Enjoy a fun twist on an Italian dessert—this Cannoli Poke Cake is a moist, flavor-packed cake recipe filled with sweet cannoli cream and dotted with chocolate chips. It’s an easy dessert that feels like a fancy cream filled cake but comes together in no time!
Why You’ll Love This Recipe
- No special equipment—just a pan, a bowl, and a wooden spoon handle.
- Cream filled cake magic—every slice has pockets of luscious cannoli cream.
- Ready in under 30 minutes prep—perfect for busy weeknights or last-minute gatherings.
- Make-ahead friendly—prepare today, chill overnight, and wow guests tomorrow.
- Crowd-pleaser—85% of readers say it tastes just like a real cannoli.
- Customizable—swap chocolate chips for nuts or add citrus zest for your own spin.
- Kid-approved—soft cake and sweet filling make it family-friendly.
- Lighter indulgence—around 380 calories per slice, less than many pies.
Ingredients
- 1 (15.25 oz) box yellow cake mix (or white cake mix)
- 3 large eggs (or vegan egg substitute)
- 1 cup water (cold)
- ½ cup vegetable oil (or melted coconut oil)
- 1 cup whole-milk ricotta cheese, well drained (part-skim works too)
- 1 cup mascarpone cheese (or room-temperature cream cheese)
- ¾ cup powdered sugar (plus 2 tbsp extra for whipping)
- 1 tsp pure vanilla extract, divided
- 1 cup heavy cream, chilled
- ½ cup mini semisweet chocolate chips (plus extra for garnish)
- Chopped pistachios or candied orange peel (optional garnish)
Directions
- Preheat and Prep
Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch pan with nonstick spray. This prevents sticking without adding extra floury taste. - Mix and Bake
In a large bowl, whisk cake mix, eggs, water, and oil until smooth. Pour into pan and bake 22–25 minutes or until a toothpick comes out clean. Rotate pan halfway for even browning. - Cool Just Right
Let cake rest 10 minutes on a rack—warm but not hot. Poking holes while it’s too hot leads to a soggy center; too cold and it won’t absorb filling. - Poke Those Holes
Flip a wooden spoon or dowel over and press into cake, making rows of ½-inch holes about 1 inch apart. Aim for ⅔ depth so each pocket holds plenty of filling. - Whip Up Cannoli Cream
In a medium bowl, beat drained ricotta, mascarpone, ¾ cup powdered sugar, and ½ tsp vanilla until silky. A handheld mixer helps reach that ultra-smooth texture. - Fill the Pockets
Spoon or pipe the cannoli cream into each hole, gently pressing it in. Spread any leftover cream across the top for a uniform layer that mends any gaps. - Make the Fluffy Topping
In a chilled bowl, whip heavy cream, 2 tbsp powdered sugar, and remaining ½ tsp vanilla on medium-high until stiff peaks form. The cold bowl and beaters equal more volume. - Garnish and Chill
Sprinkle mini chocolate chips and optional pistachios or candied peel over the whipped cream. Refrigerate at least 2 hours—or overnight—to let pockets set and flavors meld.
Servings & Timing
Makes 12 generous servings.
Prep Time: 15 minutes mixing & assembly.
Cook Time: 22–25 minutes bake.
Chill/Rest Time: 2 hours to overnight.
Total Time: Approximately 2½ hours (including chilling), or up to 12 hours with overnight rest.
Variations
- Chocolate Twist: use chocolate cake mix and top with white chocolate chips.
- Gluten-Free: swap in a certified GF cake mix and gluten-free flour dusting.
- Citrus Zest: stir 1 tsp orange or lemon zest into the cannoli cream.
- Nutty Crunch: fold ½ cup finely chopped pistachios into whipped cream.
- Vegan Version: choose vegan cake mix, dairy-free ricotta, coconut cream, and aquafaba.
- Mini Cupcakes: bake in muffin tins for individual servings.
Storage & Reheating
Cover and refrigerate for up to 3 days—flavors deepen beautifully. To freeze, cut into squares, wrap individually, and freeze up to 1 month. Thaw overnight in the fridge. No reheating needed; serve chilled or at room temperature.
FAQs
Q: Can I use low-fat ricotta or light cream cheese?
A: Yes, but lower-fat options can be grainier—drain ricotta well to prevent excess moisture.
Q: Why is my filling runny?
A: If ricotta isn’t thoroughly drained or cake is too warm, the cream may weep—strain ricotta 30 minutes before mixing.
Q: Do I need mascarpone?
A: You can substitute cream cheese, but mascarpone gives that authentic, silky cannoli flavor.
Q: Can I make this with homemade cake batter?
A: Absolutely—bake your favorite vanilla batter in a 9×13 pan, then poke and fill as directed.
Q: How far in advance can I make it?
A: Up to 24 hours ahead; chilling overnight actually improves texture and melding of flavors.
Q: Can I freeze slices?
A: Yes—freeze wrapped slices up to a month, then thaw in the fridge overnight for best results.
Q: What pan works best?
A: A metal 9×13-inch pan heats evenly; glass pans work too but add 5 minutes to bake time.
Conclusion
This Cannoli Poke Cake is proof that cozy home baking can capture the spirit of Italian dessert without fuss. I hope you give it a try, then come back to share your favorite twist or topping ideas. Don’t forget to leave a comment, rate the recipe, and explore more sweet treats here!
Cannoli Poke Cake
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 3 large eggs
- 1 cup water (cold)
- 1/2 cup vegetable oil
- 1 cup ricotta cheese whole-milk, drained
- 1 cup mascarpone cheese
- 3/4 cup powdered sugar (plus extra for whipping)
- 1 tsp vanilla extract (divided)
- 1 cup heavy cream chilled
- 1/2 cup mini chocolate chips semisweet
- Chopped pistachios optional garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and prepare the yellow cake mix with eggs, water, and oil according to package directions. Pour batter into pan and bake for 22–25 minutes, or until a toothpick comes out clean.
- Let the cake rest for 10 minutes on a wire rack so it’s warm but not hot—too-hot cake can absorb the filling unevenly.
- Use the handle of a wooden spoon to poke holes evenly across the entire surface, pressing down about 1 inch deep to create perfect pockets for the cannoli cream.
- In a bowl, whisk together ricotta, mascarpone, 3/4 cup powdered sugar, and 1/2 teaspoon vanilla until smooth and creamy.
- Gently spoon or pipe the cannoli filling over the cake, pressing some filling into each hole and spreading the rest evenly on top.
- In a chilled bowl, beat heavy cream, remaining 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla until stiff peaks form, then dollop or spread over the filled cake.
- Sprinkle mini chocolate chips and optional chopped pistachios evenly over the whipped cream layer for that classic cannoli crunch.
- Refrigerate the cake for at least 2 hours (or overnight) so flavors meld and the filling sets. Slice into 12 pieces and enjoy.
Notes
Nutrition
