If you have a sweet tooth and love that delightful Italian twist, you are going to fall head over heels for this Cannoli Poke Cake Recipe. This luscious dessert takes a simple white cake and elevates it by soaking it with sweetened condensed milk, then layering it with a creamy ricotta and mascarpone frosting practically bursting with flavor. Each bite is a perfect balance of soft, moist cake, rich filling, and just the right sprinkle of mini chocolate chips that mimic the classic cannoli experience but with a fun and approachable cake form. Whether for a family gathering or a special treat, this cake will have everyone asking for seconds.
Ingredients You’ll Need
Getting the ingredients right is the first step to making this Cannoli Poke Cake Recipe a standout dessert. Each item here plays a crucial role—from adding the perfect moist texture to delivering that creamy richness and sweet crunch.
- 1 box white cake mix: The base of our dessert, providing a light, fluffy canvas.
- 1 cup ricotta cheese: Adds a tangy creaminess reminiscent of classic cannoli filling.
- 1 cup mascarpone cheese: Gives the frosting extra silky richness and depth.
- 1 14 oz can sweetened condensed milk, divided: The magic that seeps into the cake making every bite moist and decadently sweet.
- 1 tsp vanilla extract: Infuses the frosting with warm, aromatic notes.
- 2-3 cups powdered sugar: Sweetens and thickens the creamy topping to your desired consistency.
- 1/3 cup mini chocolate chips: Tiny bursts of chocolate scattered throughout for delight and a nod to traditional cannoli shells.
- Powdered sugar for dusting: A pretty finishing touch that adds subtle sweetness and a delicate look.
How to Make Cannoli Poke Cake Recipe
Step 1: Bake the White Cake
Begin by preparing the white cake mix according to the package directions, baking it in a 9 x 13-inch pan. Once baked, it’s essential to let the cake cool completely so that the filling doesn’t melt or slide off.
Step 2: Poke Holes in the Cake
Using a straw or anything similar—I’ve even used chopsticks—poke holes evenly about an inch apart all over the cooled cake. Be sure the holes are large enough to allow the sweetened condensed milk to seep deeply inside, infusing every crumb with moisture.
Step 3: Soak with Sweetened Condensed Milk
Pour half of the sweetened condensed milk evenly over the entire cake, letting it soak down through the holes. Use a spatula to gently smooth the top so the milk distributes perfectly and saturates the cake base.
Step 4: Prepare the Cannoli Filling
In a large bowl, combine the ricotta cheese, mascarpone cheese, vanilla extract, and the remaining condensed milk, then beat until smooth. This luscious mixture is the heart of your Cannoli Poke Cake Recipe’s creamy layer.
Step 5: Sweeten and Thicken the Frosting
Add powdered sugar to the cheese mixture, starting with 2 cups. Beat until fully incorporated and smooth. For a thicker frosting, add up to a third cup more powdered sugar, depending on your desired texture.
Step 6: Frost and Decorate the Cake
Spread the creamy filling evenly over the soaked cake, covering every inch beautifully. Finish by sprinkling mini chocolate chips across the top, followed by a light dusting of powdered sugar for that picture-perfect finish.
Step 7: Chill or Serve
You can serve this cake immediately if you’re craving the freshest flavors, or cover it and refrigerate to let the flavors meld and the frosting set perfectly before serving.
How to Serve Cannoli Poke Cake Recipe
Garnishes
To enhance the beauty and flavor of your Cannoli Poke Cake Recipe, consider dusting extra powdered sugar just before serving, adding a handful of chopped pistachios for crunch, or even drizzling a bit of melted chocolate for that luxurious touch that will wow your guests.
Side Dishes
This cake pairs wonderfully with light, fresh fruits such as strawberries or a citrus salad to balance the sweetness. Additionally, a scoop of vanilla bean ice cream on the side elevates the dessert experience to absolute indulgence.
Creative Ways to Present
Try serving your Cannoli Poke Cake Recipe in clear glass dishes layered with extra filling and chocolate chips for a fun trifle version. Alternatively, cut into bite-sized squares and place on elegant dessert trays for a festive gathering or potluck.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap or store in an airtight container and refrigerate for up to 4 days. The flavors actually develop more with time, making leftovers even more delicious.
Freezing
This cake freezes well when wrapped securely with plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to keep the creamy texture intact.
Reheating
Since this dessert is best served chilled, reheating is not necessary. Just allow thawed cake to come to room temperature for about 30 minutes before enjoying if preferred.
FAQs
Can I use homemade cake instead of a boxed mix?
Absolutely! A homemade white cake works perfectly and can add a personal touch, though a boxed mix is a convenient shortcut that makes the Cannoli Poke Cake Recipe super accessible.
Can I substitute the mascarpone or ricotta?
You can substitute mascarpone with cream cheese for a slight flavor twist, but ricotta is essential for that authentic cannoli taste and texture.
What can I use if I don’t have a straw for poking holes?
Chopsticks, wooden skewers, or even the handle of a wooden spoon all work great for creating those evenly spaced holes to soak up the sweetened condensed milk.
Is there a way to make this recipe dairy-free?
It’s a bit tricky because the rich texture depends on ricotta and mascarpone, but using dairy-free cream cheese and a nondairy condensed milk alternative might work with some tweaks.
How long should the cake soak before frosting?
Once you pour the condensed milk, let the cake absorb it for about 5-10 minutes before spreading the frosting, ensuring every bit is moist without becoming soggy.
Final Thoughts
This Cannoli Poke Cake Recipe is a total crowd-pleaser, combining the nostalgic flavor of traditional cannoli with the fun and ease of a poke cake. It’s perfect for treating yourself and impressing friends or family without hours in the kitchen. I can’t wait for you to try it and fall in love with how simple ingredients come together to create such a heavenly dessert!
Print
Cannoli Poke Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Total Time: 29 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Cannoli Poke Cake is a luscious dessert inspired by the classic Italian cannoli. Featuring a moist white cake base with holes poked throughout to soak up sweetened condensed milk, it’s topped with a creamy ricotta and mascarpone frosting blended with vanilla and powdered sugar, then finished with mini chocolate chips and a dusting of powdered sugar. Perfect for parties or any special occasion, this easy-to-make cake delivers rich, creamy textures and delightful chocolate chip bursts in every bite.
Ingredients
Cake
- 1 box white cake mix
Filling & Frosting
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1 (14 oz) can sweetened condensed milk, divided
- 1 teaspoon vanilla extract
- 2–3 cups powdered sugar
- 1/3 cup mini chocolate chips
- Powdered sugar for dusting
Instructions
- Prepare the Cake: Follow the instructions on the white cake mix box to bake a 9 x 13-inch cake pan. Once baked, allow the cake to cool completely to room temperature to ensure the filling soaks in properly.
- Poke the Cake: Using a straw, chopstick, or a similar tool, poke holes about every inch across the entire cake. Make the holes large enough so the sweetened condensed milk will seep deep into the cake layers.
- Add Condensed Milk: Pour half of the sweetened condensed milk evenly over the poked cake. Use a spatula to spread it gently over the surface, making sure the milk fills the holes well. Set the cake aside.
- Make the Cannoli Filling: In a large mixing bowl, combine ricotta cheese, mascarpone cheese, vanilla extract, and the remaining condensed milk. Beat the mixture until smooth and creamy, ensuring there are no lumps.
- Sweeten the Frosting: Gradually add powdered sugar to the cheese mixture, starting with 2 cups. Continue mixing, and if desired for a thicker consistency, add up to a 3rd cup more of powdered sugar. Mix until fully incorporated and creamy.
- Assemble the Cake: Spread the cannoli filling evenly over the top of the soaked cake, covering every inch for maximum flavor in each bite.
- Garnish: Sprinkle mini chocolate chips generously across the frosted cake, then dust the entire surface with powdered sugar for a finishing touch.
- Serve or Chill: Serve the cake immediately for a soft texture, or cover and refrigerate until ready to serve. Chilling will help the flavors meld and the frosting to set firmer.
Notes
- You can use a straw or chopsticks to poke the cake holes; ensure they are big enough for the condensed milk to soak through.
- Adjust powdered sugar in the filling to achieve your preferred frosting thickness and sweetness.
- For a firmer cake and more melded flavors, chill the cake for at least one hour before serving.
- Store any leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
- Mini chocolate chips add the classic cannoli crunch, but feel free to substitute with chopped pistachios or chocolate shavings.
