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.

Easy Cannoli Poke Cake Recipe 2026

Name: Cannoli Poke Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian-American
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

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

Scale

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

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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