Name: Chocolate Cherry Poke Cake
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 3/4 cups granulated sugar; 1 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 large eggs (room temperature); 1 cup buttermilk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 (21 oz) can cherry pie filling; 1 (14 oz) can sweetened condensed milk; 2 cups heavy whipping cream; 1/4 cup powdered sugar

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Chocolate Cherry Poke Cake is a rich and nostalgic dessert that combines the best of classic flavors in one irresistible treat. Featuring a tender chocolate cake base soaked in sweetened condensed milk, layered with cherry pie filling, and topped with fluffy whipped cream, this dessert is as visually striking as it is delicious. Each bite delivers a perfect blend of chocolate, fruit, and cream—making it a standout for gatherings, celebrations, or cozy nights in.

Why You’ll Love This Recipe

This recipe blends the deep, fudgy taste of chocolate cake with the vibrant sweetness of cherries and the lightness of whipped cream. It’s easy to prepare and even easier to enjoy. The poke cake method ensures a moist and flavorful interior, while the contrasting textures make every slice delightful. Whether you’re making it for a potluck or indulging at home, this cake is sure to become a go-to favorite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 3/4 cups granulated sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs (room temperature)
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 (21 oz) can cherry pie filling
1 (14 oz) can sweetened condensed milk
2 cups heavy whipping cream
1/4 cup powdered sugar

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Mix until the batter is smooth and well blended.
Pour the batter into the prepared baking pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly. Then, using the handle of a wooden spoon, poke holes evenly across the surface of the cake.
Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
Spread the cherry pie filling evenly across the top of the cake.
In a chilled bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Gently spread the whipped cream over the cherry layer.
Refrigerate the cake for at least 2 hours before slicing. Top each piece with an extra cherry if desired.

Servings and timing

Servings: 12 slices
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 2 hours 55 minutes (including chilling)
Calories per serving: 420 kcal

Variations

Black Forest Twist: Add a splash of cherry liqueur to the condensed milk for an adult version inspired by Black Forest cake.
Chocolate Ganache Layer: Drizzle a thin layer of chocolate ganache over the cherry filling before adding whipped cream.
Mini Cakes: Bake in individual ramekins or muffin tins for single-serving portions.
Different Fruit Toppings: Swap cherry pie filling with raspberry or strawberry pie filling for a change in flavor.
Whipped Cream Alternatives: Use stabilized whipped topping for a longer-lasting finish, especially in warmer settings.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days. It is best served chilled. Freezing is not recommended due to the whipped cream topping, which can lose its texture upon thawing. This cake does not require reheating.

FAQs

What is a poke cake?

A poke cake is a baked cake that has holes poked into it after baking, allowing liquids or fillings to seep in and create extra moisture and flavor.

Can I use a boxed cake mix?

Yes, a boxed chocolate cake mix can be used for convenience. Follow the box instructions and proceed with the rest of the recipe.

Can I make this cake ahead of time?

Absolutely. This cake is best when chilled for several hours, making it ideal to prepare the day before serving.

How do I prevent the cake from becoming soggy?

Allow the cake to cool slightly before adding the condensed milk and use a spoon to distribute it evenly without oversaturating any one spot.

Can I use homemade cherry pie filling?

Yes. A homemade cherry compote or pie filling can add a fresh, natural flavor.

Is this recipe kid-friendly?

Yes, it’s sweet, fruity, and chocolatey—flavors kids usually love. Skip the liqueur variation to keep it suitable for all ages.

What can I use instead of buttermilk?

You can substitute buttermilk with a mixture of 1 cup milk plus 1 tablespoon vinegar or lemon juice.

Can I use canned whipped cream?

Freshly whipped cream is recommended for best texture and flavor, but canned whipped cream can be used for convenience.

How long can this cake sit out?

This cake contains dairy, so it should not sit out for more than 2 hours at room temperature.

Can I make this dessert gluten-free?

Yes. Use a gluten-free flour blend in place of all-purpose flour and check that all other ingredients, including pie filling, are certified gluten-free.

Conclusion

Chocolate Cherry Poke Cake is a crowd-pleasing dessert that blends retro charm with indulgent flavor. Its simple preparation, rich texture, and bold appearance make it a top choice for holidays, parties, and everything in between. With layers of moist chocolate cake, cherry topping, and airy whipped cream, this dessert is sure to leave a lasting impression at any table.

Chocolate Cherry Poke Cake

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Author: Mia
Total Time: 2 hours 55 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

An indulgent chocolate cake soaked in sweetened condensed milk, topped with luscious cherry pie filling and clouds of whipped cream, finished with a cherry on top for a nostalgic dessert experience.

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly, then poke holes all over the surface using the handle of a wooden spoon.
Slowly pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
Spread the cherry pie filling evenly over the cake.
In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form.
Spread the whipped cream over the cherry layer.
Chill the cake for at least 2 hours before slicing.
Top each slice with an extra cherry for a classic finishing touch.