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!
Prepare and bake a 9 x 13 white cake according to the directions on the box.
15.25 ounce white cake mix
Let the cake cool completely then poke holes all over the top of the cake.
Reserve ½ cup of the sweetened condensed milk and set aside.
14 ounce sweetened condensed milk
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 just smooth. Do not overmix! It will get thin if you do.
1 ½ cup ricotta cheese, 1 ½ cup mascarpone cheese, 1 teaspoon vanilla extract
Add in the powdered sugar and cinnamon and mix until just combined.
1 cup powdered sugar, ½ teaspoon cinnamon
Add in the reserved ½ cup of sweetened condensed milk and mix until smooth.
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.
½ cup mini chocolate chips, powdered sugar for dusting