Cannoli Poke Cake
If you love classic Italian cannoli, this Cannoli Poke Cake is about to become your new favorite dessert. A soft yellow cake is baked until fluffy, then poked with holes and layered with a luscious cannoli-inspired filling made from creamy ricotta, rich mascarpone, vanilla pudding, warm cinnamon, and fresh orange zest. Finished with mini chocolate chips, every bite delivers the irresistible flavors of traditional cannoli in an easy-to-make cake.
Perfect for holidays, birthdays, potlucks, or family gatherings, this make-ahead dessert gets even better after chilling overnight, allowing all the creamy filling to soak into the cake.
Why Everyone Loves This Recipe
- Rich, creamy cannoli flavor in every bite.
- Easy to make with a boxed cake mix.
- Perfect make-ahead dessert for parties.
- Light, fluffy, and incredibly moist.
- Loaded with creamy ricotta and mascarpone.
- Mini chocolate chips add classic cannoli flavor.
- Great for holidays and special occasions.
- Even better after chilling overnight.
Ingredients Overview
- Yellow Cake Mix – Creates a soft and fluffy cake base.
- Ricotta Cheese – Provides authentic cannoli flavor and creamy texture.
- Mascarpone Cheese – Adds richness and a silky smooth filling.
- Powdered Sugar – Sweetens the topping without graininess.
- Instant Vanilla Pudding Mix – Thickens the filling while adding vanilla flavor.
- Vanilla Extract – Enhances the creamy filling.
- Fresh Orange Zest – Gives the dessert its signature Italian citrus aroma.
- Ground Cinnamon – Adds subtle warmth.
- Salt – Balances the sweetness.
- Milk – Helps create a smooth, spreadable topping.
- Mini Chocolate Chips – The classic finishing touch for cannoli desserts.
Variations
- Chocolate Lovers – Use chocolate cake mix instead of yellow cake.
- Lemon Cannoli Cake – Replace orange zest with fresh lemon zest for a brighter flavor.
- Pistachio Version – Substitute vanilla pudding with pistachio pudding and sprinkle chopped pistachios on top.
- Cream Cheese Substitute – Replace mascarpone with softened cream cheese if needed.
How to Make Cannoli Poke Cake
1. Bake the Cake
Prepare the yellow cake mix according to the package directions in a 9×13-inch baking dish.
Bake until done, then remove from the oven.
2. Poke the Cake
While the cake is still warm, use the handle of a wooden spoon or a large skewer to poke holes evenly across the entire cake.
Allow the cake to cool completely.
3. Make the Cannoli Filling
In a large mixing bowl, beat together the drained ricotta and mascarpone until smooth.
Add the powdered sugar and the dry instant vanilla pudding mix. Mix until fully combined.
Beat in the vanilla extract, orange zest, cinnamon, and salt.
Gradually pour in the milk while mixing until the filling is smooth and creamy.
4. Fill the Cake
Spread about one-third of the filling over the cooled cake, pressing it gently into the holes.
Top with the remaining filling and smooth the surface evenly.
5. Add the Chocolate Chips
Sprinkle the mini chocolate chips generously over the top of the cake.
6. Chill
Cover the cake and refrigerate for at least 4 hours, though overnight is highly recommended for the best texture and flavor.
Slice and serve chilled.
Pro Tips & Cooking Secrets
- Drain the ricotta well. Overnight draining prevents a watery topping and creates a thick, authentic cannoli filling.
- Use full-fat dairy. Full-fat ricotta and mascarpone provide the richest texture and flavor.
- Don’t prepare the pudding mix. Add the pudding powder directly to the filling without making pudding first.
- Chill overnight. The cake becomes even more moist and flavorful after several hours in the refrigerator.
Serving Suggestions
- Garnish with extra mini chocolate chips and orange zest.
- Dust with powdered sugar before serving.
- Serve with espresso or freshly brewed coffee.
- Top with chopped pistachios for extra crunch.
How to Store Cannoli Poke Cake
Store the cake tightly covered in the refrigerator for up to 5 days.
Because of the ricotta and mascarpone, this dessert should remain refrigerated until serving.
Freezing is possible for up to 2 months, although the creamy topping may soften slightly after thawing.
Cannoli Poke Cake FAQs
Why should I drain the ricotta?
Draining removes excess moisture, giving the topping a thick, creamy consistency that won’t become runny.
Can I use cream cheese instead of mascarpone?
Yes. Cream cheese makes an excellent substitute if mascarpone isn’t available, though the flavor will be slightly tangier.
Can I make this cake ahead of time?
Absolutely! In fact, it’s even better when made the day before serving.
Can I use homemade cake instead of a boxed mix?
Yes. A homemade yellow or white cake works perfectly for this recipe.
Cannoli Poke Cake
Equipment
- 9×13-inch baking dish
- large mixing bowl
- electric mixer
- Wooden spoon or skewer
- rubber spatula
Ingredients
- 15.25 oz yellow or white cake mix, plus ingredients listed on package
- 1 1/2 cups ricotta cheese, well drained
- 16 oz mascarpone cheese
- 1/2 cup powdered sugar
- 3.4 oz instant vanilla pudding mix (dry)
- 1 tsp vanilla extract
- 1 tsp fresh orange zest
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1 1/2 cups milk
- 10 oz mini chocolate chips
Instructions
- Drain the ricotta cheese overnight or for up to 2 days until very thick for the best cannoli filling.
- Prepare and bake the cake according to the package directions in a greased 9×13-inch baking dish.
- Immediately after baking, use the handle of a wooden spoon or a large skewer to poke holes evenly across the warm cake. Allow the cake to cool.
- Beat together the ricotta and mascarpone until smooth. Mix in the powdered sugar, dry pudding mix, vanilla, orange zest, cinnamon, and salt. Slowly beat in the milk until creamy and smooth.
- Spread about one-third of the filling over the cooled cake, working it into the holes. Spread the remaining filling evenly across the top.
- Sprinkle the mini chocolate chips evenly over the top of the cake.
- Cover and refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
