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Cherry Chocolate Chip Poke Cake

There’s something about cherries and chocolate together that tugs at the heart—this poke cake delivers that combo in a sliceable, shareable way that’s both cozy and a little bit indulgent. Light, boozy-feeling cherry syrup sinks into a tender chocolate cake, while chocolate-studded whipped cream on top adds a fluffy finish that feels like dessert and celebration at once. If you love retro desserts with modern ease, this one fits the bill—and if you enjoy similar classics, you might also like the Elegant Black Forest cake roll, which explores the same chocolate-cherry pairing in a different format.

Why make this recipe
This chocolate-cherry poke cake stands out because it turns a simple box cake into something special with minimal fuss. The cherry syrup infused into the hot cake keeps every bite moist and flavorful, while the chocolate chip whipped topping gives texture and richness without weighing the dessert down. It’s a quick way to get an impressive-looking dessert on the table that still feels homemade.

Step-by-Step Guide to Making Cherry Chocolate Chip Poke Cake

Ingredients

1 box chocolate cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 cup cherry syrup (from canned cherries or a jarred maraschino cherry syrup)
1 cup chocolate chips
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Why these ingredients matter

A boxed chocolate cake mix keeps the base reliable and fast.
Cherry syrup (the sweet liquid from cherries) is perfect for poking into the hot cake because it’s concentrated and flows easily into the holes.
Heavy cream whipped with powdered sugar makes a stable, lightly sweetened topping that won’t deflate quickly. Folding in chocolate chips adds crunch and keeps the chocolate presence strong without melting into the whipped cream.

Preparation overview
Make the cake batter, bake it in a 9×13 pan, poke holes while it’s hot, then pour cherry syrup so it sinks into those holes. After chilling, top with a whipped cream and chocolate chip mixture and refrigerate again so slices hold cleanly. Below is a detailed walk-through with practical tips to help along the way.

Directions (expanded)

Preheat your oven according to the chocolate cake mix package instructions (most likely 325–350°F / 163–177°C). Grease and lightly flour a 9×13-inch baking pan, or line it with parchment for easy removal.
In a large mixing bowl, combine the cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs. Beat with a hand mixer or whisk until smooth and well combined—about 2 minutes on medium speed. Scrape the bowl and ensure no streaks of dry mix remain.
Pour the batter into the prepared 9×13 pan and smooth the top with a spatula. Bake according to the package instructions for the pan size (often 25–30 minutes), or until a toothpick inserted into the center comes out with a few moist crumbs but not raw batter.
When the cake is fully baked, remove it from the oven and let it sit for 5–10 minutes to cool slightly but remain warm. Using the tines of a fork (or the handle of a wooden spoon), poke holes all over the cake surface about 1 inch apart—don’t be shy; make enough holes for the syrup to penetrate evenly.
Slowly pour 1 cup of cherry syrup over the warm cake, aiming to let the syrup settle into the holes rather than pool on top. If you have leftover syrup, save it for drizzling when serving or thin it with a splash of water for a garnish sauce. Allow the cake to cool to room temperature on a wire rack, giving the syrup time to soak down and the cake to stabilize.
While the cake cools, prepare the topping: in a medium bowl, whip 1 cup heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Be careful not to overbeat—stop when the peaks hold their shape but are still glossy.
Gently fold 1 cup of chocolate chips into the whipped cream. If you prefer smaller chocolate bits, give the chips a quick pulse in a food processor or chop them coarsely; this helps distribute them more evenly in the topping.
Spread the chocolate chip whipped topping over the cooled cake, smoothing with an offset spatula or the back of a spoon to create an even layer. For a decorative touch, use the tines of a fork to create gentle swirls or peaks.
Refrigerate the finished cake for at least 1 hour—this helps the whipped topping set and makes slices neat when cut. For best flavor and texture, chill 2–4 hours before serving. Enjoy!

Baking tips embedded in the steps

Don’t pour the syrup while the cake is piping hot—give it a few minutes to settle. A very hot cake can absorb syrup too quickly and become gummy.
Use stiff-whipped cream so your topping keeps structure in the fridge. If you need more stability, fold in 2–3 tablespoons of instant vanilla pudding mix or a stabilized whipped cream product.
If your cherry syrup is very sweet, mellow it with a teaspoon of lemon juice or a splash of water before pouring.

Keeping Cherry Chocolate Chip Poke Cake Fresh

Refrigerate covered: 3–4 days at 35–40°F (2–4°C). Keep the cake in an airtight container or tightly wrapped with plastic wrap to prevent it from absorbing fridge odors.
Freeze for longer storage: Up to 1 month at 0°F (-18°C). Wrap individual slices tightly in plastic wrap and place them in a freezer bag; thaw in the refrigerator overnight before serving.
Best served within the first 48 hours for peak texture and flavor. The whipped topping may weep slightly after prolonged refrigeration; give it a gentle stir or freshen with a quick whip of 1/4 cup cream if needed.

Serving Suggestions for Cherry Chocolate Chip Poke Cake

Presentation ideas: Cut neat rectangles with a hot knife (dip the knife in hot water, wipe dry, then slice). Garnish each slice with a maraschino cherry and a dusting of cocoa or chocolate shavings.
Pairing beverages: Serve with coffee, a mild black tea, or a dessert wine like a late-harvest Riesling or Lambrusco for a fun, slightly fizzy contrast.
Occasion fits: This cake works well for potlucks, casual family dinners, birthday gatherings where a simple sliceable cake is welcomed, or summer barbecues when chilled dessert is appreciated.

Tips to make Cherry Chocolate Chip Poke Cake
Q: How do I keep the cake moist but not soggy?
A: Pour the cherry syrup slowly and evenly over warm (not piping-hot) cake; give it time to absorb. If the syrup is excessive, reserve some or thin it as a drizzle for serving.

Q: Can I use fresh cherry syrup instead of canned?
A: Yes. If making your own, reduce fresh cherry juice with a little sugar until syrupy, then cool before using so it doesn’t make the cake overly wet.

Q: How can I stabilize the whipped cream so it doesn’t weep?
A: Adding 1–2 tablespoons of instant pudding mix (vanilla) or 1 teaspoon of unflavored gelatin (bloomed and very gently melted) to the whipped cream will help it hold up longer in the fridge.

Variations

Fruit-forward swap (bullet): Replace cherry syrup with raspberry or strawberry syrup for a different berry-chocolate profile; fold in chopped fresh berries into the whipped topping for brightness.
Boozy twist (paragraph): For an adult-only version, stir 1–2 tablespoons of kirsch or maraschino liqueur into the cherry syrup before pouring it over the cake; you’ll get an elevated cherry aroma and extra depth that pairs beautifully with the chocolate. Keep in mind the boozy version will be stronger tasting, so adjust to your preference.

Troubleshooting & technique notes

If the whipped cream becomes grainy, it has likely been overwhipped; fold in a spoonful of fresh unwhipped cream to soften it back.
If the cake seems dense after pouring syrup: you may have added too much liquid or the cake cooled too quickly; try cutting back on syrup next time or spreading it in batches, allowing time to soak.
Chocolate chips sinking into whipped cream? Use mini chips or finely chop to distribute more uniformly; folding gently prevents them from settling during refrigeration.

FAQs
Q: Can I use homemade chocolate cake instead of boxed mix?
A: Yes—use your favorite chocolate cake recipe with the same bake time adjustments for a 9×13 pan. The poke method works equally well with scratch cakes, though different batter densities may affect how the syrup soaks in.

Q: What if I don’t have cherry syrup but have cherries?
A: Make a quick syrup by cooking 1 cup pitted cherries with 1/3 cup sugar and 1/4 cup water until the cherries release juice; strain or reserve the syrupy liquid, cool slightly, and use instead of canned syrup.

Q: Can I make this ahead for a party?
A: Yes. Prepare up to a day in advance and keep refrigerated. For longer planning, bake and flash-chill the cake base and freeze un-topped layers, then defrost and finish with whipped topping the day of the event.

Q: How to re-freshen the topping if it weeps?
A: Briefly rewhip 1/4–1/3 cup heavy cream with a teaspoon of powdered sugar and gently fold into the topping to restore texture.

Q: Is there a nut-free or allergy-friendly version?
A: This recipe is nut-free as written, but always check labels on cake mix and chocolate chips to ensure no cross-contamination if you’re serving someone with severe allergies.

Final presentation ideas

Make individual servings by spooning the whipped topping into a piping bag and topping each slice with delicate rosettes; scatter mini chocolate chips and a cherry on each rosette for a bakery-style look.
For a picnic-friendly twist, skip the whipped cream and make a chocolate glaze that sets firmer; wrap slices individually in parchment for easy transport.

Notes on ingredient swaps and sourcing

Chocolate chips: semi-sweet chips balance the cherry sweetness best, but bittersweet or milk chips will shift the profile stronger or sweeter respectively.
Cherry syrup: maraschino syrup is sweet and bright; sour cherry syrup would be tarter and may require a touch more sugar in the whipped cream for balance.

A few pro baker’s touches

Toasting a handful of chopped chocolate or nuts and sprinkling them on top right before serving adds aroma and crunch.
A light dusting of cocoa powder through a fine sieve over the whipped topping adds visual contrast and a touch of bitterness to balance sweetness.

Conclusion

If you want more inspiration that combines chocolate and cherries in a different format, this Easy Cherry Chocolate Cake offers a comparable flavor profile with its own twist. For a roulade-style dessert that showcases the same beloved pairing in a rolled presentation, see this take on the Cherry Chocolate Chip Poke Cake for additional ideas and visuals.