Cannoli Cream Poke Cake
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16
Ingredients
- 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
Instructions
- Preheat oven at 350 degrees.
- Grease a 9×13 baking pan and set aside.
- In a large bowl mix cake mix, water, vegetable oil and eggs until combined.
- Pour batter into prepared baking pan and spread evenly.
- Bake in preheated oven for 20-25 minutes until cake tester inserted into the center of the cake comes out clean.
- 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.
- Pour condensed milk over cake and refrigerate until cake is cool completely.
- 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.
- Spread frosting evenly on top of cake.
- Sprinkle chocolate chips on top and dust with remaining 1 tablespoon powdered sugar.
- Refrigerate until ready to serve.
Notes
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.
Find it online: https://www.motherthyme.com/2017/04/cannoli-cream-poke-cake.html