This Black Forest Poke Cake is a gooey chocolate cake filled with hot fudge, topped with cherry pie filling and fresh whipped cream, and sprinkled with chocolate shavings.
Please note this post is sponsored by Lucky Leaf Pie Filling, however all opinions are my own.
Easy Black Forest Cake
I will be the first to admit that I don’t love cherries…or I didn’t think I could love them, but when used in the right way, I believe anyone can fall in love.
This easy black forest cake is inspired by the OG Triple chocolate poke cake. It’s drenched in hot fudge sauce until the cake is soft and gooey, then topped with the sweetest cherry pie filling, homemade whipped cream, and chocolate shavings. I mean, who couldn’t love that?!
It’s so sweet, rich, delectable, and surprisingly simple to make! If you love these types of cakes, here are 15 more poke cake recipes!
What is Black Forest Cake?
Black forest cake is a German dessert that’s made with layers of chocolate cake, whipped cream, and chocolate shavings. This may not be truly authentic to the original version but a quicker, easier cake to make.
Key Ingredients
This poke cake recipe is made with just a few simple ingredients. Scroll to the recipe card below for the full list of ingredients and amounts.
- Chocolate Cake Mix – I like to keep it extra simple by using a chocolate cake mix, as well as the ingredients listed on the box to make the cake. However, if you’re working with a little extra time, feel free to whip up a homemade chocolate cake instead.
- Cherry Pie Filling – I use Lucky Leaf cherry pie filling, but feel free to use whatever cherry pie filling you can find at your local grocery store.
- Whipped Cream – I make a simple homemade whipped cream using heavy whipping cream and powdered sugar, but Cool Whip will work too.
- Chocolate Shavings – To make chocolate shavings, you will need a chocolate bar and a sharp knife. Carefully use the knife to make tiny cuts off the end of the bar. It should break apart naturally!
How to Make Black Forest Poke Cake
This easy black forest cake can really be as simple as you want it to be!
Here’s a breakdown of the recipe in its simplest form!
- Bake the cake: Combine the cake mix according to box instructions, then bake until a toothpick comes out clean. Cool for 30 minutes.
- Poke holes: Use the handle end of a wooden spoon to poke holes all over the top of the cake.
- Add the filling: Warm the hot fudge until pourable, then drizzle it over the top of the cake. Let it soak in while the cake cools completely.
- Add the toppings: Once the cake is cooled, pour the cherry pie filling over the top and spread evenly.
- Prepare the whipped cream. In a chilled bowl, beat the heavy whipping cream for several minutes until it forms soft peaks, then add powdered sugar and beat until stiff peaks form. Spread the homemade whipped cream over the cherries.
- Garnish and serve: Sprinkle the top of the cake with chocolate shavings, then slice and serve.
Tips for Success
- How to check for doneness. The cake baking time can vary, so I recommend using a toothpick to check for doneness before removing it from the oven. Simply insert it into the center of the cake. If it comes out clean, then it’s ready to go!
- Cool slightly before poking holes. For the best results, let the cake cool for 30 minutes or so before poking the holes. If you poke it fresh out of the oven, it will be much softer and messier.
- Use a wooden spoon. The handle end of the wooden spoon makes creates the perfect size of hole to really soak in the hot fudge.
- Let the cake cool completely before adding the toppings. After you add the hot fudge, let the cake cool completely before you add the whipped cream. Otherwise you will end up with a big melty mess.
How to Store Finished Poke Cake
A fully assembled poke cake will last in an airtight container in the fridge for 3-5 days. And the good news is, it just gets better and better as it sits!
If you want to prep further ahead of time, you can bake the cake and store that at room temperature for up to 2 days. When you’re ready to serve, simply poke the holes and add the filling and toppings.
More Poke Cakes You’ll Love
- Double Mint Chocolate Poke Cake
- Brownie Batter Poke Cake
- Banana Pudding Poke Cake
- Cherry Chip Poke Cake
Easy Black Forest Poke Cake
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 15 slices
- Category: Cake
- Method: Baked
- Cuisine: American
Description
This Black Forest Poke Cake is a gooey chocolate cake filled with hot fudge, topped with cherry pie filling and fresh whipped cream, and sprinkled with chocolate shavings.
Ingredients
- 1 box (15oz) Chocolate cake mix
- Ingredients listed on the box: Eggs, Oil, Water etc. (Note that I used milk instead of water).
- 1 jar (16oz) Hot fudge sauce
- 1 can (21oz) Lucky Leaf Cherry Pie Filling
- 2 cups Heavy whipping cream
- 1 ¼ cups Powdered sugar
- Chocolate bar for shavings
Instructions
- Preheat oven to 350°F.
- Combine cake mix according to the ingredients on the box. Beat on medium speed until well combined.
- Bake cake in 9×13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 30 minutes.
- Take the end of a wooden spoon or another round object and poke holes all over the top of the cake.
- Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the jar of hot fudge sauce on the top of the cake and allow it to absorb in the cake until the cake is cooled. Let set until completely cooled.
- Open the jar of Cherry Pie Filling and pour over the top of the cake, spread evenly.
- Make the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks start to form. Spread the whipped cream over the top of the cake.
- Chop a chocolate bar into small pieces and sprinkle over the top of the cake.
Notes
- Cool whip can be substituted for fresh whipped cream, one 8-ounce container will work.
- For a homemade chocolate cake, I suggest my easy chocolate cake
- Store in an airtight container in the refrigerator for 3 days.
This was a huge hit! Such an easy, yummy dessert that will leaves your guests wanting more…and the recipe!
Hi Michelle,
I am so happy to hear that!
Thank you!
Julianne
Yummy! I used marrachino cherries but only added one tablespoon of juice. I put half cake mix in bottom of pan and then cherries and then the rest of cake mix. I poked holes all-around and added hot fudge topping. Mixed cherry juice from marrachino cherries with Cool whip. Delicious
Wonderful! Thank you so much for sharing!
Delicious! Great for a crowd. It was the fan favorite at work.
Awesome! Thank you so much Brittany!
Wondering if you could make day ahead, with adding the filling and refrigerate 24hrs ahead of serving. Adding topping just before…?
Hi Nicole- you sure can. I do like to add the topping just prior to serving, but if you properly prepare a homemade whipped cream, it should be fine, Or if you use Cool Whip, that will definitely hold up.
I want to say I made this recipe a couple years ago for a friends hubby’s birthday. It was a smash hit! So I’m making it again for my dad tomorrow for Father’s Day. He’s loves trifles, but this is sort of like a “flat trifle”. LOL I’m hoping he’ll love it too.
I hope you enjoy!
Could you freeze this? Maybe before adding the topping?
Hi Allison, you can freeze the cake, but I wouldn’t add the filling or topping until you thaw the cake.
If you freeze the cake ahead of time, should you warm the cake before poking holes in it and putting in the filling?
Hi Janice, no need to rewarm it to poke the holes!
I made a sugar free version of this today. Pillsbury sf devils food cake mix, smuckers sf hot fudge, no sugar added cherry pie filling, and sf cool whip. Instead of chocolate shavings on top, I used slivered almonds. Delicious!!!
I love that you were able to make this into a healthier option!!
The bake time recommended in this recipe is 10 minutes shorter than the box of cake mix says to bake it. That may explain why it wasn’t done in the middle.
Each box mix calls for a different amount of time to bake, it will also vary by the type of pan you’re using, and your actual oven temperature.
I would like to turn the cake out on a platter for presentation before putting on the chocolate and pie filling. Will this work?
Yes but I wouldn’t poke the holes too close to the edges of the cake and you’d need to pour the hot fudge and cherry sauce carefully.
I made the cake like how the box said did everything as directed here but I couldn’t get the heavy cream to turn into a whip cream like the video. But either way it was delicious.
Hi Jamie, thanks for sharing. I’m sorry you couldn’t get the whipped cream to work. Try prefreezing your bowl next time, sometimes it helps keep the cream cold. Also be sure your heavy cream is cold when you’re whipping it.
I didn’t look at the date on this but I wanted to say that whenever I use a box mix I ALWAYS sub milk for water, melted butter for oil and use 5 eggs instead of 3. I had an older lady tell me one time, “dear, that is a scratch cake”. Absolutely made my day.
My mother loves black forest cakes! I will have to make this for her for Mother’s Day this year; looks delicious!
Thank you so much Bree!
I am hesitant to pour the hot fudge sauce on top! I’m afraid it will be too sweet! Can you reassure me? 🙂
Hi Liz, you won’t notice it as being overly sweet
This was delicious, however, I noted the special note about using milk in lieu of the water called for in the boxed chocolate cake instructions. I used milk, as suggested. After baking for the maximum time stated (and beyond), the cake did not turn out. It was all liquid in the middle. I assume it was substituting the milk that caused this. Made another cake mix, this time using water, and all was well. The cake was delicious.
Hi Elizabeth, personally I’ve baked ton and tons of cake mixes and used milk interchangeably with water all the time and never thought it altered the baking time. That being said I use mostly nonfat milk, so something like whole milk would maybe alter the properties. Also the type of pan your using and your true oven temperature will cause the baking times to vary. It’s okay if you need to bake the cake for a few extra minutes before it sets.
Do Not use the Microwavable topping. I made this cake using the recommended microwaveable chocolate sauce and also made this cake using the regular Smucker’s Sundae Syrup and the Sundae syrup is much better. The syrup easily dribbles into the pokes, penetrating the cake. The microwave sauce does not dribble into the pokes. It simply sits on top covering all the holes so that the pie filling can’t soak into the pokes either. And yes, I did microwave the sauce before using it and yes, I applied it while the cake was still warm. Very good recipe otherwise!
Thanks Angie. I am glad you liked it. Hershey’s syrup is definitely thinner, but the hot fudge sauce can also be spread if it it’s warm enough!
Hershey’s Syrup is a completely different product than Hot Fudge Sauce. Which do you recommend?
It’s Hot Fudge Sauce, it doesn’t come in a squeeze bottle, it comes in a jar
Excited to make this for my friend’s birthday. Her party is tomorrow night. Can I make it today or should I make it day of?
You can make this the night before or even 2 days before, but just wait to add the chocolate shavings until you’re ready to serve
Love Black Forest Cake and this one is so delicious. While I made it I had another thought on Apple Poke Cake.
So instead of chocolate mix, I used Yellow cake mix, poked it and poured Caramel Sauce over it. Then I spread Apple Pie Filling and topped it with the Whip Cream.
Hi Connie, that’s wonderful! I have a recipe for that as well and it’s SO good!
https://beyondfrosting.com/caramel-apple-poke-cake/
Connie, I tried your apple version. It was AMAZING! Great idea!
I made this to bring to a Super Bowl party and it was a huge hit! Definitely one if the best cakes I’ve had! I will definitely be trying more if your recipe. Thanks for sharing!
Hi Reanna! That is so wonderful! I have a popular post called 15 Poke Cakes which has plenty of more of those types of cake. I am excited to see you here.
Made this today to take into work for a co-workers B-day it is DELICIOUS! Thanks for the recipe 🙂
Awesome Michael, thanks for letting know! This has been a very popular recipe, I am so glad you enjoyed it!
I like all your recipe, ma favorite !
This recipe is my favorite, simple and I like it 😀
I made this cake for my granddaughter’s birthday & it was delicious! Everyone loved it!! I will definitely make it again & again.