Cannoli Poke Cake is a rich and creamy dessert inspired by the classic Italian pastry. This easy cake combines fluffy white cake, sweet condensed milk, and a luscious ricotta mascarpone frosting loaded with mini chocolate chips and warm cinnamon flavor. Every bite is soft, moist, and packed with irresistible cannoli-inspired goodness.
Why You’ll Love This Recipe
Easy to prepare with simple pantry ingredients
Perfect combination of creamy filling and fluffy cake
Tastes like a classic cannoli in cake form
Great make-ahead dessert for parties and holidays
Rich, sweet, and incredibly moist
Beautiful dessert that looks bakery-style with minimal effort
Kid-friendly and ideal for gatherings
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
1¼ cups water
½ cup vegetable oil
4 egg whites
14 ounces sweetened condensed milk
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or lightly butter the pan.
In a large mixing bowl, combine the white cake mix, water, vegetable oil, and egg whites. Beat with an electric mixer for about 2 minutes until smooth and fluffy.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool for about 10 minutes.
Using the handle of a wooden spoon or a large straw, poke holes all over the surface of the cake. Make sure the holes are evenly spaced so the filling spreads throughout the cake.
Slowly pour the sweetened condensed milk over the entire cake, allowing it to soak into the holes.
Let the cake cool completely before adding the frosting.
In a large bowl, beat together the ricotta cheese, mascarpone cheese, vanilla extract, almond extract, powdered sugar, and ground cinnamon until smooth and creamy.
Fold in the mini chocolate chips gently with a spatula.
Spread the frosting evenly over the cooled cake.
Refrigerate the cake for at least 2 hours before serving so the flavors can fully develop.
Before serving, dust the top lightly with powdered sugar for a classic cannoli-style finish.
Servings and timing
Servings
12 servings
Preparation Time
20 minutes
Baking Time
30 minutes
Chilling Time
2 hours
Total Time
2 hours 50 minutes
Variations
Add crushed pistachios on top for a traditional cannoli-inspired garnish.
Use chocolate cake mix instead of white cake for a richer dessert.
Mix in finely chopped dark chocolate instead of mini chocolate chips.
Add orange zest to the frosting for a bright citrus flavor.
Drizzle melted chocolate over the top before serving.
Use homemade whipped cream folded into the frosting for a lighter texture.
Try adding cinnamon chips for extra warmth and sweetness.
Storage/Reheating
Store Cannoli Poke Cake covered in the refrigerator for up to 4 days. Because the frosting contains ricotta and mascarpone cheese, it should remain chilled until serving.
For best texture, serve the cake cold straight from the refrigerator. Freezing is possible, though the creamy topping may become slightly softer after thawing. Wrap tightly and freeze for up to 1 month.
This cake does not require reheating. If frozen, thaw overnight in the refrigerator before serving.
FAQs
Can I make Cannoli Poke Cake ahead of time?
Yes, this cake is actually better when made ahead because the flavors have more time to blend together.
Can I use yellow cake mix instead of white cake mix?
Yes, yellow cake mix works well and gives the dessert a slightly richer flavor.
What does poke cake mean?
A poke cake is a baked cake with holes poked into it so fillings or toppings can soak into the cake.
Can I substitute mascarpone cheese?
Cream cheese can be used if mascarpone is unavailable, though the flavor will be slightly tangier.
Do I need to drain the ricotta cheese?
If your ricotta is very watery, draining it helps keep the frosting thick and creamy.
Can I freeze this cake?
Yes, you can freeze it for up to one month in an airtight container.
How long should the cake chill before serving?
At least 2 hours is recommended for the best texture and flavor.
Can I add nuts to the recipe?
Yes, chopped pistachios or almonds make excellent additions.
Why is my frosting runny?
The ricotta may contain excess moisture. Draining it beforehand helps create a thicker frosting.
Can I make this recipe without chocolate chips?
Absolutely. The cake will still have delicious cannoli flavor without them.
Conclusion
Cannoli Poke Cake is a creamy and indulgent dessert that combines the flavors of traditional cannoli with the ease of a simple poke cake. With moist cake, sweet condensed milk, and rich ricotta mascarpone frosting, this dessert is guaranteed to impress at any gathering. Whether you make it for holidays, birthdays, or a weekend treat, every slice delivers a perfect balance of sweetness and creamy texture.
Cannoli Poke Cake is a rich and creamy dessert featuring fluffy white cake soaked with sweetened condensed milk and topped with a luscious ricotta mascarpone frosting filled with mini chocolate chips and warm cinnamon flavor.
Ingredients
15.25 ounces white cake mix
1 1/4 cups water
1/2 cup vegetable oil
4 egg whites
14 ounces sweetened condensed milk
1 1/2 cups ricotta cheese
1 1/2 cups mascarpone cheese
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups powdered sugar
1/4 teaspoon ground cinnamon
1 cup mini chocolate chips
1 tablespoon powdered sugar, for garnish
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, combine the white cake mix, water, vegetable oil, and egg whites. Beat for about 2 minutes until smooth.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and cool for about 10 minutes.
Using the handle of a wooden spoon or a large straw, poke holes evenly across the cake surface.
Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
Let the cake cool completely.
In a large bowl, beat together the ricotta cheese, mascarpone cheese, vanilla extract, almond extract, powdered sugar, and cinnamon until smooth and creamy.
Fold in the mini chocolate chips.
Spread the frosting evenly over the cooled cake.
Refrigerate the cake for at least 2 hours before serving.
Dust the top lightly with powdered sugar before serving.
Notes
Drain ricotta cheese if it contains excess moisture for a thicker frosting.
Add chopped pistachios for a traditional cannoli garnish.
Chocolate cake mix can be used for a richer variation.
Orange zest adds a bright citrus flavor to the frosting.
Store covered in the refrigerator for up to 4 days.
Freeze tightly wrapped for up to 1 month.
Serve chilled for the best flavor and texture.
Mini chocolate chips can be replaced with chopped dark chocolate.
