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Cannoli Poke Cake

A moist and crowd-friendly cake that combines the flavors of a classic cannoli into an easy poke cake, topped with a creamy ricotta mascarpone frosting, mini chocolate chips, and crunchy pistachios.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow or vanilla cake mix plus the eggs, oil, and water called for on the box
  • 1 can sweetened condensed milk for the classic poke cake soak
  • 1/2 cup heavy cream or whole milk to loosen the soak
  • 1 teaspoon vanilla extract plus a pinch of cinnamon
For the Topping
  • 1 cup whole milk ricotta drained well
  • 8 ounces mascarpone cold, or use cream cheese for a tangier finish
  • 3/4 cup powdered sugar sifted
  • 1 cup cold heavy whipping cream for lightness
  • 1/2 cup mini chocolate chips plus extra for sprinkling
  • 1/3 cup chopped pistachios optional but recommended
  • 1 teaspoon orange zest optional for classic cannoli vibe

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Prepare your cake mix as directed on the box, then pour the batter into a greased 9x13 pan and bake until a toothpick comes out clean, about 28 to 32 minutes.
  2. Let the cake cool for 10 minutes.
Poking and Soaking
  1. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, spacing them about an inch apart, and do not poke all the way through.
  2. In a bowl, whisk together the sweetened condensed milk, 1/2 cup heavy cream, vanilla, and a pinch of cinnamon, then slowly pour this mixture evenly over the cake to seep into the holes.
Preparing the Topping
  1. Place the ricotta in a strainer lined with a paper towel and set it over a bowl for 20 to 30 minutes while the cake chills.
  2. Beat the mascarpone with the sifted powdered sugar until smooth. Then, add the drained ricotta and orange zest, and mix just to combine.
  3. In a separate bowl, whip 1 cup of heavy cream to soft peaks and fold it into the ricotta mixture. Gently stir in the mini chocolate chips.
Frosting and Serving
  1. Spread the topping evenly over the cooled, soaked cake. Sprinkle with additional mini chocolate chips and pistachios.
  2. Chill the cake for at least 2 hours, or overnight for best texture, before serving.
  3. Slice with a sharp knife, wiping between cuts for clean slices, and enjoy cold straight from the fridge.

Notes

For lighter topping, substitute mascarpone with cream cheese and reduce powdered sugar to 1/2 cup. For a chocolate twist, use a chocolate cake base and keep the cannoli topping the same, or drizzle melted chocolate over the chilled cake before serving.