Cannoli Poke Cake

Why You’ll Love This Recipe

I love this recipe because it combines the classic flavors of an Italian cannoli with the simplicity of a poke cake. The cake stays incredibly moist thanks to the sweetened condensed milk, and the creamy ricotta and mascarpone frosting gives it a rich, bakery-style flavor. I also appreciate how easy it is to prepare even though it looks impressive. It is perfect for gatherings, celebrations, or whenever I want to make a dessert that feels indulgent and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 15.25 ounces white cake mix

• 1 1/4 cup water

• 1/2 cup vegetable oil

• 4 egg whites

• 14 ounces sweetened condensed milk, divided

• 1 1/2 cups ricotta cheese

• 1 1/2 cups mascarpone cheese

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon pure almond extract

• 3 cups powdered sugar, sifted

• 1/4 teaspoon ground cinnamon, optional

• 1 cup mini semi sweet chocolate chips

Directions

I start by preheating the oven to 350°F and spraying a 9×13 baking dish with nonstick baking spray so the cake releases easily after baking.

In a medium mixing bowl, I add the dry cake mix, water, vegetable oil, and egg whites. I use a handheld mixer on medium speed to blend everything until the batter becomes smooth and well combined.

I pour the cake batter into the prepared baking dish and bake it for about 18 to 23 minutes. I check the cake by inserting a toothpick into the center, and when it comes out clean, I know it is ready.

Once the cake is baked, I use the back of a wooden spoon to poke holes across the surface, spacing them about one inch apart. While the cake is still warm, I drizzle 3/4 cup of the sweetened condensed milk into the holes and over the top of the cake. I gently spread it across the surface with a spoon or spatula so it absorbs evenly. Then I place the cake in the refrigerator and let it chill uncovered for about 30 minutes until it is completely cooled.

To prepare the frosting, I combine the ricotta cheese, mascarpone cheese, the remaining 1/2 cup of sweetened condensed milk, vanilla extract, almond extract, and optional cinnamon in a mixing bowl. I mix everything on medium-high speed just until smooth. I am careful not to overmix because mascarpone can become watery if it is beaten too much.

I lower the mixer speed and add the powdered sugar one cup at a time, mixing just until it is incorporated and the frosting becomes smooth and creamy.

Once the cake is fully cooled, I spread the frosting evenly across the top using a spatula. I sprinkle the mini chocolate chips over the frosting to finish the dessert.

I cover the cake and chill it in the refrigerator for about two hours so the flavors can settle and the frosting firms up slightly before serving.

Servings And Timing

This cake makes about 15 servings when I cut it into a 3 by 5 grid of slices. The chilling time allows the cake to absorb the flavors and gives the frosting the perfect texture.

• Servings: 15 slices

• Prep Time: 15 minutes

• Cook Time: 18–23 minutes

• Chill Time: 2 hours 30 minutes

• Total Time: about 3 hours

Variations

I sometimes like to change the flavor slightly by adding a little orange zest or lemon zest to the frosting for a bright citrus touch. Another variation I enjoy is adding crushed pistachios on top along with the chocolate chips for extra texture.

If I want a stronger cannoli flavor, I mix a few chocolate chips directly into the frosting before spreading it on the cake. I also like drizzling a little chocolate syrup over the top for a more decadent presentation.

Storage/Reheating

I store this cake covered in the refrigerator for up to four days. Because of the ricotta and mascarpone frosting, I always keep it chilled until serving.

When I am ready to serve it again, I simply slice it straight from the refrigerator. I do not reheat this cake since it is meant to be enjoyed cold and creamy.

FAQs

What is a poke cake?

I make a poke cake by baking a cake and then poking holes across the surface. A liquid or filling is poured over the cake so it seeps into the holes and adds extra flavor and moisture.

Can I make this cake ahead of time?

I often prepare this cake the day before serving. The extra time in the refrigerator actually improves the flavor and texture as the filling settles into the cake.

Can I substitute the mascarpone cheese?

If mascarpone is not available, I sometimes use full-fat cream cheese. It changes the flavor slightly but still creates a creamy and delicious frosting.

Why should I avoid overmixing the mascarpone?

Mascarpone can become thin and watery when mixed too much. I mix just until the ingredients are smooth so the frosting stays thick and creamy.

Can I add other toppings?

I sometimes add chopped pistachios, chocolate shavings, or a light dusting of powdered sugar on top for extra decoration and flavor.

Conclusion

I love how this Cannoli Poke Cake combines the creamy filling of a classic cannoli with the soft texture of a moist cake. The sweetened condensed milk keeps every bite rich and tender, while the mascarpone and ricotta frosting creates a smooth, luxurious topping. It is a dessert that feels both simple and elegant, and I enjoy making it whenever I want a crowd-pleasing treat.