup (85g) mini chocolate chips
- Powdered sugar, for dusting (optional)
Instructions
- Bake the cake: Preheat oven as directed on the cake mix box. Prepare a 9×13 inch baking pan by greasing or lining it. Prepare the cake batter according to package instructions and bake as directed until a toothpick inserted in the center comes out clean.
- Reserve condensed milk: While the cake bakes, pour ½ cup of sweetened condensed milk into a measuring cup and set aside for later use.
- Poke holes in cake: Once the cake is baked and still warm, remove it from the oven. Using the handle of a wooden spoon, spatula, or a knife sharpener, poke holes all over the surface of the cake.
- Soak cake with condensed milk: Pour the remaining sweetened condensed milk (about ½ cup) evenly over the warm cake, spreading with a spatula to let it soak through the holes. Some condensed milk may remain on top, which is fine. Allow the cake to cool completely.
- Prepare the topping: In a mixing bowl, combine ricotta cheese, mascarpone cheese, and vanilla extract. Gently mix by hand with a spatula or on low mixer speed until smooth and combined, being careful not to overmix to avoid watery consistency.
- Add powdered sugar and cinnamon: Stir in the powdered sugar and ground cinnamon (if using) gently until well incorporated.
- Add reserved sweetened condensed milk: Stir in the reserved ½ cup of sweetened condensed milk until the mixture is smooth but slightly thin in consistency.
- Top the cake: Evenly spread the cheese topping over the cooled cake surface. Refrigerate for at least 3-4 hours or overnight to allow the topping to set.
- Finish with toppings: Just before serving, sprinkle mini chocolate chips and a light dusting of powdered sugar over the cake.
- Store properly: Cover the cake well and keep refrigerated. Consume within 4-5 days for optimal freshness and flavor.
Notes
- Use a wooden spoon handle or spatula end to poke holes to avoid cutting too deep into the cake.
- Do not overmix the cheese topping to prevent a watery texture.
- The cake is best served chilled after sufficient refrigeration time.
- Add the optional cinnamon to enhance depth of flavor but can be omitted if preferred.
- The cake stays fresh up to 5 days when stored covered in the refrigerator.
