If you grew up loving Black Forest Cake with rich chocolate layers, sweet cherries, and fluffy whipped cream, then you are going to adore this easy poke cake version.
It keeps all of that classic nostalgic flavor but transforms it into a simple 9 x 13 dessert that comes together with very little effort. It is chilled, creamy, and perfect for serving after dinner or bringing to a get-together.
This recipe is one of my go-to desserts for a potluck, especially when you need something dependable.
Why You Will Love This Recipe
- It starts with a boxed cake mix but tastes like it came from a bakery.
- Chilled and creamy for a refreshing treat.
- Every bite has chocolate fudge, cherry filling, and whipped cream.
- Optional Kirsch adds a traditional Black Forest touch.
- Easy for beginners yet impressive for guests.
Ingredients With Notes
- Chocolate cake mix – Use your favorite brand for the richest flavor.
- Whole milk – This creates a richer cake than water.
- Oil – Canola or vegetable oil both work well.
- Eggs – These help give the cake structure and moisture.
- Kirsch, optional – Adds authentic cherry aroma.
- Fudge topping – Pipes easily at room temperature.
- Cherry pie filling – The classic sweet and tart layer.
- Heavy whipping cream powdered sugar and vanilla – Whipped together for homemade whipped topping.
Instructions
- Preheat your oven to 350°F and grease a 9 x 13-inch baking dish.
- Combine the cake mix, milk, oil, and eggs in a large bowl. Mix until the batter is smooth.
- Pour the batter into your baking dish and bake for 25 to 30 minutes or until a toothpick comes out clean. Let the cake cool completely.
- Use the end of a wooden spoon to poke holes across the cooled cake.
- Brush Kirsch over the top if you choose to use it.
- Pipe fudge sauce into each hole until filled.
- Spread the cherry pie filling evenly over the cake.
- Whip the heavy cream powdered sugar and vanilla until stiff peaks form then spread it over the cherry layer.
- Cover the cake and refrigerate for at least 2 hours.
- Add chocolate shavings or maraschino cherries before serving if you like.
Tips and Notes
• Room temperature fudge works perfectly for piping.
• Cool Whip can replace the homemade whipped cream for convenience.
• This cake is best served chilled.
FAQs
Yes. The cake is delicious without it but the Kirsch adds authentic Black Forest flavor.
Yes but milk creates a richer texture.
You can. Extra whipped cream chocolate drizzle or shaved chocolate all work nicely.
Storage and Freezing
- Refrigerator – Store the finished cake for up to three days.
- Freezer – Freeze the baked cake layer only before adding toppings. Wrap it well and store for up to three months then thaw overnight before assembling.
Serving Suggestions
This cake is wonderful for potlucks family gatherings, holidays, summer cookouts, and birthdays. Serve it chilled for the best texture and flavor.
More Vintage Recipes
Recipe
Black Forest Poke Cake
Video
Ingredients
- 1 box chocolate cake mix 13.25-ounce
- 1 cup whole milk
- ½ cup oil
- 3 large eggs
- ¼ cup Kirsch optional
- 1 cup fudge topping
- 20 ounce can cherry pie filling
- 2 cups heavy whipping cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Spray a 9×13 baking dish or pan with cooking spray and set aside.
- In a large mixing bowl, combine the chocolate cake mix, milk, oil, and eggs, and use an electric mixer to mix everything together until the cake batter is smooth.
- Pour the batter into the greased baking dish, and bake for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool to room temperature.
- Once the cake has cooled, use the end of a wooden spoon to poke holes about 1 inch apart around the cake. Brush the Kirsch over the top of the cake, optional.
- Fill a piping bag with the fudge topping and pipe it into each hole until full, then spread the cherry pie filling on top.
- In a medium or large mixing bowl, use an electric mixer to mix the heavy whipping cream, powdered sugar, and vanilla extract until stiff. Carefully spread the whipped cream over the cherry pie filling.
- Cover the cake with plastic wrap and chill for 2 hours. Top with chocolate shavings or maraschino cherries, if desired, and serve chilled.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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