I can still smell the warm vanilla when I open my oven door. The cake had just come out, the edges pulling away from the pan like a small promise. I remember the day my mother taught me to poke those tiny holes with a skewer and press the creamy ricotta and mascarpone into them. That memory sits beside others: summer birthdays, quick Sunday dinners, and the way Cannoli Poke Cake gathered everyone around the table with little fuss and a lot of love.
Why Cannoli Poke Cake Still Belongs at the Table
This dessert carries the soft, honest comfort of Italian-American kitchens. It is both humble and celebratory, the kind of dessert that does not demand ceremony but earns one anyway. Cannoli Poke Cake brings the flavors of a classic cannoli into a tray cake that serves a crowd, which is why you will find it at family gatherings and casual dinner parties alike.
My family loved traditions that were easy to share. A tray of this cake meant children passing plates to grandparents without worry, and an invitation to take the last piece without apology. It keeps the spirit of those small celebrations alive because it is forgiving and familiar. It is an excellent choice for italian dessert recipes and easy italian desserts when you want a homemade cake with a twist of tradition.
Why this recipe matters is simple. It takes two beloved elements simple cake and creamy cannoli filling and combines them so the textures sing together. The cake soaks up the filling ever so slightly, giving each bite a little cream pocket. From there, you present a dessert that tastes like home and looks like you cared.
Bringing Cannoli Poke Cake Together With Care
“Every dessert like this carries a memory, whether you realize it or not.”
Before you gather ingredients, imagine the rhythm of this recipe. You will measure, you will stir, and you will wait as the aromas of vanilla and sweet cheese drift through the kitchen. Meanwhile, you will notice the batter thicken, the sound of the mixer humming, and the quiet pleasure of smoothing batter into the pan. This is a gentle cake to make, and it rewards slow, steady work.
This is a cannoli style cake that bridges the gap between quick desserts and more technical pastries. It lets you offer the flavors of a classic pastry without rolling shells or filling them individually. The rhythm here is forgiving; you can make a homemade cake or use a box mix and still end up with a beautiful, comforting dessert that belongs on your celebration desserts list.
What You’ll Need to Make Cannoli Poke Cake
- 1 box vanilla cake mix (or homemade cake mix)
- Ingredients needed for the cake mix (usually eggs, oil, and water)
- 15 oz ricotta cheese, well-drained
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup mini chocolate chips (for filling)
- 1/4 cup mini chocolate chips (for garnish)
- 1 tbsp powdered sugar (for dusting)
- Optional: Candied orange peel or crushed pistachios for garnish
A few gentle notes here. If you choose to make a homemade cake, use whole milk for a softer crumb. Real ricotta makes a difference; it holds moisture and lends a mild, tangy sweetness that balances the sugar. Mascarpone gives the filling a silky richness, so try not to substitute it entirely unless you have a good plan for adding richness back in.
Mini chocolate chips are kinder to the texture of this cake than larger chips. They tuck into the filling more gently and give a pleasant chocolate bite without slicing through the cream. Candied orange peel is a small but transformative touch. When you shave a little citrus over this cake, the scent opens the whole plate.
Step-by-Step Directions
- Prepare the cake mix according to package instructions and bake in a 9×13-inch pan. Allow the cake to cool completely.
- Preheat your oven and mix batter until smooth.
- Pour into a greased 9×13-inch pan and bake until a toothpick comes out clean.
- Once the cake has cooled, use a fork or a skewer to poke holes all over the surface of the cake.
- Poke holes about an inch apart so the filling can settle in.
- You will feel the skewer glide through the soft crumb as it cools.
- In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Stir until smooth and well-combined.
- Beat gently until the mixture is creamy and even.
- Taste a small spoonful to adjust sweetness if needed.
- Fold in the mini chocolate chips for the filling.
- Use a spatula to keep the filling light.
- The chips will sink just a little into the cream.
- Spread the cannoli filling evenly over the cooled cake, making sure to fill the holes created by the poking.
- Work from the center outward so the filling settles into each hole.
- Smooth the top gently; the filling should rest in the cake and on its surface.
- Garnish with additional mini chocolate chips, a dusting of powdered sugar, and optional candied orange peel or crushed pistachios.
- Add visual contrast with a sprinkle of chips and zest.
- The dusting of powdered sugar creates a soft, bakery finish.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set.
- Cover the pan loosely to protect the cake from absorbing fridge scents.
- Chilling helps the filling settle and makes slicing neater.
Each of these steps is meant to be calm and deliberate. The batter smooths into the pan like a small promise, and the filling blooms into the holes with gentle pressure. These are the small actions that create texture and warmth at the table.
Bringing Cannoli Poke Cake to the Table
There is a particular pleasure in slicing through a chilled cannoli style cake. The knife moves cleanly. The filling peeks out from the holes like little pockets of promise. I like to plate each slice on a simple white plate so the cake is the focus. Coffee is a must for us; a strong espresso or a long pour-over pairs beautifully with the sweet cheese and vanilla.
When friends visit, we place the cake on the table and let them help themselves. It does not need formal service. Sometimes we serve it after a long Sunday dinner, and the kitchen fills with the soft sound of spoons and gentle conversation. Other times it is the center of a birthday spread, sitting near a bowl of mixed fruit and a pitcher of sweetened tea.
This cake travels well. If you are taking it to a gathering, keep it chilled until you arrive and store it in a sturdy box to protect the topping. Presentation matters, but it is the sharing that makes it special.
How to Store Cannoli Poke Cake
Refrigeration is your best friend for this dessert. Because the filling uses ricotta and mascarpone, it must stay chilled. Cover the pan with plastic wrap or an airtight lid and place it in the fridge. It will keep well for 3 to 4 days.
If you need to freeze it, cut the cake into individual slices and wrap each piece tightly in plastic wrap, then place them in a freezer bag. Freeze for up to one month. Thaw in the refrigerator overnight before serving. Do not try to refreeze once thawed.
This dessert often tastes better the next day. Refrigeration gives the flavors a chance to mingle and settle, which is why I tell people this is one of those easy italian desserts that you can make a day ahead with confidence.
Giulia’s Kitchen Notes
- Drain the ricotta well. Put the ricotta in a fine-mesh sieve over a bowl and let it sit for at least 30 minutes in the fridge. Drier ricotta yields a thicker, less watery filling.
- Choose the right pan. A 9×13-inch pan gives you a cake with the right depth for poking and filling. A bundt cake can work if you want a different look, but you will poke differently and adjust the filling amount.
- Gentle folding keeps texture. Fold the mini chips into the filling with a spatula. Overworking the cream can make it runny.
- Taste and tweak. If your ricotta is mild, add an extra half teaspoon of vanilla or a pinch more powdered sugar to lift the flavor.
- Cool completely. Filling a warm cake causes the cream to thin. Patience gives you clean slices and better texture.
Family Twists on Cannoli Poke Cake
My mother loved orange zest and insisted on it in almost every dessert. Here are a few family-friendly variations that nod to the ways this cake changes from kitchen to kitchen.
- Citrus Kiss: Stir 1 teaspoon of finely grated orange zest into the filling. Top with thin strips of candied orange peel for a bright, fragrant finish.
- Pistachio Sprinkle: Fold 1/3 cup chopped pistachios into the filling and sprinkle more on top. The nut adds color, crunch, and a gentle salt contrast.
- Chocolate Overload: Use a chocolate cake mix and add a chocolate ganache drizzle after chilling for a decadent celebration desserts option.
- Rum or Brandy: Add 1 tablespoon of dark rum or brandy to the filling for a grown-up twist. Use sparingly to not overpower the cream.
- Mini Cannoli Cups: Spoon the filling into small, crisp pastry shells and top with a few tiny chips for a portable variation that recreates classic cannoli flavors.
You can also adapt this for holiday tables. Use a spiced cake base in autumn with a touch of cinnamon and nutmeg in the filling. For summer gatherings, top with a light berry compote. The structure of a poke cake invites creativity.
FAQs About Cannoli Poke Cake
Can I make this ahead of time?
Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Make it the day before and keep it chilled until serving.
Can I use low-fat ricotta?
You can, but full-fat ricotta gives a silkier texture and richer mouthfeel. If you use low-fat, consider adding a tablespoon of mascarpone or cream cheese to keep it creamy.
Can I skip the mascarpone and use all ricotta?
You can, but mascarpone adds a lushness that ricotta alone lacks. If you must substitute, choose a higher-fat ricotta and reduce any added liquid.
My filling seemed watery. What went wrong?
The most common cause is not draining the ricotta enough or overmixing the filling. Drain ricotta in the fridge for at least 30 minutes and fold gently.
Can I make this as a bundt cake?
Yes, but the technique changes. A bundt will not accept the same poking method. Instead, spoon the filling over slices when serving or layer a thinner filling and chill well.
A Final Sweet Note
This Cannoli Poke Cake is more than a recipe. It is a small tradition you can fold into your own gatherings. It asks only for a little time, a bit of patience, and the pleasure of standing beside the counter while the aroma of vanilla fills the room. Each forkful offers a soft bite of cake, a sweet pocket of filling, and a memory tucked in between.
I hope this recipe finds a place on your table when you want comfort without fuss, and elegance without strain. Take the time to let it chill, to let the flavors find one another, and to watch how a simple cake can bring voices closer and smiles easier.
Conclusion
If you would like a visual step-by-step or another family-style version, I often turn to trusted recipe pages for ideas. For a closely related take on the flavors and technique, see the Ultimate Cannoli Poke Cake – Baking Beauty. For another warm family-style approach and tips, check out Cannoli Poke Cake | Life, Love and Sugar.
Ultimate Cannoli Poke Cake – Baking Beauty
Cannoli Poke Cake | Life, Love and Sugar
Cannoli Poke Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious twist on traditional cannoli, this Cannoli Poke Cake combines the rich flavors of ricotta and mascarpone in a light vanilla cake, perfect for family gatherings.
Ingredients
- 1 box vanilla cake mix (or homemade cake mix)
- Ingredients needed for the cake mix (usually eggs, oil, and water)
- 15 oz ricotta cheese, well-drained
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup mini chocolate chips (for filling)
- 1/4 cup mini chocolate chips (for garnish)
- 1 tbsp powdered sugar (for dusting)
- Optional: Candied orange peel or crushed pistachios for garnish
Instructions
- Prepare the cake mix according to package instructions and bake in a greased 9×13-inch pan. Allow the cake to cool completely.
- Once the cake has cooled, use a fork or a skewer to poke holes all over the surface of the cake.
- In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Stir until smooth and well-combined.
- Fold in the mini chocolate chips for the filling.
- Spread the cannoli filling evenly over the cooled cake, making sure to fill the holes created by the poking.
- Garnish with additional mini chocolate chips, a dusting of powdered sugar, and optional candied orange peel or crushed pistachios.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set.
Notes
For best results, drain the ricotta well and use whole milk for a softer crumb. This cake can be made ahead of time and is even tastier the next day.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
