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!

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If you love the delicate balance of creamy ricotta, sweet mascarpone, and the crunch of chocolate chips in a classic cannoli, this cannoli poke cake is going to be your new favorite dessert. By transforming this beloved Italian treat into a soft, moist poke cake, you’ll experience all the flavors of a traditional cannoli in every single bite—minus the hassle of rolling pastry shells.

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With its luxurious texture and rich filling, this cake is perfect for any occasion, whether it’s a special gathering or a simple family night treat. Each bite delivers that signature cannoli flavor, but with a fun and indulgent twist that’s both familiar and unexpected. It’s the ultimate dessert to impress your guests and satisfy your sweet cravings.

Poke cakes are a fun and innovative dessert trend that originated in the 1970s. This allowed for a moist, flavorful dessert with minimal effort.

The cannoli poke cake builds on that idea, using the poke method to infuse the cake with creamy ricotta and mascarpone—classic cannoli ingredients. This twist ensures the cake absorbs all the rich flavors of a cannoli, creating a dessert that’s not only moist but packed with the essence of Italy’s most beloved pastry.

What You Need To Know

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

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

Estimated Time and Yield: 3 hours 10 minutes, yield: 15 slices

Pro Tip: For an even smoother frosting texture, strain the ricotta cheese for 20-30 minutes before mixing. This removes excess moisture, ensuring a thick and creamy consistency without the risk of a watery frosting.

Cannoli Poke Cake Recipe Ingredients

Creating a delicious cannoli poke cake starts with gathering simple, easy-to-find ingredients. We start with a cake mix so you can you can quickly recreate this delicious cake in your kitchen in about 40 minutes.

Cannoli Cake Substitutions and Additions

There are several substitutions and additions you can consider if you need to change up this recipe. Here are some ideas:

White Cake Mix: If you prefer a different flavor, you can substitute with vanilla or yellow cake box mix. This will change the base flavor slightly but still provides a delicious result.

Vegetable Oil: The oil can be swapped with an equal amount of melted butter, or coconut oil for a slight hint of coconut flavor.

Egg Whites: You can use three whole eggs instead of four egg whites. This will add a bit more richness and a yellow color to the cake.

Sweetened Condensed Milk: If you don’t have sweetened condensed milk, you can use evaporated milk combined with sugar. For every cup of evaporated milk, add 1 ¼ cups of sugar.

Ricotta Cheese: If ricotta is too grainy for your taste, blend it until smooth before using it, just make sure you use Or, substitute with cottage cheese that’s been blended to a smooth consistency.

Mascarpone Cheese: Cream cheese can be used as a substitute, but it will create a tangier frosting. For a closer match, mix cream cheese with a bit of heavy cream.

PRO TIP: We recommend using high-quality dairy ingredients like whole milk ricotta and mascarpone cheese for a rich, creamy texture.

Vanilla and Almond Extracts: Swap these out with other flavors like lemon or orange extract to add a citrusy flavor to your frosting.

Mini Semi-Sweet Chocolate Chips: You can use regular-sized chocolate chips, chopped dark chocolate, or even white chocolate chips for a different flavor and texture.

Powdered Sugar: We recommend you use fresh powdered sugar, sometimes called icing sugar. Give it a good sift if it has lumps. If you’re all out, you can use a blender to pulverize granulated sugar until it’s powdered.

Ground Cinnamon: If you like spices, try adding a pinch of nutmeg or allspice instead of cinnamon. These will add a warm, fragrant note to the frosting.

How To Make This Cannoli Poke Cake

This cannoli poke cake recipe is a delicious and simple way to enjoy the classic flavors of cannoli in cake form. Follow these step-by-step instructions to create a moist, flavorful cake with a creamy cannoli frosting that will impress everyone.

STEP ONE: Preheat your oven and spray a 9×13 baking dish with nonstick baking spray. This step helps prevent the cake from sticking to the pan, making it easier to remove and serve later.

PRO TIP:​ We like using Baker’s Joy Baking Spray because it contains flour for extra security that your cake won’t stick to the pan.

STEP TWO: In a large bowl, combine the dry cake mix, water, vegetable oil, and egg whites. Use a handheld electric mixer on medium speed to mix until well combined. 

PRO TIP: Ensure there are no lumps in the batter, as a smooth batter will help ensure you cake bakes up evenly.

STEP THREE: Pour the cake batter into the prepared baking dish. Place it in the preheated oven and bake until a toothpick inserted in the center comes out clean. Start checking the cake around the 18 minute mark, as oven temperatures can vary.

STEP FOUR: Once the cake is baked, remove it from the oven and immediately use the bottom of a wooden spoon to poke holes about 1 inch apart across the entire surface. 

STEP FIVE: Drizzle ¾ cup of the sweetened condensed milk over the surface of the cake. Make sure it seeps into the holes. Use a spoon or offset spatula to spread the milk evenly. Place the cake in the refrigerator to chill, uncovered, for 30 minutes or until completely cooled.

STEP SIX: While the cake is chilling, prepare the frosting. In a stand mixer fitted with a whisk attachment or using a handheld mixer, combine the ricotta cheese, mascarpone cheese, ½ cup of the sweetened condensed milk, vanilla extract, almond extract, and ground cinnamon. Mix on medium-high speed until well combined. Be careful not to overmix, as mascarpone cheese can become watery.

PRO TIP: If the ricotta cheese is watery, strain it through cheesecloth or a fine mesh strainer before mixing. This will help achieve a smoother frosting.

STEP SEVEN: Lower the mixer speed to low and add the powdered sugar a little bit at a time. Mix just until incorporated.

STEP EIGHT: Remove the chilled cake from the refrigerator. Use a silicone spatula or an offset spatula to spread the frosting evenly over the top of the cake. Make sure to cover the entire surface for a consistent flavor in every bite.

STEP NINE: Sprinkle the mini semi-sweet chocolate chips over the frosting. These add a delightful crunch and a hint of chocolate that complements the creamy frosting and moist cake.

STEP TEN: Cover the cake and chill in the refrigerator for at least 1-2 hours to allow the flavors to meld together. Just before serving, dust with 1 tablespoon of powdered sugar if desired. Slice the cake into 15 pieces, serve, and enjoy!

Troubleshooting

This easy recipe usually bakes up without a hitch, but here are some troubleshooting tips to help you avoid any potential problems:

Help! The cake is sticking to the baking dish.

Use nonstick baking spray and ensure you coat the entire dish evenly before adding the batter.

The cake is dry or overbaked.

Start checking the cake at 18 minutes and use a toothpick to test for doneness. Remove the cake from the oven as soon as the toothpick comes out clean.

The sweetened condensed milk doesn’t soak into the cake.

Poke the holes immediately after the cake comes out of the oven and drizzle the milk while the cake is still warm.

The frosting is too runny.

Avoid overmixing the mascarpone cheese and make sure the ricotta is well-strained to remove excess liquid.

The frosting has lumps of powdered sugar.

Sift the powdered sugar before adding it to the frosting mixture to avoid lumps.

The chocolate chips don’t stick to the frosting.

Press the chocolate chips gently into the frosting right after spreading it to help them adhere better.

The cake falls apart when slicing.

Chill the cake for at least 2 hours before slicing to allow it to set properly.

The ricotta cheese is too watery.

Strain the ricotta cheese through cheesecloth or a fine mesh strainer before using it in the frosting.

How To Serve This Cannoli Poke Cake

This simple, homemade cake is perfect for busy days when you need an easy dessert, weekend family dinners, or even a special occasion! It makes a delicious birthday cake for the cannoli lover in your life!

Serve individual slices with a scoop of Cool Whip or homemade whipped cream. You can even give it a drizzle of hot fudge to add some extra chocolatey goodness. 

Sprinkle slices with powdered sugar or a light dust of cinnamon, just like your favorite Italian pastries.

Fresh fruit is a nice accompaniment, to this rich and creamy dessert. Add some sliced strawberries or peaches to the top of the cake, or serve them on the side.

You can also pair this with other Italian favorite desserts like tiramisu, Italian cookies, or biscotti to make a themed dessert line-up.

For holidays and celebrations, decorate the cake with themed toppings. Use red and green sprinkles for Christmas, heart-shaped sprinkles for Valentine’s Day, or pastel colored decorations for Easter. This makes the cake festive and fun for any occasion!

MORE POKE CAKE RECIPES

Poke Cakes

Coconut Poke Cake

Poke Cakes

Cinnamon Roll Poke Cake

How To Store Cannoli Poke Cake

MAKE AHEAD: One of the best things about poke cakes is that they taste even better the next day. We highly recommend allowing this cake to set for a few hours, but you can easily leave it in the fridge overnight, and it will be super tasty and deliciously moist.

IN THE FRIDGE: This dessert should stay refrigerated when it’s not being served since it contains fresh ricotta and mascarpone. Keep it tightly wrapped with plastic wrap. It will stay fresh for up to five days.

IN THE FREEZER: You can freeze this cannoli cake for up to one month. Wrap the cake dish a few times in plastic wrap, then cover the dish with aluminum foil. You can also transfer leftovers to a smaller, freezer-safe container. Thaw the cake overnight in the fridge before serving again.

Why This Cannoli Poke Cake Recipe Is The Best

Cannoli poke cake is easy and flavorful – a perfect combination!

Here’s why we love this recipe:

Easy to Make: We use simple steps that anyone can follow, making it perfect for novice bakers.

Rich and Creamy: The combination of ricotta and mascarpone cheese gives the cake a deliciously moist and smooth texture.

Perfect for Celebrations: Whether it’s a family dinner or a celebration, this cake fits right in, and can easily be decorated for a holiday.

Great for Leftovers: It stays delicious for days, so you can enjoy it all week long.

Kid-Friendly: Little helpers will love poking holes and sprinkling chocolate chips.

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

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Cannoli Poke Cake

5 from 1 vote

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

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Ingredients

  

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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

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