Cannoli Poke Cake Recipe
This Cannoli Poke Cake is made with French vanilla cake soaked in sweetened condensed milk and topped with a homemade mascarpone and ricotta whipped frosting, mini chocolate chips, and crushed waffle
Ingredients
- 1 Box French Vanilla Cake Mix
- 1 Stick Butter, melted
- 1 Cup Milk
- 3 Eggs
- 1 teaspoon Cinnamon
- 14 Oz Can Sweet Condensed Milk
- 1 teaspoon Cocoa Powder
- 1 Cup Mini Chocolate Chips (divided)
- 2 Waffle Cones, crushed
Whipped Frosting
- 1 Stick Butter, softened
- 8 Oz Mascarpone Cheese
- ½ Cup Ricotta Cheese
- 1 teaspoon Vanilla
- ½ Cup Heavy Cream
- 1 Cup Powdered Sugar
Instructions
- Preheat the oven to 350°
- In a large bowl, combine the French vanilla cake mix, melted butter, milk, cinnamon, and eggs. Mix everything together using a hand mixer until the batter is smooth and well combined..
- Pour the batter into a greased 9 x 13" baking dish and spread it out evenly. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Once the cake is finished baking, use the handle of a wooden spoon to poke holes all over the cake, about half an inch apart.
- In a small bowl, whisk together the sweetened condensed milk and cocoa powder. Pour the mixture evenly over the cake, making sure it gets down into the holes. Sprinkle half of the mini chocolate chips over the cake and place it in the refrigerator for a couple of hours to cool and set.
- To make the frosting, beat together the softened butter, mascarpone cheese, ricotta cheese, and vanilla extract until smooth. Add the heavy cream and continue mixing until combined. Slowly add the powdered sugar while mixing until the frosting is smooth, creamy, and fluffy.
- Spread the whipped frosting evenly over the cooled cake. Finish with the remaining mini chocolate chips and crushed waffle cones. Serve and enjoy!