Cannoli Poke Cake

Moist cake filled with sweet and creamy cannoli frosting, topped with handfuls of mini chocolate chips makes our cannoli poke cake a favorite the whole family will love. Quick and easy recipe!

Jump to Recipe

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time3 hours hrs 10 minutes mins

Servings15 slices

Soft, creamy, and packed with classic cannoli flavor, this cannoli poke cake is as easy as delicious. A tender cake soaks up a sweet, cinnamon-kissed filling before getting topped with a thick layer of ricotta and mascarpone frosting. Every bite is extra moist, with chocolate chips adding just the right texture.

What You Need To Know

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

Main Ingredients: white cake mix, vegetable oil, egg whites, sweetened condensed milk, ricotta cheese, mascarpone cheese, vanilla, almond extract, powdered sugar, mini chocolate chips

Quick Steps: bake cake, poke holes, drizzle with condensed milk, chill, mix frosting, spread frosting, sprinkle chocolate chips, chill again

⭐ Pro Tip: For a smoother frosting, strain the ricotta cheese for 20–30 minutes to remove excess moisture, ensuring a thick, creamy consistency.

Cannoli Poke Cake Recipe Ingredients

Simple Steps for a No-Fail Cake

🟠 PREP: Preheat oven & grease 9×13 pan.
🟡 MIX: Combine cake mix, water, oil, egg whites—stir until smooth.
🟢 BAKE: Pour batter, bake, check for doneness at 18 minutes.
🔵 POKE: While warm, make 1-inch holes with a wooden spoon.
🟣 DRIZZLE: Pour ¾ cup sweetened condensed milk evenly over the cake.
⚫ CHILL: Refrigerate 30 min, uncovered, before adding frosting.

Foolproof Cannoli Frosting in 5 Steps

🟣 WHIP IT: Beat ricotta, mascarpone, condensed milk, vanilla, almond extract, and cinnamon until smooth.
🟤 STRAIN IT: If ricotta is watery, strain it first.
🟠 SWEETEN IT: Mix in powdered sugar on low speed.
🟢 FROST IT: Spread over the chilled cake.
🔴 TOP IT: Sprinkle mini chocolate chips.

MORE POKE CAKE RECIPES

Poke Cakes

Coconut Poke Cake

Poke Cakes

Cinnamon Roll Poke Cake

Best Ways to Store Your Cake

✅ Make Ahead: Chill for a few hours or overnight for the best flavor.
✅ Fridge Storage: Keep covered in plastic wrap for up to 5 days.
✅ Freezing: Wrap tightly in plastic and foil, freeze for up to 1 month, and thaw in the fridge overnight.

This cannoli poke cake combines the classic flavor of cannoli filling with an easy-to-make cake that’s perfect for any occasion. Enjoy creating this delicious dessert that will impress everyone with its creamy, rich taste.

More Poke Cakes You’ll Love

• Oreo Poke Cake
• Chocolate Poke Cake
• Raspberry Poke Cake
• Boston Cream Poke Cake
• Strawberry Crunch Poke Cake

Get Recipes on Pinterest

Follow Us

Cannoli Poke Cake

5 from 2 votes

Moist cake filled with sweet and creamy cannoli frosting, topped with handfuls of mini chocolate chips makes our cannoli poke cake a favorite the whole family will love. Quick and easy recipe!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 15 slices

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

For the Cake Base

• 15.25 ounces white cake mix, we used Pillsbury brand (432g)
• 1 ¼ cup water
• ½ cup vegetable oil
• 4 egg whites
• 14 ounces sweetened condensed milk, divided ¾ cup for drizzling and ½ cup for frosting (we used Great Value brand) (396g)

For the Frosting

• 1 ½ cups Ricotta cheese, we used Great Value brand
• 1 ½ cups Mascarpone cheese, we used BelGioioso brand
• 1 teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract
• 3 cups powdered sugar, sifted
• ¼ teaspoon ground cinnamon, optional
• 1 cup mini semi sweet chocolate chips, we used Nestle Toll House brand
• 1 tablespoon powdered sugar, optional for dusting

Instructions

 

• Preheat the oven to 350*. Spray a 9×13 baking dish with nonstick baking spray.
• Add the dry cake mix, water, vegetable oil, and egg whites to a medium size (2-3 quarts) mixing bowl. Mix with a handheld mixer on medium speed until well combined.
• Pour the cake batter into the prepared baking dish. Bake for 23-25 minutes, or until a toothpick inserted comes away clean. (Keep in mind that all ovens cook differently, so begin checking the cake at 18-20 minutes)
• Use either the back of a wooden spoon to poke holes about 1 inch apart.
• Immediately drizzle ¾ cup of the sweetened condensed milk into the holes of the cake and over the entire surface. Carefully use a spoon or offset spatula to smooth the sweetened condensed milk over the cake. Chill, uncovered, in the refrigerator for 30 minutes, or until completely cooled.
• Using either a stand mixer fitted with a whisk attachment or a handheld mixer on medium-high speed, mix together the ricotta cheese, mascarpone cheese, ½ cup of the sweetened condensed milk, vanilla, almond extract, and optional ground cinnamon. Mix just until well combined. It is very important not to overmix, as the mascarpone cheese can become watery. Beat just until the mixture is smooth.
• Lower the mixer speed to low, and add the powdered sugar, 1 cup at a time, mixing just until incorporated.
• Remove the cooled cake from the refrigerator. Use either a silicone spatula or an offset spatula to evenly spread the frosting over the top of the cake.
• Sprinkle the mini chocolate chips over the top of the cake. Cover and chill in the refrigerator for 2 hours.
• Just before serving, dust with 1 tablespoon of powdered sugar, if you choose. Use a kitchen knife to carefully cut 3 x 5 slices for a total of 15. Serve and enjoy!

Notes

• We recommend using high-quality dairy ingredients like whole milk ricotta and mascarpone cheese for a rich, creamy texture.
• We like using Baker’s Joy Baking Spray because it contains flour for extra security so that your cake won’t stick to the pan.
• Ensure there are no lumps in the cake batter, as a smooth batter will help ensure you cake bakes up evenly.
• If the ricotta cheese is watery, strain it through cheesecloth or a fine mesh strainer before mixing. This will help achieve a smoother frosting.

Nutrition

Calories: 545kcal | Carbohydrates: 70g | Protein: 10g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 321mg | Potassium: 323mg | Fiber: 2g | Sugar: 55g | Vitamin A: 505IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 2mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us