Cannoli poke cake is a delightful dessert that combines the flavors of a classic Italian cannoli with the ease of a poke cake.
To make a cannoli poke cake, you would start by baking a vanilla or white cake in a 9×13-inch pan.
Next, you prepare the cannoli filling, which typically includes ricotta cheese, powdered sugar, vanilla extract, and mini chocolate chips. The filling is spread over the top of the cake, allowing it to seep into the holes and infuse the cake with flavor.
After the filling has been added, the cake is chilled in the refrigerator to allow the flavors to meld together and the filling to set. Before serving, the cake can be topped with additional mini chocolate chips, chopped pistachios, and a dusting of powdered sugar for a decorative touch.
The result is a moist and flavorful cake with all the delicious flavors of a traditional cannoli. It’s a perfect dessert for any occasion, and sure to be a hit with cannoli lovers everywhere.
Ingredients:
- 1 box white cake mix, plus ingredients on box
- 1 14 oz cans sweetened condensed milk
- 1 1/2 cup ricotta cheese
- 1 1/2 cup mascarpone cheese
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1/2 tsp cinnamon, optional
- 1/2 cup mini chocolate chips
- powdered sugar, for dusting
Directions:
Bake cake according to directions on box for a 9×13 pan.
Allow cake to cool completely.
Poke holes all over the top of the cake. (I used a straw)
Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.
Put cake in refrigerator for about an hour to absorb milk.
Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Beat until smooth.
Add powdered sugar and cinnamon, if using and mix until combined.
Add reserved sweetened condensed milk and mix until combined.
Once cake has absorbed milk, spread cannoli topping evenly over cake.
Top with mini chocolate chips and a sprinkling of powdered sugar.
Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days