Cannoli Poke Cake

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Craving a sweet treat? You’ll love this Cannoli Poke Cake! It’s super easy to make and tastes amazing. The cake is filled with sweet condensed milk and topped with a creamy ricotta and mascarpone frosting. You can whip it up in under an hour.

This recipe serves 12 and has about 400 calories per slice. You’ll need basic cake ingredients plus ricotta, mascarpone, and mini chocolate chips. The orange zest and cinnamon are optional but add nice flavor. Get ready for a delicious dessert that combines classic cake with cannoli flavors!

Exact Ingredients List

Here’s what you’ll need to make this tasty cannoli poke cake:

• 1 box French vanilla or white cake mix
• Ingredients called for on cake mix box (usually oil, water, eggs)
• 1 can (14 oz) sweetened condensed milk
• 1 1/4 cups ricotta cheese
• 1 1/4 cups mascarpone cheese
• 1 1/2 teaspoons vanilla extract
• 1 cup powdered sugar
• 1/2 teaspoon cinnamon (optional)
• Zest of 1 orange (optional)
• 3/4 cup mini chocolate chips
• Extra powdered sugar for dusting (optional)

You’ll also need a 9×13-inch baking pan and a wooden spoon handle for poking holes. Make sure your ricotta and mascarpone are at room temperature before mixing. This helps create a smoother topping.

Remember to set aside 1/2 cup of the sweetened condensed milk for the topping. The rest gets poured over the warm cake.

Instructions

Spread the cheese mixture evenly over the cooled cake. Use a spatula to smooth it out.

Sprinkle mini chocolate chips over the top. They’ll stick to the creamy topping.

Chill the cake in the fridge for at least 2 hours before serving. This helps the flavors blend and makes cutting easier.

When ready to serve, dust the top with powdered sugar if you like. It adds a pretty touch.

Cut the cake into squares and enjoy! You can store leftovers in the fridge for up to 3 days.

For best flavor, let the cake sit at room temperature for about 15 minutes before eating. The texture will be perfect.

Remember, you can tweak the toppings to your taste. Add more chocolate chips or try crushed pistachios for crunch.

This cake is great for parties. You can make it a day ahead and keep it chilled until needed.

Possible Substitutes List & Recipe Variations

Can’t find all the ingredients? No worries! Here are some swaps you can try:

• Use Greek yogurt instead of ricotta for a tangier flavor
• Swap mascarpone with cream cheese for a budget-friendly option
• Try almond or lemon extract instead of vanilla

Want to mix things up? Check out these tasty variations:

• Add crushed pistachios on top for extra crunch
• Mix in some lemon zest for a citrusy kick
• Drizzle with melted chocolate for an extra indulgent treat

You can also experiment with different cake flavors:

Original	Try This Instead
Vanilla	Chocolate
White	Lemon
Yellow	Spice

For a lighter version, use a sugar-free cake mix and low-fat cheeses. You’ll still get that yummy cannoli flavor without all the calories.

Don’t like chocolate chips? No problem! Try chopped nuts, dried fruit, or even candy pieces instead.

Remember, baking is all about having fun. Feel free to get creative and make this cannoli poke cake your own!

Tips, Tricks & Storing

For the best texture, let the cake cool completely before adding the topping. This helps the filling set properly.

Don’t skip poking the holes! They allow the sweetened condensed milk to soak in, making the cake extra moist.

To get clean slices, dip your knife in hot water and wipe it dry between cuts.

Store your cannoli poke cake in the fridge. Cover it tightly with plastic wrap or put it in an airtight container. It will stay fresh for up to 4 days.

You can freeze leftover cake for up to 3 months. Wrap individual slices in plastic wrap, then foil. Thaw in the fridge overnight before eating.

Try mixing things up! Add chopped pistachios or candied orange peel to the topping for extra crunch and flavor.

For a quick shortcut, use canned frosting instead of making the cheese topping. It won’t be exactly the same, but it’s still yummy!

Make sure your ricotta isn’t too watery. If needed, drain it in a fine-mesh strainer for an hour before using.