Cannoli Poke Cake

This cannoli poke cake combines moist vanilla cake, creamy ricotta filling, and chocolate chips for a deliciously easy dessert. Perfect for parties, holidays, or any sweet craving, it’s a fun twist on a classic treat!

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This cannoli poke cake combines rich flavors, creamy filling, and a moist texture into one irresistible dessert. Each bite bursts with sweet ricotta, mini chocolate chips, and a whipped topping that’s pure bliss. It’s the perfect treat for parties, holidays, or just a fun baking day. You’ll love how quick and easy this cake comes together!

Follow the simple guide below to create this mouthwatering masterpiece. We’ve included step-by-step photos and directions to make it a breeze. Plus, you’ll find pro tips, handy tricks, and answers to the most frequently asked questions!

This cannoli poke cake is simple to make and delivers creamy, rich flavor in every bite. The moist vanilla cake gets soaked with sweet, smooth filling, making it irresistible. It’s perfect for parties, potlucks, or any special occasion where you want to impress. With ricotta, chocolate chips, and whipped topping, this dessert will quickly become your new favorite treat!

What you'll need to make this Easy Cannoli Cake recipe:

For the Cake Base:

• 1 (15.25 ounces) box white cake mix
• 1 ¼ cup water
• ½ cup vegetable oil
• 4 egg whites
• 1 (14 ounce) can sweetened condensed milk (divided ¾ cup for drizzling and ½ cup for frosting)

For the Frosting:

• 1 ½ cups Ricotta cheese
• 1 ½ cups Mascarpone cheese
• 1 teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract
• 3 cups powdered sugar, sifted
• ¼ teaspoon of ground cinnamon (optional)
• 1 cup mini semi sweet chocolate chips
• 1 tablespoon powdered sugar

Change up your cannoli cake recipe each time you bake it by swapping out ingredients and adding fun extras! These simple changes make your cake uniquely yours. Here are some top substitutions and additions:

Substitute Chocolate Chips: Use white chocolate chips or toffee bits for a fun variation on the traditional topping.

Substitute Ricotta Cheese: Swap ricotta with mascarpone for an even creamier and richer filling in your cannoli poke cake.

Swap Vanilla Cake Mix: Use chocolate cake mix for a decadent twist on your classic cannoli poke cake.

Add Nuts: Sprinkle chopped pistachios or almonds on top for extra crunch and flavor.

Add Cinnamon: Mix a dash of cinnamon into the filling for a warm, spicy kick to your cake.

Follow along with our step-by-step pictures, instructions, and handy tips and tricks to make the perfect cannoli cake. We’ve got everything you need to create this delicious treat with ease. Let’s get started and make something amazing!

FIRST STEP: Preheat your oven and spray a 9×13 baking dish with nonstick baking spray. This step helps prevent the cake from sticking to the pan, making it easier to remove and serve later.

SECOND STEP: In a large bowl, combine the dry cake mix, water, vegetable oil, and egg whites. Use a handheld electric mixer on medium speed to mix until well combined.

THIRD STEP: Pour the cake batter into the prepared baking dish. Place it in the preheated oven and bake until a toothpick inserted in the center comes out clean. Start checking the cake around the 18-minute mark, as oven temperatures can vary.

FOURTH STEP: Once the cake is baked, remove it from the oven and immediately use the bottom of a wooden spoon to poke holes about 1 inch apart across the entire surface. 

FIFTH STEP: Drizzle ¾ cup of the sweetened condensed milk over the surface of the cake. Make sure it seeps into the holes. Use a spoon or offset spatula to spread the milk evenly. Place the cake in the refrigerator to chill, uncovered, for 30 minutes or until completely cooled.

SIXTH STEP: While the cake is chilling, prepare the frosting. In a stand mixer fitted with a whisk attachment or using a handheld mixer, combine the ricotta cheese, mascarpone cheese, ½ cup of the sweetened condensed milk, vanilla extract, almond extract, and ground cinnamon. Mix on medium-high speed until well combined. Be careful not to over mix, as mascarpone cheese can become watery.

SEVENTH STEP: Lower the mixer speed to low and add the powdered sugar a little bit at a time. Mix just until incorporated.

EIGHTH STEP: Remove the chilled cake from the refrigerator. Use a silicone spatula or an offset spatula to spread the frosting evenly over the top of the cake. Make sure to cover the entire surface for a consistent flavor in every bite.

NINTH STEP: Sprinkle the mini semi-sweet chocolate chips over the frosting. These add a delightful crunch and a hint of chocolate that complements the creamy frosting and moist cake.

TENTH STEP: Cover the cake and chill in the refrigerator for at least 1–2 hours to allow the flavors to meld together. Just before serving, dust with 1 tablespoon of powdered sugar, if desired. Slice the cake into 15 pieces, serve, and enjoy!

• A Perfect Blend of Textures: This cake combines moist vanilla layers with a creamy ricotta filling and crunchy chocolate chips. Each bite feels like a flavor adventure you won't want to miss.
• Classic Italian Flavors: The sweet ricotta, mini chocolate chips, and whipped topping give this cake all the flavors of a classic cannoli. It's a dessert that brings the charm of an Italian bakery right to your kitchen.
• Easy to Make, Fun to Eat: With simple steps and a fun poke technique, this cake is a joy to make and eat. Kids love helping poke the holes, and everyone loves the sweet, creamy result.

Cannoli poke cake isn’t just tasty—it’s a fun and satisfying dessert that brings joy to every bite!

How do you get the filling to soak into the cake properly?
Poke the holes while the cake is still warm. This helps the sweet ricotta filling soak in more easily.

Can I make this cannoli poke cake ahead of time?
Yes, you can! Prepare the cake the day before and let it chill overnight for the best flavor and texture.

How should I top the cannoli poke cake for the best flavor?
Add mini chocolate chips and a dusting of powdered sugar. This gives it that classic cannoli taste everyone loves.

What kind of cake mix works best for this recipe?
Vanilla or yellow cake mix works best. These flavors complement the creamy ricotta filling and chocolate toppings perfectly.

What’s the best way to serve cannoli poke cake at a party?
Cut the cake into squares and serve on a platter. Add extra mini chocolate chips for a fun, tempting presentation.

Can I serve cannoli poke cake chilled or at room temperature?
This cake tastes best chilled! The creamy filling sets perfectly, making each bite cool, refreshing, and delicious.

How do I make the cake look extra special when serving?
Dust the top with powdered sugar and sprinkle chocolate chips. This gives it a classic cannoli look everyone will love.

Is this cake a good dessert for kids?
Absolutely! Kids love the creamy texture and chocolatey topping. It's a fun and tasty treat for any occasion.

Follow the directions, tips, and tricks below for the best ways to store, make ahead, and enjoy your cannoli poke cake. Whether you’re chilling it overnight or saving leftovers, we’ve got you covered!

Can I make cannoli poke cake ahead of time?
Yes, you can! Prepare the cake a day before and let it chill in the fridge for the best flavor.

How should I store leftover cannoli poke cake?
Keep any leftovers in an airtight container in the fridge. The cake stays fresh and delicious for up to three days.

Can I freeze cannoli poke cake?
Freezing isn’t recommended. The creamy filling and whipped topping don’t hold up well in the freezer.

How do I serve cannoli poke cake after storing it?
Let the cake chill in the fridge and serve it cold. This keeps the filling creamy and refreshing!

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Cannoli Poke Cake

This cannoli poke cake combines moist vanilla cake, creamy ricotta filling, and chocolate chips for a deliciously easy dessert. Perfect for parties, holidays, or any sweet craving, it’s a fun twist on a classic treat!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Refrigerate for 2 hour 30 minutes 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 10 minutes mins

Course Cake, Dessert, Desserts

Cuisine Italian

Servings 15 servings

Calories 593 kcal

Ingredients

  

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For the Cake Base

• 15.25 ounces white cake mix (we used Pillsbury brand (432g))
• 1 ¼ cup water
• ½ cup vegetable oil
• 4 egg whites
• 14 ounces sweetened condensed milk (divided ¾ cup for drizzling and ½ cup for frosting (we used Great Value brand) (396g))

For the Frosting

• 1 ½ cups Ricotta cheese (we used Great Value brand)
• 1 ½ cups Mascarpone cheese (we used BelGioioso brand)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon pure almond extract
• 3 cups powdered sugar (sifted)
• ¼ teaspoon ground cinnamon (optional)
• 1 cup mini semi sweet chocolate chips (we used Nestle Toll House brand)
• 1 tablespoon powdered sugar (optional for dusting)

DIRECTIONS

 

• Preheat the oven to 350*. Spray a 9×13 baking dish with nonstick baking spray.
• Add the dry cake mix, water, vegetable oil, and egg whites to a medium size (2-3 quarts) mixing bowl. Mix with a handheld mixer on medium speed until well combined.
• Pour the cake batter into the prepared baking dish. Bake for 23-25 minutes, or until a toothpick inserted comes away clean. (Keep in mind that all ovens cook differently, so begin checking the cake at 18-20 minutes)
• Use either the back of a wooden spoon to poke holes about 1 inch apart.
• Immediately drizzle ¾ cup of the sweetened condensed milk into the holes of the cake and over the entire surface. Carefully use a spoon or offset spatula to smooth the sweetened condensed milk over the cake. Chill, uncovered, in the refrigerator for 30 minutes, or until completely cooled.
• Using either a stand mixer fitted with a whisk attachment or a handheld mixer on medium-high speed, mix together the ricotta cheese, mascarpone cheese, ½ cup of the sweetened condensed milk, vanilla, almond extract, and optional ground cinnamon. Mix just until well combined. It is very important not to overmix, as the mascarpone cheese can become watery. Beat just until the mixture is smooth.
• Lower the mixer speed to low, and add the powdered sugar, 1 cup at a time, mixing just until incorporated.
• Remove the cooled cake from the refrigerator. Use either a silicone spatula or an offset spatula to evenly spread the frosting over the top of the cake.
• Sprinkle the mini chocolate chips over the top of the cake. Cover and chill in the refrigerator for 2 hours.
• Just before serving, dust with 1 tablespoon of powdered sugar, if you choose. Use a kitchen knife to carefully cut 3 x 5 slices for a total of 15. Serve and enjoy!

Notes

• We recommend using high-quality dairy ingredients like whole milk ricotta and mascarpone cheese for a rich, creamy texture.
• We like using Baker’s Joy Baking Spray because it contains flour for extra security so that your cake won’t stick to the pan.
• Ensure there are no lumps in the cake batter, as a smooth batter will help ensure you cake bakes up evenly.
• If the ricotta cheese is watery, strain it through cheesecloth or a fine mesh strainer before mixing. This will help achieve a smoother frosting.

Nutrition

Calories: 593kcal | Carbohydrates: 72g | Protein: 9g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 283mg | Potassium: 246mg | Fiber: 2g | Sugar: 56g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 2mg

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