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Vampire Poke Cake

Vampire Poke Cake

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  • Author: Sofia Marten
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 30 minutes (including chilling)
  • Yield: 12-15 servings
  • Category: Dessert
  • Method: Baking and Chilling
  • Cuisine: American
  • Diet: Vegetarian

Description

A spooky and delicious Vampire Poke Cake, featuring a moist cake infused with cherry sauce and topped with whipped cream, perfect for Halloween.

Ingredients

  • 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
  • 1 lb. fresh or frozen cherries, pitted
  • 1/2 cup (100 g) granulated sugar
  • 2 Tbsp. water
  • 1 1/2 tsp. cornstarch
  • Pinch of kosher salt
  • 1 1/2 cups heavy cream
  • 3 Tbsp. powdered sugar
  • 1 tsp. pure vanilla extract

Instructions

  1. Preheat oven to 350°F.
  2. Spray a 13″-by-9″ pan with cooking spray and line with parchment, leaving an overhang on 2 long sides.
  3. In a large bowl, whisk flour, baking powder, baking soda, and salt.
  4. 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 and butter on medium-high speed until pale and fluffy, 4 to 5 minutes.
  5. Add eggs one at a time, beating to blend after each addition, then add almond extract and beat until combined (mixture may look curdled).
  6. Add one-third of dry ingredients and half of buttermilk to egg mixture; beat until just combined.
  7. Repeat, alternating dry ingredients and buttermilk, until both are incorporated, ending with dry ingredients.
  8. Pour batter into prepared pan; smooth in an even layer.
  9. Bake cake until risen and firm to the touch, 25 to 35 minutes.
  10. Let cool in pan 10 minutes.
  11. Meanwhile, make cherry sauce: In a small pot, combine cherries, granulated sugar, water, cornstarch, and salt.
  12. 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.
  13. Remove from heat and let cool.
  14. Using an immersion blender (or standard blender), puree until smooth.
  15. Set aside 1/4 cup cherry sauce for serving.
  16. Using the handle of a wooden spoon, poke holes all over the warm cake.
  17. Pour remaining cherry sauce evenly over cake, making sure to fill holes.
  18. Cover and refrigerate until chilled, at least 4 hours or up to overnight.
  19. Make topping: In a large bowl, using an electric mixer on high speed, whip cream, powdered sugar, and vanilla until medium peaks form.
  20. Using parchment overhang, remove chilled cake from pan.
  21. Spread whipped cream over cake.
  22. With wooden spoon, poke holes in whipped cream to resemble fangs, then fill with reserved cherry sauce.
  23. Splatter remaining cake topping with remaining cherry sauce as desired.

Notes

  • Ensure cherries are pitted before making the sauce.
  • The cake needs to chill for at least 4 hours for the flavors to meld and the sauce to set.
  • For a deeper vampire effect, you can add a drop of red food coloring to the cherry sauce or whipped cream.

Find it online: https://www.cookeryjoy.com/vampire-poke-cake/