🍒 Cherry Chocolate Chip Poke Cake

Cherry Chocolate Chip Poke Cake Recipe: The Perfect Blend of Cherry and Chocolate

If you’re on the lookout for a dessert that’s as delicious as it is simple to make, the Cherry Chocolate Chip Poke Cake is exactly what you need. This cake is a perfect balance of sweet cherry flavor, luscious chocolate, and creamy Cool Whip. It’s not just another cake; it’s a sensory delight that combines soft cake with cherry juice, chocolate chips, and a topping that’s both creamy and rich. This dessert is sure to impress family, friends, or guests at any gathering.

Why You’ll Love This Cherry Chocolate Chip Poke Cake

This cake is as fun to make as it is to eat. By poking holes into the freshly baked cake and filling them with sweetened condensed milk, you create a moist and rich texture that takes every bite to the next level. Combined with the vibrant sweetness of cherries and mini chocolate chips in every mouthful, this dessert truly captures the essence of indulgence. Plus, it’s topped with Cool Whip and hot fudge sauce, making it a showstopper at any party or family meal.

Ingredients for Cherry Chocolate Chip Poke Cake

Before diving into the recipe, let’s take a closer look at what you’ll need to create this sweet and tangy dessert:

  • 1 box (15 oz) white or vanilla cake mix : Any white or vanilla cake mix will do, making it easy and convenient.
  • 3/4 cup (177 ml) milk : Provides moisture and helps create a tender cake crumb.
  • 1/3 cup (79 ml) vegetable oil : Keeps the cake soft and moist.
  • 1/2 cup (118 ml) maraschino cherry juice : Adds a fruity flavor and pink hue to the cake.
  • 3 large egg whites : Egg whites give the cake a lighter texture.
  • 1 teaspoon (5 ml) pure almond extract (or vanilla extract) : Almond extract complements the cherries, adding depth of flavor.
  • 1 1/4 cups (280 g) mini chocolate chips : A perfect blend with cherries, adding bursts of chocolate in every bite.
  • 2 tablespoons (18 g) all-purpose flour : Used to coat the chocolate chips to prevent them from sinking.
  • 10 maraschino cherries, chopped, plus more for garnish : Chopped cherries get folded into the batter for extra cherry goodness.
  • 1 can (14 oz) sweetened condensed milk : Soaks into the cake for rich, sweet flavor and moistness.
  • 1 container (8 oz) Cool Whip : The final creamy topping that makes this poke cake stand out.
  • 3 tablespoons hot fudge sauce, for garnish : Adds a touch of decadence to the finished cake.

Step-by-Step Directions to Make Cherry Chocolate Chip Poke Cake

This Cherry Chocolate Chip Poke Cake is super easy to make, even for beginner bakers. Follow these simple steps to create a delicious cake that’s sure to become a family favorite.

Step 1: Prepare the Cake Batter

  1. Preheat the Oven
  • Set your oven to 350°F (175°C). Prepare a 9Ă—13-inch baking pan by greasing it with nonstick spray. This will prevent the cake from sticking and make it easier to remove.
  1. Mix the Cake Batter
  • In a large mixing bowl, combine the cake mix, milk, vegetable oil, cherry juice, egg whites, and almond extract. Use an electric mixer to beat the ingredients until smooth and well combined. The cherry juice gives the batter a light pink color and a fruity flavor.
  1. Coat the Chocolate Chips
  • In a small plastic bag, toss the mini chocolate chips with flour. This step ensures the chocolate chips stay suspended in the batter rather than sinking to the bottom while baking.
  1. Fold in the Cherries and Chocolate Chips
  • Gently fold in the coated chocolate chips and chopped maraschino cherries into the cake batter. Save a small handful of chocolate chips to sprinkle on top before baking.
  1. Pour the Batter
  • Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top for extra chocolatey goodness.

Step 2: Bake the Cake

  1. Bake in the Oven
  • Place the cake in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and firm to the touch.
  1. Cool Completely
  • Once the cake is baked, allow it to cool completely in the pan before proceeding to the next step. This is crucial for ensuring the condensed milk absorbs properly into the cake.

Step 3: Poke and Soak the Cake

  1. Poke Holes in the Cake
  • Using the handle of a wooden spoon or another round object, poke holes across the surface of the cooled cake. These holes will allow the sweetened condensed milk to soak in, making the cake extra moist and flavorful.
  1. Pour the Sweetened Condensed Milk
  • Evenly pour 1 can of sweetened condensed milk over the cake, ensuring it fills the holes. This step adds a luscious layer of sweetness to the cake that makes every bite rich and creamy.

Step 4: Top and Decorate the Cake

  1. Spread Cool Whip
  • Once the sweetened condensed milk has soaked in, spread a generous layer of Cool Whip over the entire surface of the cake. The Cool Whip creates a light and creamy topping that complements the cake’s rich texture.
  1. Garnish with Hot Fudge and Cherries
  • For the finishing touch, drizzle hot fudge sauce over the Cool Whip. Then, garnish with extra maraschino cherries for a burst of color and flavor.

Serving Suggestions

The Cherry Chocolate Chip Poke Cake is best served chilled. After garnishing the cake, place it in the refrigerator for at least an hour before serving. The cooling process allows the flavors to meld together and makes the cake even more refreshing.

Pair this cake with a cup of coffee or tea, or serve it with a scoop of vanilla ice cream for an extra indulgent dessert.

Make-Ahead and Storage Tips

  • Make-Ahead Option: This cake can be made a day ahead and stored in the refrigerator, covered with plastic wrap or foil. It tastes even better the next day as the flavors meld together overnight.
  • Storing Leftovers: Store any leftover cake in the refrigerator for up to 3 days. Be sure to cover it to prevent the Cool Whip from drying out.
  • Freezing the Cake: You can freeze the cake before adding the Cool Whip and toppings. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before adding the Cool Whip and garnishes.

FAQ About Cherry Chocolate Chip Poke Cake

  1. Can I use a different cake mix flavor?
    Yes! While white or vanilla cake mix is traditionally used for this recipe, you can try chocolate cake mix for an even more indulgent dessert or yellow cake mix for a subtle difference in flavor.
  2. Can I substitute fresh cherries for maraschino cherries?
    You can use fresh cherries if you prefer, though maraschino cherries provide a sweeter, more traditional flavor. Be sure to pit and chop fresh cherries before folding them into the batter.
  3. What can I use instead of Cool Whip?
    Homemade whipped cream is a great alternative to Cool Whip. Simply whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form.
  4. Can I add more toppings to the cake?
    Absolutely! You can sprinkle crushed nuts, chocolate shavings, or even additional chocolate chips on top of the Cool Whip for extra texture and flavor.
  5. How long does the cake last in the fridge?
    When stored properly, the cake can last up to 3 days in the refrigerator. Just make sure it’s covered to keep the Cool Whip fresh.
  6. Is this cake suitable for parties?
    Yes! This Cherry Chocolate Chip Poke Cake is perfect for birthdays, holidays, potlucks, or any other celebration. It’s easy to transport and always a crowd-pleaser.

Conclusion

The Cherry Chocolate Chip Poke Cake is a delightful dessert that combines the tangy sweetness of cherries with the richness of chocolate chips. With its moist cake base soaked in sweetened condensed milk, topped with fluffy Cool Whip and drizzled with hot fudge, it’s a dessert that stands out. Whether you’re making it for a special occasion or just a simple family treat, this cake is guaranteed to be a hit.