Vampire Poke Cake
A hauntingly delicious dessert featuring tender cake soaked in tart cherry sauce and topped with creamy whipped cream, perfect for Halloween gatherings.
Ingredients
For the Cherry Sauce
- 1 lb fresh or frozen cherries, pitted Provides flavor and color.
- 1/2 cup granulated sugar Sweetens the cherry sauce.
- 1/2 cup water Key ingredient to create the sauce.
- 2 Tbsp cornstarch Thickens the sauce.
- 1/4 tsp kosher salt Enhances the flavors.
For the Cake
- 3 cups all-purpose flour Forms the base of the cake.
- 2 tsp baking powder Helps the cake rise.
- 1/2 tsp baking soda Adds to the leavening.
- 1/2 tsp kosher salt Balances sweetness.
- 1 cup granulated sugar Provides sweetness and moisture.
- 3/4 cup unsalted butter, softened Adds richness.
- 3 large eggs, room temperature Bind ingredients and provide structure.
- 2 tsp almond extract Adds nutty flavor.
- 1 3/4 cups buttermilk, room temperature Keeps the cake moist.
For the Whipped Topping
- 1 1/2 cups heavy cream Foundation for the topping.
- 3 Tbsp powdered sugar Sweetens the whipped cream.
- 1 tsp pure vanilla extract Enhances flavors.
Miscellaneous
- cooking spray Cooking spray Ensures easy cake removal.
Instructions
Prepare Cherry Sauce
- In a small pot, combine the cherries, granulated sugar, water, cornstarch, and 1/4 tsp. kosher salt. Bring to a boil over medium-high heat, then reduce to low and cook until thickened, about 2 minutes. Remove from heat, let cool slightly, and puree until smooth.
Prepare Cake
- Preheat your oven to 350°F. Spray a 13-inch by 9-inch pan with cooking spray and line it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and 1/2 tsp. kosher salt.
- In a stand mixer, beat the granulated sugar and softened butter together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, ensuring each egg is well incorporated before adding the next. Add the almond extract.
- Gradually add one-third of the dry ingredients, followed by half of the buttermilk. Mix on low until just combined. Repeat with remaining dry ingredients and buttermilk.
- Pour the batter into your prepared pan. Bake for 25 to 35 minutes, checking for doneness with a toothpick; it should come out clean.
Assembly
- Once baked, poke holes in the warm cake using a wooden spoon handle. Pour the cooled cherry sauce over the holes, allowing it to absorb. Let cool completely before refrigerating overnight.
- For the whipped topping, beat heavy cream with powdered sugar and vanilla extract until medium peaks form. Spread over the chilled cake and poke additional holes.
- Drizzle remaining cherry sauce over the top for decoration.
Notes
Use room temperature ingredients for best results. Avoid overmixing to prevent a denser cake.