Cannoli Poke Cake
Cannoli Poke Cake
OK, raise your hands if you remember my Easy Candy Bar Poke Cake from two years back. You know, the one that’s called a poke cake because you poke holes in it once it’s baked and drizzle it with condensed milk…and caramel…and whipped topping and chopped candy bars.
Oh yeah, you remember it now. Quit drooling on your keyboard.
So that was pretty fantastic, right? I mean, how could your basic poke cake possibly get any better than that? By turning into a cannoli cake, that’s how.
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Turns out, the poke cake idea is also a really easy way to make a phenomenal cannoli cake. All you do is start with a boxed white cake, poke those holes, and smother it with condensed milk, sweetened creamy cannoli filling and mini chocolate chips. This is not just a cake-it’s dessert nirvana.
Oh, sorry, did I just make you drool again? 😉
Cannoli Poke Cake
- Prepare a9 x 13 cake according to the directions on the box. Once done, allow cake to cool completely.
- Using a straw, or similar sized item ( I’ve used chopsticks before too! hehe) poke holes about every inch, forming rows of pokes. PS. this is a great time to get the kids involved. They LOVE poking the holes 🙂
- Pour 1/2 of the can of sweetened condensed milk over the entire cake.
- Use a spatula to smooth over cake. Set aside.
- Next, in a large bowl, combine the ricotta, mascarpone and vanilla ad remaining condensed milk, and beat until smooth. Add in the powdered sugar and continue to mix until well combined. Start with 2 cups, and if you would like your frosting to be a little thicker, add in that 3rd cup. Spread the cannoli topping evenly over the top of your cake. Sprinkle with mini chocolate chip sand some powdered sugar.
- Serve right away, or cover and place in the refrigerator until ready to use.
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TOOLS USED FOR THIS CANNOLI POKE CAKE
Baking Dish: This pan works great for this cake recipe
Mixer: This is my favorite mixer!
Powder Sugar Shaker: This handy tool is great for pancakes and waffles too.
Cannoli Poke Cake
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Ingredients
- 1 box white cake mix
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 14 oz can sweetened condensed milk, divided
- 1 tsp vanilla extract
- 2-3 cup powdered sugar
- 1/3 cup mini chocolate chips
- powdered sugar for dusting
Instructions
- Prepare a 9 x 13 cake according to the directions on the box. Once done, allow cake to cool completely.
- Using a straw, or similar sized item ( I've used chopsticks before too! hehe) poke holes about every inch, forming rows of pokes.
- You need holes to be fairly big so that condensed milk has plenty of room to get down and soak the cake.
- Pour 1/2 of the can of sweetened condensed milk over the entire cake. Use a spatula to smooth over cake. Set aside.
- Next, in a large bowl, combine the ricotta, mascarpone and vanilla ad remaining condensed milk, and beat until smooth.
- Add in the powdered sugar and continue to mix until well combined. Start with 2 cups, and if you would like your frosting to be a little thicker, add in that 3rd cup.
- Spread the cannoli topping evenly over the top of your cake. Sprinkle with mini chocolate chips and some powdered sugar.
- Serve right away, or cover and place in the refrigerator until ready to use.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Gosh I really miss cannoli. I can’t get any good cannoli around here anymore. The great thing about a proper cannoli is that it is deliciously creamy and not very sweet. Everyone makes them too sweet these days.
I have one source near my son, so when I visit him sometimes we take a ride to get one. It’s an old Italian bakery in Milwaukee. Sciortino the best bakery around.
That cake looks divinely delicious!!!!
Thank you so much!
Sounds amazing, Corey. Going to have to try it ASAP I looove cannoli!
I hope you love it Sarah!
What an awesome dessert!! It was a hit at my dinner party! Thanks for sharing, will definitely make it again.
Sounds so good. Thank you.
Do you know how long this keeps? Is it okay to make the night before you plan to eat it?
Yes! I have made this the night before several times. Just make sure to refrigerate it until ready to serve 🙂