Vampire Poke Cake Cherry (Printer-Friendly Version)

Almond buttermilk cake filled with cherry sauce and topped with whipped cream for a playful Halloween treat.

# Required Ingredients:

→ Cherry Sauce

01 - 450 g fresh or frozen cherries, pitted
02 - 100 g granulated sugar
03 - 120 ml water
04 - 2 tablespoons cornstarch
05 - 1/4 teaspoon kosher salt

→ Cake

06 - Nonstick cooking spray
07 - 360 g all-purpose flour
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon kosher salt
11 - 200 g granulated sugar
12 - 170 g unsalted butter, softened
13 - 3 large eggs, room temperature
14 - 2 teaspoons almond extract
15 - 415 ml buttermilk, room temperature, divided

→ Topping

16 - 360 ml heavy cream
17 - 24 g powdered sugar
18 - 1 teaspoon pure vanilla extract

# Step-by-Step Instructions:

01 - In a saucepan, combine pitted cherries, granulated sugar, water, cornstarch, and salt. Bring to a boil over medium-high heat, then reduce to low. Cook, mashing the cherries occasionally, until they break down and the mixture thickens, about 2 minutes.
02 - Remove sauce from heat and allow to cool slightly. Using an immersion or standard blender, puree the mixture until completely smooth. Allow to cool completely before use.
03 - Preheat oven to 175°C. Grease a 33 x 23 cm baking pan with nonstick spray and line with parchment paper, leaving overhang on two long sides.
04 - In a large bowl, whisk together flour, baking powder, baking soda, and salt until thoroughly combined.
05 - In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and softened butter on medium-high speed until pale and fluffy, about 4 to 5 minutes.
06 - Add eggs one at a time, beating well after each addition. Blend in almond extract until mixture is fully incorporated, even if it appears curdled.
07 - Add one-third of the dry ingredients and half of the buttermilk to the butter mixture. Mix on low speed until just combined. Repeat with another third of the dry mixture and the remaining buttermilk. Gently fold in the final third of dry mixture using a rubber spatula.
08 - Pour batter evenly into prepared pan. Bake until the cake is risen and firm to the touch, 25 to 35 minutes.
09 - While cake is still warm, use the handle of a wooden spoon to poke holes across the surface, spaced about 2.5 cm apart in a grid pattern. Reserve 60 ml of cherry sauce for garnish. Using a small spoon or piping bag, fill each hole completely with the remaining cherry sauce, topping off as needed.
10 - Allow the cake to cool completely. Cover and refrigerate for at least 2 hours or overnight to let flavors set and sauce absorb.
11 - In a large bowl, whip heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until medium peaks form.
12 - Using the parchment overhang, lift chilled cake from the pan. Evenly spread whipped cream over the surface. Using the wooden spoon handle, bore holes in the topping to resemble fang marks and fill each with reserved cherry sauce. Drizzle or splatter additional cherry sauce over the top for dramatic presentation.

# Handy Cooking Tips:

01 - Fill cake holes while still warm for maximum absorption of cherry sauce.
02 - Cool and chill cake thoroughly before slicing to achieve clean layers and optimal flavor infusion.
03 - Prepare cherry sauce up to one day ahead and store in the refrigerator until use.

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