If you’ve ever wished you could capture the magic of a classic Italian cannoli in a dreamy, fuss-free dessert, this is your moment! Cannoli Poke Cake brings together all the luscious flavors of traditional cannoli—creamy ricotta, sweet mascarpone, hints of vanilla and cinnamon, and those irresistible chocolate chips—in the easiest, most shareable cake form imaginable. With every bite, you get the melty richness of soaked cake and the airy, addicting filling that makes this a standout treat for any celebration or spontaneous sweet craving.

Ingredients You’ll Need

The beauty of Cannoli Poke Cake is in the simplicity of the ingredients—each one plays a starring role. These components build the cake’s tender crumb, creamy topping, and classic cannoli flavor profile, making every slice pure joy.

White cake mix: The perfect fluffy base that soaks up the flavors beautifully—use your favorite brand for best results.
Eggs, oil, and water (as directed on cake mix): The classic trio to bring your cake to life with lightness and structure.
Sweetened condensed milk: This transforms the cake layers into melt-in-your-mouth decadence and adds just the right sweetness.
Ricotta cheese: For the authentic, creamy cannoli filling texture and flavor that’s impossible to resist.
Mascarpone cheese or cream cheese (softened): Adds silkiness and mild tang to balance the sweetness—mascarpone gives a classic touch, but cream cheese works well in a pinch.
Powdered sugar: Ensures a smooth, sweet filling without any grittiness.
Vanilla extract: Rounds out the flavors with rich, aromatic depth—don’t skip this one!
Ground cinnamon: Just a hint wakes up all the other flavors and adds a subtle warmth, just like in traditional cannoli.
Mini chocolate chips: For those signature bursts of chocolate, both inside the filling and scattered on top.
Extra powdered sugar and chocolate chips (for topping): A shower of finishing touches that makes every piece look and taste like bakery magic.

How to Make Cannoli Poke Cake

Step 1: Bake the Cake

Start by preparing your favorite white cake mix according to the package directions, using the listed eggs, oil, and water. Pour the batter into a 9×13-inch pan for easy layering and even baking. Once it’s golden, let it cool for just 5–10 minutes—enough so it’s not piping hot, but still warm and ready to soak up goodness.

Step 2: Poke and Soak

Using the handle end of a wooden spoon (or anything with a similar shape), gently poke holes all over the top of your cake. This step is both fun and essential! Next, slowly pour the sweetened condensed milk over the cake, aiming to hit as many holes as possible. You’ll watch it disappear into the crumbs, promising extra moistness in every bite. Let the cake cool completely so it’s ready for the creamy topping.

Step 3: Whip Up the Cannoli Filling

In a large mixing bowl, combine the ricotta cheese, mascarpone (or cream cheese), powdered sugar, vanilla extract, and ground cinnamon. Use a hand mixer or stand mixer to whip them together until creamy, smooth, and irresistibly fluffy. Taste a little—this is that unmistakable cannoli magic!

Step 4: Assemble and Garnish

Once your cake has cooled, spread the cannoli filling evenly over the surface, making sure every nook and cranny is covered. Sprinkle the mini chocolate chips across the top, then finish with a dusting of powdered sugar. For a bakery-worthy finish, you can add extra chocolate chips or a sprinkle of crushed cannoli shells. Let the whole cake chill in the fridge for at least 2 hours—it sets the filling and lets the flavors mingle beautifully.

How to Serve Cannoli Poke Cake

Garnishes

Nothing says celebration quite like a plump slice of Cannoli Poke Cake garnished to perfection! Besides the classic mini chocolate chips and powdered sugar, elevate your cake with crushed waffle cone pieces or real cannoli shell bits for extra crunch. For a pretty finishing touch, add a few orange zest curls or a maraschino cherry on top.

Side Dishes

Serve Cannoli Poke Cake alongside light, refreshing sides to balance its richness—a bowl of fresh berries or tangy citrus salad is my personal favorite. If you’re feeling indulgent, a scoop of vanilla bean gelato or a shot of espresso turns dessert time into a true Italian experience!

Creative Ways to Present

For parties or potlucks, cut Cannoli Poke Cake into small squares and serve in cupcake liners, making grab-and-go bites. Want to impress? Layer individual servings in glass jars for a parfait-style twist, or use a round cookie cutter to create mini cakes for a playful, elegant dessert table.

Make Ahead and Storage

Storing Leftovers

Keep leftover Cannoli Poke Cake covered and refrigerated for up to 4 days—the cool temperature keeps the filling fresh and makes the cake even more flavorful as it rests. Store in an airtight container to avoid absorbing other fridge odors.

Freezing

You can freeze Cannoli Poke Cake with great results! Cut the cake into individual slices, wrap tightly in plastic wrap, then place in a freezer-safe container. The cake and filling will thaw wonderfully—just remember to skip the final dusting of powdered sugar until you’re ready to serve.

Reheating

No need to reheat—this cake is meant to be enjoyed cold, straight from the fridge! If you’ve frozen your slices, allow them to thaw in the refrigerator overnight before enjoying that signature creamy texture.

FAQs

Can I use homemade cake instead of boxed mix?

Absolutely! Homemade white cake works beautifully in Cannoli Poke Cake—just be sure it’s light, fluffy, and baked in a 9×13-inch pan for the ideal poke-and-soak experience.

Does it have to chill for the full 2 hours?

Chilling for at least 2 hours is best for setting the filling and melding the flavors, but if you’re short on time, even 1 hour in the fridge will help firm things up. Longer chilling only makes it better!

Can I make this cake a day in advance?

Yes, in fact Cannoli Poke Cake is even more delicious the next day—the flavors deepen as it sits. Simply keep it covered and refrigerated until you’re ready to serve.

What if I don’t have mascarpone?

Don’t worry! Softened cream cheese is a great substitute for mascarpone in the filling, offering similar creamy texture and tang. Your Cannoli Poke Cake will still taste fantastic.

How do I prevent my cake from getting soggy?

Pour the sweetened condensed milk slowly and evenly, and make sure the cake is just warm—not hot—before soaking. Chilling after assembly ensures the cake holds its shape while staying perfectly moist.

Final Thoughts

Give Cannoli Poke Cake a try, and watch your guests light up with every luscious, creamy bite! It’s an easy, joyful way to bring the beloved flavors of Italy right to your kitchen—no special occasion required.

Cannoli Poke Cake Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 2 hours 50 minutes (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of traditional cannoli with a twist in this Cannoli Poke Cake. A luscious white cake soaked in sweetened condensed milk and topped with a creamy cannoli-inspired filling, chocolate chips, and a dusting of powdered sugar. Perfect for any occasion, this dessert is a crowd-pleaser that will have everyone asking for seconds.

Ingredients

Scale

For the Cake:

1 box white cake mix (plus ingredients listed on box)

For the Filling:

1 can (14 oz) sweetened condensed milk
1 ½ cups ricotta cheese
1 cup mascarpone cheese (or cream cheese, softened)
1 cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup mini chocolate chips
extra powdered sugar and chocolate chips for topping

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Instructions

Prepare and Bake the Cake: Prepare and bake the white cake in a 9×13-inch pan according to package instructions. Let cool for 5–10 minutes, then use the handle of a wooden spoon to poke holes all over the top of the cake.
Pour Condensed Milk: Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Let cool completely.
Make the Filling: In a large bowl, beat together ricotta, mascarpone (or cream cheese), powdered sugar, vanilla, and cinnamon until smooth and creamy.
Assemble: Spread the cannoli filling over the cooled cake. Sprinkle with mini chocolate chips and dust with powdered sugar.
Chill and Serve: Chill in the refrigerator for at least 2 hours before serving.