If you’re looking for a Halloween dessert that’s both spooky and absolutely delicious, you’ve got to try this Vampire Poke Cake Recipe. It’s got this gorgeous cherry sauce that seeps into a moist, tender cake, topped with fluffy whipped cream and a fun, fang-inspired cherry garnish. Trust me, it’s a fan-freaking-tastic way to impress your guests or just treat yourself!
Why You’ll Love This Recipe
- Moist and Flavorful: The cherry sauce poked into the cake keeps every bite juicy and packed with fruit flavor.
- Easy Yet Impressive: I love how simple the steps are, but the final look and taste make it feel like a showstopper.
- Perfect for Halloween: That bright red cherry sauce looks wickedly fun when paired with the whipped cream “fangs.”
- Make-Ahead Friendly: You can prep the cherry sauce and cake ahead, so it’s stress-free on the day you want to serve it.
Ingredients You’ll Need
Everything in this Vampire Poke Cake Recipe comes together to create a perfect balance: a tender vanilla-almond cake, a tangy cherry filling, and a light whipped cream topping. Picking fresh cherries for the sauce is a game changer, but frozen works beautifully too!
- Fresh or Frozen Cherries: Use fresh if you can find them, but frozen cherries make the sauce easy year-round.
- Granulated Sugar: Sweetens the cake and the cherry sauce just right, balancing tartness perfectly.
- All-Purpose Flour: Standard for a tender cake crumb with good structure.
- Baking Powder and Baking Soda: These are your little helpers for the perfect rise and lightness.
- Unsalted Butter: Softened for easier mixing and rich flavor without extra saltiness.
- Eggs: Large and room temperature to help the cake rise and blend evenly.
- Almond Extract: This is the secret weapon that boosts the cherry’s flavor and adds a lovely nutty note.
- Buttermilk: Helps keep the cake moist and tender, plus it reacts with baking soda for a fluffy rise.
- Heavy Cream: For whipping into the light and fluffy topping.
- Powdered Sugar: Sweetens the whipped cream without grittiness.
- Vanilla Extract: Rounds out the whipped cream with warm, familiar flavor.
- Cornstarch: Thickens the cherry sauce perfectly without clouding it.
- Kosher Salt: A pinch enhances all the flavors beautifully.
- Cooking Spray & Parchment Paper: For an easy release and clean edges on the cake.
Variations
One of the things I appreciate about this Vampire Poke Cake Recipe is how easy it is to tweak to suit your taste or dietary needs. Feel free to experiment with extracts, fillings, and toppings to make it your own.
- Cherry-Blueberry Mix: I’ve mixed fresh blueberries with cherries in the sauce before, and it adds a nice color contrast and flavor depth.
- Almond-Free: If almond extract isn’t your thing or there are allergies, vanilla extract works just fine, though the cherry flavor will be a bit milder.
- Chocolate Variation: Swapping half the flour for cocoa powder creates a spooky chocolate twist—just as easy and just as yummy!
- Dairy-Free Option: Using a dairy-free butter substitute and coconut cream for topping works great; just make sure your cherry sauce doesn’t have any hidden dairy.
How to Make Vampire Poke Cake Recipe
Step 1: Whip Up That Cherry Sauce
Start by combining cherries, sugar, water, cornstarch, and salt in a pot over medium-high heat. You’ll want to bring it to a boil, then reduce to low and cook it down while mashing occasionally—that’s going to make the cherries break apart and thicken nicely in about 2 minutes. When it’s thick and bubbly, take it off the heat and let it cool a bit. I like to use an immersion blender here because you get this perfectly smooth sauce, but a regular blender works just as well. This sauce is the heart of your poke cake’s “bloody” goodness, so don’t rush this part.
Step 2: Bake the Classic Vanilla-Almond Cake
Get your oven warmed up to 350°F and prep a 13×9-inch pan with cooking spray and parchment paper—trust me, that overhang will make removing the cake a breeze. In one bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Then, in your mixer (or using a hand mixer), beat butter and sugar until light and fluffy—that usually takes about 4-5 minutes. Next, add eggs one at a time, followed by almond extract. The batter might look a little curdled at this point, but don’t worry! Add the dry ingredients and buttermilk in alternating batches to keep things smooth. Pour the batter into your pan and get ready for the ready-for-poking moment.
Step 3: Poke and Pour the Cherry Sauce
Once your cake is baked, firm to the touch and golden (usually 25-35 minutes), it’s time for the fun part: poke holes all over the cake with something like the handle of a wooden spoon. I space mine about an inch apart in a 12-by-8 grid. Then, fill those holes with the cherry sauce you made, keeping a bit aside for later—this is what makes this poke cake stand out! Some sauce will soak in after a few minutes, so don’t be shy about topping up the holes a few times for maximum juicy impact. Let the cake cool completely, then cover and refrigerate overnight to let the flavors mingle and the sauce settle.
Step 4: Top with Whipped Cream and Create the Fang Effect
Whip up the heavy cream with powdered sugar and vanilla until it forms medium peaks—that’s the perfect texture for spreading. Carefully lift the chilled cake out of the pan using the parchment overhang, spread the whipped cream generously on top, then use the wooden spoon again to poke little fang-shaped holes. Fill those with the reserved cherry sauce for the iconic vampire look, and if you’re feeling playful, flick or splatter some cherry sauce around the top for extra gory effect. Done right, this part is always a crowd-pleaser!
Pro Tips for Making Vampire Poke Cake Recipe
- Use Room Temperature Ingredients: This helps the batter come together smoothly and prevents a curdled look after adding eggs.
- Poke Holes While Cake is Warm: It’s easier and the sauce sinks in better, but don’t poke too soon or the cake might crumble.
- Keep Cherry Sauce at Hand: Keep extra sauce nearby to refill holes as the cake absorbs it; that’s key for maximum flavor.
- Chill Overnight: This resting time really lets the flavors meld and keeps the cake moist for the ultimate vampire vibe.
How to Serve Vampire Poke Cake Recipe
Garnishes
I personally love adding fresh cherries on top for a shiny, juicy pop, plus a sprinkle of shaved chocolate to add some contrast. For Halloween, little plastic vampire teeth or red and black edible glitter make it extra festive and fun!
Side Dishes
This cake pairs really well with simple sides—like a cup of hot black coffee or a scoop of vanilla ice cream. I’ve also served it alongside some salted caramel sauce, which makes a decadent combo that my family just can’t get enough of.
Creative Ways to Present
For parties, I like to slice the cake into individual squares and serve each with a dollop of cherry sauce and a sprig of fresh mint. Another fun idea: serve it in clear glass trifle bowls so you can see the layers of cake, sauce, and cream—super dramatic and perfect for Halloween tablescapes.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover Vampire Poke Cake covered tightly in the fridge. It stays moist and tasty for about 3-4 days, and honestly, I don’t think it lasts that long in our house!
Freezing
If you want to freeze, I recommend freezing the cake without the whipped cream topping and cherry sauce mixed in. Wrap tightly in plastic wrap and then foil. When ready, thaw overnight in the fridge, then add whipped cream and cherry sauce fresh for best results.
Reheating
I don’t usually reheat this cake because it’s best served chilled, but if you want to warm a slice, just let it come to room temperature for 30 minutes for the best flavor experience.
FAQs
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Can I use canned cherries instead of fresh or frozen?
Canned cherries aren’t the best for this recipe because they come packed in syrup, which can throw off the cherry sauce’s consistency and sweetness. If fresh or frozen aren’t an option, drain canned cherries well and reduce the added sugar slightly to balance flavors.
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What can I substitute for buttermilk?
If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar added—let it sit for 5 minutes before using. It mimics the acidity and will help your cake rise and stay tender in the same way.
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How do I prevent the cake from getting soggy with the sauce?
Make sure to poke the holes right after baking while the cake is still warm; this helps the cherry sauce absorb evenly without saturating any one spot. Also, spreading the whipped cream on top chills the cake and creates a protective layer.
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Can I make the cherry sauce spicier or add other flavors?
Absolutely! I’ve experimented by adding a pinch of cinnamon or a splash of bourbon to the cherry sauce to give it a warm, deeper flavor. Just keep it balanced so it doesn’t overpower the cake.
Final Thoughts
This Vampire Poke Cake Recipe has become a staple for me because it’s both playful and downright delicious. It’s not just for Halloween—any time you want a dessert that looks amazing but feels totally approachable, this is your go-to. I hope you enjoy making it as much as I do, and that it brings a little extra fun (and yum!) to your kitchen. Give it a try—you’ll see why my family goes crazy for this one.
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Vampire Poke Cake Recipe
- Prep Time: 10 mins
- Cook Time: 25-35 mins
- Total Time: 1 hr 30 mins
- Yield: 15 – 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Vampire Poke Cake is a festive and delicious dessert perfect for Halloween or any spooky-themed occasion. The cake features a moist, fluffy almond buttermilk base with a luscious cherry sauce poked throughout, resembling vampire bites. Topped with light whipped cream and garnished with additional cherry sauce for a dramatic effect, this cake is as delightful to eat as it is to look at.
Ingredients
Cherry Sauce
- 1 lb. fresh or frozen cherries, pitted
- 1/2 cup (100 g) granulated sugar
- 1/2 cup water
- 2 Tbsp. cornstarch
- 1/4 tsp. kosher salt
Cake
- Cooking spray
- 3 cups (360 g) all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 cup (200 g) granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3 large eggs, room temperature
- 2 tsp. almond extract
- 1 3/4 cups buttermilk, room temperature, divided
Topping
- 1 1/2 cups heavy cream
- 3 Tbsp. powdered sugar
- 1 tsp. pure vanilla extract
Instructions
- Make Cherry Sauce: In a small pot, combine cherries, granulated sugar, water, cornstarch, and salt. Bring to a boil over medium-high heat, then reduce heat to low and cook, mashing occasionally, until the cherries are broken down and the mixture thickens, about 2 minutes. Remove from heat, let cool, then puree using an immersion blender or standard blender until smooth. Set aside, reserving 1/4 cup for topping later.
- Prepare Cake Batter: Preheat the oven to 350°F. Spray a 13″x9″ pan with cooking spray and line with parchment paper, leaving an overhang on two long sides for easy removal. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, beat the sugar and softened butter on medium-high speed until pale and fluffy, about 4-5 minutes. Add eggs one at a time, beating well after each addition. Blend in almond extract. The batter may look curdled at this point.
- Combine Ingredients: Add one-third of the dry ingredients and half of the buttermilk to the egg mixture, mixing on low speed just until combined. Repeat with another one-third of dry ingredients and the remaining buttermilk. Finally, fold in the remaining dry ingredients using a rubber spatula until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake the Cake: Bake until the cake is risen and firm to the touch, about 25 to 35 minutes. While still warm, use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart in a grid of approximately 12 by 8 holes.
- Fill with Cherry Sauce: Using a small spoon or piping bag, fill the holes with the remaining warm cherry sauce. The sauce will soak into the cake over time, so you can add more to fill the holes fully. Let the cake cool completely, then cover and refrigerate overnight to allow flavors to meld and sauce to soak.
- Prepare the Topping: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract at high speed until medium peaks form. Remove the chilled cake from the pan using the parchment overhang. Spread the whipped cream evenly over the top of the cake.
- Decorate: Use the handle of a wooden spoon to poke fang-shaped holes in the whipped cream topping. Fill these with the reserved cherry sauce to resemble vampire fangs. Optionally, splatter the remaining cherry sauce artistically over the whipped cream for a spooky effect. Serve chilled.
Notes
- Cherry sauce can be made a day ahead and stored refrigerated in an airtight container; bring to room temperature before using.
- Make sure to use room temperature eggs and buttermilk for best cake texture.
- Use fresh or frozen cherries for the sauce depending on availability; if frozen, thaw before use.
- The cake is best when refrigerated overnight to allow the cherry sauce to soak fully.
- For easier removal of cake from pan, use the parchment overhang when transferring to a serving dish.
- Adjust sugar in cherry sauce according to tartness of cherries.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
