This Black Forest Poke Cake is a light, moist chocolate sheet cake filled with cherry pie filling, finished with homemade whipped cream, chocolate shavings and a bright cherry on top.

This Black Forest Poke Cake is an easy, crowd-pleasing dessert that combines chocolate, cherries and whipped cream in a simplified, fuss-free format. Instead of building layers, you bake a tender chocolate sheet cake, poke holes across the top, spoon in cherry pie filling and finish with a sweetened, stabilized whipped cream and chocolate shavings. It’s perfect for potlucks, parties or an indulgent weeknight dessert.

About This Cake

Classic Black Forest flavors are chocolate, cherries and whipped cream. This poke cake captures those elements in a quick, approachable form. The cake itself is soft and moist thanks to a lower baking temperature and the addition of hot coffee or boiling water to the batter. Poking holes after baking allows the cherry pie filling to sink into the crumb, adding flavor and moisture throughout.

Using canned cherry pie filling keeps this recipe simple and available year-round, though fresh cherries can be used when in season. For the topping, a stabilized whipped cream (heavy cream whipped with powdered sugar and vanilla) holds its shape nicely for piping or spreading.

Chocolate Sheet Cake

The chocolate cake in this recipe is a simple sheet cake that’s mixed in one bowl. You’ll combine the dry ingredients, add a mixture of buttermilk, eggs and oil, then stir in hot coffee or boiling water. The batter will be thin; baking at a slightly lower temperature for longer keeps the cake tender and moist. Allow the cake to cool completely before poking holes so the filling won’t sink out.

For the holes, use a utensil with a rounded tip that creates openings large enough for cherries from the pie filling. If you don’t have a dowel, a wooden spatula handle or similarly sized tool works well.

Cherry Pie Filling

This recipe calls for store-bought cherry pie filling to keep the dessert quick and convenient. Spoon one or two cherries into each hole using a teaspoon; you’ll likely have extra filling left over, which can be warmed and spooned over slices or spread over the whipped cream for extra cherry flavor. While homemade filling is lovely when fresh cherries are available, canned pie filling delivers consistent results any time of year.

Whipped Cream Topping

Whip chilled heavy cream with powdered sugar and vanilla until it reaches stiff peaks. The powdered sugar helps stabilize the whipped cream so it holds shape for piping. If you prefer a softer spread, reduce the powdered sugar slightly. After spreading or piping the whipped cream, finish with chocolate shavings and a cherry on each slice. Store the cake refrigerated for up to three days, but avoid leaving slices out at room temperature for long to prevent the whipped cream from softening.

Recipe Summary

• Yield: 12–16 slices
• Prep time: about 30 minutes
• Cook time: about 45 minutes
• Total time: about 1 hour 15 minutes

Ingredients

Instructions

For the Chocolate Cake:

1. Preheat oven to 300° F. Grease a 9×13-inch pan and line the bottom with parchment paper.
2. In a large bowl, sift or whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
3. In a separate bowl or measuring cup, whisk the eggs, buttermilk, oil and vanilla. With the mixer on low, gradually add the wet ingredients to the dry ingredients and mix until combined.
4. Stir in the hot coffee or boiling water until the batter is smooth. The batter will be thin.
5. Pour into the prepared pan and bake 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely on a wire rack.

For the Sweetened Whipped Cream:

1. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form, about 4–5 minutes.

Assembly:

1. Use a wooden dowel, spatula handle or similar tool to poke rows of holes across the cooled cake, large enough to fit cherries from the pie filling.
2. Spoon 1–2 cherries from the pie filling into each hole. Spread or pipe the whipped cream over the top, reserving extra for piped swirls if desired.
3. Garnish with shaved chocolate and top slices with whole cherries. Serve immediately or refrigerate until ready to serve.

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Black Forest Poke Cake

Yield: 12-16 slices

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

This Black Forest Poke Cake is a light and moist chocolate cake filled with cherry pie filling, topped with whipped cream and finished with chocolate shavings and cherries.

Ingredients

Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• ¾ cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup hot coffee or boiling water

Sweetened Whipped Cream:

• 2 cups heavy cream, chilled
• ¾ cup powdered sugar
• 2 teaspoons pure vanilla extract
• 1 can cherry pie filling

Garnish:

• 2 oz semisweet chocolate, shaved
• Cherries (optional)

Instructions

For the Chocolate Cake:

1. Preheat oven to 300° F. Grease a 9×13-inch pan and line with parchment paper.
2. Whisk together the dry ingredients.
3. Combine eggs, buttermilk, oil and vanilla; add to dry ingredients and mix. Stir in hot coffee until smooth.
4. Pour into pan and bake 40–45 minutes. Cool completely.

For the Sweetened Whipped Cream:

1. Whip chilled cream with powdered sugar and vanilla to stiff peaks.

Assembly:

1. Poke holes in the cooled cake large enough for cherries.
2. Spoon cherries into holes and spread or pipe whipped cream over the top.
3. Garnish with shaved chocolate and cherries. Refrigerate until serving.

BON APPÉTIT!

Love, Dedra

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