I can’t resist a dessert that layers rich chocolate cake, silky hot fudge, and sweet cherry filling into every bite. This Black Forest Poke Cake is the kind of easy treat that disappears fast.

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I’m obsessed with this Black Forest Poke Cake because it’s messy in the best possible way. The chocolate cake turns ridiculously moist, the hot fudge sauce sinks into every bite, and the cherry pie filling brings that tart-sweet punch I always want with chocolate.

And yes, I fully support going back for “just a sliver” three different times. This is the kind of dessert I love for parties, birthdays, random Tuesdays, or any night when plain cake sounds too boring.

But the real reason I adore it? That gooey chocolate-cherry combo.

Dramatic, sticky, rich. Absolutely my kind of cake, always.

Ingredients

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Ingredient Quantities

1 box (15.25 oz) chocolate cake mix

3 large eggs

1/2 cup vegetable oil

1 cup water

1 jar (16 oz) hot fudge sauce, warmed

1 can (21 oz) cherry pie filling

1 container (8 oz) frozen whipped topping, thawed or 2 cups whipped cream

1/2 cup chocolate shavings or mini chocolate chips

12 maraschino cherries (optional, for garnish)

How to Make this

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1. Preheat oven to 350°F and spray a 9×13-inch baking pan with nonstick spray.

2. In a large bowl, combine 1 box chocolate cake mix, 3 large eggs, 1/2 cup vegetable oil, and 1 cup water; beat on medium for 2 minutes until smooth.

3. Pour batter into prepared pan and bake at 350°F for 25 to 30 minutes or until a toothpick comes out with a few moist crumbs.

4. Let cake cool 10 minutes, then use the handle of a wooden spoon or a skewer to poke holes evenly across the top of the cake.

5. Warm 1 jar (16 oz) hot fudge sauce until pourable and pour it evenly over the cake so the fudge seeps into the holes.

6. Spoon 1 can (21 oz) cherry pie filling over the cake and spread gently to cover the surface and fill remaining holes.

7. Refrigerate the cake for at least 1 hour to set and allow flavors to meld.

8. Spread 1 container (8 oz) thawed frozen whipped topping or 2 cups whipped cream evenly over the chilled cake.

9. Sprinkle 1/2 cup chocolate shavings or mini chocolate chips over the whipped topping.

10. Garnish with up to 12 maraschino cherries if desired, then chill until ready to serve.

Equipment Needed

1. Oven
2. 9×13 inch baking pan
3. Nonstick cooking spray
4. Large mixing bowl
5. Electric mixer or whisk
6. Measuring cups and spoons
7. Wooden spoon handle or skewer (for poking holes)
8. Microwave safe bowl or small saucepan (for warming fudge)
9. Rubber spatula or offset spatula (for spreading whipped topping)

FAQ

Q: Can I make this ahead of time and how should I store it?

A: Yes. Cover and refrigerate for up to 3 days. Bring to room temperature 15 to 20 minutes before serving for best texture.

Q: Can I use fresh cherries instead of cherry pie filling?

A: Yes. Use about 2 cups pitted cherries cooked briefly with 1/4 cup sugar and 1 tablespoon cornstarch to thicken, then cool before spooning over the cake.

Q: How do I poke the holes without breaking the cake?

A: Use the handle of a wooden spoon or the back of a large serving spoon. Gently press all the way through to create evenly spaced holes about 1 inch apart.

Q: Can I substitute whipped cream for the frozen whipped topping?

A: Yes. Use 2 cups of whipped cream stabilized with 1 teaspoon gelatin or 1 tablespoon confectioners sugar so it holds up in the fridge.

Q: Is there a way to make this gluten free or egg free?

A: For gluten free use a certified gluten free chocolate cake mix. For egg free follow an egg replacer or a commercial egg free cake mix and check that other ingredients are compliant.

Q: How can I make the chocolate topping extra glossy?

A: Warm the hot fudge gently until fluid but not boiling. Stir in 1 teaspoon light corn syrup for shine before pouring over the cake.

Black Forest Poke Cake Recipe Substitutions and Variations

Chocolate cake mix: use a Devil’s food cake mix or 2 cups homemade chocolate cake batter made from cocoa, flour, sugar, baking powder, salt, milk, oil, and eggs
Eggs: substitute 3/4 cup applesauce, 3/4 cup mashed banana, or 3 tablespoons flaxseed meal mixed with 9 tablespoons water (let sit 5 minutes)
Vegetable oil: swap with equal parts melted coconut oil, canola oil, or melted unsalted butter
Frozen whipped topping: use 2 cups freshly whipped heavy cream sweetened to taste, or a stabilized whipped cream made with cream cheese for longer hold

Pro Tips

1) Let the cake cool just enough so it is warm but not hot before pouring the fudge. If the fudge is too hot it will sink unevenly; if the cake is too cool the fudge will sit on top instead of seeping into the holes.

2) When poking holes, make them evenly spaced and fairly deep so every slice gets pockets of fudge and cherry. A wooden spoon handle or a long skewer works best. Rotate the pan a quarter turn as you work to keep the pattern uniform.

3) To keep the whipped topping from weeping or collapsing, stabilize it with a tablespoon of powdered sugar or a teaspoon of instant vanilla pudding mix while whipping. Alternatively, fold in 2 ounces of softened cream cheese for a slightly tangy, sturdier finish.

4) Chill the assembled cake at least a few hours or overnight. This improves flavor melding and makes cleaner slices. If you want prettier slices, wipe your knife between cuts with a warm towel.

Black Forest Poke Cake Recipe

Recipe by Sarah level

0.0 from 0 votes

I can’t resist a dessert that layers rich chocolate cake, silky hot fudge, and sweet cherry filling into every bite. This Black Forest Poke Cake is the kind of easy treat that disappears fast.

Servings

servings

Calories

519

kcal

Equipment: 1. Oven
2. 9×13 inch baking pan
3. Nonstick cooking spray
4. Large mixing bowl
5. Electric mixer or whisk
6. Measuring cups and spoons
7. Wooden spoon handle or skewer (for poking holes)
8. Microwave safe bowl or small saucepan (for warming fudge)
9. Rubber spatula or offset spatula (for spreading whipped topping)

Ingredients

1 box (15.25 oz) chocolate cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 jar (16 oz) hot fudge sauce, warmed
1 can (21 oz) cherry pie filling
1 container (8 oz) frozen whipped topping, thawed or 2 cups whipped cream
1/2 cup chocolate shavings or mini chocolate chips
12 maraschino cherries (optional, for garnish)

Directions

Preheat oven to 350°F and spray a 9×13-inch baking pan with nonstick spray.
In a large bowl, combine 1 box chocolate cake mix, 3 large eggs, 1/2 cup vegetable oil, and 1 cup water; beat on medium for 2 minutes until smooth.
Pour batter into prepared pan and bake at 350°F for 25 to 30 minutes or until a toothpick comes out with a few moist crumbs.
Let cake cool 10 minutes, then use the handle of a wooden spoon or a skewer to poke holes evenly across the top of the cake.
Warm 1 jar (16 oz) hot fudge sauce until pourable and pour it evenly over the cake so the fudge seeps into the holes.
Spoon 1 can (21 oz) cherry pie filling over the cake and spread gently to cover the surface and fill remaining holes.
Refrigerate the cake for at least 1 hour to set and allow flavors to meld.
Spread 1 container (8 oz) thawed frozen whipped topping or 2 cups whipped cream evenly over the chilled cake.
Sprinkle 1/2 cup chocolate shavings or mini chocolate chips over the whipped topping.
Garnish with up to 12 maraschino cherries if desired, then chill until ready to serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.