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Cannoli Poke Cake


  • Author: Diana Carrozza

Ingredients

Scale

For the Cake:

  • 1 box yellow or white cake mix (plus ingredients listed on the box)
  • 1 can (14 oz) sweetened condensed milk

For the Cannoli Filling Frosting:

  • 1 cup ricotta cheese
  • 1 cup mascarpone cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 cup mini chocolate chips

For Toppings:

  • 1/4 cup mini chocolate chips
  • 2 tablespoons powdered sugar (for dusting)
  • Chopped pistachios (optional)

Instructions

Step 1: Bake the Cake
Prepare the cake mix according to the instructions on the box, using a 9×13-inch baking dish. Once baked, let the cake cool slightly but remain warm.

Step 2: Poke Holes in the Cake
Using the handle of a wooden spoon, poke holes all over the surface of the warm cake. Make sure the holes are evenly spaced to allow the filling to seep through.

Step 3: Pour Sweetened Condensed Milk
Pour the sweetened condensed milk evenly over the cake, ensuring it fills the holes. Allow the cake to cool completely.

Step 4: Make the Cannoli Frosting
In a mixing bowl, combine ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and almond extract (if using). Beat until smooth and creamy. Gently fold in the mini chocolate chips.

Step 5: Frost the Cake
Spread the cannoli filling frosting evenly over the cooled cake, covering it completely.

Step 6: Add Toppings
Sprinkle additional mini chocolate chips over the top of the frosting. Dust with powdered sugar for a classic cannoli look. Add chopped pistachios for extra flavor and texture, if desired.

Step 7: Chill and Serve
Refrigerate the cake for at least 2 hours, or until thoroughly chilled. This allows the flavors to meld and the frosting to set. Serve cold and enjoy!