The Ultimate Cannoli Poke Cake: An Easy, Creamy, and Irresistibly Moist Dessert
Imagine the classic, irresistible flavors of Italian cannoli, transformed into a remarkably simple and wonderfully moist cake. This Cannoli Poke Cake recipe delivers just that – a dreamy dessert that combines the convenience of a cake mix with a luscious, cinnamon-kissed topping of rich mascarpone and creamy ricotta. It’s an effortless way to enjoy a sophisticated flavor profile, perfect for any occasion, from casual family gatherings to elegant dinner parties.
Why This Cannoli Poke Cake Recipe Works So Beautifully
The brilliance of any poke cake lies in its ability to transform a simple base into something extraordinarily moist and flavorful. Our Cannoli Poke Cake is no exception. By taking a freshly baked cake and gently poking holes across its surface, we create tiny reservoirs that eagerly absorb a sweet, milky liquid – in this case, a generous pour of sweetened condensed milk. This infusion ensures every bite is incredibly soft, tender, and saturated with a subtle sweetness that perfectly complements the rich topping.
What truly elevates this dessert is the exquisite, cannoli-inspired topping. It’s a luscious blend featuring premium mascarpone cheese for unparalleled richness, combined with ricotta cheese for its characteristic texture and delicate tang. A hint of cinnamon and vanilla infuses the creamy mixture with that signature Italian spice, making it taste like an authentic Italian pastry, but in an easy-to-manage cake format. Garnished with mini chocolate chips and a delicate dusting of powdered sugar, this cake isn’t just a dessert; it’s an experience that stands out.
Despite its gourmet taste, this recipe is designed for maximum ease. Starting with a standard cake mix drastically cuts down prep time, making it accessible even for novice bakers. The result is a dessert that looks impressive, tastes divine, and comes together with minimal fuss, proving that you don’t need hours in the kitchen to create something truly special. It’s a fantastic contender against our beloved Boston Cream Poke Cake, offering a distinctly Italian-inspired twist that’s sure to become a new family favorite.
Key Ingredients You Will Need for This Delicious Poke Cake
To create this stunning Cannoli Poke Cake, you’ll need a handful of readily available ingredients that come together to form a symphony of flavors and textures. All precise measurements, ingredients, and detailed instructions can be found in the printable recipe card at the very end of this post.
Ingredient Deep Dive and Smart Substitutions
Understanding each component is key to mastering this recipe and achieving the best results. Here’s a closer look at the stars of our Cannoli Poke Cake:
CAKE MIX – A 15.25-ounce box of white cake mix provides the perfect neutral canvas for our cannoli flavors. White cake offers a classic light base that allows the creamy topping to shine. However, if you prefer a slightly richer, butterier undertone, a yellow cake mix can be substituted without compromising the overall deliciousness. Always follow the specific preparation directions on your chosen box, which typically include water, vegetable oil, and eggs. Opting for a quality cake mix ensures a consistently good and moist foundation for your poke cake.
SWEETENED CONDENSED MILK – This is a truly non-negotiable ingredient for any exceptional poke cake. It is absolutely crucial to use *sweetened condensed milk*, not evaporated milk. Sweetened condensed milk is distinctly thick, creamy, and already generously sweetened, providing the essential moisture and saccharine punch that soaks into the cake. Evaporated milk, on the other hand, is unsweetened, much thinner in consistency, and will not yield the desired moist and flavorful result. The condensed milk penetrates the poked holes, making the cake incredibly tender and flavorful from the inside out, creating a unique texture that defines a poke cake.
RICOTTA CHEESE – The quality and meticulous preparation of your ricotta are paramount to achieving a smooth, delightful, and sturdy topping. It is absolutely essential to *strain the ricotta* to remove any excess moisture. Even if the ricotta appears firm and liquid-free in its container when first opened, it holds a surprising amount of whey that can render your topping disappointingly runny. To properly strain, simply place the ricotta in a fine-mesh sieve (a cheesecloth-lined colander works well too) set over a bowl and refrigerate it overnight (ideally for at least 8 hours). This simple but vital step will yield a much thicker, richer, and more stable ricotta that blends beautifully with the mascarpone. After straining, a quick stir can help make it perfectly smooth and spreadable for your topping.
POWDERED SUGAR – Also commonly known as confectioners’ sugar, this ingredient is key for sweetening our ricotta and mascarpone topping to absolute perfection. Sifting the powdered sugar before adding it helps prevent any unwanted lumps, ensuring a silky-smooth and velvety texture for your creamy filling. It also serves as the traditional final, elegant dusting over the finished cake, adding a touch of classic bakery charm.
PURE VANILLA EXTRACT – A touch of pure vanilla extract is indispensable as it enhances and rounds out all the sweet flavors in both the cake and the topping. Its warm, aromatic notes provide a foundational depth that is crucial for a well-balanced and incredibly delicious dessert profile.
GROUND CINNAMON – Cinnamon is a hallmark spice in traditional cannoli, and it plays a critical role here, bringing warmth and a distinctive Italian flavor to the creamy topping. A half teaspoon provides a delicate yet noticeable kiss of spice that truly elevates the cannoli experience, making each bite reminiscent of the beloved pastry.
MASCARPONE CHEESE – This luxurious Italian cream cheese is the secret to an ultra-rich, velvety, and indulgent topping. Mascarpone is naturally softer and boasts a significantly higher fat content than regular cream cheese, contributing to an incredibly luxurious mouthfeel. To ensure it incorporates smoothly and lump-free with the strained ricotta, it’s vital to have it at *room temperature* before mixing.
MINI SEMI-SWEET CHOCOLATE CHIPS – Mini chocolate chips add delightful bursts of classic chocolate flavor and provide a pleasant textural contrast to the smooth cake and creamy topping, perfectly mimicking the traditional elements found in authentic cannoli. They can be elegantly folded into the topping itself or generously sprinkled over the top as a final, inviting garnish.
How to Make This Irresistible Cannoli Poke Cake
These step-by-step photos and detailed instructions are here to guide you visually through the process of making this delightful recipe. For a convenient printable version of this recipe, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this page.
- Grease a 9×13-inch baking dish thoroughly and set it aside. This ensures your cake releases easily after baking.
- Prepare the cake batter strictly according to the directions provided on the back of your chosen cake mix box. Transfer the prepared batter evenly to the greased baking dish and bake as outlined on the box until a toothpick inserted into the center comes out clean. It’s important to achieve a fully baked yet tender cake, as this forms the perfect foundation for absorbing the condensed milk.
- While your cake is baking and filling your kitchen with a wonderful aroma, prepare the star of our dessert – the rich cannoli-inspired topping. Place the meticulously strained ricotta cheese, sifted powdered sugar, one tablespoon of sweetened condensed milk, pure vanilla extract, and ground cinnamon into the bowl of a food processor. Blend these ingredients until the mixture is completely smooth and free of any grittiness.
TIP – To achieve the smoothest possible ricotta mixture and eliminate any lingering grittiness, an immersion blender works wonders if you don’t have a food processor. As a last resort, a hand mixer can be used, though it might require a bit more effort to reach that desired velvety texture.
- Carefully transfer the smooth ricotta mixture into a separate mixing bowl. Now, gently fold in the room-temperature mascarpone cheese using a soft silicone spatula. The key here is *folding*, not beating. Mascarpone can become grainy if over-mixed, so a gentle motion will ensure it incorporates smoothly while maintaining its creamy structure. Continue to fold until the mixture is uniform and any lumps from the mascarpone are thoroughly removed.
- Once your cake is removed from the oven and while it is still warm to the touch, it’s time for the signature ‘poke’ step. Using the back of a wooden spoon (or a similar round utensil), carefully poke holes all over the warm cake. These holes should be deep enough to reach the bottom but not so wide as to tear the cake apart. Aim for an even distribution across the entire surface; this will allow the condensed milk to saturate every part of the cake for ultimate moisture.
- Generously pour the remaining sweetened condensed milk over the warm, poked cake. Make sure to cover as much of the surface as possible, allowing the sweet liquid to begin seeping into the newly created holes.
- Using a soft silicone or offset spatula, gently spread the condensed milk across the cake, encouraging it to seep down into all the poked holes. This step is crucial for achieving that signature moist and flavorful poke cake texture. The warmth of the cake helps it absorb the milk beautifully and thoroughly.
- Now comes the patient part. Place both the condensed milk-soaked cake and your prepared ricotta-mascarpone topping into the refrigerator. Allow them to chill for at least 1 hour. This chilling period is essential: it allows the cake to fully absorb the condensed milk, setting its moist texture, and helps the topping firm up to a perfect spreadable consistency. It also allows the wonderful flavors to meld beautifully together.
- Once thoroughly chilled and firm, retrieve the cake from the refrigerator. Evenly spread the luscious ricotta-mascarpone topping over the entire surface of the cake. For the final flourish and an authentic cannoli touch, garnish generously with mini semi-sweet chocolate chips and a delicate dusting of powdered sugar. This not only adds visual appeal but also enhances the classic cannoli flavor profile and provides a delightful textural contrast.
Frequently Asked Questions & Expert Tips for Success
Proper storage is crucial for maintaining the freshness and deliciousness of your Cannoli Poke Cake. Store any leftovers in an airtight container (or tightly covered with plastic wrap) in the refrigerator for 4-5 days. For ultimate convenience and to minimize extra dishes, I highly recommend using baking dishes with lids, which eliminates the need to transfer pieces to a different container for storage.
Absolutely, yes! This cake is one of those wonderful desserts that actually tastes *even better* the next day, as the flavors have more time to meld and the cake becomes even moister and more infused. You can prepare the entire cake a full day in advance. Just remember to store it covered in the refrigerator. For the best presentation, it’s advisable to hold off on the final dusting of powdered sugar until just before you’re ready to serve, as it can absorb moisture in the fridge and lose some of its pristine appearance.
A runny topping is almost always due to insufficient straining of the ricotta cheese. As mentioned in the ingredient notes, ricotta holds a surprising amount of liquid (whey), which *must* be diligently removed for a firm, creamy, and stable topping. Ensure you strain it overnight (at least 8 hours) in a fine-mesh sieve. Additionally, be very careful not to *beat* the mascarpone into the ricotta mixture. Instead, fold it gently with a spatula to combine and smooth out any lumps. Over-beating mascarpone can cause it to break down, resulting in a thinner, less desirable consistency.
While this recipe shines with the convenience of a cake mix, you can certainly use a homemade white or yellow cake recipe if you prefer. Just ensure it’s a sturdy enough cake to withstand the poking and soaking process. A delicate sponge cake might not hold up as well under the weight of the topping and the liquid infusion. If using a homemade recipe, bake it in a 9×13 inch pan and then follow the remaining instructions as written for poking, soaking, and topping.
While mini chocolate chips and a dusting of powdered sugar are classic and delightful, feel free to get creative with your garnishes! Finely chopped pistachios add a beautiful color and nutty crunch, reminiscent of traditional cannoli. Candied orange peel or even a delicate drizzle of chocolate syrup can introduce different textures and flavors that wonderfully complement the cannoli theme. Don’t be afraid to experiment and personalize your dessert!
Serving Suggestions for Your Cannoli Poke Cake
Cannoli poke cake is typically best served chilled or just slightly above room temperature, allowing the flavors to truly bloom and the creamy topping to maintain its perfect consistency. The coolness of the cake is wonderfully refreshing, especially after a meal. For optimal presentation and taste, hold off on adding the final powdered sugar dusting until you are ready to serve. This is particularly important if you are making the cake ahead of time or planning on transporting it to a potluck or party, as powdered sugar can absorb moisture and disappear into the topping over time.
Explore More Delicious Poke Cake Recipes
If you’ve fallen in love with the ease and deliciousness of poke cakes, you’re in luck! We have a wide variety of other fantastic poke cake recipes that are just as simple to make and equally irresistible:
- Rich and Decadent Chocolate Poke Cake
- Classic Black Forest Poke Cake
- Our Popular Boston Cream Poke Cake
- Comforting Banana Pudding Poke Cake
I absolutely adore baking and cooking, and my passion is sharing my kitchen experiences and delicious recipes with all of you! Remembering to come back each day for new inspiration can sometimes be tough, which is why I offer a convenient newsletter every time a new recipe posts. Simply subscribe here and start receiving your free daily recipes directly to your inbox!
Cannoli Poke Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 15.25 ounce box white cake mix plus ingredients on back of box such as water, vegetable oil, and eggs
- 15 ounces ricotta cheese strained of liquid. 1 3/4 cup or 248g
- 1 cup powdered sugar sifted
- 14 ounce can of sweetened condensed milk divided
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 8 ounces mascarpone cheese at room temperature. 1 cup or 224g
- ¾ cup mini semi-sweet chocolate chips
Optional Garnish
- dusted powdered sugar
Things You’ll Need
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13×9 baking dish
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Food processor or immersion blender
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Rubber spatula
Before You Begin
- Strain the ricotta to remove excess moisture. It may appear free of liquid when opened, but you will be surprised by how much liquid it releases. To strain, place the ricotta in a fine mesh sieve over a bowl and refrigerate overnight (at least 8 hours for best results).
- After being in the fridge, you may need to stir the ricotta topping to make it smooth and spreadable, especially if any slight separation occurred.
- Ensure your mascarpone cheese is at room temperature for easy and smooth incorporation into the ricotta mixture.
Instructions
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Grease a 9×13-inch baking dish thoroughly and set aside.
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Prepare the cake according to the directions on the back of the box. Transfer the batter to the prepared baking dish and bake as outlined on the box until golden and a toothpick comes out clean.15.25 ounce box white cake mix
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While the cake bakes, place the strained ricotta cheese, powdered sugar, 1 tablespoon of condensed milk, vanilla extract, and cinnamon into the bowl of a food processor and blend until completely smooth and free of grittiness.
Tip – to achieve ultimate smoothness for the ricotta mixture, try an immersion blender if you don’t have a food processor (or as a last resort, a hand mixer) to make it silky.
15 ounces ricotta cheese, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon -
Transfer the mixture to a mixing bowl and gently fold in the room-temperature mascarpone cheese, using a soft silicone spatula to remove any lumps and ensure a creamy consistency. Avoid overmixing.8 ounces mascarpone cheese
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Remove the cake from the oven. While it is still warm, use the back of a wooden spoon (or a similar round utensil) to poke holes all over its surface, ensuring they go deep enough to absorb the liquid.
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Generously pour the remaining sweetened condensed milk over the warm, poked cake, covering as much surface as possible for even saturation.
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Spread the condensed milk into the holes and across the cake surface using a soft silicone or offset spatula, ensuring it seeps well into the cake.
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Place both the condensed milk-soaked cake and the ricotta topping into the refrigerator for at least 1 hour. This chilling time is crucial for the cake to fully absorb the milk and for the topping to firm up to a perfect spreadable consistency.
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Once chilled, spread the prepared ricotta topping evenly over the cake. Finish by garnishing generously with mini semi-sweet chocolate chips and a delicate dusting of powdered sugar just before serving.3/4 cup mini semi-sweet chocolate chips, dusted powdered sugar
Expert Tips & FAQs
- Store leftover cake in an airtight container (or covered tightly with plastic wrap) in the refrigerator for 4-5 days. Baking dishes with lids are highly recommended for convenient storage, eliminating the need to transfer pieces.
- Make Ahead: This cake is fantastic when made a day in advance, as the flavors deepen and the cake becomes even moister. Store it covered in the refrigerator. For the best presentation, hold off on the powdered sugar dusting until you are ready to serve.
- Topping Consistency: If your topping is runny, it’s likely due to insufficient straining of the ricotta. Ensure you strain it overnight. Also, remember to *fold* the mascarpone in gently, rather than beating it, to maintain its creamy texture.
- Flavor Enhancements: For an extra layer of flavor, you can add a tiny pinch of orange zest to the ricotta-mascarpone topping. This brightens the overall taste and pairs wonderfully with the cinnamon and vanilla.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full-sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.