Soaked Cannoli Cake

Also known as a poke cake, this is a delicious take on a traditional cannoli. Without buttercream frosting, this cake is not overly sweet with its ricotta and mascarpone topping.
By Erin Mahoney

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The thing about this cake that really appealed to me was that it’s not at all a typical cake. The frosting is sweet, but it’s not “buttercream-sweet.” It’s creamy, it’s rich, and when you get a little burst of chocolate, it’s like a little bonus – an extra bit of flavor – and it’s ALL good.

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Be sure to top your cake generously with mini chocolate chips – the recipe calls for 1/2 cup, but I’m pretty sure I used more than that. And give it a good dusting of powdered sugar too – but do that right before serving. If you dust with powdered sugar and then put it in the fridge, the sugar will dissolve and you’ll lose the effect.

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Soaked Cannoli Cake
 
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.
Author:
Recipe Type: Baking, Dessert
Cuisine: Italian-American
Serves: 16-18
Ingredients
  • 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
Instructions
  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.

 

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Erin Mahoney

Erin Mahoney is a food blogger from the Kansas City area. With a day job in the TV business and two little girls at home, this busy Mom spends her very limited free-time experimenting in the kitchen. While her culinary efforts tend to fall on sweet treats and comfort foods, her focus is on real, from-scratch food for her family and friends. Her blog, Lemon Sugar, is full of whimsical recipes and anecdotal stories that will warm your heart and make you hungry.

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2 Comments
  1. How come #5 instruction tells one to add powdered sugar and half can of sweetened condensed milk then in the next sentence it says you will not use a half can of sweetened condensed milk. I can’t rate his recipe until I make it.

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