Vampire Poke Cake Recipe

If you’re on the hunt for a show-stopping dessert that’s both spooky and utterly delicious, then you’ve landed in the right spot. I absolutely love this Vampire Poke Cake Recipe because it’s bursting with bright cherry flavor and crowned with fluffy whipped cream that looks like vampire fangs—perfect for Halloween or anytime you want a bit of fun on your plate. When I first tried this recipe, I was amazed at how the cherry sauce soaks right into the cake, giving every bite a juicy surprise. Stick around, and I’ll walk you through every step so you can nail it in your own kitchen.

Ingredients You’ll Need

Every ingredient here plays its part to create that moist, flavorful cake with a punch of cherry — a combo I’ve found makes the Vampire Poke Cake Recipe such a crowd-pleaser. Make sure you grab fresh or frozen cherries for that authentic cherry sauce zing.

• Fresh or Frozen Cherries: Pitting them yourself fresh is best, but frozen work wonderfully too—just thaw before use.
• Granulated Sugar: Sweetens both the cake and cherry sauce perfectly.
• Water: Helps the cherry sauce get that silky texture.
• Cornstarch: Thickens the cherry sauce so it’s not runny and stays nestled in those poke holes.
• Kosher Salt: A pinch balances the sweetness and brightens flavors.
• All-Purpose Flour: The staple for tender cake crumb.
• Baking Powder & Baking Soda: For that perfect rise.
• Unsalted Butter: Softened for creaming with sugar, providing richness.
• Eggs: Make sure they’re room temperature to blend easily and add structure.
• Almond Extract: Gives an extra layer of aroma and pairs beautifully with cherries.
• Buttermilk: Adds tang and moisture; don’t skip, it’s key for that tender crumb.
• Heavy Cream: Whipped for the light and luscious topping.
• Powdered Sugar: Sweetens the whipped cream without grit.
• Pure Vanilla Extract: Rounds out the whipped cream flavor perfectly.

Variations

I like to play around with this Vampire Poke Cake Recipe depending on the occasion and who’s coming over. Feel free to experiment with flavors or textures—it’s all about making it your own.

• Berry Twist: Swapping cherries with mixed berries or raspberries gives a different tartness that my guests rave about.
• Chocolate Lover’s Version: I’ve added cocoa powder to the batter once and topped the cherry sauce with mini chocolate chips for a devilishly good combo.
• Dairy-Free Adaptation: Using coconut cream instead of heavy cream for the topping works like a charm when I have a dairy-sensitive friend.
• Spiced Up: Adding a dash of cinnamon or nutmeg to the cake batter warms up the flavor, which I love for fall parties.

How to Make Vampire Poke Cake Recipe

Step 1: Whip Up That Cherry Sauce

Start by combining cherries, sugar, water, cornstarch, and a pinch of salt in a small pot. Bring it all to a boil over medium-high heat and then reduce to low. Stir and mash occasionally—you want the cherries to break down, creating that thick, luscious sauce. It only takes about 2 minutes, so don’t wander off! When it looks thickened and glossy, remove it from heat and let it cool a bit. Then, I use my immersion blender to puree it smooth, but a regular blender works just as well. Cold cherry sauce works too, but I’ve found that room temp lets it soak better into the cake.

Step 2: Bake the Cake Base

Preheat your oven to 350°F and prep a 13×9-inch baking pan by spraying with cooking spray and lining it with parchment paper for easy removal—leaving some overhang to lift the cake out later. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In your mixer, beat the butter and sugar until pale and fluffy. Trust me, this step makes a huge difference in texture; take your time and get that air whipped in! Then, add your eggs one at a time, mixing well after each addition, followed by the almond extract. The batter might look a little curdled at this point—that’s okay! Alternately add the dry ingredients and buttermilk in thirds, mixing gently each time until just combined to keep the batter light.

Step 3: Bake, Poke, and Pour

Pour that batter into your prepared pan and bake for 25 to 35 minutes, or until the cake is nicely risen and springs back to the touch. Here’s the fun part: while the cake’s still warm, use the handle of a wooden spoon to poke holes all over, about an inch apart—you’re aiming for a grid pattern roughly 12 by 8 holes. Then, spoon or pipe your cherry sauce into each hole, filling them generously. You’ll notice the sauce sinks in and leaves some room for more, so keep topping it up. Let the cake cool completely, then cover and refrigerate overnight. This chilling step is magic — it lets the flavors soak in and makes the cake incredibly moist.

Step 4: Whip the Topping and Finish Your Masterpiece

In a large bowl, whip the heavy cream with powdered sugar and vanilla until medium peaks form. Using the parchment overhang, lift the chilled cake out of the pan and spread the whipped cream evenly over the top. Then, with a wooden spoon, poke holes into the cream to create “fangs” and fill them with the reserved cherry sauce—this is my favorite spooky touch that always gets laughs! Feel free to flick some extra sauce over the top for a dramatic, splattered “bloody” effect that’s creepy in the best way.

How to Serve Vampire Poke Cake Recipe

Garnishes

I keep garnishes pretty simple because the cake is such a star on its own. A few fresh cherries or a sprinkle of toasted almond slices adds a nice crunch and echo of the flavors without competing with the bold cherry-cream combo. For Halloween, I’ve also used a dusting of edible red glitter to make it look extra spooky!

Side Dishes

When I serve this Vampire Poke Cake Recipe, I like pairing it with light sides like a crisp green apple salad or a small scoop of vanilla ice cream. The vanilla tones complement the almond and cherry while keeping it refreshing. And if it’s a party, some rich hot cocoa on the side gets everyone in the mood.

Creative Ways to Present

For special occasions, I’ve arranged this cake on a black platter surrounded by “bloodied” raspberry coulis and little vampire figurines for a playful centerpiece. Another fun idea is to cut the cake into individual squares and serve each with a mini dollop of whipped cream fang and a cherry on top. Kids (and adults!) love that bite-sized fun.

Make Ahead and Storage

Storing Leftovers

Leftover Vampire Poke Cake keeps wonderfully in the fridge for 3-4 days if covered tightly with plastic wrap or stored in an airtight container. I suggest leaving it chilled—warming it tends to make the cherry sauce a little runny and the whipped cream lose its shape.

Freezing

I’ve frozen this cake a couple times by wrapping individual slices tightly in plastic wrap and then foil. It defrosts quickly in the fridge overnight, but the whipped cream topping loses a bit of its lightness. For best texture, I usually freeze before adding the whipped cream topping and add it fresh after thawing.

Reheating

I prefer to enjoy this poke cake chilled or at room temperature, but if you want it just slightly warm, I gently reheat a slice in the microwave for 10-15 seconds. Just be careful not to overheat or the cherry sauce will get too liquidy and the whipped cream will melt away.

FAQs

Final Thoughts

This Vampire Poke Cake Recipe holds a special place in my heart because it’s equal parts fun to make and crave-worthy to eat. I love how the juicy cherry hugs every bite of the cake, while the whipped cream “fangs” make it a party favorite that always gets compliments and a few giggles. If you want to impress your guests without fuss and enjoy a dessert that’s as tasty as it is playful, I honestly can’t recommend this enough. So go on, give it a try—you’re going to have a blast making it and even more fun devouring it!

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