Vampire Poke Cake

This Vampire Poke Cake is the ultimate spooky dessert for Halloween—dark, dramatic, and dripping with “blood” (aka tart cherry sauce). I start with a rich almond buttermilk cake, poke it full of holes while it’s still warm, and flood it with homemade cherry sauce. After a night in the fridge, it’s topped with fluffy whipped cream and splattered with more cherry sauce for a truly gory finish. It’s creepy, it’s delicious, and it never lasts long on the dessert table.

Why I Love This Recipe

I love how this cake brings drama and flavor to the Halloween spread without being complicated. The almond cake is super soft and rich, and the cherry sauce soaks in perfectly, making every bite moist and flavorful. It’s a fun baking project I can make ahead, and the final effect is so eye-catching. It’s also a great way to impress guests without needing a ton of decorating skills.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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. pure vanilla extract

Directions

Cherry Sauce

1. I combine the cherries, sugar, water, cornstarch, and salt in a small pot and bring it to a boil over medium-high heat.
2. Then I reduce the heat and cook it for about 2 minutes, occasionally mashing the cherries until the mixture thickens.
3. I take it off the heat, let it cool, and blend it until smooth using an immersion blender (or regular blender).
4. If I make it ahead, I store it in an airtight container in the fridge and let it come to room temperature before using.

Cake

1. I preheat the oven to 350°F, spray a 13×9-inch pan with cooking spray, and line it with parchment, leaving overhang for easy removal.
2. In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
3. In a mixer, I beat the butter and sugar until light and fluffy, then add eggs one at a time. After that, I mix in the almond extract.
4. I alternate adding dry ingredients and buttermilk in batches, folding in the last of the flour mixture by hand.
5. I pour the batter into the prepared pan and bake it for 25 to 35 minutes, until it’s risen and firm to the touch.
6. While the cake is still warm, I poke holes all over it using the handle of a wooden spoon, spaced about 1 inch apart.
7. I spoon or pipe the cherry sauce into the holes, filling them as full as possible. If the sauce settles after a few minutes, I top off the holes again.
8. Once filled, I let the cake cool completely, cover it, and refrigerate it overnight.

Topping

1. The next day, I whip the cream with powdered sugar and vanilla until medium peaks form.
2. I lift the cake from the pan using the parchment and spread the whipped cream evenly over the top.
3. For that signature “vampire” look, I poke fang marks into the topping with a spoon handle and fill them with the reserved cherry sauce. I also splatter extra sauce across the surface for a gory effect.

Servings and Timing

This recipe yields 15 to 18 servings, making it perfect for parties.
It takes 10 minutes of prep, 35 minutes to bake, and at least 2 hours to chill (though I prefer chilling overnight), for a total time of about 1 hour 30 minutes to overnight.

Variations

• Berry Swap: I’ve swapped cherries for raspberries or blackberries with great results.
• Chocolate Version: I sometimes use a chocolate cake base for a darker, richer twist.
• Boozy Sauce: I’ve added a splash of cherry liqueur to the sauce for a grown-up version.
• Coconut Twist: A little coconut extract in the whipped cream gives it a tropical vibe.
• Gelatin Option: For a more traditional poke cake, I’ve tried cherry gelatin in place of sauce—it’s less fresh, but still fun.

Storage/Reheating

I store the finished cake in the fridge, covered, for up to 4 days.
It’s best served cold, straight from the fridge. I don’t reheat this one since the whipped topping and cherry sauce are meant to be enjoyed chilled.

FAQs

Can I make this vampire poke cake ahead of time?

Yes, I actually prefer making it a day ahead. It gives the cherry sauce time to soak in and the flavors to develop.

What’s the best way to poke the holes?

I always use the handle of a wooden spoon and push all the way down—almost to the bottom of the pan—while spacing the holes about 1 inch apart.

Do I need to use fresh cherries?

Not at all. I use frozen cherries often, especially when fresh ones aren’t in season, and they work just as well in the sauce.

Can I use store-bought whipped topping?

I’ve used it in a pinch, but I much prefer the texture and flavor of freshly whipped cream.

How do I get the blood effect on top?

After I spread the whipped cream, I make “fang” holes and fill them with cherry sauce, then flick more sauce over the top for that dramatic, gory look.

Conclusion

This Vampire Poke Cake is spooky, striking, and seriously delicious. The soft almond cake, rich cherry filling, and fluffy whipped topping come together to make a Halloween dessert that’s as fun to make as it is to eat. Whether I’m throwing a party or just getting into the Halloween spirit, this cake always steals the show.

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