Cannoli Poke Cake Recipe

Whenever I bring this Cannoli Poke Cake to a party, I know exactly what will happen. People take one bite, pause, and then go back for a second slice. My phone starts buzzing with midnight texts from friends and family telling me how much they loved it and asking for the recipe. More than one confessing to a "midnight snack". This cake really does have that kind of effect.

After more than 40 years of cooking, much of it learned at my Nonna’s side, I can tell you this is one of the easiest ways to capture the best cannoli flavors in cake form. But fair warning, you may get messages like "my Dad licked the plate!"

If you love Italian desserts, I’ve got plenty more to add to your baking list. My Cannoli Dip is a crowd-pleasing appetizer that disappears in minutes. Cannoli Cookies are another fun twist, and my Easy Cannoli Cups make the perfect finger-food dessert for gatherings. If you’re looking for the best way to top off cakes with rich flavor and creamy texture, my Best Mascarpone Frosting recipe is the perfect whipped frosting you’ll want to save and use again and again. And if you want to try something bright and citrusy, my Lemon Italian Ricotta Cookies are a favorite at any time of year.

Ingredient Notes

See recipe card for quantities.

Ricotta Cheese – This is the heart of the filling of a cannoli. Make sure it’s well drained so your cake doesn’t end up watery. A strainer lined with cheesecloth or paper towels works best. If you have time, let it sit overnight in the fridge. For a quicker method, press it gently between paper towels for a couple of minutes.

Mascarpone Cheese – This gives the filling and frosting that creamy texture and classic cannoli flavor. Keep it cold until you’re ready to use it so it whips up light and fluffy.

Step by Step Instructions

Step 1: In a large bowl, combine cake mix, milk, sour cream, oil, eggs, and vanilla. Beat with a hand or stand mixer on medium speed for about 2 minutes until smooth.

Step 2: Pour into the pan and bake cake for 30–35 minutes or until a toothpick comes out clean. Cool for 15 minutes.

Step 3: Use the end of the handle of a wooden spoon to poke holes in the cake, spacing them about an inch apart.

Step 4: In another large bowl, stir ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth.

Step 5: Fold in mini chocolate chips. Spoon into a piping bag and chill for 1–2 hours if needed.

Step 6: Pipe the filling of a classic cannoli into the holes. Cover and refrigerate for 1 hour.

Step 7: In a clean bowl, add mascarpone, cream, vanilla, and salt.

Step 8: Beat mixture on low speed just until smooth.

Step 9: Gradually mix in powdered sugar, 1 cup at a time, on low speed.

Step 10: Beat on medium speed until fluffy.

Step 11: Spread whipped frosting over the chilled cake.

Step 12: Sprinkle chocolate chips and pistachios over the top. Slice and serve.

Storage and Make Ahead

Storage – Store in an airtight container in the fridge for up to 3 days.

Freezing – This cake is best fresh, but you can freeze it before frosting. Wrap in plastic wrap, then place in an airtight container for up to 2 months. Thaw in the fridge before filling and frosting.

Make Ahead – Bake the cake and prepare the filling up to one day in advance. Make the frosting when you are ready to assemble and serve for the freshest presentation.

The Best Cannoli Poke Cake Recipe

Tina Frank

This Cannoli Poke Cake has all the classic cannoli flavor you love in an easy recipe. A sweet ricotta and mascarpone filling is piped into a tender cake, then topped with fluffy whipped frosting, crushed pistachios and mini chocolate chips.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

Cooling Time: 1 hour hr

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine Italian

Servings 12 Squares

Calories 690 kcal

Ingredients

  

1x2x3x

For the Cake:

• (1) 15.25-ounce box yellow cake mix
• ¾ cup whole milk
• ½ cup sour cream
• ⅓ cup vegetable oil
• 3 large eggs room temperature
• 1 tablespoon pure vanilla extract

For the Cannoli Cream Filling:

• 1 ½ cups whole milk ricotta cheese well drained
• 1 cup mascarpone cheese
• 1 ¼ cups powdered sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ cup mini chocolate chips

For the Mascarpone Frosting:

• (2) 8-ounce tubs mascarpone cheese cold
• 3 tablespoons heavy cream, cold plus more as needed to loosen
• 1 tablespoon pure vanilla extract
• ¼ teaspoon kosher salt
• 4 ½ cups powdered sugar

For the Garnish:

• ⅓ cup mini chocolate chips
• 2 tablespoons finely chopped pistachios optional

Instructions

 

• Preheat your oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray or line it with parchment paper.
• In a large mixing bowl, combine (1) 15.25-ounce box of yellow cake mix, 1 cup whole milk, ½ cup sour cream, ½ cup vegetable oil, 4 large eggs, and 1 tablespoon pure vanilla extract. Beat the ingredients together until smooth, about 2 minutes. Pour the batter into the prepared baking dish and bake for 30–35 minutes or until a cake tester or toothpick inserted in the center comes out clean.
• Let the cake cool for 15 minutes. Then use the handle of a wooden spoon, or a large straw to poke holes all over the top of the cake, about an inch apart. I like to use a grid-type pattern when I do mine. Let the cake cool completely to room temperature.
• While you are letting the cake cool, make the cannoli filling. In a mixing bowl, stir together 1 ½ cups of drained ricotta, 1 cup of mascarpone, 1 ¼ cups of powdered sugar, 1 teaspoon of pure vanilla extract, and ½ teaspoon of ground cinnamon until the ingredients are well combined and smooth. Fold in ¼ cup mini chocolate chips. Scoop the filling into a piping bag or zip-top bag and place the cannoli filling in the fridge until your cake has cooled completely.
• Once the cake is cooled, pipe the cannoli filling into each hole that you created.
• Cover the filled cake and chill it for at least 1 hour in the refrigerator to let the filling firm up and for the flavors to settle.
• To make the mascarpone frosting, add (2) 8-ounce tubs of cold mascarpone, 3 tablespoons heavy whipping cream, 1 tablespoon pure vanilla extract, and ¼ teaspoon kosher salt to a large mixing bowl and mix the ingredients together with a hand or stand mixer just until combined and smooth. Don’t overbeat.
• Gradually mix in 4 ½ cups of powdered sugar, 1 cup at a time, beating on low. Once incorporated, beat on medium-high until fluffy. If the frosting is too thick, mix in heavy cream, 1 tablespoon at a time until smooth and spreadable.
• Spread the frosting over the chilled cake. Sprinkle with ⅓ cup mini chocolate chips and 2 tablespoons of chopped pistachios (optional).
• Slice into equal squares, serve cold or at room temperature. ENJOY!

Notes

• Ricotta should never be used straight from the container because it holds a surprising amount of liquid. The filling will only set properly if the ricotta is thick, almost like cream cheese in texture. Letting it drain in a strainer lined with cheesecloth or paper towels overnight in the fridge gives the best result, but if you are pressed for time, a gentle press between layers of paper towels for a few minutes works too.

 

• Yellow cake mix is the best way to get richness and flavor in this dessert, which is why I always recommend it over white or simple vanilla cake. White cake mix will still work, but it bakes up lighter and less flavorful, so the cannoli filling won’t stand out quite as much.

 

• The number of holes in the cake makes a difference. A grid pattern made with the end of the handle of a wooden spoon ensures that every slice of cake is filled with sweet cannoli cream. If the holes are too far apart, some pieces will miss out on the filling.

 

• Mascarpone is delicate and will turn grainy if it is overworked. It should always be kept cold, mixed slowly, and blended just until smooth. Once the powdered sugar and cream are added, the frosting will whip into a fluffy texture that spreads easily.

 

• Chilling the finished cake for at least 1–2 hours helps the flavors settle and the filling firm up, but the next day, the cake is even better. A night in the fridge covered with a lid of plastic wrap allows the flavors to meld and gives the best cannoli cake experience.

 

• For the garnish, timing matters. Chocolate chips can be added early, but pistachios are best sprinkled on just before serving so they keep their crunch and look fresh. If you want to finish the cake completely in advance, it is fine to garnish and chill for a few hours, but for the best presentation and texture, wait until right before serving.

Nutrition

Serving: 1SquareCalories: 690kcalCarbohydrates: 102gProtein: 9gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 89mgSodium: 431mgPotassium: 124mgFiber: 1gSugar: 82gVitamin A: 627IUVitamin C: 0.2mgCalcium: 232mgIron: 1mg

Tried this recipe?Let us know how it was!

Love Cannoli?

Looking for other recipes like this? Try these:

More Delicious Recipes

These are some of my favorites: