This Cannoli Poke Cake is made with French vanilla cake soaked in sweetened condensed milk and topped with a homemade mascarpone and ricotta whipped frosting, mini chocolate chips, and crushed waffle
From the recipe collection of Tara Ippolito
If you love cannolis, you're going to love this cake! It starts with a simple boxed cake mix, gets soaked with a sweet, creamy filling, and is finished with the most delicious homemade cannoli-inspired frosting.
I love making this for holidays, parties, and family get-togethers because it's easy to put together and always a huge hit. The combination of the soft cake, creamy frosting, chocolate chips, and crunchy waffle cones is so good.
Why You'll Love It
- Easy to make: Using a boxed cake mix keeps this recipe super simple without sacrificing flavor.
- All the cannoli flavors: Mascarpone, ricotta, vanilla, chocolate chips, and waffle cones give this cake that classic cannoli taste.
- Great for entertaining: This makes a big 9 x 13-inch cake that's perfect for holidays, parties, and family gatherings.
- Make-ahead friendly: You can prepare most of this cake ahead of time and finish it right before serving.
Ingredients
Here is everything you'll need to make this delicious recipe. You can find the full ingredients list along with measurements and instructions on the recipe card below.
For the Cake
- French Vanilla Cake Mix - The base of the cake. French vanilla gives it a delicious flavor that works perfectly with the cannoli filling.
- Butter - Melted butter adds richness and flavor to the cake batter.
- Milk - Helps create a soft, moist cake.
- Eggs - Bind everything together and give the cake structure.
- Cinnamon - Adds a little warmth and classic cannoli-inspired flavor.
- Sweetened Condensed Milk - Soaks into the holes of the cake, making it extra moist and sweet.
- Cocoa Powder - Adds a subtle chocolate flavor to the sweetened condensed milk mixture.
- Mini Chocolate Chips - Used throughout the cake for little bites of chocolate.
- Waffle Cones - Crushed and sprinkled over the top for that crunchy cannoli-shell-inspired finish.
For the Whipped Frosting
- Butter - Softened butter helps give the frosting a smooth, creamy texture.
- Mascarpone Cheese - Adds a rich, creamy flavor that's perfect for cannoli-inspired desserts.
- Ricotta Cheese - Gives the frosting that classic cannoli filling flavor. Whole milk ricotta works best.
- Vanilla Extract - Adds sweetness and flavor to the frosting.
- Heavy Cream - Helps make the frosting light, fluffy, and spreadable.
- Powdered Sugar - Sweetens the frosting and helps bring everything together.
How To Make It
Here's how to make this amazing recipe you can find the full ingredients list along with instructions on the recipe card below.
- Preheat the oven to 350°F. In a large bowl, combine the French vanilla cake mix, melted butter, milk, cinnamon, and eggs. Mix everything together using a hand mixer until the batter is smooth and well combined. Pour the batter into a greased 9 x 13" baking dish and spread it out evenly. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cake is finished baking, use the handle of a wooden spoon to poke holes all over the cake, about half an inch apart. In a small bowl, whisk together the sweetened condensed milk and cocoa powder. Pour the mixture evenly over the cake, making sure it gets down into the holes. Sprinkle half of the mini chocolate chips over the cake and place it in the refrigerator for a couple of hours to cool and set.
- To make the frosting, beat together the softened butter, mascarpone cheese, ricotta cheese, and vanilla extract until smooth. Add the heavy cream and continue mixing until combined. Slowly add the powdered sugar while mixing until the frosting is smooth, creamy, and fluffy. Spread the whipped frosting evenly over the cooled cake. Finish with the remaining mini chocolate chips and crushed waffle cones. Serve and enjoy!
Pro Tips
- Drain the ricotta: If your ricotta seems watery, drain it before adding it to the frosting. This will help prevent the frosting from becoming too loose.
- Cool the cake completely: Make sure the cake is fully chilled before adding the frosting so it doesn't melt or become runny.
- Use softened butter: Room-temperature butter blends much more easily with the cheeses and helps prevent lumps in the frosting.
- Add the waffle cones last: For the best crunch, wait until just before serving to sprinkle the crushed waffle cones over the cake.
- Keep the frosting ingredients cool: Mascarpone can become runny if it's overmixed, so mix just until everything is smooth and combined.
Variations
- Chocolate Cake: Swap the French vanilla cake mix for chocolate cake mix for an extra chocolatey version.
- Orange Cannoli Cake: Add a little fresh orange zest to the frosting for a citrus flavor that pairs beautifully with the ricotta and chocolate.
- Pistachio Cannoli Cake: Sprinkle chopped pistachios over the top along with the chocolate chips for a little extra crunch.
- Extra Chocolate Chips: Fold additional mini chocolate chips into the frosting if you want even more chocolate throughout the cake.
What To Serve With It
This Cannoli Poke Cake is a pretty rich dessert, so I love serving it with a hot cup of coffee or espresso. It's also delicious with a cappuccino or a cold glass of milk.
If you're making it for a holiday or party, it would be great alongside a platter of Italian cookies, fresh strawberries, or other bite-sized desserts.
Storage & Freezing
Store leftover Cannoli Poke Cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days.
Because the frosting contains mascarpone, ricotta, and heavy cream, this cake needs to stay refrigerated. The waffle cones will soften over time, so it's best to add them right before serving.
For the best flavor and texture, let individual slices sit at room temperature for about 10-15 minutes before enjoying.
Freezing: You can freeze the baked cake without the frosting for up to 2 months.
Wrap it tightly in plastic wrap and aluminum foil, then thaw it in the refrigerator before adding the frosting and toppings. I don't recommend freezing the fully assembled cake because the dairy-based frosting can change texture when thawed.
Cannoli Poke Cake Recipe
Ingredients
- 1 Box French Vanilla Cake Mix
- 1 Stick Butter, melted
- 1 Cup Milk
- 3 Eggs
- 1 teaspoon Cinnamon
- 14 Oz Can Sweet Condensed Milk
- 1 teaspoon Cocoa Powder
- 1 Cup Mini Chocolate Chips (divided)
- 2 Waffle Cones, crushed
Whipped Frosting
- 1 Stick Butter, softened
- 8 Oz Mascarpone Cheese
- ½ Cup Ricotta Cheese
- 1 teaspoon Vanilla
- ½ Cup Heavy Cream
- 1 Cup Powdered Sugar
Instructions
- Preheat the oven to 350°
- In a large bowl, combine the French vanilla cake mix, melted butter, milk, cinnamon, and eggs. Mix everything together using a hand mixer until the batter is smooth and well combined..
- Pour the batter into a greased 9 x 13" baking dish and spread it out evenly. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Once the cake is finished baking, use the handle of a wooden spoon to poke holes all over the cake, about half an inch apart.
- In a small bowl, whisk together the sweetened condensed milk and cocoa powder. Pour the mixture evenly over the cake, making sure it gets down into the holes. Sprinkle half of the mini chocolate chips over the cake and place it in the refrigerator for a couple of hours to cool and set.
- To make the frosting, beat together the softened butter, mascarpone cheese, ricotta cheese, and vanilla extract until smooth. Add the heavy cream and continue mixing until combined. Slowly add the powdered sugar while mixing until the frosting is smooth, creamy, and fluffy.
- Spread the whipped frosting evenly over the cooled cake. Finish with the remaining mini chocolate chips and crushed waffle cones. Serve and enjoy!
Rj faux says
Party favorite and easy to make
Anonymous says
How much cream cheese should you use if you cannot find mascapone cheese
Al Dente Diva says
Yes for sure! I’d just save the toppings for right before serving
Anonymous says
Can you make this ahead of time
Al Dente Diva says
I always stay on the safe side and refrigerate
Anonymous says
Should the cake be refrigerated if serving the next day?