Description
This Vampire Poke Cake is a moist, tender treat featuring a luscious cherry sauce that seeps into poke holes made in the warm cake, creating pockets of vibrant cherry flavor throughout. Topped with fluffy whipped cream and more cherry sauce for a spooky, festive presentation, this cake is perfect for Halloween or any cherry lover’s dessert craving.
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 vanilla extract
Instructions
- Make Cherry Sauce: In a small pot, combine cherries, granulated sugar, water, cornstarch, and kosher salt. Bring the mixture to a boil over medium-high heat, then reduce heat to low and cook while mashing occasionally until the cherries break down and the sauce thickens, about 2 minutes. Remove from heat and let cool. Use an immersion blender or standard blender to puree the sauce until smooth. The cherry sauce can be made up to 1 day ahead; refrigerate in an airtight container after cooling and bring to room temperature before use.
- Prepare Cake Pan: Preheat oven to 350°F (175°C). Spray a 13×9-inch pan with cooking spray and line it with parchment paper, leaving an overhang on two long sides for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.
- Cream Butter and Sugar: In the large bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, beat the granulated sugar and softened butter on medium-high speed until pale and fluffy, about 4 to 5 minutes. Add eggs one at a time, beating well after each addition. Then add almond extract and beat until combined (the mixture may look curdled).
- Combine Batter: Add one-third of the dry ingredients and half of the buttermilk to the egg mixture. Mix 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. Pour the batter into the prepared pan and smooth the surface.
- Bake the Cake: Bake for 25 to 35 minutes, or until the cake is risen and firm to the touch. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface, spacing them about 1 inch apart, forming a grid approximately 12 by 8 holes.
- Fill Poke Holes: Set aside 1/4 cup of the cherry sauce for serving. Using a small spoon or a piping bag, fill the poke holes in the warm cake with the remaining cherry sauce. The sauce will soak into the cake after a few minutes, so continue topping up the holes to maximize the cherry flavor.
- Chill the Cake: Let the cake cool completely, then cover and refrigerate overnight to allow the flavors to meld and the cake to set.
- Prepare Whipped Cream Topping: In a large bowl, whip heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
- Assemble the Cake: Remove the chilled cake from the pan using the parchment overhang. Spread the whipped cream evenly over the cake. To create a spooky vampire effect, use a wooden spoon to poke fang-shaped holes in the whipped cream, then fill these with the reserved cherry sauce. Splatter any remaining cherry sauce over the top as desired for a dramatic effect.
Notes
- You can prepare the cherry sauce up to one day in advance for convenience.
- Ensure the buttermilk and eggs are at room temperature for better mixing and cake texture.
- Use fresh or frozen cherries; if using frozen, allow them to thaw and drain excess water before making the sauce.
- The poke holes can be refilled with cherry sauce multiple times to ensure maximum flavor infusion.
- This cake is best served the day after it’s made to allow full flavor melding.
- For an almond flavor boost, ensure your almond extract is pure and fresh.
- To make the cake easier to remove from the pan, properly line and overhang the parchment paper.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of cake)
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
