Introduction
The Cherry Chocolate Chip Poke Cake is a show‑stopping dessert that combines cherries’ bright, tart flavor with the rich, gooey goodness of melted chocolate chips—all soaked into a moist, tender cake. Whether you’re planning a family gathering, a potluck, or simply craving something sweet, this dessert delivers layers of flavor in every forkful.
Poke cakes trace their roots back to the 1970s, when home bakers began “poking” holes in freshly baked cakes and pouring sweet fillings into them. For a thorough history of the poke‑and‑pour technique, check out the detailed overview on Poke Cake.
To master the art of flavor infusion and create a perfectly soaked cake, explore the step‑by‑step guide at White Chocolate Raspberry Dream Cake. You’ll learn insider tips on achieving consistent hole patterns and the best liquids for ultimate moisture.
What Is a Cherry Chocolate Chip Poke Cake?
A poke cake is a simple yet ingenious dessert: a basic sheet cake into which holes are poked after baking, allowing a flavorful liquid, like sweetened condensed milk, pudding, or fruit juice, to seep in. This method guarantees a moist crumb and bursts of concentrated flavor.
In the Cherry Chocolate Chip variation, maraschino cherry juice (or cherry pie filling) is absorbed through the cake’s holes, while mini chocolate chips melt into pockets of rich chocolate. The result is a marbled tapestry of vibrant cherry hues and speckles of dark chocolate—an experience that elevates the ordinary poke cake to gourmet status.
Origins and Popularity of Poke Cakes
- 1970s Jell‑O Innovation: The earliest poke cakes leveraged boxed cake mix and instant pudding; bakers poked holes and poured over Jell‑O or pudding to simplify dessert prep.
- DIY Flavor Infusion: Home cooks discovered that the “poke‑and‑pour” technique could be adapted to any sweet liquid, from pie fillings to whipped toppings, to suit seasonal fruits or holiday themes.
- Enduring Appeal: Today’s poke cakes remain beloved for their convenience, customizable flavors, and guaranteed moistness. From potlucks to birthday parties, they satisfy both novice and seasoned bakers alike.
Part 1
Key Ingredients for Cherry Chocolate Chip Poke Cake
To achieve that perfect balance of cherry zing and chocolate richness, gather these essentials:
- Boxed vanilla or white cake mix – the base for a light, fluffy crumb
- Maraschino cherry juice (strained from the jar) or cherry pie filling – for that signature cherry flavor
- Mini chocolate chips – tossed in a bit of flour to prevent sinking
- Sweetened condensed milk – the classic soak‑in liquid for extra sweetness and moisture
- Whipped topping (store‑bought Cool Whip or freshly whipped cream) – for a pillowy finish
- Optional extracts:
- Almond extract – enhances cherry notes
- Vanilla extract – deepens overall flavor
Essential Equipment and Tools
Ensure you have the right tools on hand:
- 9×13″ baking pan (lightly greased or foil‑lined)
- Wooden spoon handle or skewer – ideal for creating uniform holes
- Mixing bowls – one for dry mix, one for wet ingredients
- Rubber spatula – for gentle folding
- Cooling rack – to rest the cake before poking
- Offset spatula – for smooth whipped‑topping application
Step‑by‑Step Preparation Guide
1. Preparing the Cake Batter
- Preheat oven to 350°F (175 °C).
- In a large bowl, combine:
- Boxed cake mix
- ¾ cup maraschino cherry juice (reserve cherries)
- ½ cup oil
- 3 eggs
- 1 tsp almond extract (optional)
- Beat on medium speed until smooth. Avoid overmixing.
Pro Tip: For an extra cherry hit, fold in ½ cup chopped maraschino cherries.
2. Folding in Chocolate Chips and Cherries
- Toss 1 cup mini chocolate chips in 1 tbsp flour—this prevents them from sinking to the bottom.
- Gently fold the coated chips (and reserved chopped cherries) into the batter with a spatula.
3. Baking the Cake
- Pour batter into the prepared 9×13″ pan.
- Bake for 25–30 minutes, or until a toothpick comes out with just a few moist crumbs.
- Let the cake cool on a rack for 10 minutes.
4. Poking the Holes
- Use a wooden spoon handle or skewer to poke evenly spaced holes about 1″ apart across the entire cake surface.
- Make sure holes go nearly to the bottom but not through the parchment (if used).
5. Pouring in the Condensed Milk
- Slowly pour one 14-oz can of sweetened condensed milk over the cake, letting it sink into the holes.
- Use a spatula to encourage even distribution.
6. Topping and Garnishing
- Once the condensed milk has mostly absorbed, spread a full 8 oz container of whipped topping over the surface.
- Drizzle melted chocolate or chocolate sauce in a zigzag pattern.
- Garnish with extra cherries and a sprinkle of mini chocolate chips.
Part 2
Tips and Tricks for Perfect Results
- Cool Completely: Always let the cake cool before poking to avoid tearing.
- Room‑Temperature Liquids: Warm condensed milk slightly for better absorption.
- Clean Poke Tool Between Rows: Wipe off batter for neat, clean holes.
- Uniform Hole Depth: Aim for holes about ½″ deep for balanced moisture.
Serving Suggestions and Presentation Ideas
- Individual Portions: Cut into squares and top each with a fresh cherry and mint leaf.
- Ice Cream Pairing: Serve alongside vanilla or cherry ice cream.
- Party Platter: Arrange slices on a decorative platter with extra chocolate drizzle.
Storage and Make‑Ahead Instructions
- Refrigeration: Store covered in the fridge for up to 5 days.
- Freezing (Before Topping):
- Wrap cooled, untopped cake tightly in plastic.
- Freeze for up to 2 months.
- Thaw fully, then add whipped topping just before serving.
Variations and Customizations
- Cherry Substitutions:
- Use frozen tart cherries (thawed)
- Cherry pie filling for a chunkier texture
- Chocolate Options:
- White‑chocolate or peanut‑butter chips
- Dark‑chocolate chunks for extra richness
- Dietary Twists:
- Gluten‑free cake mix + gluten‑free chips
- Dairy‑free whipped topping alternatives
Frequently Asked Questions (FAQs)
- Can I use fresh cherries?
Yes—pit and chop, then fold into the batter. You may need to reduce added juice accordingly. - What if my cake is too dry?
Ensure you poke deep enough holes and pour condensed milk slowly to absorb fully. - How do I prevent soggy edges?
Focus pours toward the center first, then nudges liquid outward. - Can I make this in a bundt pan?
Absolutely—but adjust baking time (usually 35–40 minutes) and poke holes only halfway up. - How do I transport it for potlucks?
Keep it chilled in the pan, then cover with plastic wrap and a lid.
Conclusion
The Cherry Chocolate Chip Poke Cake marries the brightness of cherries with the decadence of chocolate in an easy‑to‑make, crowd‑pleasing dessert. From its nostalgic poke‑and‑pour origins to your modern culinary twist, this cake promises a symphony of flavors in every bite. Gather your ingredients, follow the step‑by‑step method, and don’t hesitate to experiment with the variations. Once you’ve mastered this recipe, share your creation on social media or invite friends over to taste the magic, because great desserts are best enjoyed together!
Print
Cherry Chocolate Chip Poke Cake: A Decadent Dessert Delight
- Total Time: 3½ hours
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Cherry Chocolate Chip Poke Cake is a moist, decadent dessert bursting with sweet cherry flavor, pockets of rich chocolate, and topped with a fluffy whipped topping. With layers of chocolate chips, cherry gelatin, and a cherry whipped cream topping, this easy-to-make poke cake is a vibrant crowd-pleaser perfect for potlucks, birthdays, or Valentine’s Day.
Ingredients
For the Cake
- 1 box white or yellow cake mix (plus eggs, oil, and water as required)
- 1 cup mini chocolate chips
- 1 (3 oz) package cherry gelatin (like Jell-O)
- 1 cup boiling water
- ½ cup cold water
For the Topping
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 cup cherry pie filling
- ½ teaspoon almond extract (optional, for extra flavor)
- Extra chocolate chips and maraschino cherries for garnish
Instructions
1. Bake the Cake
- Preheat oven to 350°F (175°C).
- Prepare cake mix according to package instructions.
- Stir in mini chocolate chips.
- Pour into a greased 9×13-inch baking pan and bake as directed (about 30–35 minutes).
- Let cake cool for 15 minutes.
2. Poke & Soak
- Using the handle of a wooden spoon, poke holes all over the cake, spaced about 1 inch apart.
- In a bowl, whisk cherry gelatin with boiling water until dissolved. Add cold water.
- Pour the gelatin mixture evenly over the cake, letting it soak into the holes.
- Refrigerate the cake for at least 2 hours to chill and set.
3. Make the Cherry Whipped Topping
- In a bowl, fold cherry pie filling and almond extract (if using) into the whipped topping.
- Spread evenly over the chilled cake.
4. Garnish & Serve
- Sprinkle with more chocolate chips and top with maraschino cherries if desired.
- Slice and serve chilled.
Notes
Check out the complete post above for pro tips and extra recipe details.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Cake Recipes
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 340 kcal
- Sugar: 32 g
- Sodium: 270 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: Cherry Chocolate Chip Poke Cake