Cherry Chocolate Poke Cake


  • 1 cup Water
  • 3/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/4 cups cake flour
  • 6 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 tsp baking soda
  • 1 tsp White vinegar
  • 10 oz maraschino cherries
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter
  • 1/8 cup whole milk
  • Pour water into Instant Pot® and add trivet. Grease a (6-cup) Bundt pan and set aside.
  • With an electric mixer, cream together oil and sugar. Mix 2 minutes.
  • Add eggs and 1 tsp vanilla, one at a time, beating after each addition.
  • In a medium bowl, whisk together flour, 3 tbsp cocoa powder, and salt.
  • Slowly add flour and buttermilk to the mixer, alternating between the two until fully combined.
  • In a small bowl, combine baking soda and vinegar. Give it a quick stir (it will start to bubble) and pour into cake batter. Mix an additional 10 seconds.
  • Fold in half of the jar of chopped maraschino cherries. Pour cake batter into greased Bundt pan. Create a foil sling and carefully lower Bundt pan into Instant Pot®.
  • Close lid and set pressure release to Sealing.
  • Press Manual or Pressure Cook button and adjust time to 32 minutes.
  • When the timer beeps, quick release pressure and then unlock lid and remove it. Carefully remove Bundt pan using foil sling.
  • Use a straw to poke twenty holes in cake. Pour cherry juice into holes. Place cake on cooling rack and let cool, about 30 minutes.
  • With an electric mixer, mix together powdered sugar, butter, remaining 3 tbsp cocoa powder, milk, and remaining 1 tsp vanilla. Mix until light and fluffy, about 2 minutes.
  • Once cake is cooled, run a butter knife around inner and outer edges of cake. Turn cake over onto a plate and wiggle to remove Bundt pan.
  • Spread chocolate frosting on top of cake and top with remaining cherries.
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