The Best Cannoli Poke Cake Recipe

A piece of Cannoli Poke Cake on a plate.

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.

Course Dessert

Cuisine Italian

Prep Time 45

Cook Time 35

Cooling Time: 1

Total Time 2 20

Servings Squares

Calories 690kcal

Author Tina Frank

Ingredients

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, 3 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.

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