Vampire Poke Cake Fun

Vampire Poke Cake is your ultimate Halloween showstopper a moist almond buttermilk cake soaked with vibrant cherry sauce for a spooky blood effect all finished with fluffy whipped cream. This cake turns any party into an event and even the grownups clamor for seconds once they spot those dramatic red swirls on the plate. I still remember the first time I served this at my annual costume party everyone was completely charmed by the playful presentation and the unexpected pop of tart cherry hidden in every forkful.

The first time I made this my friends kept sneaking back for slivers until there was not a crumb left on the platter and every year since someone requests the bloody cake

Ingredients

• Fresh or frozen cherries: provide bold color and tangy sweet flavor fresh are best when in season but frozen work just as well
• Granulated sugar: balances the cherries for a bright sauce and sweetens the cake without heaviness
• Cornstarch: thickens the cherry sauce so it sits perfectly in each poke
• Kosher salt: rounds out both cake and sauce go for a fine grain
• All purpose flour: is the sturdy base of this single layer cake use unbleached for best texture
• Baking powder and baking soda: give a gentle lift and fine crumb check both are within their expiration date
• Unsalted butter: brings tenderness and richness make sure it is fully softened for easy creaming
• Large eggs: provide structure and richness always let them come to room temperature
• Almond extract: infuses the crumb with an irresistible aromatic sweetness try to use a pure version not imitation
• Buttermilk: keeps the cake moist and soft whole buttermilk brings out the almond flavor even more
• Heavy cream for whipping: gives a light finish choose one with a high fat percentage for the sturdiest shock of cream
• Powdered sugar: sweetens the topping without grittiness always sift to avoid lumps
• Pure vanilla extract: brings warmth to the whipped cream choose the real thing for best flavor

Step-by-Step Instructions

Make Cherry Sauce:

In a small saucepan combine the cherries granulated sugar water cornstarch and salt Heat the mixture over medium high until it just comes to a boil making sure to stir constantly to prevent scorching Drop the heat to low and cook for a couple of minutes Keep mashing the cherries with the back of a spoon so the sauce thickens and the cherries break down It will turn glossy and deep red almost jammy

Cool and Puree the Sauce:

Immediately remove the thickened cherry sauce from heat Allow it to cool for ten to fifteen minutes Blend the sauce until completely smooth using an immersion blender right in the pot or move to a blender for smoother results If making ahead store it tightly covered in the fridge overnight and bring to room temp before using

Prepare Cake Pan and Batter:

Heat your oven to 350 Spray a standard 13 by 9 inch pan thoroughly with nonstick spray Line with parchment leaving a wide overhang on both long sides to help pull out the finished cake later

Combine Dry Ingredients and Cream Butter Mixture:

In one large bowl whisk flour baking powder baking soda and salt together For the wet base beat sugar and soft butter in another big bowl using an electric mixer on medium high until light and fluffy This takes four to five minutes Add eggs one after another making sure to blend each before adding the next Pour in almond extract and mix again do not worry if it separates a little

Mix and Assemble the Cake Batter:

Working in thirds alternate adding the dry mixture with buttermilk into the egg butter bowl Start and end with the dry Take care to mix on low speed just until each addition disappears Then gently fold in the last of the dry ingredients with a spatula until smooth Pour everything into your prepared pan levelling the batter

Bake and Poke:

Bake the cake in the center rack for twenty five to thirty five minutes Test with your fingertip in the center it should feel firm and bounce back Once out while the cake is still warm grab a wooden spoon and poke holes evenly all over so there is a grid with about one inch between holes Push the handle down almost to the bottom but do not break through the pan

Fill with Cherry Sauce:

Set aside about a quarter cup of sauce for decorating Use a spoon or piping bag to fill each hole all the way Wait a few minutes as some sauce settles then come back and top up any that look low

Chill the Cake:

Once all holes are fully filled let the cake cool to room temperature Completely cover with plastic and slide it into the fridge overnight This lets the cherry blood soak in and makes slicing clean

Whip Topping and Decorate:

The next day or just before serving whip heavy cream powdered sugar and vanilla in a chilled bowl until medium fluffy peaks form Use the parchment handles to lift out cake onto a platter Cover the top evenly with swirled whipped cream Use a spoon to poke two small holes on top to look like fangs and fill those with the reserved cherry sauce Then flick or drizzle more across the cake for that classic spattered look

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Cherry season was always a big event for my family so I love using fresh cherries in the sauce The smell while simmering is worth making the cake alone and kids love helping with the sauce splatters on the topping

Storage tips

Refrigerate the finished cake tightly covered for up to four days The flavors actually deepen and the cake stays moist longer If you want to freeze it slice first and wrap pieces individually Whipped cream topping may lose a little volume over time but is still delicious

Ingredient substitutions

No buttermilk Use a cup of milk with a tablespoon of lemon juice stirred in Frozen cherries are great if fresh are out of season Almond extract can be swapped for vanilla if you want a subtler base flavor For a gluten free version substitute a one to one gluten free flour blend just make sure it contains xanthan gum

Serving suggestions

Cut into generous squares and serve on a bright plate with extra cherry sauce drizzled around For extra Halloween flair add sugar candy eyes or edible glitter I love sneaking a piece straight from the fridge it holds its shape and the cherry swirl is mesmerizing

Cultural and historical context

Poke cakes started in American kitchens in the 1970s designed as a simple way to jazz up a plain sheet cake The classic is often filled with brightly colored gelatin My take with rich almond crumb and real cherry sauce honors that retro spirit but with a more natural flavor and a nod to the spooky season With every bite you see why this old school idea comes back each year

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Frequently Asked Questions About the Recipe

→ What is the best tool for making holes in the cake?

The handle end of a wooden spoon works best, allowing for evenly spaced, deep holes without damaging the pan.

→ When should the cherry sauce be added to the cake?

Fill the holes immediately after baking while the cake is still warm to help the sauce absorb properly.

→ How long should the cake chill before serving?

Chill the cake for at least 2 hours or overnight to let the sauce set and prevent spilling when sliced.

→ Can the cherry sauce be made ahead of time?

Yes, the sauce can be prepared a day ahead and stored refrigerated. Bring to room temperature before use.

→ What gives the cake its almond flavor?

Almond extract is added to the batter, providing a subtle nutty note that complements the cherry sauce.

→ How is the whipped cream topping prepared?

Whip heavy cream with powdered sugar and vanilla extract until medium peaks form for a light, fluffy topping.