As autumn nights draw in and Halloween approaches, there’s nothing quite like the thrill of bringing a spooky twist to your dessert table. Enter the Vampire Poke Cake—a cake that’s not only delightfully delicious but also stunningly eerie, sure to summon gasps of excitement from your guests. The rich, velvety almond buttermilk base is playfully moistened with a tart cherry sauce that resembles vampire blood, creating a dish that’s as fun to make as it is to eat.
I came across the idea during a festive gathering with friends, and what started as a simple poke cake quickly became the highlight of the evening. Picture slicing into this sweet treat, revealing the vibrant cherry “blood” seeping through the holes—perfectly complemented by a luscious dollop of whipped cream on top. Whether you’re hosting a haunted gathering or just looking to add a bit of whimsy to your week, this cake stands out with its unique flavor and playful presentation. Join me as we create this easy, crowd-pleasing delight that will surely raise spirits!
Why is Vampire Poke Cake a Must-Try?
Delightful Experience: This cake is a perfect blend of spooky and scrumptious, making it the ideal Halloween treat that adventures into creativity.
Easy to Make: The simple process doesn’t require advanced baking skills, making it accessible for home cooks of all levels.
Unique Twist: The tart cherry “blood” sauce adds an unconventional yet delightful flavor that will have your guests raving.
Visual Showstopper: Its vibrant appearance instantly grabs attention at parties, sparking fun conversations.
Versatile Option: Feel free to experiment with different fruit fillings for a variety of textures and tastes.
Crowd Pleaser: It’s sweet enough to satisfy a range of palates, ensuring that everyone leaves with a smile!
Vampire Poke Cake Ingredients
For the Cherry Sauce
• Fresh or Frozen Cherries – Adds a delightful tart flavor and striking red color; substitute with raspberries or strawberry puree if needed.
• Granulated Sugar – Sweetens the cherry sauce; consider using brown sugar for a deeper flavor profile.
• Water – Necessary for cooking the cherry sauce; there’s no substitute needed.
• Cornstarch – Thickens the cherry sauce; arrowroot or all-purpose flour can serve as alternatives.
• Kosher Salt – Enhances flavor in the sauce; sea salt can work just as well.
For the Cake
• All-Purpose Flour – Provides essential structure; gluten-free flour blend can be used for a gluten-free option.
• Baking Powder & Baking Soda – Essential leavening agents; ensure freshness for the best results.
• Kosher Salt – Brings out the flavors in your cake; feel free to substitute with sea salt.
• Unsalted Butter – Adds richness and moisture; vegetable oil can be used for a dairy-free alternative.
• Large Eggs – Binds all ingredients together; use flax eggs for a vegan version.
• Almond Extract – Infuses a nutty aroma in the cake; vanilla extract can also be a suitable substitute.
• Buttermilk – Contributes to the cake’s tenderness; can substitute with milk and lemon juice (1 tbsp lemon juice in 1 cup milk).
For the Whipped Cream Topping
• Heavy Cream – Necessary for a luscious whipped cream topping; coconut cream can replace it for a dairy-free option.
• Powdered Sugar – Sweetens the whipped cream; granulated sugar can be used, keeping in mind it might create a grainier texture.
• Pure Vanilla Extract – Adds depth to the whipped cream; essential for a well-rounded flavor.
This indulgent Vampire Poke Cake is not only a feast for the taste buds but also a visual treat that will dazzle your Halloween gatherings!
How to Make Vampire Poke Cake
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Prepare Cherry Sauce: In a saucepan, combine pitted cherries, 100 g of sugar, water, cornstarch, and 1/4 tsp of kosher salt. Cook over medium heat until the mixture thickens and is bubbly, about 5-7 minutes.
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Grease the Pan: Preheat your oven to 350°F (175°C) and generously spray a 13″ x 9″ baking pan with cooking spray, or use butter to prevent sticking.
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Mix Dry Ingredients: In a large mixing bowl, whisk together 360 g of all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp of kosher salt until combined.
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Cream Butter and Sugar: In an electric mixer, beat 1 1/2 sticks of unsalted butter with 200 g of sugar until the mixture is light and fluffy, about 3-4 minutes.
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Add Eggs and Extracts: Crack in 3 large eggs, adding in 1 tsp of almond extract and 1 cup of buttermilk. Mix until everything is well combined and smooth.
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Combine Wet and Dry: Gradually blend the dry ingredients into the wet mixture, alternating with the remaining 3/4 cup of buttermilk until the batter is fully smooth and creamy.
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Bake: Pour the batter into your prepared baking pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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Poke and Fill Cake: Once the cake is baked, let it cool slightly before poking holes all over the surface with a wooden spoon handle. Pour the cherry sauce over the cake, allowing it to seep into the holes.
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Prepare Whipped Cream: In a chilled bowl, whip 1 cup of heavy cream with 2 tbsp of powdered sugar and 1 tsp of pure vanilla extract until soft peaks form. Spread the whipped cream over the cooled cake for a finishing touch.
Optional: Garnish with additional cherry halves for an added spooky touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delightful Vampire Poke Cakes are perfect for busy weeknight meal prep! You can prepare the cherry sauce up to 3 days in advance; simply cook it, cool it down, and store it in an airtight container in the refrigerator to maintain its freshness. The cake can also be baked ahead of time, allowing for up to 24 hours of cooling before adding the sauce. Just remember to poke holes and pour the sauce over the cake just before serving, ensuring every bite is bursting with flavor. This way, your cake remains moist and delicious, ready to impress without the last-minute rush!
How to Store and Freeze Vampire Poke Cake
Fridge: Store the Vampire Poke Cake in an airtight container in the refrigerator for up to 3 days to maintain its freshness and moisture.
Freezer: For longer storage, freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months.
Reheating: When you’re ready to enjoy your frozen cake, thaw it overnight in the fridge, then remove the wrapping and let it sit at room temperature for about 30 minutes before serving.
Make-Ahead Tip: You can prepare the cake a day in advance to save time; just cover it well in the fridge to keep it moist.
Expert Tips for Making Vampire Poke Cake
- Thick Cherry Sauce: Ensure the cherry sauce is thickened properly before pouring it over the cake. A runny sauce can make the cake soggy.
- Cooling Is Key: Let your cake cool completely after baking. Adding cherry sauce to a warm cake can lead to a mushy texture.
- Avoid Over-Whipping: Be careful not to over-beat the whipped cream; it should form soft peaks. Over-whipping can turn it into butter!
- Poke Just Right: Use a wooden spoon handle to poke holes that are evenly spaced to allow the cherry sauce to soak in nicely throughout the Vampire Poke Cake.
- Flavor Variations: Experiment with different fruit sauces or extracts. Raspberries or blueberries can add a unique twist if you want to change things up!
Vampire Poke Cake Variations
Feel free to get creative with your Vampire Poke Cake, adding twists that speak to your taste and occasion!
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Berry Medley: Swap the cherry sauce for a blend of mixed berries like blueberries and raspberries for vibrant flavors.
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Chocolate Drizzle: Top with melted dark chocolate after adding the cherry sauce for a decadent twist that amplifies the cake’s richness.
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Spicy Kick: Add a pinch of cayenne or chili powder to the cherry sauce for a surprising, sweet-and-spicy flavor definition.
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Nutty Surprise: Fold in chopped toasted almonds or walnuts into the cake batter for added texture and a delightful crunch.
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Vegan Version: Replace eggs with flax eggs and use almond milk instead of buttermilk for a plant-based take on this classic dessert.
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Coconut Cream Topping: Use whipped coconut cream instead of heavy cream to create a tropical, dairy-free option that complements the cherry sauce beautifully.
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Pumpkin Spice Delight: Incorporate pumpkin puree and spices into the batter for a seasonal flavor that pairs wonderfully with cherries.
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Cinnamon Sugar Dust: Sprinkle a cinnamon and sugar mixture on top of the whipped cream for a cozy autumn flavor, elevating your cake’s presentation and taste experience.
What to Serve with Vampire Poke Cake?
Looking to elevate your spooky dessert experience? Pairing options can enchant your taste buds and cast a delightful spell at your Halloween gathering.
- Creepy Crawler Cupcakes: Mini cupcakes topped with marshmallow ghosts or gummy worms bring an adorable Halloween touch and complement the cake’s playful theme.
- Spiced Apple Cider: A warm, spiced drink that enhances the rich flavors of the cake while providing a cozy atmosphere for your festivities.
- Chocolate Graveyard Dirt Cups: Layers of chocolate pudding, crushed cookies, and candy tombstones create a fun visual and a sweet balance to the tart cherry sauce.
- Roasted Pumpkin Seeds: Offering a crunchy texture, these savory snacks provide a delightful contrast to the cake’s sweetness, making for a balanced experience.
- Chilled Ghostly Fruit Salad: A mix of assorted fruits topped with whipped cream ghosts adds freshness, lightness, and a burst of color to your dessert table.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the Vampire Poke Cake beautifully, bringing a classic pairing that feels comforting and indulgent.
By thoughtfully combining the Vampire Poke Cake with these delicious options, you’ll craft an unforgettable Halloween feast that keeps everyone enchanted!
Vampire Poke Cake Recipe FAQs
How do I know if my cherries are ripe?
Look for cherries that are plump and firm with a deep red color. Avoid those with dark spots all over, as this indicates overripeness. If using frozen cherries, make sure they are bright and not clumped together.
What is the best way to store leftover Vampire Poke Cake?
Store your Vampire Poke Cake in an airtight container in the refrigerator for up to 3 days. This helps maintain moisture and freshness. If you want to keep it longer, you can freeze individual slices for future enjoyment.
Can I freeze the Vampire Poke Cake?
Absolutely! To freeze the cake, cut it into individual slices and wrap each slice tightly in plastic wrap. Then, place them in a freezer-safe bag or container. It will stay fresh for up to 2 months. Thaw in the fridge overnight before serving.
My cake turned out soggy—what did I do wrong?
The most common reason for a soggy cake is adding cherry sauce while the cake is still warm. Ensure you let the cake cool completely before poking holes and pouring the sauce. Also, make sure your cherry sauce is thickened properly before adding.
Is this Vampire Poke Cake suitable for pets or people with allergies?
As this recipe contains common allergens such as eggs, dairy, and gluten, it’s not suitable for individuals with those allergies. For pets, avoid giving them any cake, especially those containing ingredients like chocolate or excessive sugar.
Can I modify the cake to be gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to check for a blend that works well for baking, as this will help achieve the right texture in your Vampire Poke Cake.
Delightful Vampire Poke Cake with Cherry Blood Surprise
Ingredients
Equipment
Method
- In a saucepan, combine pitted cherries, 100 g of sugar, water, cornstarch, and 1/4 tsp of kosher salt. Cook over medium heat until the mixture thickens and is bubbly, about 5-7 minutes.
- Preheat your oven to 350°F (175°C) and generously spray a 13" x 9" baking pan with cooking spray, or use butter to prevent sticking.
- In a large mixing bowl, whisk together 360 g of all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp of kosher salt until combined.
- In an electric mixer, beat 1 1/2 sticks of unsalted butter with 200 g of sugar until the mixture is light and fluffy, about 3-4 minutes.
- Crack in 3 large eggs, adding in 1 tsp of almond extract and 1 cup of buttermilk. Mix until everything is well combined and smooth.
- Gradually blend the dry ingredients into the wet mixture, alternating with the remaining 3/4 cup of buttermilk until the batter is fully smooth and creamy.
- Pour the batter into your prepared baking pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake is baked, let it cool slightly before poking holes all over the surface with a wooden spoon handle. Pour the cherry sauce over the cake, allowing it to seep into the holes.
- In a chilled bowl, whip 1 cup of heavy cream with 2 tbsp of powdered sugar and 1 tsp of pure vanilla extract until soft peaks form. Spread the whipped cream over the cooled cake for a finishing touch.
- Garnish with additional cherry halves for an added spooky touch!