Cannoli Poke Cake
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.
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.
Love poke cakes? Try my Butterfinger Poke cake, my red velvet poke cake, my pina colada poke cake, and my strawberry poke cake too!
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.
- 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.
- 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.
More Topping IDeas
Chocolate Chips: These are my topping of choice! However, others such as pistachios or even chopped cannoli shells (or waffle cones) would be tasty.
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.
FAQs
Be sure not to poke the holes too close together, which can cause the cake to lose structure. Also, be sure to add the filling when the cake is warm but not piping hot.
Yes, make 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. You can add more powdered sugar to thicken it up as well.
More Cakes I Love
📖 Recipe
Easy Cannoli Poke Cake
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Ingredients
- 1 Box White Cake Mix (Plus Ingredents Called For on the Box)
- 1 Can Sweetened Condensed Milk 14 Ounces, Divided
- 1 ½ Cups Ricotta Cheese Strained
- 1 ½ Cups Mascarpone Cheese
- 2 Teaspoons Vanilla Extract
- 1 Cup Powdered Sugar
- ½ Teaspoon Cinnamon
- 1 Cup Mini Chocolate Chips
- Additional Powdered Sugar If Desired
Instructions
- Grease a 9x13 inch baking pan. Bake cake according to box directions. Cool completely.
- Poke holes in the top of the cake. (I used a wooden spoon.)
- Set aside ½ cup of the sweetened condensed milk. Pour the rest over the top of the cake.
- Cover and refrigerate for ~1 hour or until milk is absorbed.
- In a large bowl combine ricotta cheese, mascarpone cheese, cinnamon, and vanilla extract. Mix under smooth.
- Add powdered sugar a little at a time until just combined.
- Mix in remaining sweetened condensed milk.
- Spread frosting evenly over cake.
- Sprinkle with mini chocolate chips and dust with additional powdered sugar if desired.
- Refrigerate for 2-3 hours before serving. Store in the refrigerator.
Notes
-
- Ricotta Cheese: Grab the whole milk variety for a richer and creamier topping.
-
- If your ricotta looks watery, drain for a few hours or overnight using cheesecloth placed over a mesh strainer inside a bowl.
-
- 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.
-
- If your ricotta looks watery, drain for a few hours or overnight using cheesecloth placed over a mesh strainer inside a bowl.
-
- Ricotta Cheese: Grab the whole milk variety for a richer and creamier topping.
-
- 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.
-
- Sweetened Condensed Milk: Be sure to use sweetened condensed milk and not evaporated milk. Look for it in the baking aisle near the cake mixes.
- 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.
- 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.
- 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.
Nutrition
Sometimes I like to make cakes for afternoon tea, and I'm always looking for ones that are easy to make and don't take long. Thank you for sharing this recipe.
Oh my goodness, a cannoli poke cake would be a delicious surprise for the family! I'll have to give this recipe a try asap!
Ooh wow what a fun twist! As an Italian-American, this is something that my whole extended family would love.
My family absolutely devoured it, and I can't wait to make it again for our next gathering. Your tips were super helpful too, especially about chilling the cake—I'm notorious for rushing that step.
I love cake & gonna shopping for all these ingredients & get myself busy this weekend baking with this cake recipe, thanks for sharing this. Cheers SiennyLovesDrawing
This looks so good. I have never had a cannoli cake before. I'll have to try it. Sounds amazing.
You can never go wrong with an Italian dessert! This looks so good! Yummy!
I'd love this cake. I am all about cannoli and in cake form, I bet I'd love it even more.
I was just wondering if there is anything that could be replaced with the ricotta? My dad is allergic to it and I saw this recipe but then seen the ricotta.
Hi Nicole!
If he's not allergic to dairy you could use mascarpone instead although the taste/texture will be a little different.
When you say mix the Ricotta and Marscapone cinnamon and the rest of the sweetened condensed milk do you mean with an electric mixer?
Hi Nancy,
I don't own a mixer and make everything by hand. However, if you have one low speed would work too!
Can l use Philadelphia cream cheese instead?
Hi Rose,
I wouldn't suggest using cream cheese as it's a lot different in flavor and consistency. However, you know your tastes best.
Can you use a yellow buttercake mix? I have that on hand.
Hi Barbara,
Yes I think that will work, just be aware it will look different.
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Hi Donna, you got it will do!
Can I make these as cupcakes? If so same measurements?
Hi Brenda,
To make this into cupcakes please follow this recipe: https://www.bakingbeauty.net/cannoli-cupcakes/
My family love cannolis and loved this cake!