Cannoli Poke Cake


  • 15 oz. Galbani® Ricotta Cheese
  • 1 box vanilla cake mix
  • 1/2 cup sweetened condensed milk
  • 1 1/2 cups mini chocolate chips
  • 16 oz. cream cheese, at room temperature
  • 1/2 cup butter, softened
  • 1 tsp. vanilla extract
  • 1 cup powdered sugar
  • 1 cup broken cannoli shells or waffle cones


  • Preheat oven to 350 degrees F.
  • Butter and flour a 9-x-13” baking dish. Prepare cake mix according to package directions.
  • Bake until a toothpick comes out clean, approx. 22 minutes. Let cake cool slightly, then using the bottom of a wooden spoon or a straw to poke holes all over cake.
  • Pour sweetened condensed milk inside holes and add 1 cup mini chocolate chips. Refrigerate 30 minutes.
  • In a large bowl using a hand mixer or a stand mixer beat cream cheese and butter.
  • Add ricotta, vanilla, and add powdered sugar and beat until completely combined and no clumps remain.
  • Frost cake.
  • Top cake with remaining mini chocolate chips and crushed cannoli shells.