Cannoli Cake
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This Cannoli Cake recipe is a cozy twist on the classic Italian dessert. It starts with a simple boxed mix and transforms into a creamy, dreamy treat layered with ricotta, mascarpone, and mini chocolate chips. It’s perfect for holidays, potlucks, or just because. No pastry shells, no fuss, just all the flavor you love in one easy to make cake.
I love quick and easy cakes. Two of my favorite go to recipes are my Orange Crush Cake and my Strawberry Soda Cake. They are always a hit.
Why this Cannoli Cake Recipe Works
Easy Cannoli Cake is made with boxed white cake mix, creamy ricotta and mascarpone filling, and mini chocolate chips. A no-fuss Italian inspired dessert perfect for holidays, potlucks, or cozy nights in. It is sweet and delicious, especially if you love cannoli.
- No Fuss Elegance: Starts with a boxed cake mix but finishes like a bakery-worthy dessert.
- Cannoli Inspired Magic: Creamy ricotta-mascarpone topping with cinnamon and chocolate chips channels classic Italian flavors. With that traditional cannoli filling.
- Make Ahead Friendly: My excellent recipe is perfect for parties, holidays, or potlucks. The chill time enhances flavor and texture for this delicious homemade cannoli cake with mini chocolate chips on top.
- Crowd Pleaser: This cannoli recipe offers rich, nostalgic, and surprisingly easy to pull off
Can I use Only Ricotta or Only Mascarpone?
Yes, but the texture and flavor will shift. Ricotta alone is lighter and grainier; mascarpone alone is richer and smoother. A blend gives the best cannoli like result.
Pro Tip for Cannoli Cream
Strain your ricotta overnight for a bakery-style filling.
Place ricotta in a fine mesh sieve or cheesecloth-lined colander over a bowl, cover, and refrigerate overnight. This removes excess moisture, giving your filling a thick, creamy texture that holds up beautifully.
Ingredient Notes for Cannoli Poke Cake
You only need a boxed cake, and the ingredients for the filling recipe and you will have a real cannoli experience.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Boxed White Cake Mix: Plus ingredients to prepare. It is all the dry ingredients, baking powder, etc that you need. Light and fluffy, ideal for soaking without becoming dense or soggy.
- Sweetened Condensed Milk: Adds moisture, richness, and sweetness to both the cake and filling.
- Whole Milk Ricotta Cheese: Essential for authentic cannoli flavor and texture. The ricotta cheese adds body to the filling.
- Mascarpone Cheese: It balances the ricotta with creamy richness and smooth texture. Creates a luscious, spreadable topping that holds its shape when chilled.
Variations and Substitutions for Semi Homemade Cannoli Cake Recipe
You can assemble the cake in so many different and fun ways.
- Cake base: Swap white cake mix for yellow cake, pound cake, vanilla cake, or even chocolate for a twist.
- Cheese filling: Use all ricotta (well strained) or all mascarpone if needed.
- Flavor boost: Add orange zest or almond extract to the cannoli cake filling for a Sicilian flair.
- On Top of the Cake: Try chopped pistachios, crushed cannoli shells, or drizzle with melted chocolate onto of the powdered sugar.
- Mini version: Bake in cupcake tins and top each with a dollop of filling and mini chocolate chips.
Special Equipment Needed to Make a Cannoli Cake
You need a good quality cake pan and a wooden spoon or other devise to poke the holes for the poke cake.
- Wooden Spoon: Include at least 1 full sentence why you need this.
- Fine Mesh Strainer: Include at least 1 full sentence why you need this.
How to Make Cannoli Cake
This favorite Cannoli Cake is a creamy, dreamy twist on the classic Italian dessert—made easy with boxed cake mix and a ricotta-mascarpone topping. Soaked in sweetened condensed milk and chilled to perfection, it’s the ultimate make-ahead treat for holidays, potlucks, or cozy nights in.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Bake the Cake: Prepare and bake boxed white cake mix in a 13×9 pan. Bake according to package directions or until a toothpick inserted in the center comes out clean.
- Soak & Chill: Poke holes in the moist cake. Pour all but ½ cup of sweetened condensed milk over the top. Chill for 1 hour.
- Make the Filling: Mix strained ricotta, mascarpone, vanilla, cinnamon, confectioners’ sugar, and reserved condensed milk until smooth for that classic cannoli flavor.
- Assemble and Serve: Finally, spread filling over chilled cake. Top with mini chocolate chips. Chill 2–3 hours, then dust with powdered sugar before serving.
Prep Ahead Suggestions for Easy Cannoli Filling and Cake
You can make the delicious cannoli cake components in advance. Here is a quick guide to assembling the cake.
- Day before: Make this cake batter and bake the cake, poke holes, and soak with condensed milk.
- Morning of: Mix and spread the ricotta cannoli filling.
- Just before serving: Dust this great recipe with powdered sugar and studded with mini chocolate chips.
Alternate Cooking Methods for Easy Cannoli Cake Recipe
You can make this favorite Italian recipe in so many different ways but still have the flavors of cannoli.
- Cupcakes: Bake cake mix in cupcake tins, poke holes, and top each with filling.
- Layer cake: Bake in two 8-inch cake pans, stack the cake layers with ricotta filling and place on a pretty cake stand.
- Trifle: Cube baked cake and layer with ricotta filling and chocolate chips in a glass dish.
Store, Freeze and Use Leftover Italian Cannoli Cake
Make the cannoli cake and have it ready for up to 4 days. It is the perfect way to make a dessert and have it ready for your next event.
- Storing: Cover the cake and place in the fridge for up to 4 days.
- Freeze: Cut the cake and freeze slices tightly wrapped for up to 1 month. Remove the cake and thaw overnight in fridge.
- Leftovers: Crumble the cake with the classic cannoli filling into parfaits, blend into milkshakes, or serve chilled with berries.
Common Questions About This Traditional Cannoli Cake Recipe
Yes, you can absolutely adapt this Cannoli Cake to a layer cake or springform pan. Both versions elevate the presentation and make slicing easier for parties or holidays. Want help writing a caption or printable tip card for these adaptations? I’d love to help with that next.
Ricotta holds a lot of moisture. If it’s not well-drained, the filling won’t set properly. Use cheesecloth or a fine mesh sieve and let it strain for several hours or overnight in the fridge.
For a 13×9 cake, aim to poke about 40 to 50 evenly spaced holes across the surface. Here’s how to get it just right:
Poking Tips for the Best Cannoli Cake
Tool: Use the handle of a wooden spoon or something similar about ¼ inch wide.
Depth: Poke about ¾ of the way down, not all the way to the bottom.
Spacing: Space holes about 1 inch apart in a grid-like pattern.
Goal: You want enough holes for the sweetened condensed milk to soak in without making the cake soggy.
Expert Tips to Love this Easy Cannoli Cake
This classic cannoli cake recipe is easy to make but here are some tips to make sure that it comes out perfectly.
- Strain ricotta well: Prevents watery filling, use cheesecloth or a fine mesh sieve.
- Don’t over-poke: Holes should hold milk without making the cake soggy.
- Chill thoroughly: The flavors meld and the topping sets best after a few hours.
- Use quality chocolate chips: Mini chips melt slightly into the topping for a creamy bite.
- Serve cold: This cake is best chilled like a true cannoli.
- Make this recipe and Serve with: I love making a full Italian meal. I make a Crock Pot Sausage and Pepper, my Italian Chicken and my Pasta Bolognese Bake.
More Recipes You Might Like
Easy Cannoli Cake Recipe
Equipment
Ingredients
- 15.25 ounce White Cake Mix, plus ingredients to prepare the cake
- 14 ounces Sweetened Condensed Milk, Divided
- 1 ½ Cups Ricotta Cheese Strained
- 1 ½ Cups Mascarpone Cheese
- 2 Teaspoons Vanilla
- ½ Teaspoon Cinnamon
- 1 Cup Confectioners Sugar plus extra for dusting
- ¾ Cup Mini Chocolate Chips
Instructions
- Prepare and bake the cake in a 13×9 baking dish according to the package directions.
- Cool the cake completely.
- Use a wooden spoon to poke holes across the top of the cooled cake. Do not poke all the way through to the bottom.
- Reserve ½ cup of the sweetened condensed milk. Pour the remaining sweetened condensed milk over the top of the cake. Ensuring it seeps into the holes and evenly coats the top.
- Refrigerate for one hour.
- Meanwhile, combine the ricotta cheese, mascarpone cheese, vanilla and cinnamon in a large bowl.
- Slowly mix in the confectioner’s sugar until combined.
- Stir in the reserved 1/2 cup of sweetened condensed milk.
- Spread the ricotta mixture evenly over the top of the cake.
- Sprinkle mini chocolate chips over the top.
- Refrigerate for 2-3 hours before serving.
- Right before serving, dust with additional confectioner’s sugar.
Christina’s Notes
- Strain Ricotta Thoroughly: Use cheesecloth or a fine mesh sieve to remove excess moisture. Let it sit in the fridge for a few hours or overnight for best results.
- Mix Gently, Not Aggressively: Overmixing mascarpone can cause it to break and turn watery. Fold ingredients together slowly to preserve a creamy texture.
- Poke Holes Strategically: Use the handle of a wooden spoon and avoid going all the way through. Space holes evenly so the condensed milk distributes without pooling.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
