The First Bite That Started It All
The first time I tried this cake, the rich chocolate melted on my tongue. Juicy cherries burst with sweetness, and the fluffy whipped topping tied it all together. Ever wondered how you could turn Black Forest Poke Cake Delight into something unforgettable? For me, it was love at first bite. Now, I make it for every special occasion—or just because. What’s your go-to dessert for celebrations? Share below!My Messy (But Delicious) First Attempt
I’ll never forget my first try at this cake. I poked the holes too deep, and the fudge pooled at the bottom. The whipped topping slid everywhere, but guess what? It still tasted amazing. Cooking isn’t about perfection—it’s about joy and sharing. Even my grandkids licked their plates clean. Have you ever had a kitchen fail that turned out great?Why This Cake Works
– The fudge seeps into the cake, making every bite moist and decadent. – The tart cherries cut through the sweetness, balancing the flavors. Which flavor combo surprises you most? Is it the chocolate-cherry duo or the creamy whipped topping? Let me know in the comments!A Slice of History
This cake twists the classic Black Forest gâteau, a German dessert from the 1900s. Poke cakes became popular in the 1970s for their easy, fuss-free style. *Did you know the original Black Forest cake used kirsch, a cherry brandy?* Today, we keep it simple but just as tasty. Would you try the boozy version or stick with this family-friendly one?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Devil’s food cake mix | 15.25 ounces | |
| Eggs | 4 | |
| Vegetable oil | 1/2 cup | |
| Buttermilk | 1 cup | |
| Vanilla extract | 1 teaspoon | |
| Fudge topping | 12.8 ounces | |
| Whipped topping | 8 ounces | |
| Cherry pie filling | 2 (21-ounce) cans | |
| Mini chocolate chips | 1/4 cup |
Easy Black Forest Poke Cake How-To
Step 1 Preheat oven to 350°F. Grease a 9×13 pan well. This stops sticky messes later. Set it aside.
Step 2 Mix cake batter with eggs, oil, buttermilk, and vanilla. Beat until smooth. No lumps allowed here.
Step 3 Pour batter into the pan. Tap it lightly. This evens it out for baking.
Step 4 Bake 25 minutes. Check with a toothpick. If clean, it’s done. Cool slightly before poking.
Step 5 Poke holes all over the cake. Use a skewer or spoon handle. More holes mean more fudge.
Step 6 Warm fudge topping until runny. Pour over the cake. Spread it into every nook and cranny.
Step 7 Chill the cake until cold. This firms up the fudge. Patience pays off here.
Step 8 Top with whipped topping and cherry pie filling. Sprinkle mini chocolate chips. Serve chilled. (Hard-learned tip: Freeze the cake 10 minutes before slicing. Clean cuts every time!) What’s your favorite cake mix flavor to jazz up? Share below! Cook Time: 25 minutes Total Time: 1 hour 5 minutes Yield: 12 servings Category: Dessert, Cake
3 Fun Twists on Black Forest Cake
Chocolate-Cherry Cheesecake Swap whipped topping for cream cheese frosting. Tangy meets sweet in every bite.
Peppermint Winter Version Add crushed candy canes on top. Festive and cool for holiday parties.
Berry Blast Swap Use blueberry pie filling instead. Less tart, just as juicy and delicious. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Cake
Pair slices with vanilla ice cream. The cold cream melts into the fudge. Heaven. Garnish with fresh mint leaves. Adds color and a fresh hint. Simple but fancy. Drink pairings: Hot coffee (non-alcoholic) or cherry bourbon (adults only). Both highlight the cherries. Which would you choose tonight? Tell us below!
Storing and Serving Tips
Keep this cake chilled until serving. It stays fresh in the fridge for 3 days. Cover it well to avoid drying out. Freezing? Slice first, wrap pieces tightly—thaw overnight before eating. *Fun fact: Poke cakes taste even better the next day!* Want to batch-cook? Double the recipe and use two pans. Why this matters: Proper storage keeps the layers moist and tasty. Ever tried freezing desserts? Share your tips below!Troubleshooting Common Issues
Cake too dry? Check oven temp—overbaking sucks out moisture. Fudge topping too thick? Heat it longer, stir well before pouring. Whipped topping sliding off? Chill the cake first so it sticks. Why this matters: Small fixes save time and stress. My neighbor once forgot the buttermilk—yogurt worked fine in a pinch. What’s your biggest baking fail? Let’s laugh together!Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use a gluten-free cake mix and check other labels.
Q: How far ahead can I prepare it?
A: Assemble 1 day early—just add cherries and chips before serving.
Q: Any swaps for buttermilk?
A: Mix 1 cup milk with 1 tbsp lemon juice or vinegar.
Q: Can I halve the recipe?
A: Sure! Use an 8×8 pan and bake 20-22 minutes.
Q: What if I don’t have pie filling?
A: Fresh cherries + 1/4 cup jam warmed up work too.
Final Thoughts
This cake is a crowd-pleaser—rich, fruity, and fuss-free. Perfect for potlucks or lazy Sundays. *Fun fact: My grandkids call it “chocolate cherry heaven.”*Tag @SpoonSway on Pinterest with your creations! Happy cooking! —Sarah Cooper.
Black Forest Poke Cake Delight
Description
Experience the delightful contrast of textures and flavors with this Black Forest Poke Cake Delight, featuring rich chocolate cake, creamy fudge, and cherry pie filling.
Ingredients
Instructions
- Preheat the oven to 350°F and coat a 9×13 baking dish with cooking spray or vegetable shortening. Set aside.
- In a large bowl using an electric hand mixer or stand mixer using a paddle attachment, blend together the 15.25 ounces Devil’s food cake mix, 4 eggs, 1/2 cup vegetable oil, 1 cup buttermilk and 1 teaspoon vanilla extract until smooth.
- Pour the cake batter into the prepared cake pan. Tap to settle the pan.
- Bake for 25 minutes or until it passes the toothpick test.
- Remove and using a wooden skewer, end of a wooden spoon or another device to poke holes, poke generously.
- Heat the 12.8 ounces fudge topping in the microwave for 45 seconds or until pourable.
- Pour onto the warm cake and spread evenly. Tap to fill in the holes.
- Place the cake into the fridge until cooled.
- When cooled, spread the 8 ounces whipped topping over cake.
- Spoon the 2 21-ounce cans cherry pie filling over the whipped topping. Sprinkle with the 1/4 cup mini chocolate chips.
- Cover and chill until ready to cut and serve.
Cake, Chocolate, Cherry, Dessert, Poke Cake