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.
- Grease a 9×13-inch baking dish and set aside.
- 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.
- 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.
- Transfer the mixture to a mixing bowl and fold in the mascarpone cheese, using a soft silicone spatula to remove any lumps.
- Remove the cake from the oven. While it is still warm, use the back of a wooden spoon to poke holes all over it.
- Pour the remaining condensed milk over the cake, covering as much surface as possible.
- Spread the condensed milk into the holes using a soft silicone or offset spatula.
- Place the cake and ricotta topping into the refrigerator for 1 hour.
- 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.
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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!
Print It Pin It Rate ItIngredients
- 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
- Food processor or immersion blender
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.
- After being in the fridge, you may need to stir the ricotta topping to make it smooth and spreadable.
Instructions
- Grease a 9×13-inch baking dish and set aside.
- 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.15.25 ounce box white cake mix
- 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.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 fold in the mascarpone cheese, using a soft silicone spatula to remove any lumps.8 ounces mascarpone cheese
- Remove the cake from the oven. While it is still warm, use the back of a wooden spoon to poke holes all over it.
- Pour the remaining condensed milk over the cake, covering as much surface as possible.
- Spread the condensed milk into the holes using a soft silicone or offset spatula.
- Place the cake and ricotta topping into the refrigerator for 1 hour.
- Once chilled, spread the ricotta topping over the cake and garnish with chocolate chips and a dusting of powdered sugar.3/4 cup mini semi-sweet chocolate chips, dusted powdered sugar
Expert Tips & FAQs
- Store leftover 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.
- Make Ahead – 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.
Nutrition
Kristen Rittmer
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Beebee says
Four to FIVE DAYS why so long?
I am about to make this cake but cannot wait that long to serve. : ( I also want to make a white sponge cake will that be too light?
Amanda Davis says
That’s not how long you have to wait to serve it. It’s how long we suggest that it can be stored in the fridge after you make it. :) You can serve it after the initial 1 hour in the fridge as stated in the recipe. :)