Cannoli Poke Cake

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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.
A slice of cannoli poke cake with a bite taken out of it served on a plate.

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.

Ingredients for cannoli poke cake.
  • 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.
Closeup of a slice of cannoli poke cake served on a plate.

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.

Cannoli poke cake in a baking pan with slices taken out of it.

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.

Print
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A slice of cannoli poke cake served on a plate.
Recipe

Cannoli Poke Cake

  • Author: Lindsay
  • 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

  1. Bake a 9×13 cake according to the box directions.
  2. While the cake bakes, pour ½ cup of sweetened condensed milk into a measuring cup and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Add the powdered sugar and cinnamon and gently stir until well combined.
  7. Add the reserved ½ cup of sweetened condensed milk and gently stir together until well combined. The mixture will seem very thin.
  8. Spread the topping evenly over the top of the cake. Refrigerate until the topping is set, at least 3-4 hours, or overnight.
  9. Top with mini chocolate chips and a sprinkle of powdered sugar, then serve.
  10. 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

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302 Comments
  1. Sheri

    I made this cake but the cannoli filling was too runny. I saw another recipe which was similar and it said to use 2-3 cups confectioner sugar…perhaps the filling wouldn’t have been so runny. I didn’t care for this cake. Sorry.

  2. Betsy

    This was worse than awful. What a waste of time and ingredients. I threw half of it away because nobody in my house wanted to eat it after the first taste

  3. Chris S.

    I’ll be honest, I feel like the “frosting” and the cake part don’t really match up when I think of cannoli flavors. The cake by itself is good, and if you believe my wife, requires no additional frosting at all. The cannoli frosting isn’t bad, but doesn’t quite hit the flavor of cannoli fillings I’ve had in the past (not that I’m a cannoli expert or anything!). In addition, the cost of this cake (~$15, at least for me) did not match up to the results. Marscapone cheese is so darn expensive, and its flavor didn’t scream out when tasted the frosting. If I were ever to make it again, I’d probably make it with some sort of homemade mascarpone substitute and a different cake.

  4. Norma Grandone

    This cake looks awesome. To the person who found it lacking in flavor, they might try adding some Lemon flavoring to the cake recipe. Also, to the person who’s husband does not like chocolate, she could sprinkle some coconut over the icing instead of the chocolate chips. I make a poke cake with crushed pineapple instead of condensed milk, vanilla pudding (I use only 1 cup of milk in the pudding mix to thicken it), Kool whip over the pudding and finish the cake with coconut.. AWESOME!!!.

  5. Elizabeth

    I’ve been eyeballing this cake for weeks now – it looks so yummy (and so right up my taste buds’ alley LOL). After pondering (and fantasizing) about this cake, I was SO excited that I was selected to bring our Memorial Day Cook-out dessert. Without hesitation I went to pick the ingredients up – and was hoping you could help me quickly with a question! I am going to make it the day before, however, reading that the icing isn’t super thick I wanted to ask if you recommended me doing the cake the day prior, then the icing the day of (of course waiting right before serving to dust with the powdered sugar)? I’m so excited to make this, I’m sure it’s going to be a hit!!!!

  6. Georgina

    Hi there, would you please tell me if the cake needs to be cooled before you put holes and pour the condensed milk?

  7. ~ Anna

    My mother is planning on making this Cannoli Poke Cake and she would like to know if instead of using condensed milk, if you could use regular milk instead.

    1. Lindsay

      I wouldn’t recommend it. They quite different flavors and consistencies. I’d think regular milk would just soak right through the cake without really giving it much flavor like the sweetened condensed milk does.

  8. Marissa Webb

    My family loved this!! It’s just three of us, and the entire cake was gone in less than 24 hours. However, we live on an air base in Japan so I couldn’t find marscapone cheese in our small commisary, so I subbed cream cheese and it still tasted like cannoli filling, but I would maybe add some sour cream to make it a little tangier next time, and there definitely will be a next time!!

  9. Lisa C

    Hi, this cakes looks awesome and I can’t wait to try it, I just have a quick question.  Many poke cake recipes I have seen direct you to pour the condensed milk onto the cake while it is still hot from the over, but you suggest letting it cool first.  Any specific reason for that? Thanks!

  10. KAREN HIX

    I am so impressed that you care enough to read and answer every comment!  that takes a lot of time.  You must be an incredibly nice person.
    I’m going to try this recipe for an Italian themed Bunco but the ladies are crazy for chocolate so I think I will use a chocolate cake mix.  I say that one other had done this and said it was good.

    1. Lindsay

      Haha, thanks Karen! I try to respond, though I’m probably not always as quick as some would like. 🙂 I hope you enjoy the cake!

  11. Ashley

    For my sons second birthday I went with Italian food for the menu. I wanted the cake to go along with the “food theme” and decided I’d give this cake a go. I was super nervous because I’ve never had a cannoli before. This recipe is a KEEPER! Everyone loved it, wanted seconds and a copy of the recipe. I served it with vanilla bean ice cream and it was to die for.

  12. Counselor73

    Just made this and it was fantastic! It’s not exaclty the same flavor as a cannoli from a proper Italian bakery, but this recipe is marvelous. I would recommend making the icing by simply adding condensed milk a tablespoon at a time according to the texture of the icing you desire – if you want more thick and creamy icing, don’t add as much condensed milk and it shouldn’t be as runny, as some have written. Also, refrigerating it after you’very iced it for at least 5 hours will help the icing adhere to the cake and solidify more neatly. Great suggestion to substitute cream cheese for mascarpone if it’s not available in your market, but if you’ve never heard of mascarpone, I would ask one of the deli staff if they carry it and use it.

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29