Vampire Poke Cake Recipe

If you’re ready for a dessert that’s spooky, sweet, and downright irresistible, you’ve got to try this Vampire Poke Cake Recipe. I absolutely love how this cake combines fluffy layers with a luscious cherry sauce that oozes out like, well, vampire “blood.” It’s perfect for Halloween, themed parties, or anytime you want to wow your guests with something fun and flavorful. Stick around and I’ll share all the tips and tricks I’ve learned to help you nail this recipe every time.

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Ingredients You’ll Need

Every ingredient in this Vampire Poke Cake Recipe brings something special: the cherries give that vibrant, tart “blood” flavor, the almond extract adds a subtle nutty depth, and the whipped cream topping keeps things light and fluffy. When you shop, try to find fresh cherries if you can — frozen work fine too, but fresh really brightens the cherry sauce.

• Cherries: Fresh or frozen, pitted cherries give that classic tart and sweet balance to the sauce.
• Granulated sugar: Sweetens both the cherry sauce and the cake itself perfectly.
• Water: Helps build the cherry sauce base without diluting the flavor.
• Cornstarch: Thickens the cherry sauce to just the right consistency.
• Kosher salt: Enhances all the flavors without being overpowering.
• All-purpose flour: The foundation of the cake—makes it sturdy yet tender.
• Baking powder & baking soda: These give the cake its lift and lightness.
• Butter (unsalted, softened): Adds richness and moisture to the cake crumb.
• Eggs: Bind everything together while adding structure.
• Almond extract: Delivers that subtle, nutty aroma that pairs amazingly with cherries.
• Buttermilk: Keeps the cake tender with a slight tang that balances the sweetness.
• Heavy cream: Whipped to soft peaks for a luscious topping.
• Powdered sugar: Sweetens the whipped cream without graininess.

Variations

I love that the Vampire Poke Cake Recipe is super versatile — once you have the basics down, it’s fun to tweak and customize it. Whether you want a dairy-free version or something with extra chocolatey goodness, this recipe adapts well.

• Chocolate Cherry Version: I tried adding a tablespoon of unsweetened cocoa powder to the cake mix once, and it gave the cake a rich, subtle chocolate background that paired beautifully with the cherry sauce.
• Dairy-Free Swap: For a dairy-free twist, substitute coconut milk for buttermilk and use coconut cream instead of heavy cream — it’s a hit with my vegan friends.
• Spiced Cherry Sauce: Adding a pinch of cinnamon or ground cloves to the cherry sauce gave the cake a cozy warmth that we loved during cooler months.
• Mini Bundt Cupcakes: Make smaller portions by baking the cake batter in mini bundt pans — great for parties and easier portion control.

How to Make Vampire Poke Cake Recipe

Step 1: Whip Up the Cherry Sauce

Start by combining your cherries, sugar, water, cornstarch, and salt in a small pot over medium-high heat. You’ll want to bring it to a boil, then lower the heat and cook it down for about 2 minutes while mashing occasionally. This breaks down the cherries and thickens the sauce. I usually taste it here — if it’s too tart, a little extra sugar works wonders. After it’s cooled, I use an immersion blender for a perfectly smooth cherry sauce that slips into the cake holes like a dream. Pro tip: you can make this sauce a day ahead; just cover it and refrigerate, then bring it back to room temp before using.

Step 2: Bake the Fluffy Cake

Preheat your oven to 350°F and prep a 13×9-inch pan with cooking spray and parchment paper — I leave overhang on two sides to make removing the cake easier later. Whisk together the dry ingredients (flour, baking powder, baking soda, and salt) in one bowl. Then, beat butter and sugar until they’re pale and fluffy, which takes about 4-5 minutes — don’t rush this step, it really makes a difference. Add eggs one at a time, then the almond extract. The batter might look curdled at this point, but that’s okay. Alternate adding the dry mix with the buttermilk, starting and ending with dry ingredients. Fold the last bit by hand with a spatula to keep it tender. Bake for 25 to 35 minutes until the cake springs back when touched.

Step 3: Poke and Fill with Cherry Sauce

This is where the magic happens! While the cake is still warm, grab the handle of a wooden spoon and poke holes about 1 inch apart all over the top to create a grid. I count around 12 by 8 holes for even coverage. Reserve about 1/4 cup of your cherry sauce for later, then spoon the rest carefully into each hole. You’ll notice that the sauce keeps soaking in — just keep topping up the holes so the cake stays juicy and flavorful. Once filled, let the cake cool completely before covering and refrigerating overnight. This resting time lets the cherry sauce soak through fully and the flavors mellow beautifully.

Step 4: Whip the Cream and Decorate

When you’re ready to serve, whip the heavy cream with powdered sugar until you get nice medium peaks — soft enough to spread easily but still holding some shape. Carefully lift the cake out of the pan using the parchment overhang, then spread the whipped cream evenly on top. Here’s a fun trick I learned: gently poke “fangs” into the whipped cream with your wooden spoon handle for that spooky vampire vibe, then fill those holes with the reserved cherry sauce. Add a few dramatic splatters of sauce around for that final gore effect!

How to Serve Vampire Poke Cake Recipe

Garnishes

I usually keep the garnishes simple but festive — extra dollops of cherry sauce, a sprinkle of chopped toasted almonds for crunch, or even some dark chocolate shavings to heighten the contrast. Sometimes, I add fresh whole cherries on top for an elegant touch that still screams “vampire vibes!”

Side Dishes

Since the cake is quite rich, I like to serve it alongside something light and fresh — like a simple green salad or crisp apple slices. For a fall gathering, caramelized nuts or spiced cider pair beautifully with the cherry and almond flavors.

Creative Ways to Present

For Halloween parties, I love to present the cake on a black or deep red platter with little plastic fangs or vampire-themed cupcake picks stuck in the sides! Another fun idea I discovered was serving individual portions in clear glasses, layering cake, cherry sauce, and whipped cream — it looks like mini vampire parfaits and everyone gets their own messy, delicious treat.

Make Ahead and Storage

Storing Leftovers

Once assembled, I always cover the cake tightly with plastic wrap and keep it in the fridge. It holds up wonderfully for 3-4 days, and the flavors only get better as the cherry sauce continues to soak in. Just make sure to keep the whipped cream topping covered to prevent it from drying out.

Freezing

Freezing the entire cake isn’t my favorite because whipped cream doesn’t freeze well, but you can freeze the cake layer and cherry sauce separately. I usually slice and freeze the cake wrapped tightly in plastic, and store cherry sauce in a freezer-safe container. When you’re ready, thaw both overnight and whip fresh cream — almost as good as freshly made!

Reheating

Reheating poke cake is a little tricky since it’s best served cool, but if you want to warm it slightly, I recommend removing the whipped cream topping first and warming just a slice gently in the microwave for 10-15 seconds. This lets the cherry sauce soften and taste more intense without melting your beautiful cream topping.

FAQs

Final Thoughts

This Vampire Poke Cake Recipe is one of those desserts that brings smiles and fun to the table every single time. I discovered this trick when looking for a playful yet elegant cake for Halloween, and now it’s become a tradition in my family. It’s impressive but so approachable, which means you can feel proud serving it whether you’re a seasoned baker or just dipping your toes in baking. Give it a go—you’ll enjoy every bite as much as I do, and trust me, folks will be asking for the recipe long after the last crumb is gone!

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