Vampire Poke Cake Cherry

This Vampire Poke Cake brings Halloween fun and a burst of cherry flavor into every bite The ultra moist almond buttermilk cake soaks up tangy homemade cherry sauce for an eye catching effect and the light whipped cream topping makes each slice a sweet creamy surprise This spooky treat is always the centerpiece of our Halloween table and everyone wants seconds

The first time I made this for a costume party my little ones could not stop talking about the oozy cherry center It became our must bake Halloween tradition

Ingredients

• Fresh or frozen cherries: These give the blood red sauce its natural tartness and vibrant color Use the darkest sweetest cherries you can find and always pit thoroughly
• Granulated sugar: Needed to sweeten both the cherry sauce and the cake Always use white granulated sugar for the best texture
• Water: Blends the cherry sauce to just the right pouring consistency Filtered water is best for clarity
• Cornstarch: This thickens the cherry sauce and helps it settle inside the cake Select a fresh batch for reliable results
• Kosher salt: Balances sweetness and brings out the almond flavors in the cake Use a fine grain for even mixing
• All purpose flour: The structure of the cake Choose unbleached for delicate crumb
• Baking powder and baking soda: Help the cake rise high Make sure both are fresh for proper lift
• Unsalted butter: Brings rich flavor and a soft texture in the cake Use room temperature for best creaming
• Eggs: Provide structure and richness Always use room temperature for smooth mixing
• Almond extract: Delivers a signature scent and subtle flavor Use pure extract for a true almond finish
• Buttermilk: Ensures tenderness and a light tang in each bite Let it come to room temperature for even baking
• Heavy cream: The base for fluffy whipped topping Buy cold and ideally from a local dairy for best results
• Powdered sugar: Sweetens and stabilizes the whipped cream Sift to avoid lumps
• Pure vanilla extract: Brightens the topping Look for real extract not imitation

Step by Step Instructions

Make the Cherry Sauce:

Combine pitted cherries granulated sugar water cornstarch and salt in a small saucepan Bring to a boil over medium high heat then lower to simmer Mash the mixture with a spoon until cherries break down and it thickens about two minutes Remove from heat and allow to cool Blenderize the mixture until fully smooth You can make this up to one day ahead and let it chill in the fridge but let it return to room temperature before using

Prepare the Cake Pan:

Preheat your oven to 350 degrees Spray a 13 by 9 inch pan with cooking spray and line with parchment paper Allow a little extra on the sides to make unmolding easy

Mix the Cake Batter:

In a large bowl whisk flour baking powder baking soda and salt In a stand mixer or with a hand mixer cream granulated sugar and softened butter until pale and fluffy about five minutes Beat in eggs one at a time blending after each addition Stir in almond extract even if mixture looks a bit curdled Add a third of the dry ingredients with half the buttermilk mix gently Repeat for another third and rest of the buttermilk Fold in remaining dry mix with a spatula until just combined Pour into the lined pan

Bake the Cake:

Place in the oven and bake for twenty five to thirty five minutes The cake is ready when it feels firm and springy to the touch

Poke and Fill the Cake:

While the cake is warm use a wooden spoon handle to poke evenly spaced holes about one inch apart Make the holes deep but not all the way through Immediately spoon or pipe most of the cherry sauce into the holes Fill to the top and refill any that settle lower Save a quarter cup of sauce for topping later

Chill the Cake:

Let the cake cool completely Then cover and chill in the fridge at least two hours or ideally overnight This helps the sauce set into the cake

Make Whipped Cream Topping:

In a clean bowl whip heavy cream powdered sugar and vanilla extract until medium peaks form The cream should hold its shape but still look soft

Decorate and Serve:

Remove cake from the pan using parchment Spread whipped cream evenly on top Use the wooden spoon to poke new holes in the whipped topping to resemble fangs and fill with extra cherry sauce Splatter the finishing drizzle for that dramatic gory Halloween look

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The cherry sauce is hands down my favorite part making it from scratch fills the kitchen with the smell of childhood summer pies The first time I decorated this cake my youngest giggled every time we splattered the topping with sauce

Storage Tips

Cover the cake tightly and refrigerate for up to three days The sauce settles nicely and the whipped cream topping stays billowy For longer storage freeze the undressed cake layer and add whipped cream the day of serving If making ahead save a little extra sauce for last minute topping to freshen up the effect

Ingredient Substitutions

If cherries are out of season use a quality frozen cherry no need to thaw before cooking You can swap almond extract for vanilla or hazelnut extract if allergies are a concern For dairy free versions use plant based butter and a thick oat milk yogurt in place of buttermilk Heavy coconut cream whips up just as nicely for the topping

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Serving Suggestions

Serve this cake cold for the best texture and gory effect If arranging a Halloween dessert buffet cut small slices for little hands A scoop of vanilla ice cream and a drizzle of extra cherry sauce takes it over the top For a more dramatic look add candy vampire fangs or edible glitter

Cultural and Historical Context

Poke cake originated as a fun way to add flavor and moisture in American sheet cakes often using jello and pudding Though this version is more modern with homemade fruit sauce it celebrates the playful spirit of the original and makes for a memorable holiday treat Parents and kids both love how hands on the recipe is poking and filling is half the fun

Commonly Asked Questions

→ How do I get the cherry sauce to soak in properly?

Poke the cake with a wooden spoon handle while it's still warm, allowing the cherry sauce to fully absorb into the sponge.

→ Can I make the cherry sauce ahead of time?

Yes, prepare the sauce a day in advance, cool it, and store in the refrigerator. Bring to room temperature before using.

→ What helps the cake stay moist and flavorful?

Using buttermilk and almond extract in the batter ensures a tender crumb, while the cherry sauce adds extra moisture.

→ How should I decorate the top for a spooky effect?

After spreading whipped cream, poke holes resembling fangs and fill with cherry sauce. Splatter extra sauce for dramatic flair.

→ Do I need to chill the cake before serving?

Chilling the cake overnight lets the flavors meld, prevents the sauce from running, and makes clean slices possible.

→ Can I use frozen cherries for the sauce?

Both fresh and frozen cherries work well. Just be sure to pit them first and cook until thickened.