A traditional Italian pastry is remade into this absolutely delicious, moist and flavorful Cannoli Poke Cake. One cake that no one can resist.
Poke cakes are really my thing. I absolutely love them! There is something about the fillings, and toppings and all the different flavors that you can make wow me.
I’ve been making poke cakes for years, whether it be with jello, pudding, sweetened condensed milk or others, this is not a cake that is new, but this Cannoli version has to be one of my favorites.
Starting with a cake mix this cake becomes one that is super moist and tasty, topped with a cannoli cream frosting and mini chocolate chips, mimicking the traditional dessert.
If you are cannoli fans then you will fall in love with this easy Poke Cake Recipe! That is one thing about poke cakes, they are easy and require minimal steps!
Some of my other favorite cakes we have on our site include Cream Puff Cake, Boston Cream Pie and Sour Cream Coffee Cake!
WHY THIS RECIPE WORKS:
- Starting with a cake mix and other readily available ingredients, it is a breeze to make.
- The pouring of the sweetened condensed milk really gives the cake its moistness.
- With a light frosting made with ricotta and mascarpone cheese it really gives an original flavor to this cake.
INGREDIENTS NEEDED (FULL RECIPE BELOW)
White cake mix
Butter
Milk
Eggs
Sweetened condensed milk
Ricotta cheese
Mascarpone cheese
Vanilla
Powdered sugar
Cinnamon
Mini chocolate chips
HOW TO MAKE CANNOLI POKE CAKE, STEP BY STEP:
- Preheat your oven to 350 degrees and prepare a 9×13 pan by spraying generously with non-stick spray and set aside.
- In a large mixing bowl add the white cake mix, butter, milk, and eggs and mix well until combined.
- Pour into the prepared baking sheet and bake for 20-22 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and allow to cool on a wire rack for 10-15 minutes or until mostly cooled.
- Use a straw to poke holes all over the top of the cake. Pour half of the sweetened condensed milk over the top of the cake and smooth.
- Place the cake in the refrigerator for about 15 minutes.
- Meanwhile combine the ricotta and mascarpone cheese into a large bowl and mix well until combined and smooth. (NOTE: be careful not to overmix as the ricotta cheese can become very runny, if this happens, add to the refrigerator for 25-30 minutes)
- Add the powdered sugar, cinnamon, and vanilla and mix until just combined and smooth.
- Pour the topping over the chilled cake and smooth.
- Sprinkle the mini chocolate chips over the top of the cake and refrigerate until ready to serve.
How much easier can you get than this cake?! Seriously, there is little to no effort that it takes to bake up this Poke Cake, this is why it’s one of our favorites.
WHAT IS A POKE CAKE?
If you have never heard of a poke cake, it is a cake that is usually baked in a 9″x13″ pan that has holes poked in it with either a fork or the end of the handle of a wooden spoon.
It can consist of being poured with jello, pudding, sweetened condensed milk, caramel, etc. And usually topped with a light frosting such as cool whip, etc.
HOW TO STORE:
Since this cake contains milk and cheese products it needs to be refrigerated. Cover your cake pan with plastic wrap or til foil and place in refrigerator.
It will last in your refrigerator for 3-4 days if properly stored. I do not recommend freezing the cake itself, unless you are freezing just the cake before doing anything else.
If you do that you can freeze the cake for up to 6 months, but I would use a disposable cake pan for that.
Doesn’t this cake just make you drool, because it does me. It is one of those Poke Cakes that I want to eat over and over again, and you will too!
It is super easy to whip up, and you know me and easy recipes! I love them, and I love that it starts off with a box mix that has been doctored up to hold up better.
TIPS AND TRICKS:
- You can use a standard white cake mix and the ingredients called for on back instead of doctoring it up like we did, it just provides more stability.
- Let your cake cool almost completely before poking holes.
- After adding your sweetened condensed milk, you will want to chill your cake for 15 minutes or until completely cooled before frosting.
- Do not over-mix your ricotta and mascarpone mixture otherwise it can get watery, if this happens, refrigerate for about 25 minutes.
- This cake needs to remain refrigerated and I do not suggest freezing.
If you want the perfect cake that mimics a delicious pastry then you have to make this Cannoli Poke Cake soon, it will not let you down!
If you like this recipe you might also like:
Cannoli Poke Cake
Ingredients
- 1 box white cake mix
- 1/2 cup unsalted butter melted
- 1 cup milk
- 4 eggs
- 1 14 oz can sweetened condensed milk, divided
- 1 1/2 cups ricotta cheese
- 1 1/2 cups mascarpone cheese
- 2 tsp vanilla extract
- 1 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350 degrees and prepare a 9x13 pan by spraying generously with non-stick spray and set aside.
- In a large mixing bowl add the white cake mix, butter, milk, and eggs and mix well until combined.
- Pour into the prepared baking sheet and bake for 20-22 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and allow to cool on a wire rack for 10-15 minutes or until mostly cooled.
- Use a straw to poke holes all over the top of the cake. Pour half of the sweetened condensed milk over the top of the cake and smooth.
- Place the cake in the refrigerator for about 15 minutes.
- Meanwhile combine the ricotta and mascarpone cheese into a large bowl and mix well until combined and smooth. (NOTE: be careful not to overmix as the ricotta cheese can become very runny, if this happens, add to the refrigerator for 25-30 minutes)
- Add the powdered sugar, cinnamon, and vanilla and mix until just combined and smooth.
- Pour the topping over the chilled cake and smooth.
- Sprinkle the mini chocolate chips over the top of the cake and refrigerate until ready to serve.
Nutrition
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