Cannoli Poke Cake

This cannoli poke cake recipe is made with a simple cake mix and is finished with a creamy cinnamon-kissed topping of rich mascarpone and ricotta.

Why this recipe works

In classic poke cake fashion, this cannoli poke cake starts with a cake mix that’s baked, poked, and soaked with condensed milk. Where it truly stands out is the rich cannoli-esque topping made with mascarpone, cinnamon, and ricotta.

The cake itself drinks up the condensed milk leaving it soft and moist, while that topping really helps it shine. Finish it off with mini chocolate chips and a dusting of powdered sugar. I think we finally have a runner-up for our Boston cream poke cake on our hands.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE MIX – We used a 15.25 ounce box of white cake mix for this recipe, but you can substitute with yellow cake mix if preferred.

CONDENSED MILK – Be sure to use sweetened condensed milk, not evaporated milk. Sweetened condensed milk is thicker in texture and is, of course, sweetened.

RICOTTA – 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. After being in the fridge, you may need to stir the ricotta topping to make it smooth and spreadable.

How to Make Cannoli Poke Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Grease a 9×13-inch baking dish and set aside.
2. 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.
3. 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.
   
   TIP – To take the grittiness out of 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 smooth.
   
   
4. Transfer the mixture to a mixing bowl and fold in the mascarpone cheese, using a soft silicone spatula to remove any lumps.
5. Remove the cake from the oven. While it is still warm, use the back of a wooden spoon to poke holes all over it.
6. Pour the remaining condensed milk over the cake, covering as much surface as possible.
7. Spread the condensed milk into the holes using a soft silicone or offset spatula.
8. Place the cake and ricotta topping into the refrigerator for 1 hour.
9. Once chilled, spread the ricotta topping over the cake and garnish with chocolate chips and a dusting of powdered sugar.

Frequently Asked Questions & Expert Tips

Store the cake in an air-tight container (or covered with plastic wrap) in the refrigerator for 4-5 days. I love using baking dishes with lids so I don’t have to transfer pieces to a different container for storage.

Yes, this cake is even better when made ahead, giving the filling time to soak in and enhance the flavor. You can prepare it a day in advance and store it, covered, in the refrigerator. I would recommend holding off on the powdered sugar dusting until you are ready to serve.

If you didn’t strain the ricotta beforehand, this would contribute to a thinner topping. In addition, avoid beating the mascarpone into the ricotta mixture. Instead, fold it in and smooth out any lumps with the spatula.

Serving Suggestions

Cannoli poke cake is typically served chilled or just above room temperature. Hold off on adding the powdered sugar topping until you plan on serving, especially if you are making it ahead of time or planning on transporting it to a potluck or party.

More Poke Cake Recipes

• Chocolate Poke Cake
• Black Forest Poke Cake
• Boston Cream Poke Cake
• Banana Pudding Poke Cake

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