Foolproof Cannoli Poke Cake
This cannoli poke cake recipe solves the runny-frosting problem that trips up almost every home baker who's tried this dessert. A simple drain-and-chill fix keeps the ricotta-mascarpone topping thick and sliceable every time.
Servings: 15 servings
Calories: 410kcal
Ingredients
- 1 box white cake mix 15.25 oz
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 can 14 oz sweetened condensed milk
- 1 1/2 cups whole milk ricotta cheese drained
- 1 1/2 cups mascarpone cheese cold
- 1 1/2 cups powdered sugar plus more for dusting
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch pan. Mix cake batter per box directions with eggs, water, and oil. Pour into pan and bake 28-32 minutes until a toothpick comes out clean.
- While the cake is warm, poke holes all over the top, 1 inch apart, with a wooden spoon handle. Pour the entire can of condensed milk over the cake, working it into the holes. Cool completely, about 45 minutes.
- Drain ricotta in a lined strainer over a bowl, refrigerated, at least 30 minutes.
- Beat drained ricotta and cold mascarpone until just smooth, about 30 seconds. Add powdered sugar, cinnamon, and vanilla; mix on low until combined, no more than 30 seconds.
- Spread frosting over cooled cake. Sprinkle with mini chocolate chips and dust with powdered sugar. Refrigerate at least 2 hours before slicing.
Notes
Nutrition (per serving, estimated):
Calories: 410kcal | Carbohydrates: 48g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 290mg | Sugar: 38g | Calcium: 180mg
Calories: 410kcal | Carbohydrates: 48g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 290mg | Sugar: 38g | Calcium: 180mg