Cherry Chocolate Chip Poke Cake

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This Cherry Chocolate Chip Poke Cake is a sweet cherry cake loaded with chocolate chips, soaked in sweetened condensed milk, and topped with whipped cream and chocolate sauce.

Easy Cherry Chip Cake with Cake Mix

I wouldn’t consider myself a cherry girl. But this Cherry Chocolate Chip Poke Cake may have turned me into one. I think the added chocolate really gives this cake a dynamic flavor.

This cake starts with a simple white cake mix that’s infused with maraschino cherry juice, filled with mini chocolate chips, soaked in sweetened condensed milk, and topped with Cool Whip.

It’s so easy to prep and deliciously fruity, chocolatey, and decadent! We all need a little more cake in our lives, right? While this would make a perfect Valentine’s day dessert, you don’t really need a special occasion to make this.

Key Ingredients

Here are a few notes to keep in mind as you grab the ingredients for this cake mix recipe. See the recipe card at the bottom of this post for a full list of ingredients!

• White Cake Mix – I know there is a cherry chip cake mix, but for this recipe grab a white or even vanilla cake mix.
• Maraschino Cherries– You’ll need both the juice from the jar as well as the whole cherries to chop up.
• Milk – Whatever milk you have on hand will work.
• Oil – Make sure you use a neutral-flavored oil like vegetable oil.
• Egg Whites – I use egg whites instead of whole eggs to keep the texture of the cake more fluffy.
• Almond Extract – I prefer almond extract because it pairs supper nicely with cherry and helps offset some of the sweetness of the cherry. If you don’t have almond extract, you can use vanilla extract instead.
• Sweetened Condensed Milk – this is poured overtop of the finished cake.
• Cool Whip – For convenience, I used a Cool Whip topping, but you can totally make homemade whipped cream if preferred.

How to Make Cherry Chip Poke Cake

This poke cake recipe takes just 10 minutes to prep!

1. Make the cake batter: In a bowl, mix together cake mix, milk, oil, cherry juice, egg whites, and almond extract.
2. Add the mix-ins: In a small bag, combine chocolate chips and flour. Shake to coat the chocolate chips, then add to the cake batter with chopped cherries.
3. Bake and cool: Transfer the batter to a greased 9×13″ cake pan, then bake until a toothpick comes out clean. Cool completely.
4. Poke holes and add the filling: Use the handle end of a wooden spoon to poke small holes all over the top of the cake. Pour the can of sweetened condensed milk over the top to fill the holes.
5. Top it off: Spread the Cool Whip over the top of the cake, garnish with hot fudge and additional chocolate chips, then serve or store in the fridge.

Recipe Tips and Notes

• Grease the pan. Coat the pan in a layer of nonstick spray before adding the batter to prevent sticking.
• Coat the chocolate chips in flour. Coating the mini chocolate chips in a little bit of flour before mixing them into the batter helps prevent them from sinking.
• Cool before poking holes. I recommend letting the cake cool for at least 30 minutes or so before you poke holes and add the filling. Use a paper towel to clean the end of the spoon occasionally for cleaner holes.

How to Store a Finished Poke Cake

An assembled poke cake must be stored in the fridge. It get better as it sits and as the filling has even more time to infuse into the cake. It will last for 3-5 days, but sure to use an airtight container.

You can make the cake up to 2 days in advance and wait to add the filling and topping until the day you plan to serve.

Cherry Chocolate Chip Poke Cake

• Author: Julianne Dell
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Total Time: 32 minutes
• Yield: 15 servings

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Description

This Cherry Chocolate Chip Poke Cake is a sweet cherry cake loaded with chocolate chips, soaked in sweetened condensed milk, and topped with whipped cream and chocolate sauce.

Ingredients

• 1 box (15oz) white Cake Mix (or vanilla)
• 3/4 cup (177ml) milk
• 1/3 cup (79ml) vegetable Oil
• 1/2 cup (118ml) maraschino Cherry Juice, from a 10-ounce jar
• 3 large egg whites
• 1 teaspoon (5ml) pure almond extract (or vanilla)
• 1 1/4 cups (280g) mini chocolate chips
• 2 tablespoons (18g) all-Purpose Flour
• 10 Maraschino Cherries, Chopped, plus more for garnish
• 1 can (14-ounces) sweetened Condensed Milk
• 1 container (8-ounces) Cool Whip
• 3 tablespoons Hot Fudge Sauce, For garnish

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Instructions

For the Cake:

1. Preheat the oven to 350° F. Coat a 9×13-inch baking pan with nonstick spray.
2. In a large mixing bowl, combine the cake mix, milk, vegetable oil, cherry juice, egg whites, and almond extract. Beat all ingredients together until they’re well combined.
3. In a small plastic bag, combine the mini chocolate chips with the flour and shake to coat the chocolate chips. Gently fold the mini chocolate chips and the chopped cherries into the cake batter, reserving a small handful of the chocolate chips to sprinkle over the top.
4. Pour the batter into your prepared pan. Sprinkle the remaining chocolate chips over the top of the cake.
5. Bake for 22 to 25 minutes. To check the cake for doneness, insert a toothpick into the middle of the cake. If the toothpick comes out clean, it is done. Cool completely. 
6. Use a wooden spoon or small round object to poke holes all over the top of the cake. Pour the can of sweetened condensed milk over top of the cake, trying to spread it evenly. Allow it to soak into the cake before topping.  Spread the Cool Whip over the cooled cake, and garnish with hot fudge and cherries. 

Equipment

Handheld Mixer

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9×13-inch Cake Pan

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Notes

• To use homemade whipped cream instead of Cool Whip, use 1 1/4 cups heavy whipping cream combined with 1/2 cup powdered sugar.
• Storing: An assembled poke cake must be stored in the fridge. It will last for 3-5 days, but sure to use an airtight container. 

Nutrition Information:

Serving Size: 1 slice

Calories: 451

Sugar: 27g

Sodium: 283mg

Fat: 15g

Saturated Fat: 6g

Carbohydrates: 57g

Fiber: 0g

Protein: 5g

• Category: Dessert
• Method: Baked
• Cuisine: American

Keywords: cherry cake, cherry chip cake, cherry chip cake mix

This recipe originally appeared on Food Fanatic