Decadent and creamy, this Cannoli Poke Cake combines moist cake, sweet ricotta filling, and chocolate chips for a dessert that tastes just like the classic Italian treat. Perfect for parties, holidays, or any special occasion.
Cannoli Poke Cake is a delicious twist on the classic Italian dessert, combining moist cake with a sweet, creamy ricotta filling and chocolate chips. Easy to make and packed with flavor, this cake is perfect for parties, holidays, or any time you want a show-stopping dessert that everyone will love.
You might also like to make Cannoli Dip Recipe, Cannoli Pie Recipe and Cannoli Cake for more of this wonderful flavor.
For another fun poke recipe, try Fireball Poke Cake and Tiramisu Poke Cake.
Why We Love This Recipe
- Classic Flavor Made Easy – All the delicious flavors of a traditional cannoli without the hassle of rolling pastries.
- Creamy and Moist – The ricotta filling soaks into the cake, creating a soft, rich texture.
- Chocolate Chip Goodness – Mini chocolate chips add the perfect crunch and sweetness.
- Party-Ready Dessert – Looks impressive but is simple enough for weeknight baking.
- Customizable – Top with powdered sugar, whipped cream, or chocolate drizzle to suit your taste.
Ingredients
- White Cake Mix – Plus the ingredients called for on the box to prepare the cake.
- Sweetened Condensed Milk – Essential for sweetness and moisture; don’t substitute with regular milk.
- Ricotta Cheese and Mascarpone Cheese – Blend together to create the authentic, creamy cannoli flavor for the filling.
- Vanilla Extract – Pure vanilla adds rich, aromatic flavor.
- Powdered Sugar – Sift before adding to ensure a smooth, creamy filling.
- Mini Chocolate Chips – Use high-quality chocolate for the best taste and texture.
- Powdered Sugar (Optional) – For dusting the top and adding a finishing touch.
Find the complete list of ingredients at the bottom of the page.
Step By Step Instructions
Step 1. First, preheat the oven to 350 F and coat the pan with cooking spray. Then prepare the cake mix according to the package and bake. Reserve a portion of the sweetened condensed milk for later. Once the cake is baked, poke holes throughout the cake with the end of a wooden spoon. Pour sweetened condensed milk over the top of the cake while it’s warm and make to pour milk into each hole in the cake. Place in the fridge for 30-60 minutes.
Step 2. Next, pour the reserved sweetened condensed milk into a large bowl and set aside. Add the ricotta cheese, mascarpone cheese and vanilla extract. Beat with a hand mixer until just combined. Be careful that you don’t over mix, or the frosting will be too thin. Gradually, add the powdered sugar until combined and the desired consistency.
Step 3. Spread the cannoli frosting on top of the cake.
Step 4. Then top with the mini chocolate chips. Dust the cake with powdered sugar. Slice and enjoy.
Storage
Refrigerator: Store the cake in an airtight container in the fridge for up to 4–5 days. The ricotta and mascarpone filling should always be kept chilled.
Freezing: You can freeze the uncut cake for up to 1 month. Wrap tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Serving Tip: For the best flavor and texture, let refrigerated cake sit at room temperature for 10–15 minutes before slicing.
Avoid Long Storage at Room Temperature: Because of the cheese filling, do not store this cake at room temperature for extended periods.
Pro Tips
- Poke While Warm: Poke the cake and pour the sweetened condensed milk over it while it’s still warm. This helps the milk soak in evenly, making the cake extra moist.
- Keep Mascarpone Chilled: Keep the mascarpone and ricotta in the fridge until ready to use. Warm cheese can become watery and affect the topping texture.
- Cool Before Topping: Make sure the cake is completely cooled before spreading the creamy filling on top to prevent it from melting or becoming runny.
- Let It Set: Refrigerate the cake for at least 3 hours, or overnight if possible. This allows the flavors to meld and the filling to firm up.
- Mix Filling Gently: Stir the ricotta, mascarpone, powdered sugar, and vanilla just until combined. Overmixing can make the filling too runny.
- Use Quality Chocolate Chips: Mini chocolate chips should be high quality for the best flavor and texture. Fold in gently to avoid breaking the cake.
- Optional Toppings: Dust with powdered sugar or drizzle melted chocolate just before serving for a beautiful finishing touch.
- Serve Chilled: This cake is best served cold to keep the creamy filling stable and flavorful.
More Poke Cake Recipes
Indulge in this creamy, chocolate-studded Cannoli Poke Cake and bring the flavors of a classic Italian dessert to your table! Try it for your next party, holiday, or special occasion, then share your creation in the comments and give the recipe a star rating. Don’t forget to experiment with toppings to make it your own!
Cannoli Poke Cake
Ingredients
- 15.25 oz white cake mix prepared according to package
- 1 can Sweetened Condensed Milk 14 ounces, divided
- 1 1/2 cup Ricotta Cheese
- 1 1/2 cup Mascarpone Cheese
- 1 teaspoon Vanilla Extract
- 2 cups Powdered Sugar
- 1/2 cup Mini Chocolate Chips
- Powdered Sugar for dusting, optional
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Instructions
- Preheat the oven to 350 F. Grease a 9×13-inch baking dish. Prepare cake mix according to the package. Bake.
- Pour ½ cup of the sweetened condensed milk into a large mixing bowl and set aside.
- Once the cake is baked, using the handle of a wooden spoon, poke holes throughout the cake with the end of a wooden spoon.
- Pour the remaining sweetened condensed milk over the top of the cake while still warm. Make sure that the milk is poured down into each hole in the cake. Refrigerate for 30-60 minutes to allow the milk to soak into the cake.
- Add the ricotta cheese, mascarpone cheese and vanilla extract to the bowl with the reserved sweetened condensed milk.
- Beat with a hand held mixer until just combined (do not over mix or the frosting will be too thin).
- Add in the powdered sugar 1 cup at a time and mix until combined.
- Spread the cannoli frosting on top of the cake and top with the mini chocolate chips. Dust the cake with powdered sugar.
- Then the cake is ready to slice, serve and enjoy!
All the flavor of cannoli’s without the work.
Anyone use spice cake mix instead of white?
I haven’t tried that yet but that sounds amazing!