Cannoli Poke Cake

If you’ve ever stood in front of a bakery window staring at rows of crisp, cream-filled cannoli with dreamy eyes, then this recipe is going to hit your sweet spot in a whole new way. Picture this: all the creamy, spiced, citrus-kissed flavors of classic cannoli, layered into a moist, tender cake that’s literally infused with luscious filling. That’s what the Cannoli Poke Cake delivers—flavor in every forkful and nostalgia in every bite.

Poke cakes are known for being fun, flavorful, and kind of magical. After baking, you poke holes all over the cake and then pour in something rich and flavorful that seeps deep into the sponge. For this one, we’re leaning hard into cannoli territory, with a ricotta-mascarpone cream that’s sweet, smooth, and just lightly spiced with cinnamon. We’re adding in a few chocolate chips for texture, a touch of orange zest for brightness, and finishing things off with a whipped topping that ties it all together.

This is the dessert that shows up with zero pretension and still manages to steal the show. It’s got the homey vibe of your grandma’s Sunday cake with a fancy Italian twist that’ll have everyone asking for the recipe. Whether you’re feeding a crowd or just craving something unique, this poke cake gives you the best of both worlds—comfort and class, fork to fork.

Why You’ll Love This Cannoli Poke Cake

• It’s incredibly easy to make, even if you’re not an experienced baker. We’re using a boxed cake mix as a base, which saves time without sacrificing flavor.

• The texture is insane—moist, creamy, and packed with flavor in every layer. The poke method ensures every bite has some of that luscious cannoli cream.

• It has all the classic cannoli flavors—ricotta, mascarpone, cinnamon, vanilla, orange zest, and mini chocolate chips—without the need to roll, pipe, or fry anything.

• You can make it ahead of time, and it actually tastes better after sitting overnight. That means less stress if you’re hosting or planning ahead.

• It’s perfect for a crowd. Whether you’re serving it at a party, potluck, holiday gathering, or just a casual Sunday dinner, it’s a guaranteed hit.

• There’s tons of room for variation. Want to add pistachios? Go for it. Prefer a chocolate drizzle or crushed cannoli shells on top? Be my guest.

• It’s fridge-friendly, meaning leftovers stay moist and delicious for days. Just try not to sneak forkfuls straight from the pan—if you can resist.

• No frying, no fuss. You get all the satisfaction of cannoli flavor without the mess or technique of the traditional dessert.

• This cake is kid-friendly and adult-approved, with just the right balance of sweet and creamy. It’s approachable and impressive all at once.

• It’s just fun to serve. Watching someone take their first bite and light up? That’s dessert magic.

Preparation Time and Yield

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Chill Time: 2–4 hours (or overnight)

• Total Time: About 3 hours minimum

• Yield: 12 to 16 servings

Nutritional Information (Per Serving)

• Calories: 360

• Carbohydrates: 38g

• Protein: 6g

• Fat: 20g

• Fiber: 1g

• Sugar: 26g

Ingredients for Cannoli Poke Cake

For the Cake:

• 1 box yellow or vanilla cake mix (plus ingredients listed on the box: typically eggs, oil, and water)

• 1 teaspoon cinnamon (optional, to infuse cannoli flavor)

For the Cannoli Filling Layer:

• 1 ½ cups ricotta cheese (whole milk, drained if watery)

• 1 cup mascarpone cheese (room temperature)

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• Zest of 1 orange (or lemon, if preferred)

• ½ teaspoon ground cinnamon

• ½ cup mini chocolate chips

For the Topping:

• 2 cups whipped topping (or homemade whipped cream)

• ¼ cup mini chocolate chips (for garnish)

• Optional: chopped pistachios or crushed cannoli shells

Step-by-Step Instructions for Cannoli Poke Cake

Step 1 – Bake the Cake

1. Preheat your oven according to the instructions on your cake mix box (typically 350°F).

2. Prepare a 9×13-inch baking pan by greasing it with butter or nonstick spray.

3. In a large bowl, mix the cake mix with the listed ingredients. For extra flavor, stir in 1 teaspoon of cinnamon to the batter.

4. Pour the batter into the pan and smooth it out evenly.

5. Bake according to package directions, typically 28–32 minutes. Check with a toothpick—if it comes out clean, the cake’s ready.

6. Let the cake cool for 10–15 minutes.

Step 2 – Poke the Cake

1. Once the cake has cooled slightly but is still warm, use the end of a wooden spoon, a straw, or a chopstick to poke holes all over the surface of the cake.

2. Space the holes about 1 inch apart. Don’t go all the way to the bottom, just deep enough for filling to seep in.

Step 3 – Make the Cannoli Filling

1. In a mixing bowl, combine the ricotta and mascarpone cheese.

2. Beat until smooth using a hand mixer or stand mixer.

3. Add powdered sugar, vanilla, cinnamon, and orange zest. Beat again until light and fluffy.

4. Stir in the mini chocolate chips gently with a spatula.

Step 4 – Fill the Cake

1. Spread the cannoli filling over the cake, using a spatula to push it into the holes. Gently press down to help it settle into the cake.

2. Smooth the top so the filling covers the entire cake evenly.

Step 5 – Chill

1. Cover the cake and refrigerate for at least 2 hours, preferably 4, or overnight for best flavor and texture.

2. This gives the filling time to soak into the cake and develop that creamy interior.

Step 6 – Add the Topping

1. Once the cake is chilled and set, spread the whipped topping evenly over the entire surface.

2. Sprinkle mini chocolate chips over the top.

3. Optional: Add chopped pistachios or crushed cannoli shell pieces for added crunch and flair.

Step 7 – Slice and Serve

1. Cut into squares and serve cold. Store leftovers in the fridge for up to 5 days.

2. Watch your guests go back for seconds before you even grab a fork.

Ingredient Background

The magic of this Cannoli Poke Cake lies in how it combines simple, accessible ingredients with the unmistakable flavor of a classic Italian dessert. Let’s break down some of the star players and why they’re essential.

Ricotta cheese is the soul of a traditional cannoli filling, and for good reason. Its mild, slightly sweet flavor and soft, grainy texture make it perfect for absorbing other flavors like vanilla, orange zest, and cinnamon. While it may not be the flashiest ingredient in your fridge, ricotta plays a crucial role in giving this cake its creamy, familiar vibe. It’s also a great source of protein and calcium, making your indulgent dessert feel just a little bit justifiable.

Mascarpone cheese brings luxury into the mix. This Italian cream cheese is smooth, rich, and slightly sweet, giving the cannoli filling layer its velvety body. Unlike American cream cheese, which can be tangy, mascarpone is mellow and buttery. When combined with ricotta, the result is a perfectly balanced filling that’s rich without being too heavy. It acts like the glue holding all those amazing flavors together, blending citrus, spice, and sweetness into a unified spread of heaven.

The mini chocolate chips might seem like a garnish, but they’re more than that. Their tiny size allows them to evenly distribute throughout the filling and topping, giving you just the right amount of chocolate in every bite. They’re a nod to the classic cannoli’s chocolate-studded interior, adding both texture and a touch of bittersweet flavor that contrasts beautifully with the creamy filling. Pair those with the subtle brightness of orange zest, and you’ve got yourself a deeply flavored, layered dessert that doesn’t rely on fancy techniques—just good ingredients that work in harmony.

Technique Tips for Cannoli Poke Cake

Mastering this poke cake is less about culinary training and more about being mindful at each step. One of the most important things to pay attention to is the temperature of your ingredients, especially the cheeses. Make sure both your ricotta and mascarpone are at room temperature before you mix them. Why? Because cold cheese won’t blend as smoothly, and you could end up with a lumpy filling instead of that smooth, cannoli-style cream. Take the extra 15 minutes to let them warm up on the counter—your cake will thank you.

When it comes to poking the cake, spacing and depth make all the difference. You want holes that are evenly spaced so every slice has its fair share of filling, but you also don’t want to go overboard. Poke too many holes or go too deep, and the cake might fall apart when slicing. Use something thick but not too wide, like the handle of a wooden spoon. Make sure you don’t go all the way to the bottom of the pan—about ¾ of the way down is perfect. This creates enough space for the filling to settle without compromising the cake’s structure.

Lastly, chilling is your secret weapon. This cake absolutely needs that fridge time to become the dreamy dessert you’re hoping for. If you try to rush the process and serve it too soon, the filling won’t have soaked into the cake, and the topping won’t hold its shape. Ideally, let it sit overnight. Not only will it hold together better, but the flavors will deepen and mellow out in the best way possible. That patience turns a good poke cake into a truly memorable dessert.

Alternative Presentation Ideas

If you’re feeling a little extra and want to make your Cannoli Poke Cake shine even brighter, there are plenty of ways to switch up the presentation without changing the heart of the recipe. One charming approach is to turn this into a layered trifle. Instead of baking it in a single 9×13 pan, cube the finished cake and layer it in a large glass trifle dish. Alternate layers of cake cubes, ricotta filling, whipped topping, and mini chocolate chips. Not only does it look stunning, but it also gives a fancier vibe with minimal extra work.

For parties or gatherings, consider serving this cake in individual mason jars or dessert cups. Bake the cake in a sheet pan, then use a cookie cutter or cup to cut out small circles. Layer those with the filling and topping inside the jars. This makes for easy, no-mess serving and adds a whimsical twist that people love. You can even make them ahead of time, pop on the lids, and chill them until ready to serve.

Looking for a little visual drama? Try garnishing the finished cake with a dark chocolate drizzle or zigzagging on some melted chocolate. It gives the cake a bakery-quality appearance and brings out the chocolate chips even more. For a rustic finish, you could also crumble actual cannoli shells over the top, giving a lovely crunch and staying true to the dessert’s origins. No matter how you present it, this cake has a way of stealing the spotlight.

Freezing and Storing Cannoli Poke Cake

When it comes to storing this cake, the fridge is your best friend. Because of the ricotta and mascarpone filling, this dessert is best kept chilled at all times. Cover it tightly with plastic wrap or aluminum foil, or store it in an airtight container. It’ll stay fresh for up to 5 days, and the flavor actually improves the longer it sits. In fact, day two or three might just be the sweet spot when the filling has really settled into every crevice of the cake.

If you’re thinking ahead or dealing with leftovers, you can absolutely freeze Cannoli Poke Cake, though there are a few caveats. For the best results, freeze the cake before adding the whipped topping. Wrap the filled cake tightly with two layers of plastic wrap, followed by foil. This helps prevent freezer burn and preserves the flavor and texture. It can be stored in the freezer for up to one month.

When you’re ready to serve, thaw the cake in the fridge overnight. Once fully thawed, add the whipped topping and garnish just before serving. This ensures the topping stays light and fluffy and doesn’t get watery from the freezing process. If you’re freezing individual portions, wrap each slice separately for easy grab-and-go desserts down the line.

Healthier Twist Ideas

Craving a lighter version of this rich dessert? You can easily make some swaps that cut down on calories and fat without sacrificing the spirit of the cake. For starters, use a sugar-free or reduced-sugar cake mix. Many brands offer versions that are just as moist and flavorful as the original. You can also substitute unsweetened applesauce or Greek yogurt for half the oil in the mix to reduce fat while keeping the cake tender.

For the filling, opt for low-fat ricotta and light mascarpone (or even Neufchâtel cheese if mascarpone isn’t available). These alternatives still deliver a creamy consistency, especially when blended well. Just make sure to drain the ricotta thoroughly so you don’t end up with a watery filling. You can also reduce the sugar in the filling to ¾ cup without a huge drop in sweetness—especially if you’re planning to use a sweetened topping.

Speaking of topping, instead of store-bought whipped topping, try homemade whipped cream made with coconut milk or aquafaba for a dairy-free or vegan option. Coconut whipped cream adds a hint of tropical flavor, which actually plays really well with the citrus in the filling. And if you’re avoiding dairy entirely, using a plant-based cream cheese alternative in place of mascarpone will still yield a creamy, dreamy poke cake that checks every box.

Serving Suggestions for Events

This Cannoli Poke Cake is a star at any event, from laid-back birthday parties to elegant holiday gatherings. If you’re hosting a bridal shower or baby shower, serve the cake in dainty slices with espresso or Italian sodas on the side. You can even cut it into bite-sized cubes and place them in mini cupcake liners for a beautiful dessert tray that’s easy to pass around.

For holiday celebrations, dress it up with seasonal garnishes. Add crushed peppermint during the winter holidays or a dusting of powdered sugar shaped with a heart stencil for Valentine’s Day. Since cannoli flavors pair so well with spices and citrus, it can be easily adapted to fit any season. The warm spices and creamy layers give it a comfort food feel that works beautifully on a Thanksgiving or Christmas dessert table.

Planning a birthday party or casual cookout? This cake is ideal for make-ahead convenience. You can prep it the night before, let it chill, and simply add the topping and chocolate chips right before serving. It travels well, serves a crowd, and always brings smiles. Plus, you won’t be standing over a hot oven or fryer trying to make dozens of tiny cannoli. One pan, all the flavor, and plenty of happy guests.

Frequently Asked Questions (FAQs)

1. Can I use cream cheese instead of mascarpone?

Yes, you can substitute cream cheese for mascarpone, especially if you’re in a pinch. Just note that cream cheese has a tangier flavor, so the filling may taste slightly different. To balance that, reduce the powdered sugar a bit or add a touch more vanilla.

2. How do I drain ricotta cheese properly?

Place the ricotta in a fine mesh strainer over a bowl, cover it with plastic wrap, and let it sit in the fridge for a few hours or overnight. If you’re short on time, gently press it with paper towels to absorb excess moisture.

3. Can I make this cake a day ahead?

Absolutely, and it’s even better the next day. The filling soaks into the cake more deeply, making each bite richer. Just hold off on adding the whipped topping until you’re ready to serve.

4. Do I have to use a boxed cake mix?

Not at all! You can make a homemade vanilla or yellow cake from scratch if you prefer. The boxed mix is a time-saver, but homemade cake adds an extra layer of flavor if you have the time.

5. Is this dessert freezer-friendly?

Yes, but for best results, freeze the cake without the whipped topping. Wrap it well and thaw in the fridge before adding the final layer.

6. Can I use full-sized chocolate chips instead of mini?

You can, but mini chocolate chips distribute more evenly throughout the cake and filling. If you only have full-sized chips, try chopping them into smaller bits.

7. What can I use instead of whipped topping?

Homemade whipped cream, coconut whipped cream, or stabilized whipped cream are all great options. Choose what fits your dietary needs and flavor preferences.

8. Can I add nuts to this cake?

Definitely! Chopped pistachios are a classic cannoli topping. Sprinkle them over the whipped topping for a bit of crunch and color.

9. How long will this cake stay fresh in the fridge?

Stored in an airtight container, it will stay fresh for up to 5 days. The texture might get even better after a couple of days.

10. Can I serve this warm?

It’s best served cold. The filling sets as it chills, giving the cake its signature creamy consistency. Serving it warm would make the filling too loose.

Conclusion

The Cannoli Poke Cake is everything a dessert should be—fun, nostalgic, creamy, and easy to make. It takes the essence of one of Italy’s most beloved desserts and delivers it in a no-fuss, crowd-pleasing format that works for virtually any occasion. Whether you’re making it for a family gathering, a potluck, or just because you deserve something sweet, it’s the kind of cake that makes people light up with every bite.

What makes this recipe shine isn’t just the flavor (though, let’s be honest, that’s a huge part). It’s the simplicity. You don’t need to roll or fry anything. No pastry bags, no special pans. Just a few bowls, a baking dish, and a little fridge time. And in return, you get a cake that tastes like a hug from an Italian grandmother and a dessert that earns you instant rockstar status in the kitchen.

So the next time you’re craving cannoli but want to skip the hassle, let this cake be your go-to. One bite, and you’ll be hooked. One slice, and your friends will be asking for the recipe. It’s not just dessert, it’s an experience—one you’ll want to repeat again and again.