Vampire Poke Cake
A delightful and spooky dessert featuring a moist cake infused with almond notes and filled with a luscious cherry sauce, perfect for Halloween and other gatherings.
Ingredients
For the cherry sauce
- 1 lb fresh or frozen cherries, pitted Provides sweet-tart flavor and color.
- 1/2 cup granulated sugar Enhances the natural sweetness of cherries.
- 1/2 cup water Used to create the cherry sauce.
- 2 Tbsp cornstarch Thickens the cherry sauce.
- 1/4 tsp kosher salt Balances the sweetness.
For the cake
- 3 cups all-purpose flour The foundation of the cake.
- 2 tsp baking powder Provides rise to the cake.
- 1/2 tsp baking soda Helps the cake rise evenly.
- 1/2 tsp kosher salt Adds seasoning to the cake.
- 1 cup granulated sugar Sweetens the batter.
- 3/4 cup unsalted butter, softened Provides creamy richness and enhances texture.
- 3 large eggs, room temperature Essential for binding the cake.
- 2 tsp almond extract Adds depth to the flavor.
- 1 3/4 cups buttermilk, room temperature, divided Ensures a moist, tender cake.
For the whipped topping
- 1 1/2 cups heavy cream Whipped for the cake topping.
- 3 Tbsp powdered sugar Sweetens the whipped cream.
- 1 tsp pure vanilla extract Compliments the almond flavor.
Miscellaneous
- Cooking spray Cooking spray To grease the baking pan.
Instructions
Make the cherry sauce
- Combine the cherries, sugar, water, cornstarch, and salt in a small pot. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and cook until thickened, about 2 minutes. Remove from heat and let cool before pureeing until smooth.
Prepare the cake
- Preheat your oven to 350°F (175°C) and prepare a 13x9 inch baking pan with cooking spray and parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer, beat sugar and butter together until fluffy, then add eggs, one at a time, and stir in almond extract.
- Gradually add dry ingredients and buttermilk alternately until just combined.
- Pour batter into the prepared pan and bake for 25 to 35 minutes or until a toothpick comes out clean.
Assemble the cake
- Once baked, let the cake cool for a few minutes before poking holes in the surface with a toothpick.
- Fill the holes with cooled cherry sauce and refrigerate overnight.
Make the topping
- Whip the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
- Spread the whipped cream over the chilled cake and poke holes in the whipped layer to fill with remaining cherry sauce.
- Drizzle remaining cherry sauce over the top for decoration.
Notes
Use room temperature ingredients for the best results. Allow the cake to cool completely before adding filling and refrigerate overnight for the best flavor infusion.