Soaked Cannoli Cake
Recipe Type: Baking, Dessert
Cuisine: Italian-American
Serves: 16-18
Also known as a poke cake, try this take on a traditional cannoli. Without buttercream, this cake is not too sweet with ricotta and mascarpone topping.
  • 1 recipe for your favorite white cake in a 9x13 pan
  • 2 (14 ounce) cans sweetened condensed milk
  • 1 and ½ cup ricotta cheese
  • 1 and ½ cup mascarpone cheese
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • ½ cup mini chocolate chips
  • powdered sugar, for dusting
  1. Bake cake according to directions on box for a 9x13 pan, and allow to cool completely.
  2. Using the end of a wooden spoon, poke holes all over the top of the cake, about an inch apart.
  3. Pour one can of sweetened condensed milk over the top of the cake, then cover and refrigerate the cake for 1-2 hours.
  4. In a large bowl, combine the ricotta, mascarpone and vanilla, and beat until smooth.
  5. Add powdered sugar and half a can of sweetened condensed milk, and beat until completely combined. Note: You will not use half of a can of condensed milk.
  6. Remove cake from refrigerator, then spread frosting over the top of the cake.
  7. Garnish with mini chocolate chips and sprinkle with powdered sugar.
  8. Store covered in the refrigerator until ready to serve.
Recipe by Honest Cooking at