1. Bake the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a large bowl, combine the white cake mix, water, vegetable oil, and egg whites. Beat on medium speed until smooth. Pour into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly.
2. Poke the Cake
Once the cake is warm but not hot, use the handle of a wooden spoon or a skewer to poke holes evenly across the entire surface of the cake. This allows the sweetened condensed milk to soak in, creating a moist, creamy cake.
3. Add Sweetened Condensed Milk
Pour ¾ cup of sweetened condensed milk evenly over the cake, letting it seep into the holes. Spread gently with a spatula if needed to ensure even coverage. Refrigerate for at least 30 minutes to allow the milk to fully absorb.
4. Prepare Ricotta Filling
In a medium bowl, combine ricotta cheese, ½ cup sweetened condensed milk, powdered sugar, and vanilla extract. Mix until smooth and creamy. Spread this mixture evenly over the cooled cake.
5. Whip the Topping
In a separate bowl, beat heavy whipping cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla until stiff peaks form. Spread or pipe over the ricotta layer for a fluffy, creamy topping.
6. Add Finishing Touches
Drizzle melted chocolate or chocolate chips over the top for that signature cannoli look. Optionally, sprinkle with chopped pistachios for color and texture.
7. Chill and Serve
Refrigerate the cake for at least 1 hour before serving. Cut into squares or rectangles and enjoy this decadent, creamy dessert.
Serving and Storage:
Serve chilled for the best flavor. This cake can be stored in an airtight container in the refrigerator for up to 3–4 days. Leftover slices can also be frozen for up to 2 months—just thaw overnight in the refrigerator before serving.
Tips and Tricks:
- Use room-temperature ingredients for the smoothest cake batter and ricotta filling.
- Do not skip the poking step—it ensures the cake is moist and creamy.
- Adjust sweetness by adding more or less powdered sugar in the ricotta filling.
- Decorate with chocolate drizzle and pistachios just before serving to maintain visual appeal.
- Use mini chocolate chips in the filling or topping for extra bursts of chocolate flavor.
Variations:
- Chocolate Cannoli Poke Cake: Use chocolate cake mix and chocolate chips for a chocolate twist.
- Lemon Cannoli Cake: Add 1 teaspoon lemon zest to the ricotta filling for a refreshing citrus flavor.
- Fruit Topping: Add fresh berries or sliced bananas on top for a fruity variation.
FAQ:
Can I use a homemade cake instead of cake mix?
Yes! Any white or yellow cake recipe will work perfectly in place of the cake mix.
Can I make this cake ahead of time?
Absolutely! Prepare and assemble the cake the day before your event and keep it refrigerated until serving.
Can I use mascarpone instead of ricotta?
Yes, mascarpone will create an even richer, creamier filling.
Is it okay to skip the chocolate drizzle?
Yes, but the chocolate adds that classic cannoli flavor and visual appeal.
Conclusion:
This Cannoli Poke Cake brings all the flavors of a traditional cannoli into an easy, moist, and creamy cake form. Perfect for family gatherings, holidays, or special occasions, it’s a dessert that’s sure to impress. With simple steps, a luscious filling, and a beautiful finish, this cake proves that Italian-inspired desserts can be both elegant and approachable.
Comment “Yummy” if you want more decadent and easy-to-make Italian desserts! 🍰🇮🇹