Easy Cannoli Cake Recipe
Servings: 12 servings
Ingredients
- 15.25 ounce White Cake Mix - plus ingredients to prepare the cake
- 14 ounces Sweetened Condensed Milk - Divided
- 1 ½ Cups Ricotta Cheese Strained
- 1 ½ Cups Mascarpone Cheese
- 2 Teaspoons Vanilla
- ½ Teaspoon Cinnamon
- 1 Cup Confectioners Sugar plus extra for dusting
- ¾ Cup Mini Chocolate Chips
Instructions
- Prepare and bake the cake in a 13×9 baking dish according to the package directions.
- Cool the cake completely.
- Use a wooden spoon to poke holes across the top of the cooled cake. Do not poke all the way through to the bottom.
- Reserve ½ cup of the sweetened condensed milk. Pour the remaining sweetened condensed milk over the top of the cake. Ensuring it seeps into the holes and evenly coats the top.
- Refrigerate for one hour.
- Meanwhile, combine the ricotta cheese, mascarpone cheese, vanilla and cinnamon in a large bowl.
- Slowly mix in the confectioner's sugar until combined.
- Stir in the reserved 1/2 cup of sweetened condensed milk.
- Spread the ricotta mixture evenly over the top of the cake.
- Sprinkle mini chocolate chips over the top.
- Refrigerate for 2-3 hours before serving.
- Right before serving, dust with additional confectioner's sugar.
Notes
- Strain Ricotta Thoroughly: Use cheesecloth or a fine mesh sieve to remove excess moisture. Let it sit in the fridge for a few hours or overnight for best results.
- Mix Gently, Not Aggressively: Overmixing mascarpone can cause it to break and turn watery. Fold ingredients together slowly to preserve a creamy texture.
- Poke Holes Strategically: Use the handle of a wooden spoon and avoid going all the way through. Space holes evenly so the condensed milk distributes without pooling.