Cannoli Poke Cake has saved me more times than I can count. Picture this: you want the creamy, chocolate-studded flavor of a classic cannoli, but you also want something you can pull together for a casual family birthday or a weekend potluck. That is this cake. It is unfussy, always moist, and it tastes like a bakery treat without any fuss. If you can poke holes with a wooden spoon, you can make this dessert. I will walk you through every step so you can nail it the first time and every time after.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Cannoli Poke Cake is a keeper: big on flavor with no weird tricks. Cannoli Poke Cake has saved me more times than I can count. Picture this: you want the creamy, chocolate-studded flavor of a classic cannoli, but you…
Why Youll Love This Cannoli Poke Cake Recipe
This recipe takes all the cozy bakery magic of cannoli and delivers it in a 9×13 pan you can carry with one hand. It is simple, crowd friendly, and it gets better as it chills. The cake base is soft and vanilla scented, then it is soaked with a creamy sweet mixture that sinks into every poked hole. On top, there is a fluffy ricotta mascarpone frosting that tastes like the filling you love, finished with mini chocolate chips and crunchy pistachios.
I love serving it next to fruitier desserts for contrast. If you are into creamy textures with bright notes, check out this blueberry cheesecake parfait for a fresh, make ahead option. Pairing both on a dessert table is a guaranteed win with guests.
Here is the real kicker. The flavors continue to meld in the fridge, so leftovers are even better the next day. That means you can prep it ahead and enjoy a perfectly set slice when you are ready.
What Youll Need
Ingredients
- 1 box yellow or vanilla cake mix plus the eggs, oil, and water called for on the box
- 1 can sweetened condensed milk for that classic poke cake soak
- 1/2 cup heavy cream or whole milk to loosen the soak
- 1 teaspoon vanilla extract plus a pinch of cinnamon
- 1 cup whole milk ricotta drained well for the topping
- 8 ounces mascarpone cold, or use cream cheese if you prefer a tangier finish
- 3/4 cup powdered sugar sifted
- 1 cup cold heavy whipping cream for lightness
- 1/2 cup mini chocolate chips plus extra for sprinkling
- 1/3 cup chopped pistachios optional but so good
- 1 teaspoon orange zest optional, classic cannoli vibe
Helpful Tools
You will need a 9×13 metal baking pan, a hand mixer or stand mixer, a wooden spoon handle to poke holes, and a fine mesh strainer lined with paper towels to drain the ricotta. The strainer part feels extra, but it keeps the topping fluffy, not watery.
Craving something tropical for next time too? Keep this pistachio pineapple cake in your back pocket. It is another easy sheet cake that brings big flavor with minimal effort. 
How to Make Cannoli Poke Cake
Step by Step
- Prep and bake the cake: Heat the oven to 350 F. Prepare your cake mix as directed, then bake in a greased 9×13 pan until a toothpick comes out clean, usually 28 to 32 minutes. Let it cool for 10 minutes.
- Poke the holes: While the cake is still warm, use the handle of a wooden spoon to poke holes all over, spacing them about an inch apart. Do not go all the way through, just about two thirds down.
- Make the soak: In a bowl, whisk the sweetened condensed milk, 1/2 cup heavy cream, vanilla, and a pinch of cinnamon. Slowly pour this mixture evenly over the cake so it seeps into the holes.
- Drain the ricotta: Place ricotta in a strainer lined with a paper towel and set over a bowl for 20 to 30 minutes while the cake chills. This keeps the topping from getting soupy.
- Whip the topping: Beat mascarpone with powdered sugar until smooth. Add the drained ricotta and orange zest and mix just to combine. In a separate bowl, whip 1 cup heavy cream to soft peaks, then fold it into the ricotta mixture. Stir in mini chocolate chips.
- Frost and chill: Spread the topping evenly over the cooled, soaked cake. Sprinkle with more mini chips and pistachios. Chill at least 2 hours, or overnight for the best texture.
- Slice and serve: Use a sharp knife and wipe between cuts for clean slices. Enjoy cold, straight from the fridge.
If you are a crescent roll fan, these quick lemon cheesecake crescent rolls make a bright and zesty side treat with your coffee while the cake chills.
Make Ahead and Variations
Make the cake up to 2 days ahead. Keep it covered in the fridge. For a lighter topping, swap mascarpone for cream cheese and drop the powdered sugar to 1/2 cup. Want a chocolate twist? Use a chocolate cake base and keep the cannoli topping the same. Or add a stripe of melted chocolate over the chilled cake for a sleek finish.
Tips for Success
Drain the ricotta. I know I said it already, but it is the one step that transforms your topping from heavy to cloud like. Even 20 minutes makes a difference. If your ricotta is extra wet, let it sit longer, and gently press with the back of a spoon to help it along.
Do not overmix the mascarpone. Mix just until smooth before you fold in the whipped cream. Overmixing can make it loose. If it gets a bit soft, chill the bowl for 10 minutes and give it a fold or two to set it back up.
Pour the soak slowly. Give it time to slip into the holes rather than pool on top. If you see puddles, pause for a minute, then continue. The goal is an evenly moist crumb, not soggy edges.
Chill for at least 2 hours. This lets the soak set and the topping firm up. Overnight is even better if you can wait, because that is when the flavors become best friends.
Finish with crunch. A sprinkle of pistachios right before serving adds a nice contrast. You can also use toasted almonds. If you want a fresh, lighter side, this chilled bowl of easy cheesecake fruit salad brings color and tang.
I brought this to a neighborhood barbecue and there was not a crumb left. Even the folks who claimed they do not like cake went back for seconds. It tastes like a bakery made it but feels totally doable on a weeknight.
Proper Storage
Keep the cake covered and refrigerated. It stays fresh for 3 days, and the texture stays wonderfully soft. If you need to stack anything on top in the fridge, tent the cake with foil or a large inverted sheet pan so it does not smush the topping.
Freezing is possible for the base and soak, but I do not recommend freezing the ricotta topping. If you want to plan far ahead, bake the cake, poke and soak, then wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight, then add the fresh topping before serving.
Common Questions
Can I use all ricotta instead of mascarpone?
Yes, but the texture will be less silky. For the best balance, keep at least a third mascarpone or use cream cheese if that is what you have.
My topping looks a little loose. What should I do?
Chill the bowl for 10 to 15 minutes, then fold a few times. If it is still loose, whip 2 to 3 tablespoons of cold cream to soft peaks and fold it in to stabilize.
Do I have to use sweetened condensed milk?
It is classic for poke cakes, but you can lighten it up by using half condensed milk and half evaporated milk. The cake will be less sweet but still moist.
What cake mix works best?
Yellow or vanilla cake mix is my go to for that bakery style crumb. White cake mix also works and lets the cannoli topping shine.
How do I keep the chips from sinking into the topping?
Fold them in at the very end, then spread the topping and add more chips on top. The cold chill will keep them from sinking.
The sweet finish you deserve
Meet your new crowd pleaser. This Cannoli Poke Cake is creamy, chocolate flecked, and effortless to share. It is the kind of dessert that makes you look like the friend who always knows what to bring. If you want even more dessert inspiration after this, peek at the bright and buttery easy peach cobbler pound cake or bookmark this trusted tutorial from Cannoli Poke Cake | Life, Love and Sugar for another take on the classic. And if deep chocolate is calling your name, the silky chocolate fudge truffle cheesecake is a total showstopper too. See you in the kitchen for the next slice.
Cannoli Poke Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Prepare your cake mix as directed on the box, then pour the batter into a greased 9×13 pan and bake until a toothpick comes out clean, about 28 to 32 minutes.
- Let the cake cool for 10 minutes.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, spacing them about an inch apart, and do not poke all the way through.
- In a bowl, whisk together the sweetened condensed milk, 1/2 cup heavy cream, vanilla, and a pinch of cinnamon, then slowly pour this mixture evenly over the cake to seep into the holes.
- Place the ricotta in a strainer lined with a paper towel and set it over a bowl for 20 to 30 minutes while the cake chills.
- Beat the mascarpone with the sifted powdered sugar until smooth. Then, add the drained ricotta and orange zest, and mix just to combine.
- In a separate bowl, whip 1 cup of heavy cream to soft peaks and fold it into the ricotta mixture. Gently stir in the mini chocolate chips.
- Spread the topping evenly over the cooled, soaked cake. Sprinkle with additional mini chocolate chips and pistachios.
- Chill the cake for at least 2 hours, or overnight for best texture, before serving.
- Slice with a sharp knife, wiping between cuts for clean slices, and enjoy cold straight from the fridge.
