This Cannoli Poke Cake Is the Dessert That Made Me Forget Actual Cannoli
I never thought I’d say this, but this poke cake might just be better than an actual cannoli. I know, I know—that’s a bold claim. But once you try it, you’ll understand why I can’t stop making it. This Cannoli Poke Cake takes all the flavors of the classic Italian pastry—sweet ricotta, mini chocolate chips, powdered sugar—and packs them into an easy, make-ahead sheet cake that feels both nostalgic and totally indulgent.
The best part? It starts with a boxed cake mix, and everything else comes together with a few fridge staples and pantry items. Whether I’m making it for a holiday gathering, a birthday party, or just to treat myself on a quiet weekend, this cake always hits the sweet spot.
Why This Cannoli Poke Cake Works So Well
It’s rich without being heavy, sweet but not cloying, and every bite has a mix of creamy filling and moist cake. Here’s what makes it a standout:
- Starts with a boxed mix: Fuss-free and reliable.
- Easy-to-make cannoli cream: Sweetened ricotta and mascarpone = instant magic.
- Poke cake format soaks in flavor: The filling seeps into the cake for that ultra-moist texture.
- Perfect for make-ahead: Actually tastes better the next day.
- Topped with mini chocolate chips and powdered sugar: A visual (and tasty) nod to classic cannoli.
Ingredients You’ll Need
(Serves 12 | Prep Time: 20 minutes | Chill Time: 4 hours | Bake Time: 25–30 minutes)
For the cake:
- 1 box white or yellow cake mix (plus eggs, oil, and water as listed on the box)
For the filling:
- 1 (14 oz) can sweetened condensed milk
- 1 cup ricotta cheese (whole milk for best texture)
- 1/2 cup mascarpone cheese (cream cheese works in a pinch)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
For the topping:
- 1 cup whipped topping (like Cool Whip), thawed
- 1/2 cup mini chocolate chips
- Powdered sugar for dusting
- Optional: chopped pistachios or maraschino cherries for garnish
How I Make This Creamy Cannoli-Inspired Cake
1. Bake the Cake
I start by baking the cake in a 9×13-inch pan according to the box instructions. I usually go with white or yellow cake—both work well with the ricotta filling. Once it’s done, I let it cool for about 10 minutes.
2. Poke the Cake
While it’s still slightly warm, I use the handle of a wooden spoon to poke holes all over the cake. I space them about an inch apart and make sure to poke deep so the filling really soaks in.
3. Pour the Sweetened Condensed Milk
I slowly pour the sweetened condensed milk evenly over the surface of the cake. I give it a few minutes to absorb—it’ll start to seep into the holes and add so much moisture and sweetness to the cake.
4. Make the Cannoli Cream
In a medium bowl, I mix together the ricotta, mascarpone, vanilla, and cinnamon until smooth. I spread this mixture over the top of the cake, gently pressing it into the surface so it fills the holes and covers everything evenly.
5. Chill It Down
I cover the cake and chill it in the fridge for at least 4 hours, but honestly, overnight is even better. The flavors meld, the cream sets, and the texture becomes something really special.
6. Add the Toppings
Right before serving, I spread the whipped topping over the cake, then sprinkle on mini chocolate chips and a dusting of powdered sugar. If I’m going all-out, I’ll throw on a few chopped pistachios and a cherry or two for that full cannoli effect.
My Tips for the Best Cannoli Poke Cake
- Drain your ricotta: If it’s watery, let it sit in a fine mesh strainer or cheesecloth for 10–15 minutes before using.
- Use whole milk cheeses: For the creamiest filling, avoid low-fat versions.
- Chill for the full 4 hours: Trust me—it’s worth the wait.
- Don’t skip the chocolate chips: They add texture and that classic cannoli flavor.
- Want more cinnamon? Add an extra sprinkle on top before serving.
When I Serve This Cake (Hint: It’s Not Just for Holidays)
This cake shines during holidays and celebrations, but I’ve found myself making it on random weekends, too. Here’s how I like to serve it:
- At dinner parties with coffee or espresso
- For birthdays when I want something unexpected but easy
- At potlucks—it’s always the first dessert to go
- As a make-ahead dessert for busy weeks (yes, it doubles as a sweet little treat with lunch)
- Even as a brunch dessert—light, sweet, and pairs well with fruit
FAQs From My Kitchen
Q: Can I make this ahead of time?
Yes, and you should. It’s best when it has time to chill—at least 4 hours, but overnight is even better.
Q: What if I don’t have mascarpone?
Cream cheese works fine. Let it soften first, and mix it well with the ricotta.
Q: Is this overly sweet?
Not at all. The ricotta and mascarpone balance out the sweetness of the condensed milk and whipped topping.
Q: Can I use chocolate cake instead?
You can, but it will feel more like a chocolate mousse dessert than a true cannoli vibe. Still delicious, just different.
Q: How should I store leftovers?
Cover and keep in the fridge for up to 4 days. The texture stays creamy and delicious the whole time.
Why This Cannoli Poke Cake Deserves a Spot in Your Recipe Box
It’s creamy, rich, full of flavor, and ridiculously easy to make. You don’t need a piping bag or pastry shells—just a simple box of cake mix, some creamy cheese, and a little time in the fridge. It’s the kind of dessert that feels like a celebration, even if you’re just enjoying it in your pajamas at 9 p.m. And honestly? That’s my favorite kind of dessert.
How I Turn a Boxed Cake into a Creamy, Cannoli-Inspired Masterpiece
Ingredients
- 1 cup ricotta cheese (whole milk for best texture)
- 2 cups mascarpone cheese (cream cheese works in a pinch)
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 cup whipped topping (like Cool Whip)
- 2 cups mini chocolate chips
- 1 box of vanilla cake mix
- 3 large eggs
- 1 cup water or milk (as required by cake mix)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven according to the instructions on the cake mix box.
- Prepare the cake mix according to package instructions using water or milk and eggs.
- Pour the cake batter into a greased 9×13 inch baking pan and bake as directed.
- Once the cake is baked, let it cool for about 10 minutes, then poke holes all over the top using a fork.
- In a mixing bowl, combine ricotta cheese, mascarpone cheese, vanilla extract, and cinnamon until smooth.
- Spread the cheese mixture over the warm cake, allowing it to seep into the holes.
- Top the cake with whipped topping and sprinkle mini chocolate chips over the top.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
- Dust with powdered sugar just before serving, if desired.
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