Cannoli Poke Cake – Creamy, Sweet, and Decadent
Introduction:
If you love cannoli and cake, this Cannoli Poke Cake is a dessert dream come true! Moist white cake is baked to perfection, then “poked” to absorb sweetened condensed milk, creating a creamy, luscious interior. Topped with ricotta filling, whipped cream, chocolate drizzle, and optional chopped pistachios, this cake is an irresistible dessert for parties, family gatherings, or anytime you want a special treat.
This recipe takes inspiration from traditional Italian cannoli but simplifies it into a fun, easy-to-make poke cake. Every bite delivers a balance of sweetness, creaminess, and a hint of chocolate, making it a crowd favorite.
Ingredients:
Cake Base:
- 15.25 ounces white cake mix
- 1 ¼ cups water
- ½ cup vegetable oil
- 4 egg whites
- 14 ounces sweetened condensed milk, divided (¾ cup for drizzling, ½ cup for filling)
Ricotta Filling:
- 1 cup ricotta cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Chocolate chips or melted chocolate for drizzling
- Chopped pistachios (optional)