Description
This Vampire Poke Cake features a moist almond-flavored buttermilk cake with vibrantly sweet and tangy cherry sauce poked into it for moist, luscious pockets of flavor. It is topped with a fluffy whipped cream layer and garnished with more cherry sauce to create a spooky fanged effect perfect for Halloween or any festive occasion.
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 salt. Bring to a boil over medium-high heat; reduce heat to low and cook, mashing occasionally, until cherries break down and the mixture thickens, about 2 minutes.
- Puree Sauce: Remove from heat and let cool. Using an immersion blender or standard blender, puree the mixture until smooth. Set aside, reserving 1/4 cup for topping. Cherry sauce can be made a day ahead and refrigerated.
- Prepare Cake Batter: Preheat oven to 350°F (175°C). Spray a 13-by-9-inch pan with cooking spray and line with parchment paper, leaving an overhang on two long sides. In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment or using an electric mixer, beat sugar and butter on medium-high speed until pale and fluffy, about 4-5 minutes. Add eggs one at a time, beating well after each addition. Then add almond extract and mix until combined, even if slightly curdled.
- Combine Batter Ingredients: Add one-third of the dry ingredients and half of the buttermilk to the wet mixture. Mix on low speed just until combined. Repeat with another one-third of dry ingredients and remaining buttermilk. Finally, fold in the remaining dry ingredients with a rubber spatula. Pour batter into the prepared pan.
- Bake Cake and Poke Holes: Bake for 25-35 minutes until risen and firm to touch. Immediately after removing from oven and while still warm, use the handle of a wooden spoon to poke a grid of holes about 1 inch apart, approximately 12 by 8 holes.
- Fill Cake with Cherry Sauce: Using a spoon or piping bag, fill each hole with the reserved cherry sauce, topping up as the sauce soaks in to keep the holes filled.
- Cool and Refrigerate: Let cake cool completely, then cover and refrigerate overnight to allow flavors to meld.
- Prepare Whipped Cream Topping: In a large bowl, whip heavy cream, powdered sugar, and vanilla extract on high speed until medium peaks form.
- Assemble Cake: Using the parchment overhang, carefully remove the cake from the pan. Spread the whipped cream evenly over the top.
- Create Vampire Fang Effect: Using the handle of a wooden spoon, poke fang-shaped holes in the whipped cream. Fill these fangs with the reserved cherry sauce and splatter remaining sauce over the top for a dramatic vampire effect.
Notes
- Cherry sauce can be made up to 1 day ahead and stored in refrigerator.
- Be sure the cake is warm when poking holes to ease penetration and better absorption.
- If you don’t have buttermilk, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar.
- The almond extract is key for adding a subtle nutty flavor that complements the cherries.
- Using the parchment paper overhang allows easy removal of the cake from the pan without damage.
- Serve chilled for best texture and flavor.
Nutrition
- Serving Size: 1 slice (based on 18 servings)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 75 mg
