Go Back
Slice of cannoli poke cake with creamy white filling, chocolate chips, caramel drizzle, and powdered sugar on white plate
wiame recipes

Simple Cannoli Poke Cake

An easy and indulgent cannoli‑inspired poke cake made with a moist white cake soaked in sweetened condensed milk and topped with a creamy ricotta‑mascarpone cannoli filling and mini chocolate chips.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: Italian‑Inspired
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box white cake mix plus ingredients called for on box
  • 1 can sweetened condensed milk 14 ounces, divided
Cannoli‑Style Filling
  • 1 1/2 cups ricotta cheese strained for best texture
  • 1 1/2 cups mascarpone cheese
  • 2 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/2 tsp ground cinnamon optional
  • 1/2 cup mini chocolate chips
  • additional powdered sugar for dusting, optional

Equipment

  • 9×13 Baking Pan
  • Mixing bowls
  • Electric mixer (or whisk)
  • Wooden Spoon (for poking holes)
  • Offset Spatula or Spreader

Method
 

  1. Preheat the oven and prepare the white cake mix according to package directions, baking it in a greased 9×13 pan until done.
  2. Once baked, allow the cake to cool slightly, then use a wooden spoon handle to poke holes all over the surface.
  3. Reserve about 1/2 cup of the sweetened condensed milk, then pour the remainder evenly over the warm cake, pushing it into the holes. Refrigerate for about 1 hour to let the milk absorb.
  4. In a large bowl, combine ricotta cheese, mascarpone cheese, vanilla extract, powdered sugar, and optional cinnamon. Mix until smooth and well combined.
  5. Stir in the reserved sweetened condensed milk gently until incorporated, adjusting sweetness or thickness with more powdered sugar if needed.
  6. Spread the cannoli‑style filling evenly over the chilled cake.
  7. Sprinkle mini chocolate chips over the top and dust with additional powdered sugar if desired. Refrigerate several hours or overnight before slicing and serving.

Notes

This cannoli poke cake brings all the classic Italian‑dessert flavors together in a simple sheet cake. Poking the cake while warm ensures the sweetened condensed milk absorbs deeply into every bite. Refrigerating allows the creamy topping to set well. :contentReference[oaicite:0]{index=0}