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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
Do you need to let the cake cool down before poking the holes in it? And do you poke holes all the way through the cake or just partially?
No, poke it while it’s warm. You can poke all the way through.
Made this many times now and it is always delicious. My kids request this for their birthdays each year.
Awesome! So glad to hear that!
I left the condensed milk out of the cannoli topping because I wanted something thicker. But even then, my frosting was so gritty/grainy. I didn’t wanna over mix it so I didn’t wanna keep mixing it so I left it as is. Cake chilled and it’s out. I’m disappointed in the frosting. Idk where I went wrong. I’m wondering if it’s because I forgot to sift the powdered sugar. Such a bummer. I had told my family about it and had to leave them hanging. As I threw the cake out.
The trick to non-grainy topping is using a good quality ricotta (i.e. Bel Giososo) and straining it well. (Learned this after a couple attempts!)
I just made this last night and it was delicious! I brought it to a small casual dinner party – but really it was a test to see if I could use the recipe for a dessert for a community dinner where I need to make dessert for 150+ people. This is one of the winners for sure! I made it in a disposable pie tin. The recipe made two “cannoli pie cakes”. The only other lazy swap I made since I have to make so many of them is that my local supermarket sells a store made cannoli filling! Such a creative take a traditional cannoli, thank you!
Awesome! So glad you were able to make it work for you and that you enjoyed it!
Could this recipe be made with a French Vanilla Cake mix? It looks delicious btw!
Sure, that should be fine.
I made this! I made the cake the night before and had time to make the topping and let it sit in the fridge for a few hours. I followed the instructions exactly, and drained the ricotta overnight. I made it in a covered 8 x 11 casserole dish so I had a nice cover to transport the cake to a party. My only mistake was using a thick wooden spoon to poke the holes and so the holes were a bit large. I think the cake was too delicate for that. A straw, as suggested by the author, would have been a better choice.
I’m so glad you enjoyed it!
So delicious! Perfect as is. Love the addition of orange zest.
I’m so glad you enjoyed it!
I am wanting to makw this for my small group , but I am having a hard time finding Marscapone. Can it be made with just Ricotta? If not what is your suggestion for a replacement?
I usually find it with the specialty cheeses near the deli. If you can’t find it though, all ricotta should be ok. You could also try using some cream cheese.
Can you make this a head of time like the day before
Yes, definitely.
Hi- can I freeze this? If yes- even the topping on it?
I haven’t ever frozen a poke cake. There’s a lot of moisture in there and I’m not totally sure if it’d get mushy upon thawing. I’m guessing the topping would be ok, but I really haven’t tried it and am not sure.
Is there a specific white cake mix brand that you liked?
Pillsbury or Betty Crocker usually work great.
Can you use a yellow cake mix instead of white cake mix?
Sure.
I’m actually reading this recipe while eating a cannoli. Do you use semi-sweet or milk chocolate chips?
Lol. I use semi sweet.
Can I use Angel food cake with this instead of white cake mix??
I’m not sure if angel food cake would hold up well with all that moisture.
Lindsay, When you say mix in the recipe, do you mean by hand (stir) or with an electric mixer, and if with an electric mixer, how long and what speed. Sounds Yummy 😋
Thank you
I would mix on a lower speed and only until all is combined so that you don’t over mix it. Mascarpone cheese can get thin and watery if over mixed. If you have a stand mixer, you could use a low speed on that. But hand mixers usually don’t have very low speeds. You could also do it by hand.
What happens if it gets too watery? How do you fix it?
I haven’t really been able to fix watery mascarpone before, I’m sorry.
I make this with dark chocolate cake mix and it’s my family’s favorite cake.