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Clean recipe · delish.com

Vampire Poke Cake

This soft almond poke cake is infused with a tart cherry sauce (“blood”!) and topped with a fluffy whipped cream for a dessert that’s equally tasty and scary.

Original recipe: delish.com

Yield:
15 servings
Prep:
10 min
Cook:
0 sec
Total:
1 hr 30 min
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Ingredients

  1. 1 lb. fresh or frozen cherries, pitted
  2. 1/2 c. (100 g.) granulated sugar
  3. 1/2 c. water
  4. 2 tbsp. cornstarch
  5. 1/4 tsp. kosher salt
  6. Cooking spray
  7. 1 c. (200 g.) granulated sugar
  8. 3/4 c. (1 1/2 sticks) unsalted butter, softened
  9. 1/2 tsp. kosher salt
  10. 3 large eggs, room temperature
  11. 2 tsp. almond extract
  12. 2 tsp. baking powder
  13. 1/2 tsp. baking soda
  14. 3 c. (360 g.) all-purpose flour, divided
  15. 1 3/4 c. buttermilk, room temperature, divided
  16. 1 1/2 c. heavy cream
  17. 3 tbsp. powdered sugar
  18. 1 tsp. pure vanilla extract

Instructions

  1. 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 are broken down and mixture is thickened, about 2 minutes.
  2. Remove from heat and let cool. Using an immersion blender (or standard blender), puree until smooth.
  3. Make Ahead: Cherry sauce can be made 1 day ahead. Let cool, then store in an airtight container in the refrigerator. Bring to room temperature before using.

  4. Cake

    Preheat oven to 350°. Spray a 13"-by-9" pan with cooking spray and line with parchment, leaving an overhang on 2 long sides.
  5. In the large bowl of a stand mixer fitted with the paddle attachment (or in another large bowl, using an electric mixer), beat granulated sugar, butter, and salt on medium-high speed until pale and fluffy, 4 to 5 minutes. Add eggs one at a time, beating to blend after each addition, then add almond extract, baking powder, and baking soda and beat 45 seconds more to ensure they are totally combined (mixture may look curdled).
  6. Add half of flour and half of buttermilk to egg mixture. Mix on low speed just until combined. Using a rubber spatula, fold in remaining flour. Pour batter into prepared pan.
  7. Bake cake until risen and firm to the touch, 25 to 35 minutes. While still warm, using the handle of a wooden spoon, poke holes all over cake, spacing about 1" apart and forming a grid of about 12-by-8 holes.
  8. Set aside 1/4 cup cherry sauce for serving. Using a small spoon or a piping bag, fill holes with remaining cherry sauce. (Sauce may soak into cake after sitting a few minutes, leaving room for more sauce; continue to top up holes as much as possible.)
  9. Let cool completely, then cover and refrigerate overnight.

  10. Topping

    In a large bowl, using an electric mixer on high speed, whip cream, powdered sugar, and vanilla until medium peaks form. Using parchment overhang, remove chilled cake from pan.
  11. Spread whipped cream over cake. With wooden spoon, poke holes in whipped cream to resemble fangs, then fill with reserved cherry sauce. Splatter remaining cake topping with remaining cherry sauce as desired.