Name: Vampire Poke Cake
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1 lb. fresh or frozen cherries, pitted -; 1/2 c. (100 g.) granulated sugar -; 1/2 c. water -; 2 tbsp. cornstarch -; 1/4 tsp. kosher salt -; Cooking spray -; 3 c. (360 g.) all-purpose flour -; 2 tsp. baking powder -; 1/2 tsp. baking soda -; 1/2 tsp. kosher salt -; 1 c. (200 g.) granulated sugar -; 3/4 c. (1 1/2 sticks) unsalted butter, softened -; 3 large eggs, room temperature -; 2 tsp. almond extract -; 1 3/4 c. buttermilk, room temperature, divided -; 1 1/2 c. heavy cream -; 3 tbsp. powdered sugar -; 1 tsp. pure vanilla extract -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Vampire Poke Cake

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. 3 c. (360 g.) all-purpose flour -

8. 2 tsp. baking powder -

9. 1/2 tsp. baking soda -

10. 1/2 tsp. kosher salt -

11. 1 c. (200 g.) granulated sugar -

12. 3/4 c. (1 1/2 sticks) unsalted butter, softened -

13. 3 large eggs, room temperature -

14. 2 tsp. almond extract -

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 -

How to cook deliciously - Vampire Poke Cake

1. Stage

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. Stage

Remove from heat and let cool. Using an immersion blender (or standard blender), puree until smooth.

3. Stage

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. Stage

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. Stage

In a large bowl, whisk flour, baking powder, baking soda, and salt. 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. 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. Stage

Add one-third of dry ingredients and half of buttermilk to egg mixture. Mix on low speed just until combined, then repeat with another one-third of dry ingredients and remaining buttermilk. Using a rubber spatula, fold in remaining dry ingredients. Pour batter into prepared pan.

7. Stage

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. Stage

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. Stage

Let cool completely, then cover and refrigerate overnight.

10. Stage

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. Stage

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.