Black Forest Poke Cake

Indulge in a slice of decadence with this homemade Black Forest Poke Cake — a delightful twist on the classic German dessert.

Black Forest Poke Cake

I’m so excited for you to try my version of this classic cake. I’m using my rich, dark chocolate chocolate cake with a luscious cherry compote and whipped mascarpone frosting. With the cherry compote soaked into every bite, this is truly an irresistibly moist and flavorful treat. Whether you’re a seasoned baker or just looking for a show-stopping dessert that’s surprisingly easy to make, this Black Forest Poke Cake is sure to impress at any gathering. Let’s dive into how you can create this heavenly dessert right in your own kitchen!

What is a Poke Cake?

But first, what is a poke cake? A poke cake is a simple yet ingenious dessert that takes an ordinary cake to the next level by infusing it with extra flavor and moisture. After baking the cake, you “poke” holes all over it using the handle of a wooden spoon or a similar tool. These holes are then filled with a luscious liquid or filling, such as sweetened condensed milk, fruit puree, pudding, or gelatin, which seeps into the cake, creating pockets of deliciousness in every bite. Topped with whipped cream or frosting, poke cakes are incredibly versatile and allow for endless creativity in flavor combinations, making them a favorite for both novice and experienced bakers alike.

Ingredients to Make Black Forest Cake

For my Black Forest Cake, you’ll want to be grab some of the basics like flour, sugar, eggs, baking powder, baking soda, salt, vanilla, and buttermilk. I also HIGHLY recommend that you get a good quality dark cocoa powder. Using a good quality, HIGH FAT cocoa powder in chocolate cake is a game changer. My favorite dark cocoa is Extra Brute Cacao Barry Cocoa Powder. For the filling and frosting, also grab canned cherries, corn starch, heavy whipping cream and powdered sugar.

How to Make Black Forest Poke Cake

Be sure to let the cake cool completely, as well as the compote, before you assemble.

Can This Cake Be Made Ahead of Time?

Yes! In fact, I think this one is even better when it’s made a day before you want to serve it. Giving the cherry compote time to really soak into the cake gives it even more flavor.

To store this cake, cover it with plastic wrap and refrigerate.

My Favorite Poke Cakes

Once you try this Black Forest Poke Cake, I know you’re going to be eager to make another one. Here are two poke cakes you have to try:

1. Chocolate Peanut Butter Poke Cake
2. Pumpkin Poke Cake with Caramel Whipped Cream

Black Forest Poke Cake

5 from 10 votes

Rich and decadent chocolate cake with cherry compote and whipped mascarpone frosting.

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Ingredients

  

For the Cake

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder or similar premium brand
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk room temperature
• 1 cup (236.6 g) hot water
• 1/2 cup (109 g) vegetable oil
• 1 teaspoon (4.2 g) pure vanilla extract

For the Cherry Compote

• 24 oz tart canned cherries in water you can also use fresh cherries, pitted
• 3/4 cup liquid from the canned cherries if you use fresh cherries, add ¾ cup water
• 3/4 cup (150 g) granulated sugar
• 1 tablespoon (9 g) corn starch

For the Mascarpone Frosting

• 1 2/3 cups (416 g) heavy whipping cream
• 1 cup (125 g) powdered sugar
• 1 teaspoon (4.2 g) vanilla
• 8 ounces mascarpone cheese

Instructions

 

For the Cake

• Preheat the oven to 325 degrees F. Prepare a 9-inch by 13-inch rectangular cake pans by spraying the bottom and sides with nonstick spray. Set aside.
• In a medium size mixing bowl, whisk together the dry ingredients. Set aside.
• In another medium-size mixing bowl, whisk together the eggs, buttermilk, water, oil and vanill.
• Add wet ingredients to the dry ingredients, and mix on low speed or with a whisk until combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Pour the batter into the cake pan.
• Bake for 30 to 35 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool completely.
• Keep the cake in the baking dish for assembly.

For the Compote

• Combine all of the ingredients in a medium saucepan. Heat to a boil. Boil for 5 minutes, stirring occasionally. You want the cherries to soften and the liquid to thicken slightly. The liquid part should still be pourable. This is what we want to soak the cake. Let the compote cool before adding to the cake.

For the Mascarpone Whipped Frosting

• In a chilled stainless steel bowl, beat the heavy whipping cream, powdered sugar and vanilla on high speed until soft peaks form.
• Add the mascarpone cheese and beat on high until medium-stiff peaks form.

Assembly

• Using the handle of a wooden spoon or a straw, poke holes all over the cake.
• Using a spoon, pour the juice of the cherry compote over the cake, making sure to get it into the holes.
• Spoon the cherries onto the cake in an even layer.
• Gently spread the mascarpone frosting over the cherries.
• Using a peeler and a chocolate bar, grate chocolate shavings on top of the cake.
• Carefully cover the cake with plastic wrap and refrigerate for about an hour. This allows the cherry juice to soak into the cake.

Course: Dessert

Cuisine: Cake

Keyword: Beginner, Black Forest Poke Cake, sheet cake