I’ve never made a poke cake before now! I’ve enjoyed them at gatherings and my friend made this one a couple of years ago…. why I’ve waited until now to make it is a mystery to me!
Poke cakes basically are cakes with lots of holes poked into them (hence the fitting name) and then sweetened condensed milk is poured over the top. The condensed milk seeps into the holes and creates this rich, moist, sweet cake….the process is inimitable and so cool!
My friend had initially sent me the pin a few years ago after I immediately asked her for it and the recipe can be found here on Life, Love, and Sugar’s page.
I also like this recipe because the actual cake part is boxed cake mix (gasp) which is a huge time saver. Although I’m usually a stickler for 100% homemade when it comes to desserts, I’m ok with a brownie or a cake mix every now and again. They’re quick and yummy, amiright?!?! 🙂
THIS CAKE LITERALLY TASTES LIKE A CANNOLI FROM THE NORTH END. It’s absolute perfection. You would think that you walked into Mike’s Pastry and asked for a freshly baked cannoli. BUT, it’s even better because it’s at your house and there is so much more of it!
Cannoli Poke Cake
- 1 box white cake mix, plus the ingredients on the box (water, oil, eggs)
- 1 14 oz. can sweetened condensed milk
- 1 1/2 c. ricotta cheese
- 1 1/2 c. mascarpone cheese
- 1 tsp. vanilla extract
- 1-2 c. confectioner’s sugar (depending on the consistency you prefer for your frosting)
- 1/2 c. mini chocolate chips
- confectioner’s sugar for dusting
~ Bake the cake mix according to instructions in a 9×13 pan. Remove from oven and allow it to cool completely.
~ Once the cake is cool, take a straw and poke holes AALLLL over the cake. Don’t forget the corners – they’re important and need sweet condensed milk love, too!
~ Pour the can of condensed milk over the top of the cake, making sure to get it all over the top. Save 1/2 c. of the condensed milk to add to the frosting. Allow the cake to sit at least one hour to absorb the condensed milk.
~ In the bowl of a stand mixer, whip ricotta, mascarpone, and vanilla until smooth. Pour in the rest of the condensed milk and add in as much confectioner’s sugar as you like. I ended up using closer to 2 c. because I wanted the frosting to be a little bit thicker.
~ Whip until fluffy!! <3 🙂
~ Using an off set spatula, frost the cake. Easy as that. Make sure you get to the corners and feel free to make a really, really thick layer of frosting. You don’t want any to go to waste!
~ Sprinkle the top with chocolate chips and dust with additional confectioner’s sugar (if desired).
~ Cover cake and place in fridge. Allow to set for at least 2 hours prior to serving!
** Note — the original recipe calls for cinnamon to be added to the frosting. I personally omitted it because I like my cannolis pure and plain. When my friend made it, she also omitted the cinnamon. If you want to add it, use about 1/2 tsp.
Enjoy!!! 🙂 🙂