Cannoli Poke Cake
Recipes Cakes Desserts Holidays Italian
Description
The classic cannoli originated in Sicily and since has become an Italian favorite with a sweet creamy ricotta cheese filling. This dessert is filled with the same flavors but in cake form. It's moist, sweet and amazingly delicious.
Ingredients
Cake:
15.25 oz. white cake mix
1 1/4 c. water
1/2 c. vegetable oil
4 egg whites
14 oz. sweetened condensed milk, divided (3/4 c. for drizzling and 1/2 c. for frosting)
Baker’s Joy Baking Spray
Frosting:
1 1/2 c. high quality whole milk Ricotta cheese, strained
1 1/2 c. high quality whole milk Mascarpone cheese
1 t. pure vanilla extract
1/4 t. pure almond extract
3 c. powdered sugar, sifted
1/4 t. ground cinnamon, optional
1 c. mini semi-sweet chocolate chips
1 T. powdered sugar, for dusting
Directions
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Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with Baker’s Joy Baking Spray non-stick baking spray.
Add the cake mix, water, vegetable oil, and egg whites to a medium size (2 to 3 quarts) mixing bowl. Mix with a handheld mixer on medium speed until well combined and no lumps remain. Pour the batter into the prepared baking dish.
Bake for 23-25 minutes, or until a wooden toothpick inserted comes out clean. All ovens cook differently, so begin checking the cake at 18-20 minutes.)
When the cake is done, use the handle of a wooden spoon to poke holes about 1 inch apart.
Immediately drizzle 3/4 c. sweetened condensed milk into the holes over the entire surface of the cake. Carefully use a spoon or offset spatula to smooth the sweetened condensed milk over it.
Refrigerate, uncovered, for 30 minutes, or until completely cooled.
While the cake is cooling in the refrigerator, strain the ricotta cheese for 20–30 minutes to remove excess moisture, ensuring a thick, creamy consistency.
Using either a stand mixer fitted with a whisk attachment or a handheld mixer on medium-high speed, mix together the ricotta cheese, mascarpone cheese, 1/2 c. sweetened condensed milk, vanilla, almond extract, and ground cinnamon, if using. Mix just until well combined. DO NOT overmix, or the mascarpone cheese can become watery. Beat just until the mixture is smooth.
Lower the mixer speed to low; add the powdered sugar, 1 c. at a time, mixing just until incorporated.
Remove the cooled cake from the refrigerator. Use either a silicone spatula or an offset spatula to evenly spread the frosting over the top of the cake.
Sprinkle the mini-chocolate chips over the top of the cake. Cover; refrigerate for 2 hours.
Just before serving, dust with 1 T. powdered sugar.
Serve.
15 servings.
Refrigerate leftovers covered with plastic wrap in the baking dish for up to 5 days.
Prep Time
Cook Time
