Cannoli Poke Cake: The Perfect Fusion of Italian Bakery Charm and Classic American Comfort

If you’ve ever found yourself torn between a slice of cake and a fresh cannoli from your favorite Italian bakery — this dessert will end that delicious dilemma once and for all. Say hello to Cannoli Poke Cake — a modern, mouthwatering mashup of light, fluffy white cake soaked in sweetened condensed milk and topped with a luscious ricotta-mascarpone frosting that’s studded with mini chocolate chips.

This easy-to-make dessert is rich, creamy, and guaranteed to become the star of every celebration, from Sunday dinners to potlucks and birthdays.

Why You’ll Love This Cannoli Poke Cake

• Soft, Moist Cake: Thanks to the sweetened condensed milk poured over the warm cake, every bite is melt-in-your-mouth tender.

• 🇮🇹 Authentic Cannoli Flavor: Ricotta, mascarpone, almond extract, and mini chocolate chips recreate that iconic Sicilian pastry experience — without the fuss of frying cannoli shells.

• Beginner-Friendly & Impressively Elegant: No need to be a seasoned baker. This recipe uses a boxed cake mix base but ends up tasting like it came from a fancy pastry shop.

Ingredients Breakdown

For the Cake:

• 1 box (15.25 oz) white cake mix (Pillsbury recommended)

• 1 ¼ cup water

• ½ cup vegetable oil

• 4 egg whites

• 14 oz sweetened condensed milk (divided — ¾ cup for the cake, ½ cup for frosting)

For the Cannoli Frosting:

• 1 ½ cups ricotta cheese

• 1 ½ cups mascarpone cheese

• 1 teaspoon pure vanilla extract

• ¼ teaspoon pure almond extract

• 3 cups powdered sugar (sifted)

• ¼ teaspoon ground cinnamon (optional, for a warm flavor kick)

• 1 cup mini semi-sweet chocolate chips

 Garnish:

• 1 tablespoon powdered sugar for dusting (optional)

How to Make Cannoli Poke Cake — Step by Step

1️⃣ Bake the Perfect White Cake Base

Preheat your oven to 350°F and grease a 9×13 baking dish. In a mixing bowl, combine cake mix, water, oil, and egg whites. Beat on medium speed until the batter is smooth.

Pour into your prepared dish and bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 18-20 minutes, as oven temps can vary.

2️⃣ Poke & Soak

While the cake is still warm, use the back of a wooden spoon to poke holes about an inch apart all over the cake. Slowly drizzle ¾ cup sweetened condensed milk into the holes and across the surface. Use an offset spatula to spread evenly. Refrigerate for 30 minutes to cool completely.

3️⃣ Whip Up Cannoli Frosting

In a large bowl, beat together the ricotta, mascarpone, remaining ½ cup sweetened condensed milk, vanilla, almond extract, and optional cinnamon. Mix just until smooth — avoid overmixing, as mascarpone can become watery.

Lower the speed, then add powdered sugar one cup at a time until fully incorporated. Fold in the mini chocolate chips.

4️⃣ Frost, Chill & Serve

Spread the cannoli frosting generously over the chilled cake. Sprinkle with extra mini chocolate chips and a dusting of powdered sugar for a bakery-worthy finish.

Pro Tips for the Best Cannoli Poke Cake

• Drain ricotta if it’s watery — a smooth frosting starts with well-drained cheese.

• Chill before slicing for cleaner cuts and more defined layers.

• Add a citrus twist by folding a touch of orange zest into the frosting for a nod to traditional Sicilian cannoli.

The Ultimate Dessert for Any Occasion

Whether you’re hosting Sunday dinner, celebrating a birthday, or just treating yourself to something spectacular, this Cannoli Poke Cake checks every box. It’s the perfect fusion of creamy, rich, and delightfully light — no deep fryer required!

Bookmark this recipe and get ready to impress your family and friends with a slice of Italian-American perfection.