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This Cannoli Poke Cake is a simple vanilla cake soaked with sweetened condensed milk and covered with an unforgettable topping that mimics the filling of a classic cannoli! It’s moist, indulgent, and 100% irresistible. A quick and easy recipe you’ll come back to over and over!
Why You’ll Love This Cannoli Poke Cake Recipe
Poke cakes are so fun, versatile and easy to make. If you’re looking for a dessert recipe that will knock it out of the park and not require too much time, this is it. Here’s a few more reasons to love it.
- Classic Cannoli flavor. If you dream about cannoli, you are going to go nuts over this dessert. The topping captures the glorious, rich, sweet flavor of this irresistible Italian classic perfectly.
- Perfect texture. Some poke cakes can be a bit soggy. I only soaked this one with half a can of sweetened condensed milk (as opposed to a whole can). It provides the perfect sweetness and moisture with none of the sogginess.
- Easy to make. Just bake a cake, poke some holes in it, saturate it with sweetened condensed milk, and whip up a quick topping. It’s an awesome beginner recipe.
- Make ahead. This a great recipe for making ahead of time. You could easily make it the day before you plan to serve it. It will give the cake time to absorb the moisture and the topping plenty of time to set.
What You’ll Need
Buckle up and head on over to the grocery store. Here’s what you’ll need to bring this cannoli poke cake recipe to life. Scroll on down to the recipe card below for precise measurements.
- White cake mix (plus ingredients listed on the box) – I used a store-bought white cake mix. But you could use a homemade vanilla cake mix, which is quite similar to a cake mix in texture. If you’re looking for a denser, butter-based cake, I’d recommend my Funfetti Cake. Just leave out the sprinkles.
- Sweetened condensed milk – You’ll use it in the topping and pour it over the cake. It adds a nice richness and sweetness to both components. Plus, it adds lots of moisture to the cake and is part of the “poke cake” name.
- Ricotta cheese – You don’t have to strain the ricotta although, if you are prepping ahead, you certainly can. Wrap it in cheesecloth (optional) and set it in a bowl in the fridge overnight. In the morning, discard the water that has seeped out. I don’t usually strain it and typically use the Galbani brand.
- Mascarpone cheese – Keep the mascarpone in the fridge until about 10 minutes before using it. You don’t want it to get too warm, or it’ll end up watery.
- Vanilla extract
- Ground cinnamon – The cinnamon is optional but I love the extra layer of flavor it adds.
- Mini chocolate chips – I like the more subtle mini chocolate chips, as opposed to the full-sized ones.
- Powdered sugar – I dusted my poke cake with extra powdered sugar. You don’t have to but I am a big fan of the look of it.
How to Make Cannoli Poke Cake
Here’s a quick rundown of how to make this easy poke cake. You’ll find more detailed instructions in the recipe card below.
- Make the cake. Prepare the cake in a 9×13-inch baking pan per the instructions on the box.
- Poke. Remove the baked cake from the oven and poke holes all over the top.
- Soak. Reserve 1/2 cup of sweetened condensed milk and pour the rest over the top of the warm cake. Spread it around with a spatula.
- Cool. Allow the cake to cool completely.
- Make the topping. Gently mix together the ricotta cheese, mascarpone cheese, and vanilla extract. Stir in the powdered sugar and cinnamon followed by the reserved sweetened condensed milk.
- Assemble. Spread the topping evenly over the fully-cooled cake.
- Chill. Refrigerate until the topping is set (3-4 hours or overnight).
- Finish it off. Top the cake with mini chocolate chips and dust with powdered sugar, if desired.
Tips for Success
- Poke and pour while warm. When pouring the sweetened condensed milk over the cake, do so while the cake is still warm. If it has cooled too much, the liquid won’t absorb as well into the cake.
- Let it cool. Allow the cake to cool completely before adding the mascarpone topping. Otherwise, the topping can melt or wilt.
- Keep the mascarpone cold. Mascarpone cheese has a tendency to turn watery when it gets too warm. So keep it in the fridge until about 10 minutes before you use it.
- Mix gently. Marscapone can turn watery if it is over-mixed, so, when making the topping, mix gently and just until everything is combined.
- Be patient. It may be tempting to dive right into this delicious dessert, but it needs time to set up in the fridge (unless you want a runny mess). Refrigerate it for at least 3-4 hours before slicing and serving. I like to let it sit overnight
Why is my topping so thin?
This topping is naturally on the thinner side. It does thicken in the fridge and the longer you let it sit, the thicker it gets. I even think it’s best to let it sit overnight. It doesn’t get as firm as a whipped cream or buttercream, but it certainly stays in place, like it should. That said, you can make it thicker by leaving the sweetened condensed milk out of it. If you choose to do that, you can use the remaining sweetened condense milk on top of the cake along with the rest, if you’d like. The topping will be a little less sweet that way.
Proper Storage
Wrap the cake (in its pan) tightly with plastic wrap or arrange slices in a single layer in an airtight container. You can store it in the fridge for up to 5 days or in the freezer for up to 3 months. If you choose to freeze it, allow the cake to thaw in the fridge before diving back into the leftovers.
More Poke Cake Recipes
Enchanted by this whole idea of an incredibly easy, insanely delicious poke cake? I’ve got more where this one came from. Here are a few other flavor profiles I think you’ll love.
- Lemon Poke Cake
- Chocolate Turtle Poke Cake
- Oreo Chocolate Poke Cake
- Coconut Poke Cake
- Baklava Poke Cake
- Baileys Chocolate Poke Cake
Cannoli Poke Cake
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Cook Time: 25 minutes
- Total Time: 4 hours 40 minutes
- Yield: 15-18 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Cannoli Poke Cake is a simple vanilla cake soaked with sweetened condensed milk and covered with an unforgettable topping that mimics the filling of a classic cannoli! It’s moist, indulgent, and 100% irresistible. A quick and easy recipe you’ll come back to over and over!
Ingredients
- 1 box white cake mix, plus ingredients on box*
- 14 oz can sweetened condensed milk, divided
- 1 1/2 cups (372g) ricotta cheese (most of a 15 oz container)
- 1 1/2 cups (339g | 12oz) mascarpone cheese
- 1 tsp vanilla extract
- 1 cup (115g) powdered sugar
- 1/2 tsp ground cinnamon, optional
- 1/2 cup (85g) mini chocolate chips
- Powdered sugar, for dusting, optional
Instructions
- Bake a 9×13 cake according to the box directions.
- While the cake bakes, pour ½ cup of sweetened condensed milk into a measuring cup and set aside.
- When done baking, remove the cake from the oven and poke holes all over the top of the cake. I use a knife sharpener, but the end of the handle of a wooden spoon or spatula would work too.
- Pour the remaining sweetened condensed milk over the top of the warm cake, then spread it around with a spatula, allowing it to soak into the holes. If a little bit remains on top of the cake, that’s ok. Allow the cake to cool completely.
- When the cake has cooled, make the topping. Add the ricotta cheese, mascarpone cheese and vanilla extract to a mixer bowl and gently mix together until well combined and smooth. You do this by hand with a spatula, or mix on low speed with a mixer. You don’t want to over mix this mixture or it can turn watery.
- Add the powdered sugar and cinnamon and gently stir until well combined.
- Add the reserved ½ cup of sweetened condensed milk and gently stir together until well combined. The mixture will seem very thin.
- Spread the topping evenly over the top of the cake. Refrigerate until the topping is set, at least 3-4 hours, or overnight.
- Top with mini chocolate chips and a sprinkle of powdered sugar, then serve.
- Store cake well covered in the fridge. Cake is best if eaten within 4-5 days.
Notes
I used a store-bought white cake mix. But you could use a homemade vanilla cake mix, which is quite similar to a cake mix in texture. If you’re looking for a denser, butter-based cake, I’d recommend my Funfetti Cake. Just leave out the sprinkles.
Do consider straining the ricotta before using, especially if it’s a particularly watery brand. Also, when mixing together the ricotta and mascarpone cheese, DO NOT over mix it. If mascarpone cheese is over mixed, it becomes very thin.
Nutrition
- Serving Size: 1 Slice
- Calories: 429
- Sugar: 28.5 g
- Sodium: 144.5 mg
- Fat: 22.7 g
- Carbohydrates: 50.6 g
- Protein: 8.3 g
- Cholesterol: 75.7 mg
This was fabulous! It was easy to follow. Your instructions were spot on. Used mixer on low for the topping and it was perfect 😀
So glad to hear that!
This is sooooo good, y’all! Totally worth every step and ingredient! It’s like an Italian version of Tres Leches cake or chocolate chip gelato in cake form!
Awesome! I’m so glad you enjoyed it! I love the description of it being like an Italian Tres leches cake. That feels very fitting. 🙂
I would like to know if you cover it for the overnight rest time in the fridge? Thanks, it looks absolutely delicious 🥰
I usually put it in one of my rectangular cake carriers. But, you can cover it with foil or clear wrap too. I hope you enjoy it!
It reads like you’re using 1 1/2 cups of condensed milk
Where? I mention setting aside 1/2 cup and then adding the rest to the warm cake. I never mention 1 1/2 cups, that I can see. Am I missing it?
This recipe is easy – just follow the directions. I made this cannoli cake for the first time and everyone raved about it. They said they liked it better than real cannolis!
So glad to hear that!
Is it 1.5 cups of ricotta and macaroons or is it 1/2 cup. Very confusing how the measurement for them is written
It’s one and a half cups.
I have made this cake 4 times and it is always a hit!! I followed the recipe and it came out perfect. It’s so easy and delicious! Thank you!
super excited to make this for christmas! my husband’s family will be my guinea pigs *evil cackle*
Can I freeze this cake and make the topping day off
I imagine that would be fine.
I know there are a lot of people out there who only make cakes from a mix, but there are a few of us (I hope) who like to make cakes from “scratch” and really don’t like boxed cake mixes. I supposed “dump” and “poke” cakes dictate that it must be from a box… Is there an alternative to a box cake mix for the diehard “made from scratch” bakers like me?
If you poke around my site, you’ll find that most of my baking is from scratch. Thanks. If you look at my coconut poke cake, I use a scratch cake, that you could use for this cake. Just swap out the coconut extract for vanilla. I also have a butter-based cake that’s a little more dense that I used in this strawberry poke cake. Take your pick.
I’d like to make this for our family holiday party but half our guests have a gluten allergy. Do you think it would be ok to use a Gluten Free cake mix? Thanks!
I would think that’d be fine.
I make this cake using a gluten free cake recipe. I have served it for a spaghetti fund raiser at church and it was very popular! Thanks!
Glad to hear it’s a hit!
Oh no. I used hand mixer on lowest setting and ended up with cottage cheese consistency. Flavor is nice but my teenage kids are afraid if nothing more than cottage cheese. 😂 Perhaps a note about hand stirring will help future readers. I will try again another time! Thanks for the idea!
I love cannolis, but this recipe sounds overly sweet to me with the SCM and 10x sugar. Is it worth trying for a family that doesn’t care for super- sweet sweets?
That is heavily dependent on preferences. I wouldn’t say that it’s overly sweet, but you might. Hard to say.