Cannoli Poke Cake

IMG_5174I think it’s easy to agree that finals suck. It doesn’t matter if you’re in high school, college, or grad school. Finals are awful and they bring out weird things in people. During this most recent round of finals, I wanted cannolis like you wouldn’t believe. So I started looking at the local Italian restaurants trying to find a place that had cannolis and preferably did takeout because I looked like a bum and going anywhere besides the law school or home looking the way I did wasn’t exactly “acceptable” or whatever. Turns out, there are NO restaurants that have cannolis on the menu. They all have tiramisu and spumoni ice cream, but no cannolis.

Again, with it being finals-season and not having the time to make actual cannolis, I decided to give this Cannoli Poke Cake recipe I found online a shot a shot and hope that it at least took the edge off my craving. Spoiler alert: they did. Since finals, I’ve made this cake two or three more times.

Cannoli Poke Cake


Active/prep time: 10 minutes
Cook time: +/- 3 hours
Serves: 12+
Calories: I have no idea (ignorance is bliss)





  • White or vanilla cake mix
  • 1 (14 oz.) can condensed milk, sweetened
    • reserving 3 tablespoons
  • 1 teaspoon vanilla extract
  • 1 cup mascarpone cheese
  • 1 ½ cup ricotta cheese
  • 1 cup powdered sugar + a little extra for garnishment
  • ½ cup mini chocolate chips


  • Bake the cake according on the directions on the box for a 9 x 13 pan
    • Allow to cool completely
  • Using the end of a wooden spoon, poke holes all over the cake
  • Reserve 3 tablespoons condensed milk, pour the IMG_5169remainder over the cakeRefrigerate the cake for 1-2 hours
  • In a large bowl combine ricotta, mascarpone, and vanilla
  • Add powdered sugar and reserved condensed milk
    • Note: variances in consistency of the ricotta cheese may affect the thickness of the frosting – if it’s too thick add a little more condensed milk, if it’s too thin add a little more powdered sugar
  • Remove cake from refrigerator and spread frosting over the top of the cake
  • Spread chocolate chips and sprinkle powdered sugar on topIMG_5170
  • Cover and store in the fridge until ready to eat











Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s