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. Wendy Waterman

    This cake was the best I think I’ve ever made! I made it for my son for his birthday and he absolutely LOVED it! Definitely a keeper! Thank you






  2. Wendy

    I made this cake today and glad I did ! I wasn’t sure about using the cinnamon but I added it and it was delish ! It’s a keeper ! 😊






  3. Emily

    This is MY FAVORITE CAKE! It’s so good I make it for myself every birthday! Love everything about it and how the “frosting” isn’t too sweet and cake is super moist with the condensed milk. I made it with a lemon cake mix (and white chocolate chips on top) for my lemon loving husbands birthday and that was a hit as well! Thank you for this absolutely epic addition to my existence on this earth 🤗






  4. Pam Wood

    I made this cake and had to add a little extra powdered sugar to the topping because it did come out a little wetter than I thought it would. Then I didn’t dust the chips, and it was delicious. I will definitely make again.






  5. Melissa

    The cannoli “icing” is so amazing that I made enough to have leftover and will add some chocolate chips and use it as a dip and some cannoli chips!

  6. MICHELLE FOREST

    Can I make this cake without the cheeses cuz I have digestive issues but still want 2 Make this cake with all ingredients except the 2 Cheeses is it possible & Will it still be close in taste?Pleases let me know if it’s possible 2 Do without the 2 Cheeses.

    1. Lindsay

      The cheeses are what give it that cannoli flavor. You can leave them out, but then you basically have a vanilla cake with a little bit of cinnamon and chocolate chips.

  7. Sherry

    Will the icing thicken up in the fridge after icing the cake?  My icing cave out a bit runny so I’m hoping it will thicken up after sitting in the fridge. 






    1. Lindsay

      It may thicken a little bit. Be careful not to over mix the topping, since mascarpone cheese can get watery if over mixed. Did you drain your ricotta well, too?

  8. Courtney

    I’ve made this cake every year since 2016 to accompany my New Years Eve feast, and I’ve never had a mishap.. and I’m prone to kitchen mishaps, especially on holidays. I’ve never needed to do any special straining of the ricotta, and I just use the regular ricotta in the dairy aisle. I just pour the little bit of liquid at the top into the sink before I dump it in the bowl. My grocery store just has one little tub of marscapone cheese in the special cheese section by the deli and I don’t know if it even corresponds with the amount listed in the recipe, but I’ve always used it and it’s been perfect. Some years I’ve remembered to bake the cake and let sit overnight with the sweetened condensed milk, sometimes I forgot and just had it in the fridge for an hour or so. I was fine both ways. I always have extra cannoli frosting left over and I put it on the plate with the cake slices I serve.. and we have a little cake with our delicious frosting. People asking about the mixer needed.. before getting a kitchenaid stand mixer for my wedding, I just used my hand mixer. Now i use my kitchenaid just to have the excuse to use it. Either way works. I love this recipe. Perfect every time.






  9. Andrea

    I just made this and it turned out perfect. Not too thin at all but i only added like a quarter cup of the condensed sweetened milk only because i dont have a huge sweet tooth. The taste is spot on. Im positive its going to be a big hit. Im wondering if people that have a issue with it being watery are not whipping it enough. Its watery at first, but thickens up as you blend it. Thank you for the recipe.






  10. Michael 🐁

    Hello,

    Mascarpone cheese is not readily available where I live, Blue Mountains NSW Australia, can I substitute cream cheese? Would it need adjusting to be similar to Mascarpone?

    Kind Regards,
    Michael

  11. Grace

    This was SUPER amazing as is with ALL your recipies.  For entertaining purposes, I’m assuming I can also make a Poke cake in a large Springfiorm pan? In case the sides get sloppy I can just cover with extra icing. Thoughts.?






    1. Lindsay

      I haven’t ever tried a poke cake in a springform pan. If you’re using the full recipe it we need to be a larger pan to hold all the cake batter. I would think it would be OK, although some of the moisture might seep out a little bit. I’m glad you enjoyed 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