Cannoli Cream Poke Cake


Units Scale
  • 1 box white cake mix
  • Water (vegetable oil and eggs per package instructions)
  • 14 ounce can sweetened condensed milk
  • 2 cups heavy cream
  • 1 cup whole milk ricotta cheese
  • 1/2 cup plus 1 tablespoon powdered sugar
  • 1 teaspoon orange zest
  • 3/4 cup mini chocolate chips


  1. Preheat oven at 350 degrees.
  2. Grease a 9×13 baking pan and set aside.
  3. In a large bowl mix cake mix, water, vegetable oil and eggs until combined.
  4. Pour batter into prepared baking pan and spread evenly.
  5. Bake in preheated oven for 20-25 minutes until cake tester inserted into the center of the cake comes out clean.
  6. Cool cake for about 15 minutes then while the cake is still warm poke holes using the back of a wooden spoon, straw or similar object over entire cake about 1/2 inch apart.
  7. Pour condensed milk over cake and refrigerate until cake is cool completely.
  8. Add heavy cream, ricotta, 1/2 cup sugar and orange zest into a large mixing bowl and beat on high with an electric mixer or stand mixer until stiff peaks form, about 4 minutes.
  9. Spread frosting evenly on top of cake.
  10. Sprinkle chocolate chips on top and dust with remaining 1 tablespoon powdered sugar.
  11. Refrigerate until ready to serve.


This recipe used Duncan Hines Classic White Cake mix with 1 cup water, 1/3 cup vegetable oil and 3 large egg whites.

Wilton Cake Release or Wilton Bake Easy spray works great for cakes that don’t stick!

Using whole milk ricotta is a must. If you’re ricotta seems watery it’s recommended that you strain it first to remove any excess liquid.