Cannoli Poke Cake

Why You’ll Love This Recipe

I appreciate how approachable this recipe is. By starting with a boxed white cake mix, I save time while still creating a dessert that tastes special.

I love the creamy ricotta and mascarpone topping. It brings that authentic cannoli-inspired richness without requiring complicated pastry work.

The sweetened condensed milk keeps the cake incredibly moist, soaking into every bite for a soft, tender texture.

I also enjoy how perfect this cake is for gatherings. It serves a full pan, chills beautifully, and slices easily for parties or family dinners.

Ingredients

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

1 Box White Cake Mix, Plus Ingredients Called For On The Box
1 (14 Oz) Can Sweetened Condensed Milk
1 1/2 Cups Ricotta Cheese
1 1/2 Cups Mascarpone Cheese
2 Teaspoons Vanilla Extract
1 Cup Powdered Sugar
1/2 Cup Mini Chocolate Chips
Powdered Sugar, For Dusting

Directions

I begin by baking the white cake according to the package directions in a 9×13-inch baking pan. Once baked, I allow it to cool slightly.

Using the handle of a wooden spoon, I poke holes all over the cake, spacing them evenly to help absorb the filling.

I set aside 1/2 cup of the sweetened condensed milk. Then I pour the remaining condensed milk slowly over the cake, allowing it to soak into the holes. I place the cake in the refrigerator and chill it for 1 hour.

After the cake has chilled, I prepare the topping. In a large bowl, I combine the ricotta cheese, mascarpone cheese, and vanilla extract, mixing until smooth and creamy.

I add the powdered sugar and mix again until fully incorporated. Then I stir in the reserved 1/2 cup of sweetened condensed milk and blend until smooth.

I spread the topping evenly over the chilled cake, making sure to cover it completely.

To finish, I sprinkle mini chocolate chips over the top and lightly dust with powdered sugar.

I cover the cake and let it chill for an additional 2–3 hours before serving to allow the flavors to fully develop.

Servings And Timing

Servings: 12

Preparation Time: 15 Minutes
Baking Time: According To Box (Typically 25–30 Minutes)
Chilling Time: 3–4 Hours Total
Total Time: Approximately 4 Hours

Variations

I sometimes add a small amount of orange zest to the topping for a subtle citrus note that reminds me of traditional cannoli filling.

For extra texture, I sprinkle crushed cannoli shells or waffle cone pieces over the top just before serving.

If I want a chocolate twist, I use a chocolate cake mix instead of white cake.

I also enjoy adding finely chopped pistachios for a decorative and flavorful finish.

Storage/Reheating

I store this cake covered in the refrigerator for up to 4 days. Because of the dairy-based topping, I keep it chilled until ready to serve.

I do not recommend reheating this cake, as it is meant to be enjoyed cold. If needed, I let slices sit at room temperature for about 10 minutes before serving for the best texture.

FAQs

Can I Make This Cake Ahead Of Time?

Yes, I often make it the day before serving. The extra chilling time actually improves the flavor and texture.

Can I Substitute Cream Cheese For Mascarpone?

Yes, I can substitute cream cheese if needed, though the flavor will be slightly tangier and less delicate than mascarpone.

Does The Cake Get Too Soggy?

I find that as long as I measure the condensed milk properly, the cake stays moist but not soggy. The chilling time helps it set perfectly.

Can I Freeze Cannoli Poke Cake?

I do not recommend freezing it because the ricotta and mascarpone topping can change texture once thawed.

Do I Have To Use Mini Chocolate Chips?

No, I can use regular chocolate chips or even chopped chocolate. I prefer mini chips because they distribute more evenly across each slice.

Conclusion

Cannoli Poke Cake is one of my favorite ways to recreate the flavors of a classic Italian dessert in a simple, crowd-pleasing format. I love how the moist cake, sweet condensed milk, and creamy ricotta-mascarpone topping come together in every bite. It is an easy yet impressive dessert that I can confidently serve for any occasion.

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