Preheat your oven according to the white cake mix box instructions, usually around 350°F (175°C). Grease a 9×13-inch baking pan, mix the batter as directed, pour into the pan, and bake for 25–30 minutes until a toothpick comes out clean. Cool for 10 minutes.

Once the cake is slightly cool, poke holes evenly across the surface with a wooden spoon handle, about 1-inch apart, deep enough for the milk to seep in.

Reserve ½ cup of the sweetened condensed milk. Pour the remaining milk over the poked cake to soak it, enhancing moisture.

Cover the cake with plastic wrap and refrigerate for 1 hour to set and infuse the flavors.

In a large bowl, combine the ricotta, mascarpone, and vanilla. Blend with a hand mixer until smooth and creamy, about 2-3 minutes.

Gradually add powdered sugar to the mixture, mixing until smooth with no lumps. Stir in the reserved sweetened condensed milk.

Spread the cannoli cream filling evenly over the chilled cake with a spatula.

Sprinkle mini chocolate chips on top and dust with powdered sugar for a beautiful finish.

Cover the cake with plastic wrap and refrigerate for 2-3 hours to allow the flavors to meld.

Once chilled, slice the cake into generous pieces and serve it cold.