This easy black forest poke cake is a gooey homemade chocolate cake filled with hot fudge, topped with cherry pie filling, tangy whipped cream cheese frosting, and heaps of chocolate shavings.
This post is sponsored by Lucky Leaf Pie Filling. All opinions are my own.
I will be the first to admit that I never loved cherries… At least, I didn’t think I could love them. But, when used the right way, like in this black forest poke cake, I believe anyone can fall in love.
This easy black forest poke cake recipe is inspired by classic black forest cake and my original triple chocolate poke cake. It’s a moist homemade chocolate cake drenched in hot fudge sauce until the cake is soft and gooey, then topped with the sweetest cherry pie filling, tangy cream cheese whipped cream, and chocolate shavings. I mean, who couldn’t love that?!
It’s perfectly sweet, rich, delectable, and surprisingly simple to make. If you love these types of cakes, I have plenty more poke cake recipes for you to try. They’re just as easy, make-ahead friendly, and great for a crowd.
The Best Parts of This Cherry Chocolate Poke Cake, Explained
- Rich chocolate flavor. I’ve updated this recipe with my favorite homemade chocolate cake as the base. It’s extra flavorful and tender, made with sour cream, hot brewed coffee, and a touch of espresso powder to enhance the cocoa. You can also use a box of cake mix for a semi-homemade version.
- Moist and gooey. The secret to this black forest poke cake’s unbeatable texture? Pouring hot fudge over the holes while the cake is still warm. The chocolate-soaked cake topped with cherry pie filling makes every bite irresistibly gooey.
- Easy to make. This recipe uses simple ingredients, including jarred hot fudge sauce and canned cherry pie filling, combined with a no-fuss method.
- Great for gatherings and holidays. I love making this poke cake for potlucks, parties, and holidays. It’s a fun, crowd-pleasing twist on a traditional black forest cake that always gets rave reviews!
What Is a Black Forest Cake?
Black forest cake is a German dessert that’s made with layers of chocolate cake, whipped cream, and chocolate shavings. This poke cake may not be truly authentic to the original version, but it’s a quicker, easier cake to make.
Ingredient Notes
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.
- Sour Cream – Bring this to room temperature before you start. Substitute sour cream with Greek yogurt or plain yogurt if needed.
- Cocoa Powder – I recommend natural, unsweetened cocoa powder for the homemade chocolate cake. You can learn more about the different types of cocoa powder and when to use them.
- Espresso Powder and Hot Brewed Coffee – Espresso powder is optional, and while you won’t actually taste the coffee, it does intensify the chocolate flavors of the cake. If you’d prefer to bake without, skip the espresso powder and replace brewed coffee with warm milk instead.
- Hot Fudge Sauce – Choose your favorite brand of hot fudge sauce and warm it up so that it’s smooth and pourable.
- Cherry Pie Filling – My favorite is Lucky Leaf cherry pie filling. Feel free to use whichever cherry filling you can find at your local grocery store or a homemade recipe.
- Whipped Cream – I make my whipped cream cheese frosting from cold cream cheese, heavy cream, and powdered sugar. You can substitute mascarpone whipped cream, traditional homemade whipped cream, or Cool Whip if you prefer.
- Chopped Chocolate – For garnishing the cake. You can use anything from Ghirardelli to Hershey’s. My personal preference is a dark chocolate with at least 60% cocoa. You can roughly chop the chocolate or use a sharp knife or vegetable peeler to make chocolate shavings.
Short on Time? Use a Boxed Cake Mix!
I love my homemade chocolate cake, but if you’re short on time, you can absolutely make this poke cake from a box of chocolate cake mix, like Duncan Hines or similar. Remember that you’ll also need the ingredients listed on the box to make the cake.
How to Make a Black Forest Poke Cake
This poke cake can be made up to 2 days in advance and kept in an airtight container. If you’re preparing it in advance, though, I’d recommend making the cake and cooling it without poking the holes. When you’re ready to serve, simply poke the holes and then add the filling and toppings.
First, Prepare the Cake
- Mix the wet ingredients. While the oven preheats to 350ºF, cream sugar, oil, eggs, and vanilla in a bowl. Once that’s light in color, add the sour cream.
- Sift the dry ingredients. Next, sift the dry ingredients like flour and cocoa powder into a new bowl.
- Combine. Slowly add the dry mixture to the wet batter, alternating with the coffee, until it’s just incorporated. Scape down the sides of the bowl as you go, and be careful not to overmix.
- Fill the pan and bake. Pour the chocolate cake batter into a greased 9×13-inch baking pan. Bake at 350ºF for 26-28 minutes, until a toothpick stuck into the center of the cake comes out clean.
Filling and Topping a Poke Cake
- Poke the cake. The cake will need to cool completely before you add the filling and topping, but while it’s still a bit warm, use the handle of a wooden spoon to poke holes all over the top of the cake. Don’t poke to the bottom, but about halfway through.
- Add fudge sauce. Afterward, heat a jar of hot fudge sauce in the microwave for about 30 seconds to thin it out so it’s pourable. You may need an additional 30 seconds. Then, pour the jar of hot fudge sauce over the cake and leave it to absorb into the cake until it’s cooled to room temperature.
- Add cherry pie filling. Next, spread the cherry pie filling all over the cooled chocolate poke cake.
- Make the whipped cream. Meanwhile, beat cold, cubed cream cheese for 2-3 minutes until it’s smooth and lump-free. Gradually add the heavy cream while continuing to mix, increasing the speed to High as soft peaks form. Lastly, add powdered sugar and vanilla, and beat until stiff peaks form.
- Add the toppings. Spread the whipped cream cheese topping over the cake, then sprinkle over the chopped chocolate or chocolate shavings.
Try These Variations
- Different cake. You can use just about any chocolate cake recipe as the base for this black forest poke cake. Try my buttermilk chocolate cake or this chocolate Guinness cake for something a little different.
- Use chocolate pudding. Make a variation of my easy chocolate poke cake and swap hot fudge sauce with instant chocolate pudding.
- Make a boozy version. For an adults-only dessert, stir cherry liqueur into the pie filling before you spread it over the cake.
Important Tips
- 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.
- Let the cake cool completely before adding the toppings. After you’ve added the hot fudge, let the cake cool completely before you add the cherry filling and whipped cream. Otherwise, you will end up with a big, melty mess.
- Make a fresh batch of whipped cream. I do not recommend making the whipped cream in advance and storing it. Spread the finished whipped cream over the cooled cake and then store. It’s best when eaten within 2 days, as the whipped cream may start to wilt after that.
Storage and Make-Ahead Instructions
A fully assembled poke cake will last in an airtight container in the fridge for 3-5 days. If you want to make this cake ahead of time, I recommend baking the cake and storing it at room temperature for up to 2 days. When you’re ready to serve, poke the holes and add the filling and toppings.
More Poke Cake Recipes
Black Forest Poke Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12-15 slices
- Category: Cake
- Method: Oven
- Cuisine: American
Description
This black forest poke cake recipe is a gooey chocolate cake filled with hot fudge, topped with cherry pie filling, whipped cream cheese frosting, and a sprinkle of chopped chocolate.
Ingredients
For the Cake
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) sour cream, at room temperature
- 2 cups (280g) all-purpose flour, sifted
- ½ cup (40 g) cocoa powder, sifted
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (296 ml) hot brewed coffee
For the Filling
- 1 jar (16oz) Hot fudge sauce, warmed
- 1 can (21oz) Lucky Leaf Cherry Pie Filling
For the Topping
- 4 ounces (113g) full-fat cream cheese, cold
- 1 1/2 cups (413ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 teaspoon vanilla
- 4 ounces dark chocolate bar for shaving
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray the pan with cooking spray.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next, mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Add half the dry ingredients to the wet ingredients, followed by half of the coffee, and mix until the flour is just incorporated at a low speed. Then add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into a 9×13-inch pan and bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
- Once the cake has cooled a bit but is still warm, 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 it’s smooth and pourable. You may need an additional 30 seconds. Pour the jar of hot fudge sauce over the cake, and then cool completely.
For the Filling and Topping
- Spread the cherry pie filling over the cooled cake.
- Cut the cream cheese into 1-inch cubes and, using a stand mixer, beat on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Slowly add in 1/4 cup of heavy whipping cream and continue beating until the cream cheese is incorporated and resembles a liquid mixture.
- Continue to add the remaining heavy whipping cream, increasing the mixing speed to high, beat until soft peaks form. Add the powdered sugar and vanilla extract and beat until stiff peaks form. Spread over the cooled cake
- Roughly chop the chocolate bar to garnish the cake.
Notes
- Cool Whip can be substituted for fresh whipped cream; one 8-ounce container will work.
- Use your favorite chocolate cake mix instead of a homemade cake if needed.
- 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.