Easy Cannoli Poke Cake Recipe

Introduction

This Easy Cannoli Poke Cake is a delightful twist on the classic Italian dessert. It combines a moist white cake soaked in sweetened condensed milk with a creamy ricotta and mascarpone frosting dotted with chocolate chips. Perfect for a crowd-pleasing treat that’s simple to make and irresistibly delicious.

Ingredients

• 1 Box White Cake Mix (plus ingredients 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

1. Step 1: Grease a 9×13 inch baking pan and bake the cake according to the box directions. Allow it to cool completely.
2. Step 2: Use a wooden spoon to poke holes evenly across the top of the cooled cake.
3. Step 3: Set aside ½ cup of the sweetened condensed milk. Pour the remaining milk evenly over the cake, letting it soak into the holes.
4. Step 4: Cover the cake and refrigerate for about 1 hour, or until the milk is fully absorbed.
5. Step 5: In a large bowl, combine the ricotta cheese, mascarpone cheese, cinnamon, and vanilla extract. Mix until smooth.
6. Step 6: Gradually add powdered sugar, mixing until just combined.
7. Step 7: Stir in the reserved sweetened condensed milk, blending it into the frosting.
8. Step 8: Spread the creamy frosting evenly over the soaked cake.
9. Step 9: Sprinkle mini chocolate chips over the top and dust with additional powdered sugar if desired.
10. Step 10: Refrigerate the cake for 2-3 hours before serving to allow flavors to meld.

Tips & Variations

• Strain the ricotta cheese well to avoid a watery frosting and achieve a smoother texture.
• For extra crunch, add crushed pistachios or chopped nuts on top with the chocolate chips.
• Use a boxed white cake mix with almond flavoring for a subtle nutty twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. It’s best served chilled, and you can let leftovers sit at room temperature for about 15 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of a box mix?

Absolutely! A homemade white or yellow cake works great and adds a personal touch, but be sure it’s fully cooled before poking and soaking.

Do I have to use both ricotta and mascarpone cheese?

Using both cheeses balances creaminess and flavor, but you can substitute all mascarpone or all ricotta if needed—just expect a slight change in texture and richness.

Easy Cannoli Poke Cake Recipe

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4.8 from 107 reviews

This Easy Cannoli Poke Cake combines the light fluffiness of white cake with the creamy, rich flavors of a cannoli-inspired filling. The cake is poked and soaked with sweetened condensed milk, then topped with a luscious blend of ricotta, mascarpone, cinnamon, and vanilla, finished with mini chocolate chips and powdered sugar for a delightful dessert perfect for any occasion.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 0 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Cake

• 1 Box White Cake Mix (plus ingredients called for on the box)
• 1 Can Sweetened Condensed Milk (14 ounces, divided)

Frosting

• 1 ½ Cups Ricotta Cheese (strained)
• 1 ½ Cups Mascarpone Cheese
• 2 Teaspoons Vanilla Extract
• 1 Cup Powdered Sugar
• ½ Teaspoon Cinnamon

Topping

• 1 Cup Mini Chocolate Chips
• Additional Powdered Sugar (optional, for dusting)

Instructions

1. Prepare and Bake Cake: Grease a 9×13 inch baking pan and prepare the white cake mix according to the box directions. Pour the batter into the pan and bake as directed. Allow the cake to cool completely before proceeding.
2. Poke Cake Holes: Using a wooden spoon or similar tool, poke holes evenly across the surface of the cooled cake to allow the sweetened condensed milk to soak in.
3. Soak Cake with Sweetened Condensed Milk: Set aside ½ cup of the sweetened condensed milk. Pour the remaining milk evenly over the cake, ensuring it seeps into the holes.
4. Refrigerate to Absorb: Cover the cake and refrigerate for about 1 hour or until the milk is fully absorbed into the cake.
5. Make the Frosting: In a large bowl, combine the strained ricotta cheese, mascarpone cheese, cinnamon, and vanilla extract. Mix thoroughly until smooth and creamy.
6. Add Powdered Sugar: Gradually add the powdered sugar a little at a time into the cheese mixture, stirring gently until just combined.
7. Add Remaining Sweetened Condensed Milk: Stir in the reserved ½ cup of sweetened condensed milk into the frosting mix to create a rich, creamy consistency.
8. Frost the Cake: Spread the prepared frosting evenly over the soaked cake surface.
9. Add Toppings: Sprinkle mini chocolate chips over the frosting. Optionally, dust the top with additional powdered sugar for added sweetness and decoration.
10. Chill Before Serving: Refrigerate the finished cake for 2-3 hours to set the frosting and flavors. Store leftovers in the refrigerator.

Notes

• Straining the ricotta cheese helps achieve a smoother frosting texture.
• Use a good quality ricotta and mascarpone for the best flavor and creaminess.
• Ensure the cake is completely cooled before poking and soaking to prevent it from falling apart.
• For an extra touch, garnish with chopped pistachios or candied orange peel to echo classic cannoli flavors.
• This cake is best served chilled and can be stored refrigerated for up to 3 days.

Keywords: cannoli poke cake, easy cannoli cake, poke cake recipe, creamy ricotta dessert, mascarpone dessert, chocolate chip cake, Italian dessert, no-bake frosting