Delicious Black Forest Poke Cake Recipe

Black Forest Poke Cake blends the best of German-inspired tradition with easy American sheet cake methods for an irresistible dessert.

This rich chocolate cake is soaked with creamy chocolate pudding and juicy homemade cherry filling, then finished with a cloud of mascarpone whipped cream and chocolate shavings.

Whether baking for a crowd or just craving something special, this guide covers every step in detail—offering alternatives, practical advice, and expert tips that ensure your poke cake is the centerpiece of any gathering.

Ingredients Checklist

Gather these ingredients and equipment for the best results. A careful selection and prep will deliver exceptional flavor and texture.

Chocolate Cake Base

• 1 cup (130g) all-purpose flour

• ½ cup (50g) Dutch-processed cocoa powder

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• ½ cup (120ml) vegetable oil

• ½ cup (120ml) buttermilk (or ½ cup milk + 1½ tsp lemon juice, rested 5 minutes)

• 1 tsp vanilla extract

• ½ cup (120ml) hot water or hot coffee (enhances chocolate depth)

• Or substitute with 1 box (about 15–16 oz) chocolate cake mix and its required ingredients for a shortcut

Homemade Cherry Filling

• 2 cups (320g) pitted black or sour cherries, fresh or frozen (thaw and drain well)

• ⅓ cup (65g) granulated sugar

• 2 tbsp (30ml) lemon juice

• 1 tbsp cornstarch + 2 tbsp (30ml) water (for thickening)

• 2 tbsp Kirsch (cherry brandy, optional but authentic)

• Or substitute with 1 (21oz/595g) can cherry pie filling for convenience

Chocolate Pudding Layer

• 1 package (3.9 oz/110g) instant chocolate pudding mix

• 2 cups (475ml) cold milk

• Or make from scratch with 1 cup milk, 1 tbsp cocoa, 2 tbsp sugar, 1 tbsp cornstarch, cooked and cooled

Mascarpone Whipped Cream Topping

• 8 oz (225g) mascarpone cheese, cold

• 1¼ cups (300ml) heavy cream, cold

• ½ cup (60g) powdered sugar, sifted

• 1 tsp vanilla extract

• Substitute: full-fat cream cheese for a tangier finish, or stabilized whipped cream for warmer weather

Finishing Touches

• 70g (2.5 oz) good-quality dark chocolate for shavings or curls

• A handful of whole or halved cherries for decoration

Essential Equipment

• 9×13-inch (23x33cm) baking pan

• Stand mixer or electric hand mixer

• Mixing bowls, whisk, spatula

• Wooden spoon or skewer for poking

• Saucepan (for cherry filling)

• Grater or vegetable peeler (for chocolate)

• Measuring cups and spoons

Step-by-Step Instructions

Efficient preparation and assembly are key. Here’s a stepwise breakdown for a professional-quality result every time.

1. Prepare and Bake the Chocolate Cake
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment for easy release. In a large bowl, sift flour, cocoa, baking powder, baking soda, and salt. In another bowl, whisk sugar, eggs, oil, and vanilla until thick and pale.

Add buttermilk, then gradually mix in dry ingredients. Stir in hot water or coffee until just combined. Pour into prepared pan and smooth the top. Bake 25–30 minutes, or until a skewer inserted in the center comes out clean. Cool in pan for 15 minutes.

2. Make the Cherry Filling
While cake bakes, add cherries, sugar, and lemon juice to a saucepan. Bring to a simmer over medium heat, mashing some cherries as they soften. Stir cornstarch and water together, then pour into cherries. Cook until thickened and glossy, about 1–2 minutes. Remove from heat and stir in kirsch. Set aside to cool.

3. Poke and Soak the Cake
When the cake is just warm, use the round end of a wooden spoon or a thick skewer to poke holes every 1–2 inches across the entire surface.
Prepare chocolate pudding (instant or homemade) as directed. Pour or spoon the pudding evenly over the cake, pressing gently to help it seep into holes. Let sit 10 minutes to absorb.

4. Add Cherry Layer
Spread cooled cherry filling over the pudding layer, reserving a few spoonfuls for swirling into the topping or garnish. Chill the cake at least 1 hour for layers to set and flavors to meld.

5. Whip Mascarpone Cream
In a chilled bowl, beat mascarpone and cold cream together until slightly thickened. Add powdered sugar and vanilla, then whip to medium-stiff peaks. Avoid overbeating, which can make mascarpone grainy.
Spread mascarpone cream thickly and evenly over the chilled cake.

6. Finish and Garnish
Use a vegetable peeler or grater to make chocolate shavings directly over the cake. Swirl or dot reserved cherry sauce over the top if desired. Garnish with whole or halved cherries for a festive touch.

7. Chill and Serve
Cover and refrigerate at least 2–4 hours, preferably overnight, for best texture and flavor. Slice and serve cold.

Tips for Perfect Results

Follow these insights for flawless texture, bold flavor, and beautiful presentation in every batch.

• Measure ingredients by weight for consistency and accuracy.

• Allow the cake to cool before poking and adding pudding to avoid a soggy texture.

• Homemade cherry filling adds authenticity and a more vivid flavor than canned, but use what’s convenient.

• For sturdy whipped topping, use mascarpone or add 1 tbsp milk powder or cornstarch to the cream before whipping.

• Use hot coffee in the batter for a more complex chocolate flavor without bitterness.

• Chill the cake well to help flavors develop and keep the layers neat when slicing.

• Use high-quality dark chocolate for shavings for a deeper, more satisfying finish.

• If omitting alcohol, add a dash of almond extract to the cherry filling for extra depth.

• Store leftovers well-covered in the fridge up to 3–4 days; flavors often improve on day two.

Serving Suggestions

Enhance your presentation and adapt the cake for any event with these ideas.

• Serve in neat squares with a fork for easy enjoyment at parties and potlucks.

• Top individual slices with a fresh cherry and extra chocolate shavings for a bakery-style look.

• For a plated dessert, add a drizzle of cherry syrup and a scoop of vanilla ice cream.

• Prepare in individual jars for picnics or buffets—layer cake, pudding, cherry, and cream.

• Use gluten-free flour blend or dairy-free whipped cream for guests with dietary restrictions.

Final Thoughts

Black Forest Poke Cake is more than just an easy dessert—it’s a modern take on a classic that delivers showstopping looks and layered flavor.

With this in-depth guide, anyone can achieve a perfectly moist cake, bold cherry-chocolate flavor, and a silky, stabilized cream finish.

Thoughtful tips, flexible options, and creative serving ideas ensure that this cake will stand out at any occasion, from casual gatherings to special celebrations. Master this recipe and enjoy the rave reviews that always follow.