Vampire Poke Cake Delight (Print-Friendly Version)
A moist almond buttermilk cake filled with smooth cherry sauce and light whipped cream topping.
# Ingredients:
→ Cherry Sauce
01 -
1 lb fresh or frozen pitted cherries
02 -
1/2 cup granulated sugar
03 -
1/2 cup water
04 -
2 tbsp cornstarch
05 -
1/4 tsp kosher salt
→ Cake
06 -
Non-stick cooking spray
07 -
3 cups all-purpose flour
08 -
2 tsp baking powder
09 -
1/2 tsp baking soda
10 -
1/2 tsp kosher salt
11 -
1 cup granulated sugar
12 -
3/4 cup unsalted butter, softened
13 -
3 large eggs, room temperature
14 -
2 tsp almond extract
15 -
1 3/4 cups buttermilk, room temperature, divided
→ Topping
16 -
1 1/2 cups heavy cream
17 -
3 tbsp powdered sugar
18 -
1 tsp pure vanilla extract
# Steps:
01 -
In a small saucepan, combine cherries, granulated sugar, water, cornstarch, and kosher salt. Bring to a boil over medium-high heat, then reduce to low and cook, mashing occasionally, until thickened and cherries have broken down, about 2 minutes. Remove from heat and cool. Puree the mixture using an immersion or standard blender until smooth.
02 -
Cherry sauce can be made up to one day in advance. Cool completely, store in an airtight container in the refrigerator, and bring to room temperature before use.
03 -
Preheat oven to 350°F. Spray a 13x9-inch baking pan with non-stick cooking spray and line it with parchment paper, leaving an overhang on two long sides.
04 -
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
05 -
In a stand mixer fitted with a paddle attachment, beat granulated sugar and softened butter on medium-high speed until pale and fluffy, approximately 4 to 5 minutes.
06 -
Add eggs one at a time to the creamed butter mixture, beating well after each addition. Stir in almond extract until combined; the batter may appear slightly curdled.
07 -
Add one-third of the dry ingredients followed by half of the buttermilk to the wet mixture. Mix on low speed just until combined. Repeat with another one-third of dry ingredients and remaining buttermilk. Gently fold in the last third of dry ingredients using a rubber spatula. Pour batter into the prepared pan.
08 -
Bake until the cake is risen and springy to the touch, approximately 25 to 35 minutes.
09 -
While the cake is still warm, using the handle of a wooden spoon, poke holes about 1 inch apart across the surface in a grid pattern, approximately 12 by 8 holes, reaching almost to the bottom without piercing the pan.
10 -
Reserve 1/4 cup of cherry sauce for serving. Fill the cake holes with the remaining cherry sauce using a small spoon or piping bag, topping up holes as needed while the cake absorbs the sauce.
11 -
Allow the cake to cool completely, then cover and refrigerate overnight or at least 2 hours to let the sauce set fully within the cake.
12 -
In a large bowl, whip heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
13 -
Using the parchment overhang, remove chilled cake from the pan. Spread whipped cream evenly over the cake. Poke holes in the whipped topping with a wooden spoon to resemble fangs and fill these with reserved cherry sauce. Drizzle remaining cherry sauce decoratively over the cake.
# Notes & Tips:
01 -
Fill the cake while warm to allow optimal absorption of the cherry sauce. Chill overnight for best flavor and texture.