Enjoy classic cannoli flavor in this easy to make Cannoli Poke Cake. From the rich filling to the luscious topping, it is an indulgent dessert.
I have been making Poke Cake Recipes for years and this Cannoli Poke Cake is absolutely amazing. It is soaked with sweetened condensed milk and topped with the most delicious mixture of mascarpone cheese, powdered sugar and more.
You might also like to make Cannoli Dip Recipe, Cannoli Pie Recipe and Cannoli Cake for more of this wonderful flavor.
Why We Love This Recipe
Cannoli Cake starts with a boxed cake mix and with a few simple ingredients gets transformed. The decadent cannoli filling everyone loves is spread on the cake. Each bite has the perfect blend of sweetness.
It’s also easy to make ahead and will save you time for parties, gatherings and more.
Ingredients
- White Cake Mix. You will also need the ingredients on the box mix to make the cake.
- Sweetened Condensed Milk. Don’t swap this for regular milk. Sweetened condensed milk gives the cake its sweetness and makes it moist.
- Ricotta Cheese and Mascarpone Cheese. These two ingredients blend together to give the topping authentic cannoli taste.
- Vanilla Extract. Pure vanilla extract is always best.
- Powdered Sugar. Make sure the powdered sugar is smooth in the mixture by sifting it first.
- Mini Chocolate Chips. Use a good quality chocolate.
- Powdered Sugar. This is optional but I love to use it for dusting on top.
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
Make sure to refrigerate any leftovers in an airtight container for up to 1 week.
Pro Tips
- Poke the cake while warm. Go ahead and poke the cake and pour the sweetened condensed milk on the cake while warm. This will help it to absorb into the cake.
- Keep the Mascarpone Cheese chilled. This will become watery if it becomes warm. I suggest keeping it in the fridge until ready to use.
- Cool before adding topping. The cake should be completely cool before adding the topping.
- Allow to set before serving. Refrigerate the cake for at least 3 hours but I prefer overnight. This allows the cake flavors to blend together.
- Don’t overmix the topping. Combine the ingredients until just blended together. Overmixing will result in watery mascarpone cheese.
More Poke Cake Recipes
I’m so excited for you to try this Cannoli Poke Cake Recipes. I love hearing from you so please leave a comment and star rating after you make it.
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
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!