Black Forest Poke Cake

Name: Black Forest Poke Cake Recipe | Hersheyland
Prep time: 25 min
Yield: 1 cake
Ingredients: 1 1/3 cups granulated sugar; 1 1/4 cups all-purpose flour; 1/2 cup HERSHEY'S Cocoa; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 eggs; 2/3 cup milk; 1/3 cup vegetable oil; 1 1/2 tsps vanilla extract; 2/3 cup boiling water; 1 can cherry pie filling (21 oz); 2 Tbsps granulated sugar; 1 Tbsp lime juice; 1 1/2 cups heavy cream; 3/4 tsp vanilla extract; 1/2 cup powdered sugar

adding cherry filling to the pan of the black forest poke cake

Details

Timing
Timing
Total:
Bake:: 30 Min.
Prep:: 25 Min.
Skill Level:: Beginner
Yields:: 1 cake

Enjoying a cozy fall weekend at home, celebrating a birthday or heading to a potluck? This decadent and retro Black Forest Poke Cake recipe is the perfect way to evoke those summer memories of backyard BBQs and family reunions, which were never complete without a poke cake! With a rich, tender chocolate cake featuring HERSHEY’S Cocoa, its hollowed-out holes are filled with sweet and tangy cherry filling, then topped with a fluffy whipped topping. The heavenly chocolaty flavor and the tartness of the cherry filling will tantalize your tastebuds and have you (and everyone!) coming back for more.

Poke cakes are perfect for infusing flavor into your desserts. Try our Chilled Chocolate Glazed Cake and Chocolate Poke Cake for your next treat adventure.

Ingredients & Directions

Prep Time: 25 minutes
Bake Time: 30 minutes
Cool Time: 1 hour 30 minutes

Ingredients

1 1/3 cups

granulated sugar
1 1/4 cups

all-purpose flour
1/2 cup

HERSHEY'S Cocoa
1 tsp

baking powder
1 tsp

baking soda
1/2 tsp

salt
2

eggs
2/3 cup

milk
1/3 cup

vegetable oil
1 1/2 tsps

vanilla extract
2/3 cup

boiling water
Cherry Filling:
1 can

cherry pie filling (21 oz)
2 Tbsps

granulated sugar
1 Tbsp

lime juice
Sweetened Whipped Cream:
1 1/2 cups

heavy cream
3/4 tsp

vanilla extract
1/2 cup

powdered sugar

READY TO MAKE THIS?

Directions

Equipment Needed 

13 X 9 X 2-Inch Baking Pan

Measuring Cups and Spoons

Mixing Bowls

Mixer

Oven

Wooden Spoon and Pick

Refrigerator

Spatula

Make Cherry Filling - Stir all ingredients together and refrigerate for a few hours to allow the flavors to blend.

Heat oven to 350°F. Grease and flour a 13 x 9 x 2-inch cake pan and set aside.

Stir sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat with mixer on medium speed for 2 minutes.

Stir in the boiling water (the batter will be thin). Pour batter into the prepared pan.

Bake for 30 to 33 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely.

Using the end of a wooden spoon or a dowel rod, poke holes in the cake. Ensure you don’t poke all the way through the cake.

Spread the cherry filling over the cake, pressing cherries in the holes.

Spread sweetened whipped cream (directions below) over the cherry filling.

Store leftovers in the refrigerator. Makes 12 servings.

Sweetened Whipped Cream: Using a mixer on high speed, beat the cream and vanilla in a medium bowl until it looks foamy. Gradually add powdered sugar, beating until stiff peaks form.

Additional questions?

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