Why Is It Called Black Forest Poke Cake?

The dessert takes inspiration from traditional Black Forest cake, a German chocolate cake associated with cherries and cream. This easier version uses a poke-cake method, allowing cherry gelatin to soak into a chocolate cake before the fruit filling and whipped topping are added. It is inspired by the classic flavor combination rather than being a traditional Black Forest cake.

Can I Use Regular Chocolate Cake Mix?

Yes. Regular chocolate cake mix works well if devil's food cake mix is unavailable. The result may have a slightly different chocolate intensity, but the cherry gelatin, pie filling, and whipped topping will still create the characteristic chocolate cherry flavor.

Can I Make Black Forest Poke Cake the Day Before?

Yes. Preparing the cake a day ahead is a convenient way to save time before a party or family gathering. Allow enough time for the gelatin and toppings to chill, then cover and refrigerate the cake until serving.

Easy Black Forest Poke Cake Recipe

Name: Black Forest Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 1 box devil’s food cake mix, plus the eggs, oil, and water required on the package; 1 box (3 ounces) cherry gelatin mix; 1 cup boiling water; 1/2 cup cold water; 1 can (21 ounces) cherry pie filling; 1 tub (8 ounces) whipped topping, thawed; 1/2 cup mini chocolate chips, optional; Maraschino cherries for garnish, optional

Description

Black Forest Poke Cake is an easy chocolate cherry dessert made with moist devil’s food cake, cherry gelatin, sweet cherry pie filling, and fluffy whipped topping. Finished with mini chocolate chips, this crowd-pleasing cake is perfect for holidays, birthdays, potlucks, and family gatherings. Prepare it ahead of time and serve it chilled for the best flavor and texture.

Ingredients

Scale

1 box devil’s food cake mix, plus the eggs, oil, and water required on the package
1 box (3 ounces) cherry gelatin mix
1 cup boiling water
1/2 cup cold water
1 can (21 ounces) cherry pie filling
1 tub (8 ounces) whipped topping, thawed
1/2 cup mini chocolate chips, optional
Maraschino cherries for garnish, optional

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Instructions

Preheat the oven and prepare the devil’s food cake batter according to the package instructions.
Pour the batter into a greased 9-by-13-inch baking dish, or the pan size recommended on the cake mix package. Bake according to the package directions until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it rest for approximately 5 minutes. Use the rounded handle of a wooden spoon to poke evenly spaced holes across the surface, making sure not to push all the way through the bottom.
In a heatproof bowl, whisk the cherry gelatin mix into 1 cup of boiling water until completely dissolved. Add 1/2 cup of cold water and stir to combine.
Slowly pour the cherry gelatin mixture over the cake, directing it into the holes so it can soak into the chocolate crumb.
Refrigerate the cake for approximately 2 hours, or until the gelatin has set.
Spread the cherry pie filling evenly over the chilled cake.
Gently spread the thawed whipped topping over the cherry layer, covering the cake from edge to edge.
Refrigerate for at least 1 additional hour to allow the layers to chill and settle.
Sprinkle with mini chocolate chips and garnish with maraschino cherries if desired. Slice into squares and serve chilled.

Notes

Follow the cake mix package directions for the required eggs, oil, water, oven temperature, and baking time.
Use the handle of a wooden spoon to create evenly spaced holes so the cherry gelatin distributes throughout the cake.
Make sure the gelatin powder dissolves completely in boiling water before adding the cold water.
Pour the gelatin slowly over the cake to help it soak into the holes evenly.
Allow the gelatin to set before adding the cherry pie filling and whipped topping.
Thaw the whipped topping in the refrigerator before spreading it over the cake.
Mini chocolate chips and maraschino cherries are optional garnishes.
For a smoother cherry layer, blend the cherry pie filling briefly before spreading it over the cake.
Prepare the cake a day ahead for convenient serving. Keep it covered and refrigerated.
Store leftovers in an airtight container in the refrigerator and enjoy within 3 to 5 days for the best quality.
Freezing may affect the texture of the whipped topping and cherry layers.
Nutrition information is an estimate and will vary with the cake mix brand, toppings, serving size, and optional garnishes.
Standard cherry gelatin usually contains animal-derived gelatin, so this recipe should not be classified as vegetarian unless a suitable vegetarian gelatin alternative is used.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking and Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 390 kcal
Sugar: 39 g
Sodium: 430 mg
Fat: 17 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 35 mg