Made with a boxed French vanilla cake mix, sweetened condensed milk, mini chocolate chips, and a mascarpone-ricotta frosting, this easy Cannoli Cake brings all the familiar flavors of a classic cannoli into a simple poke-cake format. The sweetened condensed milk is poured over warm holes in the cake so it soaks in and keeps the cake extra moist. The frosting blends mascarpone and ricotta to mimic traditional cannoli filling, and the mini chocolate chips add the perfect finish.
I don’t make traditional fried cannoli shells often, but I enjoy turning those flavors into straightforward desserts. This recipe is a poke cake made with a box of French vanilla cake mix to keep prep time short. The result is rich, sweet, and slightly tangy—just like a chocolate chip cannoli, without the extra fuss.
Helpful Tips
- Ignore the box directions. Use the cake mix as a shortcut for dry ingredients only—follow the recipe below for liquids and mix-ins.
- Poke holes while the cake is warm. It’s much easier to poke holes right after baking, and the warm cake absorbs the sweetened condensed milk more evenly.
- Chill before frosting. Refrigerate the cake for at least 3 hours (or overnight) before frosting so the topping doesn’t melt and the liquid has time to settle into the cake.
- Adjust frosting texture as needed. If the frosting is too thick, add a little more cold cream. If it’s too thin, add a bit more powdered sugar.
Cannoli Cake
Ingredients
For the cake
- 1 box French vanilla cake mix
- 1 cup whole milk
- 1/2 cup butter, melted
- 3 large eggs
- 1 teaspoon cinnamon
- 14 ounce can sweetened condensed milk
- 1 teaspoon unsweetened cocoa powder
- 1/4 cup mini chocolate chips
For the frosting
- 8 ounces mascarpone
- 1/2 cup butter, softened to room temperature
- 1/2 cup ricotta
- 1 teaspoon vanilla
- 1/4 cup cold heavy whipping cream
- 1 1/4 cups powdered sugar
- Crushed waffle cones or crushed cannoli shells, for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch casserole dish with nonstick spray or butter.
- In a large bowl, combine the cake mix (do not follow box directions), whole milk, melted butter, eggs, and cinnamon. Mix until smooth.
- Spread the batter evenly in the prepared dish and bake for about 28 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and, while still warm, poke holes about 3/4 of the way through the cake using the back of a wooden spoon.
- Whisk together the sweetened condensed milk and cocoa powder. Pour this mixture over the cake, making sure the liquid seeps into the holes.
- Sprinkle the mini chocolate chips evenly over the top.
- Cover and refrigerate the cake for several hours (at least 3 hours or overnight) so it absorbs the filling and chills thoroughly.
- To make the frosting: Beat mascarpone and softened butter together until just combined. Add ricotta and vanilla; blend until smooth. Whip in the cold heavy cream until soft peaks form. Gradually add the powdered sugar and mix until combined. Adjust with a little more cream if the frosting is too stiff or more powdered sugar if too thin. Note: this frosting tends to be on the lighter side.
- Frost the chilled cake, then top with additional mini chocolate chips and crushed waffle cones or crushed cannoli shells for texture. Slice and serve.
Video
Nutrition
Nutritional information is an estimate and will vary based on exact ingredients and portion sizes.
How to Make Cannoli Cake Step by Step
- Prepare the batter. In a large bowl, mix the boxed French vanilla cake mix with 1 cup whole milk, 1/2 cup melted butter, 3 eggs, and 1 teaspoon cinnamon until combined.
- Bake. Pour into a greased 9×13 pan and bake at 350°F for about 28 minutes or until a tester comes out clean.
- Poke holes. While the cake is still warm, poke holes about 3/4 of the way through the cake.
- Make the filling. Stir together 14 ounces sweetened condensed milk and 1 teaspoon unsweetened cocoa powder.
- Pour over cake. Pour the sweetened condensed milk mixture over the cake, ensuring it soaks into the holes.
- Add chocolate chips and chill. Sprinkle 1/4 cup mini chocolate chips over the top, cover, and refrigerate for several hours before frosting.
- Make the frosting. Beat 8 ounces mascarpone and 1/2 cup softened butter until combined. Add 1/2 cup ricotta and 1 teaspoon vanilla, then mix in 1/4 cup cold heavy cream until soft peaks form. Gradually add 1 1/4 cups powdered sugar, adjusting cream or sugar to reach your preferred consistency.
- Frost and serve. Spread the frosting over the chilled cake and finish with extra mini chocolate chips and crushed waffle cones or cannoli shells. Slice and enjoy.
Proper Storage
Store leftovers tightly covered in the refrigerator for up to 3 days. Freezing is not recommended because the texture of the frosting and soaked cake can change.
More Easy Cake Recipes
- Cuppa Cuppa Cake
- Strawberry Crunch Cake
- Creamy Coconut Cake
- Mocha Chocolate Chip Icebox Cake
If you make this recipe, please leave a review. Enjoy baking and savoring this easy, cannoli-inspired cake!
