A soft and moist white cake soaked with sweetened condensed milk and topped with a creamy ricotta–mascarpone frosting that captures the classic flavors of a traditional cannoli. This dessert combines fluffy cake, creamy filling, chocolate chips, and a hint of cinnamon to create a rich and satisfying treat perfect for gatherings, celebrations, or whenever you crave an indulgent Italian-inspired dessert.
Why You’ll Love This Recipe
This Cannoli Poke Cake is the perfect dessert for anyone who loves the creamy filling of a classic cannoli but wants something easier to prepare and serve. The poke cake method allows the sweetened condensed milk to seep into the cake, making every bite incredibly moist and flavorful.
Another reason this recipe stands out is the luxurious frosting. The combination of ricotta and mascarpone cheese creates a light yet rich topping that mirrors the authentic cannoli filling. The mini chocolate chips and cinnamon add just the right amount of texture and warmth.
It’s also a great make-ahead dessert. Since the cake needs time to chill and absorb the filling, it actually tastes even better the next day, making it perfect for parties or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake base
15.25 ounces white cake mix
1 1/4 cups water
1/2 cup vegetable oil
4 large egg whites
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
In a large mixing bowl, combine the white cake mix, water, vegetable oil, and egg whites. Mix using an electric mixer for about 2 minutes until the batter is smooth and well blended.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire surface of the cake.
Slowly pour the sweetened condensed milk over the cake, making sure it fills the holes so the cake absorbs the liquid.
Let the cake cool completely.
In a large bowl, combine ricotta cheese and mascarpone cheese. Beat until smooth and creamy.
Add the vanilla extract, almond extract, powdered sugar, and ground cinnamon. Mix until fully combined and fluffy.
Fold in the mini chocolate chips.
Spread the frosting evenly over the cooled cake.
Dust the top lightly with powdered sugar.
Refrigerate for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
Servings and timing
Servings: 12 slices
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Cooling and chilling time: about 2 hours
Total time: approximately 2 hours 45 minutes
Variations
Chocolate Cannoli Poke Cake
Use chocolate cake mix instead of white cake mix for a deeper, richer flavor that pairs beautifully with the creamy topping.
Orange Cannoli Flavor
Add 1 teaspoon of orange zest to the frosting to create a bright citrus note similar to some traditional cannoli fillings.
Nutty Cannoli Cake
Sprinkle chopped pistachios or toasted almonds on top for added crunch and flavor.
Chocolate Drizzle Version
Drizzle melted chocolate over the frosting before serving to create a bakery-style finish.
Storage/Reheating
Store the Cannoli Poke Cake covered in the refrigerator for up to 4 days. Because the frosting contains ricotta and mascarpone cheese, it should always remain chilled.
This cake is best served cold or slightly chilled, so reheating is not necessary. If you prefer a softer texture, allow the cake to sit at room temperature for about 10 minutes before serving.
FAQs
What is a poke cake?
A poke cake is a baked cake that has holes poked throughout it so a liquid or filling can soak into the cake, adding extra flavor and moisture.
Can I make this cake ahead of time?
Yes. This dessert is ideal for making a day in advance because the flavors deepen as it chills in the refrigerator.
Can I substitute mascarpone cheese?
If mascarpone is unavailable, you can substitute it with cream cheese for a slightly tangier but still delicious frosting.
Do I need to drain the ricotta cheese?
If your ricotta appears watery, draining it through cheesecloth for about 30 minutes will help create a thicker frosting.
Can I freeze Cannoli Poke Cake?
Freezing is not recommended because the ricotta and mascarpone frosting can change texture after thawing.
Can I use whole eggs instead of egg whites?
Using whole eggs will make the cake slightly richer and darker, but it will still work.
How do I keep the frosting thick?
Use sifted powdered sugar and make sure both cheeses are cold when mixing to maintain a thick, creamy consistency.
Can I add extra chocolate chips?
Yes, you can increase the chocolate chips to 1 1/2 cups if you prefer a more chocolate-filled dessert.
What size pan should I use?
A 9×13-inch baking dish works best for this recipe to allow enough surface area for the poke holes and filling.
Can I add whipped cream on top?
Yes, a light layer of whipped cream can be added before serving for an extra airy and creamy finish.
Conclusion
Cannoli Poke Cake is a delicious twist on the beloved Italian pastry, turning the creamy cannoli filling into a decadent cake topping. With its soft cake base, sweet condensed milk soak, and luscious ricotta-mascarpone frosting filled with chocolate chips, this dessert delivers indulgent flavor in every bite. Easy to prepare and perfect for sharing, it’s a wonderful treat for holidays, parties, or simply satisfying a sweet craving.
Cannoli Poke Cake is a soft white cake soaked with sweetened condensed milk and topped with a rich ricotta–mascarpone frosting, mini chocolate chips, and a hint of cinnamon, bringing the classic flavors of a traditional cannoli into an easy-to-serve cake dessert.
Ingredients
15.25 ounces white cake mix
1 1/4 cups water
1/2 cup vegetable oil
4 large egg whites
14 ounces sweetened condensed milk
1 1/3 cups ricotta cheese
1 1/2 cups mascarpone cheese
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
3 cups powdered sugar, sifted
1/2 teaspoon ground cinnamon
1 cup mini semi-sweet chocolate chips
1 tablespoon powdered sugar for dusting
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
In a large mixing bowl, combine the white cake mix, water, vegetable oil, and egg whites. Mix with an electric mixer for about 2 minutes until smooth.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the surface of the cake.
Slowly pour the sweetened condensed milk over the cake so it fills the holes and soaks into the cake.
Let the cake cool completely.
In a large bowl, beat the ricotta cheese and mascarpone cheese until smooth and creamy.
Add the vanilla extract, almond extract, powdered sugar, and cinnamon, then mix until fluffy and fully combined.
Fold in the mini chocolate chips.
Spread the frosting evenly over the cooled cake.
Lightly dust the top with powdered sugar.
Refrigerate for at least 2 hours before serving.
Notes
This cake tastes even better the next day after chilling.
If the ricotta is watery, drain it using cheesecloth for about 30 minutes before mixing.
You can substitute mascarpone with cream cheese for a slightly tangy flavor.
Add orange zest to the frosting for a citrus cannoli variation.
Top with chopped pistachios or toasted almonds for added crunch.
