Ingredients
Scale
- 15.25 oz white cake mix (≈432 g) 🎂
- 1 1/4 cups water 💧
- 1/2 cup vegetable oil 🛢️
- 4 egg whites 🥚
- 14 oz sweetened condensed milk (396 g) — divided: 3/4 cup for drizzling and 1/2 cup for frosting 🥛
- 1 1/2 cups ricotta cheese (≈360 g) 🧀
- 1 1/2 cups mascarpone cheese (≈360 g) 🍶
- 1 tsp pure vanilla extract 🌿
- 1/4 tsp pure almond extract (optional) 🌰
- 3 cups powdered sugar, sifted (≈360 g) 🍚
- 1/4 tsp ground cinnamon (optional) 🌟
- 1 cup mini semi-sweet chocolate chips 🍫
- Nonstick baking spray (for the pan) 🧴
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch (23×33 cm) baking dish with nonstick baking spray.
- In a medium bowl, combine the white cake mix, 1 1/4 cups water, 1/2 cup vegetable oil, and 4 egg whites. Beat with a handheld mixer on medium until smooth and well combined.
- Pour the batter into the prepared pan and bake 18–23 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven.
- While the cake is still warm, use the back of a wooden spoon to poke holes about 1 inch (2.5 cm) apart across the surface of the cake.
- Immediately drizzle 3/4 cup of the sweetened condensed milk into the holes and evenly over the cake. Use a spoon or offset spatula to gently spread the condensed milk across the top. Let the cake cool, then chill uncovered in the refrigerator for 30 minutes (or until fully cooled).
- Meanwhile, make the ricotta-mascarpone frosting: in a stand mixer with the whisk attachment or a large bowl with a handheld mixer, combine 1 1/2 cups ricotta, 1 1/2 cups mascarpone, 1/2 cup sweetened condensed milk, 1 tsp vanilla extract and 1/4 tsp almond extract (if using). Mix on medium-high just until smooth — avoid overmixing to prevent a watery texture.
- Lower mixer speed to low and add the sifted powdered sugar 1 cup at a time, mixing only until each addition is incorporated. If using, gently fold in 1/4 tsp ground cinnamon.
- Remove the chilled cake from the refrigerator. Use a silicone or offset spatula to spread the ricotta-mascarpone frosting evenly over the top.
- Sprinkle 1 cup mini semi-sweet chocolate chips evenly over the frosted cake.
- Cover the cake and chill in the refrigerator for at least 2 hours to let the frosting set and the flavors meld.
- When ready, use a sharp kitchen knife to cut the cake into 3 × 5 slices for a total of 15 servings. Serve chilled and enjoy!