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Cannoli Poke Cake

Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Dessert
Keyword: Cake

Ingredients

WHITE CAKE:

  • 1 cup 2 sticks butter, softened
  • ½ cup coconut oil room temp
  • 2 cups granulated sugar
  • 5 eggs room temp
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ cup whole milk room temp
  • ½ cup buttermilk room temp
  • 2 tsp vanilla extract

TOPPING:

  • 1 14 oz can sweetened condensed milk
  • 1 1/2 cup ricotta cheese
  • 1 1/2 cup mascarpone cheese
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 tsp cinnamon
  • 1/2 cup pistachios or mini chocolate chips optional

Instructions

  • Preheat oven to 350 degrees F. Grease a 13x9 pan with nonstick baking spray, oil, or butter, then flour. Make sure to remove any excess flour.
  • Sift together flour and baking powder; set aside.
  • Cream together butter and coconut oil until light and fluffy on medium-high speed with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  • Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with flour mixture, beginning and ending with dry ingredients.
  • Gently stir all ingredients until well combined, scraping down sides and bottom of bowl and making sure to have all ingredients mixed well.
  • Pour batter into prepared pan. Bake for 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  • Allow to cool for 5 minutes, then poke cake all over with a straw and pour half the can of sweetened condensed milk over the cake. Cover and place in fridge for one hour to absorb.
  • Meanwhile, combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Beat until smooth. Add powdered sugar and cinnamon, if using and mix until combined. Add reserved half can of sweetened condensed milk and mix again until combined.
  • Once cake has absorbed milk, spread cannoli topping evenly over cake. Top with pistachios or mini chocolate chips. Cover cake and allow to set in refrigerator for 2-3 hours. It should keep for 4-5 days.