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This cannoli poke cake is melt in your mouth moist and is topped off with a decadent cannoli cream frosting. It tastes just like my favorite Italian dessert in cake form.

a slice of cannoli poke cake topped with cannoli cream and mini chocolate chips.

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I love cannoli, but it is tricky and so time-consuming to make.

This Cannoli Poke Cake has all the flavors you love but is SO easy to make. And Holy Cannoli, is it good! It never fails, and people always ask for the recipe.

It starts with a ricotta and mascarpone base, just like my cannoli cheesecake and my cannoli dip.

The milk-soaked cake is perfectly moist every time, and the rich frosting is so good that you’ll want to lick the bowl clean!

We love making it for birthdays and Sunday supper. It’s also always one of the first things gone when at potlucks I take it to.

🍰 What Makes This Cake Unique🍰

No Special Equipment: No mixer is needed for this recipe.
Moist Cake: I made this a poke cake to ensure every bite is moist and delicious. No dry cake here!
Quick and Easy: This recipe starts with a box mix and is ready in less than an hour.

🍫Ingredient Notes and Shopping Tips🍫

Ricotta Cheese: Grab the whole milk variety for a richer and creamier topping. I also use this as the base for my cannoli cheesecake.
- If your ricotta looks watery, drain for a few hours or overnight using cheesecloth placed over a mesh strainer inside a bowl. See photos here.
  - I also like to place something heavy on top of it to get all that liquid out, such as 2 pounds of butter or a few soda cans.
Marscapone Cheese: Look for it near the specialty cheeses in the deli (mine is near the wedges of parmesan).
- Keep it cold until you’re ready to use it, as it can “sweat” out water if it gets too warm. I also like using this to top my cannoli cupcakes and in my cannoli dip.
Sweetened Condensed Milk: Be sure to use sweetened condensed milk and not evaporated milk. Both have water removed, but the sweetened version has sugar added.
- Look for it in the baking aisle near the cake mixes.
Chocolate Chips: These are my topping of choice! However, others such as pistachios or even chopped cannoli shells (or waffle cones) would be tasty.

an overhead shot of a slice of cannoli cake on a gray plate with the full cake in the background.

Leftovers

Storage: Store leftovers in the fridge for up to 4 days.
Freezing: Freezing is not recommended as the ricotta can get grainy.
Make-Ahead: Prepare up to a day in advance.

📋Krystle’s Tips📋

Line your pan with nonstick foil sprayed with cooking spray for easy cleanup and removal.
Poking Holes: Poke holes using the back of a wooden spoon. Aim for 1-2 inches apart to make sure you get some filling in every bite.
Doneness: Cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If you see raw batter, continue baking for 2-3 minutes at a time. It should also spring back when gently touched.
Be Patient: Don’t skip chilling the cake, as it needs time to set up. Never add frosting like this to a warm cake, as it will slide right off.
Topping: This will be thinner than buttercream, but don’t panic—you haven’t done something wrong. It will thicken a bit as it sets up in the fridge.

a closeup image of a cannoli cake with ricotta frosting and chocolate chips on a gray plate.

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