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4.64 from 11 votes

Italian Cannoli-Style Poke Cake

This Italian cannoli poke cake is a hit for dessert at any gathering! Skip making cannoli shells, and transform the traditional Italian dessert into a rich & creamy cake instead.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Cake, Dessert
Cuisine: American, Italian
Servings: 12
Calories: 290kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 1 stick of Butter softened
  • 1/2 a cup of Shortening
  • 2 cups of Sugar
  • 1 teaspoon of Soda
  • 5 Egg Yolks
  • 2 cups of Flour
  • 1 cup of Buttermilk
  • 1 teaspoon of Vanilla
  • 5 beaten Egg Whites
  • 1 14 oz. can of Condensed Milk
  • 1 and 1/2 cups of Ricotta Cheese
  • 1 and 1/2 cups of Mascarpone Cheese
  • 1 cup of Powdered Sugar
  • 1 teaspoon of Vanilla
  • Mini Chocolate Chips
  • Powdered Sugar
US Customary - Metric

Instructions

  • Start by creaming together butter, shortening, and sugar.
  • Add in egg YOLKS one at a time.
  • Mix together your buttermilk and soda in a separate bowl.
  • Add in flour and buttermilk mixer one after the other. Start and end with the flour.
  • Fold in vanilla and egg WHITES.
  • Bake in a greased 13x9 inch baking pan at 325 degrees for 30 minutes or until baked through.
  • Let cool.
  • Using a utensil poke holes throughout the whole cake as shown.
  • Pour HALF of your condensed milk over the cake and refrigerate for one hour.
  • In a mixing bowl combine your Ricotta, Mascarpone, vanilla, and remaining condensed milk, until smooth.
  • Add in powdered sugar until smooth.
  • If frosting is not thick enough add in another 1/2 cup of powdered sugar.
  • Ice cake with Cannoli frosting.
  • Cover in chocolate chips and top with powdered sugar.
  • Serve and enjoy!

Nutrition

Calories: 290kcal | Carbohydrates: 61g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 138mg | Potassium: 78mg | Fiber: 1g | Sugar: 44g | Vitamin A: 141IU | Calcium: 37mg | Iron: 1mg