Introduction: Why You’ll Love This Cannoli Poke Cake
If you adore the rich, creamy flavors and textures of a classic cannoli but want a simple, crowd-pleasing cake, this Cannoli Poke Cake recipe is your new go-to dessert. This luscious poke cake combines a moist white cake base infused with sweetened condensed milk with a dreamy combination of ricotta and mascarpone frostings, accented by mini semi-sweet chocolate chips for that familiar cannoli crunch. The aroma of vanilla and almond extracts, paired with a hint of cinnamon, makes every bite an indulgent experience that’s perfect for celebrations or a comforting treat at home.
Prep Time, Cook Time, Total Time & Servings
Getting this Cannoli Poke Cake ready takes just about 15 minutes for prep, followed by 20 minutes of baking. Cooling and chilling time brings your total to roughly 3 hours in the refrigerator. Once chilled, the cake serves 15 generous slices — perfect for family gatherings or parties.
Ingredients
For the Cake Base:
- 15.25 ounces white cake mix (Pillsbury brand – 432g)
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 4 egg whites
- 14 ounces sweetened condensed milk (Great Value brand – 396g), divided (3/4 cup for drizzling and 1/2 cup for frosting)
For the Frosting:
- 1 1/2 cups Ricotta cheese (Great Value brand)
- 1 1/2 cups Mascarpone cheese (BelGioioso brand)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 3 cups powdered sugar, sifted
- 1/4 teaspoon ground cinnamon (optional)
- 1 cup mini semi-sweet chocolate chips (Nestle Toll House brand)
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick baking spray for easy cake release.
- Mix the Cake Batter: In a medium-sized mixing bowl (2-3 quarts), combine the white cake mix, water, vegetable oil, and egg whites. Using a handheld mixer on medium speed, blend until well combined and smooth.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for 18-23 minutes, or until a toothpick inserted into the center comes out clean.
- Poke Holes: Once the cake is out of the oven, use the back of a wooden spoon to poke holes about 1 inch apart over the entire surface.
- Add Sweetened Condensed Milk: Immediately drizzle 3/4 cup of sweetened condensed milk into the holes and over the cake’s surface. Use a spoon or offset spatula to gently smooth the condensed milk over the top.
- Cool the Cake: Place the cake uncovered in the refrigerator to chill for 30 minutes, or until completely cool.
- Prepare the Frosting: In a stand mixer with the whisk attachment or using a handheld mixer, combine ricotta cheese, mascarpone cheese, 1/2 cup sweetened condensed milk, vanilla extract, almond extract, and cinnamon (if using). Mix on medium-high speed just until smooth—avoid overmixing to prevent the mascarpone from becoming watery.
- Add Powdered Sugar: Reduce mixer speed to low and gradually add sifting powdered sugar, 1 cup at a time, mixing just until incorporated.
- Frost the Cake: Remove the cooled cake from the fridge. Spread the creamy frosting evenly over the cake using a silicone or offset spatula.
- Top with Chocolate Chips: Sprinkle the mini semi-sweet chocolate chips evenly over the frosting.
- Chill and Serve: Cover and refrigerate the cake for at least 2 hours to allow flavors to meld and frosting to set. Slice into 3×5-inch pieces for a total of 15 servings.
Pro Tips for Perfect Cannoli Poke Cake
- Don’t Overmix the Frosting: Overbeating mascarpone can make the frosting watery. Mix just until combined and smooth.
- Poke Holes While Cake Is Warm: Poke the holes right after baking when the cake is still warm, so the sweetened condensed milk seeps deeply for maximum moisture.
- Chill Thoroughly: Chilling not only helps the frosting set but also enhances the flavors, making the dessert taste richer and creamier.
- Use Quality Cheeses: For best results, use high-quality ricotta and mascarpone to get the authentic creamy texture and taste.
- Careful Chocolate Chip Distribution: Evenly spread mini chips so every bite gets the signature cannoli crunch and chocolate burst.
Variations and Substitutions
- Healthier Swaps: Substitute white cake mix with a whole wheat or almond flour cake mix to boost fiber and nutrients.
- Dairy-Free Option: Use plant-based ricotta and mascarpone alternatives, and replace sweetened condensed milk with a coconut condensed milk alternative.
- Nutty Flavor: Add 1/4 cup finely chopped pistachios or crushed walnuts on top with the chocolate chips for extra crunch and a nutty aroma.
- Fruit Twist: Mix some finely chopped candied orange peel or drizzle with a small amount of orange zest-infused glaze for a citrus-enhanced version.
Storage and Reheating Tips
Keep your Cannoli Poke Cake refrigerated in an airtight container for up to 3 days to maintain freshness. The creamy frosting and cake base stay moist and flavorful when chilled. If you want to enjoy it slightly warmer, remove it from the fridge and let it sit at room temperature for 20-30 minutes before serving. Avoid microwaving as this can alter the texture of the delicate frosting and melt chocolate chips.
FAQ
- Can I make this cake ahead of time?
- Yes! Prepare the cake and frosting, then assemble and chill it up to 24 hours in advance. This allows the flavors to intensify and makes it ideal for parties.
- What if I don’t have mascarpone cheese?
- You can substitute mascarpone with full-fat cream cheese blended with a bit of heavy cream for similar richness, though authentic texture is best with mascarpone.
- Can I use a different cake mix?
- Yes, but the white cake mix creates the perfect light base for this recipe. Yellow or vanilla cake mixes may slightly alter flavor and color but still work well.
- Is there a gluten-free option?
- Absolutely! Use a gluten-free white cake mix and ensure all other ingredients are gluten-free certified for a safe alternative.
- Why is it called a “poke cake”?
- The term “poke cake” comes from the technique of poking holes in the warm cake so that the sweetened condenseds milk soaks through, making the cake moist and flavorful.
Nutrition Estimate Per Serving
Each slice of this Cannoli Poke Cake provides approximately 380 calories, with about 6 grams of protein, 50 grams of carbohydrates (mostly from sugars and flour), and 18 grams of fat, primarily from the mascarpone and ricotta cheeses as well as vegetable oil in the cake. While this dessert is indulgent, its rich dairy content also contributes calcium and some beneficial fats, making it a satisfying treat for special occasions.
Cannoli Poke Cake: A Decadent, Creamy Dessert Delight
Ingredients
- 15.25 ounces white cake mix (Pillsbury brand - 432g)
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 4 egg whites
- 14 ounces sweetened condensed milk (Great Value brand - 396g)
- 1 1/2 cups ricotta cheese (Great Value brand)
- 1 1/2 cups mascarpone cheese (BelGioioso brand)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 3 cups powdered sugar
- 1/4 teaspoon ground cinnamon (optional)
- 1 cup mini semi-sweet chocolate chips (Nestle Toll House brand)
Instructions
- Preheat oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick baking spray.
- Combine cake mix, water, vegetable oil, and egg whites in a bowl. Mix until smooth.
- Pour batter into the prepared dish and bake for 18-23 minutes until a toothpick comes out clean.
- Use the back of a wooden spoon to poke holes in the cake surface about 1 inch apart.
- Drizzle 3/4 cup sweetened condensed milk over the warm cake, smoothing it into the holes.
- Cool the cake uncovered in the refrigerator for 30 minutes.
- In a mixer, combine ricotta, mascarpone, vanilla extract, almond extract, powdered sugar, and cinnamon. Mix until smooth and creamy.
- Fold in mini chocolate chips into the frosting.
- Spread the frosting over the cooled cake and chill for 2 hours before serving.
Notes
Chill thoroughly before slicing for optimal texture.
Can be assembled up to 24 hours in advance, stored chilled.