Vampire Poke Cherry Cake

Vampire Poke Cake is a delightfully creepy way to celebrate Halloween, combining tender almond buttermilk cake with a tart cherry sauce that oozes through every slice like gory drips of blood. A cloud of whipped cream topping balances the tangy filling for a dessert that is just as much fun to make as it is to serve. Every bite has bursts of flavor and a playful theatrical flair that kids and grownups will both adore.

I first made this when my youngest dressed up as a vampire and insisted we needed a cake to match. Now it is a family tradition every October the cherry sauce never fails to get squeals of delight.

Ingredients

• Fresh or frozen cherries: provide bold tartness and a Halloween red hue I always look for deep red cherries that are firm and glossy
• Granulated sugar: balances cherry tartness and sweetens the cake base
• Water: helps simmer the cherry sauce to the perfect saucy thickness
• Cornstarch: thickens the cherry sauce for the essential gory texture
• Kosher salt: enhances the fruit flavors and keeps sweetness in check
• All purpose flour: creates a soft but sturdy base look for unbleached for best texture
• Baking powder and baking soda: ensure the cake rises and stays fluffy
• Unsalted butter: adds richness and creaminess make sure it is softened for easy mixing
• Eggs: provide structure and help hold moisture
• Almond extract: gives the cake a signature aroma it is worth splurging on a quality bottle
• Buttermilk: gives an unbeatable melt in your mouth crumb use full fat if possible
• Heavy cream: whips up light and pillowy for the topping
• Powdered sugar: sweetens the cream without any graininess
• Pure vanilla extract: rounds out the flavors with warmth and depth

Step-by-Step Instructions

Make Cherry Sauce:

In a small pot stir cherries sugar water cornstarch and salt together Bring to a gentle boil over medium high heat then reduce to low Stir and mash the cherries regularly about 2 minutes until thick and jammy looking

Purée Cherry Sauce:

Take pot off the heat Let mixture cool slightly Blend with an immersion blender or transfer to a standard blender for a silky smooth sauce

Prepare the Cake Pan:

Spritz a 13 by 9 inch pan lightly with cooking spray Line with parchment leaving an overhang for lifting the cake later This makes for easy and tidy removal

Mix Dry Ingredients:

In a big bowl whisk together flour baking powder baking soda and salt This ensures even distribution and no clumps in the batter

Cream Butter and Sugar:

In a stand mixer or with a hand mixer beat granulated sugar and softened butter on medium high for about 4 to 5 minutes until pale and fluffy This incorporates air for a tender cake

Add Eggs and Almond Extract:

Add eggs one at a time beating each in well before the next Stir in almond extract The mixture may look broken but it is totally fine

Combine Dry and Wet Ingredients:

Add one third of the dry mix to the wet batter add in half the buttermilk Beat gently to combine Repeat with another third of dry mix and the rest of the buttermilk Fold in the final third of flour with a spatula until just incorporated

Bake the Cake:

Spread batter evenly in prepared pan Bake at 350 degrees until the surface is set and a toothpick comes out mostly clean about 25 to 35 minutes

Poke and Fill the Cake:

While cake is hot use the handle of a wooden spoon to poke holes in a grid pattern all over Space holes about 1 inch apart Pour cherry sauce into each hole slowly Top up as needed as the sauce settles Reserve about one fourth cup of sauce for later

Chill the Cake:

Cool the cake to room temperature Cover and refrigerate for at least 2 hours or overnight for best results

Make Whipped Cream Topping:

Whip heavy cream powdered sugar and vanilla on high speed until medium peaks form The cream should hold its shape but be soft

Decorate and Serve:

Lift chilled cake out using parchment Spread whipped cream evenly over top Use a spoon handle to poke fang marks into the cream Fill holes with reserved cherry sauce Drizzle or splatter more sauce on top for scary effect

Bookmark

My favorite part of this cake is the almond scented crumb. It tastes like a bakery treat but comes together quickly in my home kitchen. My kids get giddy helping poke the cake and decorate it with splatters before friends arrive.

Storage Tips

Refrigerate the finished cake covered tightly so the whipped cream topping stays smooth and fresh. For longer storage keep the cake base and sauce separate and assemble just before serving. If you want to freeze the cake do so without the whipped cream then thaw and top fresh.

Ingredient Substitutions

You can swap frozen raspberries for cherries if that is what you have or use all vanilla rather than almond extract for a more classic flavor. For a dairy free version use plant based butter and your favorite non dairy milk with a splash of lemon for buttermilk.

Serving Suggestions

Cut into clean squares using a warm knife for sharp lines. Serve with extra cherry sauce if you want extra drama. For a party set out candy vampire teeth for topping and let people make their own monster slice.

Bookmark

Cultural and Historical Context

Poke cakes became popular in American kitchens during the 1970s as a quick dessert made with boxed mix and Jell O. This homemade twist with tangy fruit sauce is truer to from scratch baking while keeping the fun intact. The playful vampire theme is a nod to Halloween’s love of all things spooky and sweet.

Common Recipe Questions

→ Why use cherry sauce as filling?

Cherry sauce lends tartness and a deep color that creates a striking, dramatic effect inside the cake, perfectly fitting the Halloween theme.

→ How do I prevent the cake from becoming soggy?

Fill the holes while the cake is hot so the sauce absorbs evenly. Allow the cake to cool and chill thoroughly so the filling sets without over-moistening the crumb.

→ Can I make the cherry sauce ahead of time?

Yes. Prepare the sauce a day in advance and refrigerate in an airtight container. Bring to room temperature before using.

→ What is the best way to poke holes for filling?

Use the handle of a wooden spoon to create evenly spaced holes, nearly reaching the bottom of the cake, to maximize cherry sauce absorption.

→ How long should the cake chill before serving?

Chilling for at least two hours helps the filling set, but refrigerating overnight yields the best flavor and texture.

→ Can I use different fruit for the sauce?

Absolutely. Raspberries or strawberries can be substituted, giving a slightly different flavor and vibrant color.