Indulge in a luscious Cannoli Poke Cake with a moist vanilla base, creamy ricotta filling, chocolate chips, and whipped topping. Perfect treat!

Scale

1 box vanilla cake mix (plus ingredients listed on the box)

1 can (14 ounces) sweetened condensed milk

1 container (15 ounces) ricotta cheese

1 container (8 ounces) mascarpone cheese

1½ cups powdered sugar

1 teaspoon vanilla extract

1 cup mini chocolate chips

Powdered sugar and additional mini chocolate chips for garnish (optional)

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the vanilla cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed, until a toothpick inserted into the center comes out clean.
Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire surface of the cake.
Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Allow the cake to cool completely.
In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
Fold in the mini chocolate chips into the cheese mixture.
Once the cake has cooled, spread the ricotta-mascarpone mixture evenly over the top.
Refrigerate the cake for at least 2 hours, or until set.
Before serving, dust with powdered sugar and sprinkle additional mini chocolate chips on top, if desired.