Cannoli Poke Cake
Cannoli Poke Cake is a super moist white cake topped with a cannoli filling frosting and mini chocolate chips. If you love cannolis, you're going to love them even more in cake form!
Servings 18 slices
Calories 349kcal
Ingredients
- 1 box white cake mix + ingredients on box
- 14 oz sweetened condensed milk
- 1 1/2 cup ricotta cheese
- 1 1/2 cup mascarpone cheese
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- powdered sugar for dusting
Instructions
- Prepare and bake a 9 x 13 white cake according to the directions on the box.
- Let the cake cool completely (I popped it in the fridge to speed up the cooling) then poke holes all over the top of the cake.
- Reserve 1/2 cup of the sweetened condensed milk and set aside.
- Pour the remaining sweetened condensed milk over the entire cake. Let it soak in for about an hour in the fridge.
- Meanwhile, in a large bowl, add the ricotta cheese, mascarpone cheese, and vanilla extract and beat until smooth.
- Add in the powdered sugar and cinnamon and mix until combined.
- Add in the reserved 1/2 cup of sweetened condensed milk and mix well.
- After the cake has absorbed all the milk, spread the cannoli topping evening over the top.
- Sprinkle on the mini chocolate chips and, just before serving, sprinkle with some powdered sugar.
Notes
Store covered in the fridge for 3-5 days.
Source: Life Love & Sugar
Nutrition
Serving: 1g | Calories: 349kcal | Carbohydrates: 47g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 258mg | Potassium: 121mg | Fiber: 1g | Sugar: 34g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 1mg