Sue's Cannoli Poke Cake


They say that the best way to someone's heart is through their stomach, and this sweet treat is no exception. This chocolate chip-topped cannoli poke cake is perfect for your Valentine's Day dessert this weekend. To help you create the most heavenly confection for your sweetheart, here’s our president and CEO’s wife’s recipe:

Here’s what you’ll need:

1 box white cake mix, plus ingredients on box

1 14-ounce can sweetened condensed milk

1 ½ cups mascarpone cheese

1 ½ cups ricotta cheese

1 teaspoon vanilla extract

1 cup powdered sugar

½ teaspoon cinnamon, optional

Mini chocolate chips

Extra powdered sugar for dusting

Here’s how to make it:

Bake the white cake in a 9-by-13-inch pan, according to the box directions. When the white cake is baked, allowed it cool completely.

Once the cake is cooled, poke holes all over the top of the cake using a straw. On the side, reserve a half cup of sweetened condensed milk, and pour the rest of the sweetened condensed milk over the cake.

Put the cake in the refrigerator for about 1 hour so it can absorb the milk. While the cake is in the fridge, combine the ricotta cheese*, mascarpone cheese and vanilla extract in a mixer. Beat the mixture until smooth. Add the powdered sugar (and cinnamon, if you want) and mix until combined.

Add the reserved sweetened condensed milk, and spread cannoli topping evenly over the cake. Top with mini chocolate chips and a sprinkling of powdered sugar.

Cover the cake and allow it to set in the refrigerator for 2 to 3 hours, and your cake is good for 4 to 5 days!

*Tip: Consider straining the ricotta cheese before using it, especially if it’s a watery brand.

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