Cannoli Poke Cake

This cannoli poke cake is about to be your new favorite dessert! This heavenly creation transforms your favorite cannoli flavors into a luscious, crowd-pleasing cake. 

It’s creamy and sweet, with a hint of cinnamon and bursts of chocolate in every bite.

Fair warning: this cake is dangerously addictive. It’s the perfect treat for any occasion or whenever you want something special.

Who’s coming over for a slice? I promise I’ll save you some… maybe. 

Why You’ll Love This Cannoli Poke Cake

Classic Cannoli Flavor: All the creamy, rich goodness of the classic Italian dessert, but in an easy-to-make cake form.

Easy to Make: Grab a box mix, poke some holes, and you’re basically a pastry chef. This cake is ridiculously easy to make, but looks like you spent hours in the kitchen.

Make-Ahead Magic: This cake tastes even better the next day as the flavors meld together. Thanks to the poke method, it stays rich and creamy for days, perfect for parties and potlucks.

Party-Perfect: The 9×13 format makes it ideal for potlucks and large gatherings, easily serving 12-15 people with generous portions.

Ingredients

• French Vanilla or White Cake Mix: It serves as the tender, moist base of the dessert. Either flavor works well as a neutral canvas for the cannoli flavors.
  
• Sweetened Condensed Milk: It creates moisture and richness throughout the cake. Half soaks into the cake through poked holes, while the remainder enriches the topping.
  
• Ricotta Cheese: It provides the classic cannoli filling texture.
  
• Mascarpone Cheese: It adds creaminess and richness to the topping.
  
• Vanilla Extract: It complements the cake and cheese mixture with warm, sweet notes.
  
• Powdered Sugar: It sweetens the cheese topping while maintaining a smooth texture.
  
• Mini Chocolate Chips: They add classic cannoli crunch and chocolate flavor. Their small size ensures easy distribution and better texture in each bite.
  
• Cinnamon and Orange Zest (Optional): Cinnamon adds warmth, while orange zest provides fresh citrus notes.

How to Make Cannoli Poke Cake

This cake is seriously as easy as it gets! 

1. Prep the oven. Preheat your oven to the temperature indicated on the cake mix box. Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal.

2. Bake the cake. Prepare the cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake for the recommended time or until a toothpick inserted in the center comes out clean.

3. Poke holes. Once the cake is baked, remove it from the oven and let it cool in the pan for about 15-20 minutes. Use the handle of a wooden spoon or a similar tool to poke holes all over the top of the warm cake. Poke them close together for maximum absorption of the filling.

4. Add the sweetened condensed milk. Measure out 1/2 cup of the sweetened condensed milk and set it aside. Pour the remaining condensed milk over the warm cake, using a spatula to help spread it into the holes. Allow the cake to cool completely in the pan.

5. Prepare the cannoli topping. In a mixing bowl, combine the ricotta cheese, mascarpone cheese, and vanilla extract. Mix gently by hand or use a mixer on low speed until the mixture is smooth and well combined.

6. Incorporate the powdered sugar and flavorings. Gradually add the powdered sugar and cinnamon (if using) to the cheese mixture. Stir until just combined. If desired, fold in the orange zest for a fresh, citrusy flavor. Finally, stir in the reserved 1/2 cup of sweetened condensed milk until the topping is smooth and creamy.

7. Spread the topping. Once the cake has cooled completely, spread the cannoli topping evenly over the top. Cover the entire surface for a beautiful presentation.

8. Chill. Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 3-4 hours, or overnight, to allow the flavors to meld and the topping to set.

9. Serve. Just before serving, sprinkle the mini chocolate chips over the top and dust with additional powdered sugar if desired. Slice into squares, serve, and enjoy!

Tips for the Best Cannoli Poke Cake

This cake is so simple, but these tips make it truly unforgettable. 

• Use a sturdy cake mix. Opt for French vanilla or white cake mix, as they provide a neutral base that complements the rich cannoli flavors.
  
• Treat yourself. Guittard or Ghirardelli mini semi-sweet chocolate chips provide the best flavor and texture for this cake. Callebaut mini chips are also an excellent premium option if you can find them.
  
• Control the cheese temperature. Bring mascarpone and ricotta to room temperature before mixing to ensure smooth blending. But don’t let them get too warm to prevent the mixture from becoming watery.
  
• Ditch the excess liquid. If your ricotta looks watery, drain it through cheesecloth in a mesh strainer for several hours or overnight. This will prevent a runny topping.
  
• Watch the hole spacing. Make holes about 1-2 inches apart using the back of a wooden spoon. They should not be too close together to prevent the cake from falling apart. But keep them enough to ensure even distribution of condensed milk.
  
• Be gentle. Mix the cheese mixture gently by hand or at a low speed to avoid over-mixing, which can make the topping too thin or watery.
  
• Try fun variations. Try using chocolate cake mix instead of vanilla, add pistachios for crunch, or use crushed cannoli shells or waffle cones for topping.

How to Store

Keep leftover cake fresh with these simple tips.

To Store: Keep the cake covered tightly with plastic wrap or in an air-tight container in the refrigerator for up to 5 days. For the best results, wait to add the chocolate chips and powdered sugar until just before serving.

To Freeze: Wrap individual slices or the whole cake (without chocolate chips and powdered sugar) tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving, and add fresh toppings.