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Vampire Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 147 reviews
  • Author: Paula
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://piesbypaula.com/vampire-poke-cake-recipe/