The Cannoli Poke Cake is a delightful twist on the classic Italian cannoli and a traditional poke cake. This dessert infuses the rich and creamy flavors of a cannoli into a soft, moist cake, creating a fusion that’s both innovative and irresistibly delicious.
Perfect for gatherings or as a special treat for your family, this cake is sure to impress with its unique combination of flavors and textures. Here’s how you can make your own Cannoli Poke Cake.
- 1 box white cake mix, plus ingredients listed on the box
- 1 14 oz can sweetened condensed milk
- 1 1/2 cups ricotta cheese
- 1 1/2 cups mascarpone cheese
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1/2 tsp cinnamon (optional)
- 1/2 cup mini chocolate chips
- Additional powdered sugar for dusting
Bake the cake according to the directions on the box for a 9×13 pan. After baking, allow the cake to cool completely.
Poke holes all over the top of the cake (a straw works well for this).
Reserve half a cup of sweetened condensed milk. Pour the rest of the sweetened condensed milk over the cake, ensuring it seeps into the holes. Place the cake in the refrigerator for about an hour to absorb the milk.
In a mixer bowl, combine the ricotta cheese, mascarpone cheese, and vanilla extract. Beat until smooth. Then add powdered sugar and cinnamon (if using), mixing until combined. Finally, add the reserved sweetened condensed milk and mix until combined.
Once the cake has absorbed the milk, spread the cannoli topping evenly over the cake.
Top the cake with mini chocolate chips and a light dusting of powdered sugar.
Cover the cake and allow it to set in the refrigerator for 2-3 hours. The cake should keep well for 4-5 days.
Enjoy this Cannoli Poke Cake as a wonderful dessert that combines the best of both worlds: the rich, creamy filling of cannoli and the soft texture of a poke cake. It’s a surefire hit for any dessert table!