Vampire Poke Cake

There’s something magical about a dessert that looks terrifying but tastes absolutely divine. That’s exactly what you get with this Vampire Poke Cake, a showstopper that’ll have your Halloween guests screaming (with delight, of course!). I first made this for my niece’s spooky birthday party, and let me tell you, the kids went wild when they saw the “blood” oozing out of the cake. The best part? It’s secretly one of the easiest desserts you’ll ever make.

What makes this cake special is how the homemade cherry sauce seeps into every nook and cranny of the moist almond cake, creating these gorgeous blood-red veins when you slice into it. And that fluffy whipped cream topping? Perfect for creating those dramatic vampire fang marks. After years of perfecting this recipe, I can confidently say it’s foolproof. Follow my tips, and you’ll have a dessert that’s equal parts creepy and crave-worthy.

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Why You’ll Love This Vampire Poke Cake

This isn’t just any Halloween dessert; it’s the one that’ll steal the show at your next spooky gathering. Here’s why it’s become my go-to October treat:

• Insanely easy – No fancy decorating skills needed! The “bloody” effect happens naturally when you pour the cherry sauce.
• Major wow factor – The dramatic red ooze peeking through white whipped cream always gets gasps (followed by forks diving in).
• Perfect party dessert – Serves a crowd, can be made ahead, and looks stunning on a dessert table.
• Flavor that bites back – The almond cake with tart cherry filling is way more sophisticated than your average Halloween sweets.
• Endless fun – Kids adore helping poke the holes and create the vampire bite marks!

Trust me, after one slice, this’ll become your new Halloween tradition.

Vampire Poke Cake Ingredients

This cake comes together with simple ingredients you probably already have in your pantry – but the magic is in how we use them! I’ve broken everything down into three parts to keep things organized.

For the Cherry ‘Blood’ Sauce

• 1 lb fresh or frozen cherries, pitted (trust me, fresh makes all the difference but frozen works in a pinch)
• 1/2 cup (100 g) granulated sugar – packed firmly in the measuring cup
• 1/2 cup water – room temperature is fine
• 2 tablespoons cornstarch – don’t skip this thickener!
• 1/4 teaspoon kosher salt – brings out the cherry flavor

For the Cake Base

• 3 cups (360 g) all-purpose flour – spooned and leveled, not scooped
• 2 teaspoons baking powder – make sure it’s fresh
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (200 g) granulated sugar – packed like the cherry sauce
• 3/4 cup (1 1/2 sticks) unsalted butter – softened but still cool to the touch
• 3 large eggs – room temperature (this matters for texture!)
• 2 teaspoons almond extract – this is where that special flavor comes from
• 1 3/4 cups buttermilk – divided, also at room temperature

For the Whipped Cream Topping

• 1 1/2 cups heavy cream – chilled overnight if possible
• 3 tablespoons powdered sugar – sifted if it’s lumpy
• 1 teaspoon vanilla extract – the good stuff makes a difference

How to Make Vampire Poke Cake

Okay, let’s get our hands bloody – I mean, let’s bake this gorgeous cake! Don’t let the creepy appearance fool you – the steps are straightforward if you follow my lead. Just remember, patience is key (especially with the chilling time – but it’s so worth it!).

Step 1: Prepare the Cherry Sauce

First, we’ll make that glorious “blood” sauce. In a medium saucepan, toss in your cherries, sugar, water, cornstarch, and salt. Turn the heat to medium-high and stir frequently until it comes to a boil – you’ll see big bubbles popping at the surface. Now here’s the secret: reduce to low and keep mashing those cherries with your spoon for about 2 minutes. The sauce should thicken to a glossy, jam-like consistency.

Pull it off the heat and let it cool for 5 minutes – careful, it’s hot! Then grab your immersion blender (or transfer to a regular blender) and puree until completely smooth. No cherry chunks allowed – we want that blood to flow freely into our cake! Set this aside while we bake the cake base.

Step 2: Bake the Cake

Preheat your oven to 350°F (175°C) – no cheating on this temperature! Grease a 13×9-inch pan REALLY well (I learned this the hard way) and line it with parchment paper, leaving some overhang on two sides for easy removal later.

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. In your stand mixer (or large bowl with hand mixer), beat the sugar and softened butter for a good 4-5 minutes until it’s pale and fluffy. Add eggs one at a time, mixing well after each. Then stir in that wonderful almond extract – smells heavenly, doesn’t it?

Now for the alternating method: add 1/3 of the dry ingredients, mix just until combined, then half the buttermilk. Repeat with another 1/3 dry, remaining buttermilk, and finish with the last of the dry ingredients. Fold this last bit by hand to avoid overmixing. Pour into your prepared pan and bake for 25-35 minutes until golden and springy to the touch. A toothpick should come out clean when it’s done.

Step 3: Assemble the Poke Cake

Here’s where the magic happens! While the cake is still warm (but not scorching hot), grab the handle of a wooden spoon and poke holes all over – about 1 inch apart. Don’t be shy – really poke through to the bottom! Reserve about 1/4 cup of your cherry sauce for decorating later.

Now slowly pour the remaining warm cherry sauce over the cake, making sure to fill every single hole. You might need to go back and top up some holes as the sauce sinks in – this is normal! Let the cake cool completely at room temperature, then cover and refrigerate overnight. I know, the wait is torture, but this chilling time lets the flavors meld and the sauce soak in perfectly.

Step 4: Add the Whipped Cream and Decorate

Right before serving, make your whipped cream. Chill your bowl and beaters for 10 minutes if you have time (makes whipping easier). Whip the heavy cream, powdered sugar, and vanilla on medium-high until you get soft peaks – don’t overdo it or you’ll make butter! Spread this evenly over your chilled cake.

Now the fun part: use the back of a spoon to make two small indentations in the whipped cream about 2 inches apart – these are your “vampire fang marks.” Spoon some reserved cherry sauce into them. Then take a spoonful of sauce and flick it across the cake for that splattered blood effect. Step back and admire your deliciously creepy creation!

Tips for the Perfect Vampire Poke Cake

After making this spooky dessert more times than I can count, here are my foolproof secrets for vampire poke cake success:

• Patience pays off – That overnight chill isn’t optional! It lets the cherry sauce fully absorb into every crumb for maximum “bloody” effect.
• Sauce thickness matters – If your cherry sauce is too thin, mix in extra cornstarch slurry (1 tsp cornstarch + 1 tbsp water) while cooking until it coats the back of a spoon.
• Room temp ingredients – Cold eggs and buttermilk can make your cake dense. Take them out 30 minutes before baking.
• Whipping cream hack – Chill your bowl and beaters in the freezer for 10 minutes before whipping for faster, fluffier results.
• Decorate boldly – Use a clean paintbrush to flick cherry sauce for dramatic blood spatter instead of spoon sprinkles!

Follow these and your cake will be terrifyingly tasty.

Vampire Poke Cake Variations

While I’m obsessed with the classic almond-cherry combo, this poke cake is incredibly versatile! Here are some of my favorite twists that still deliver that deliciously creepy vibe:

• Berry Blood – Swap cherries for raspberries or strawberries in the sauce (add extra sugar if they’re tart). The bright red color looks even more dramatic!
• Chocolate Coffin Cake – Use chocolate cake mix instead of vanilla and add 1/4 cup cocoa powder to the dry ingredients. The dark cake makes the “blood” pop even more.
• Dairy-Free Dracula – Coconut milk works beautifully in place of buttermilk, and coconut whipped cream makes a fantastic topping.
• Gluten-Free Ghoul – My neighbor swears by 1-to-1 gluten-free flour blend with an extra 1/4 tsp xanthan gum.
• Quick & Easy – No time? Use boxed yellow cake mix and canned cherry pie filling (just strain out the chunks for smooth “blood”).

The beauty of this recipe is how easily you can make it your own while keeping that signature spooky appeal!

Storing and Serving Vampire Poke Cake

This cake is best served chilled straight from the fridge – not just for the creepy factor, but because the cold helps keep that whipped cream topping perfectly fluffy! Store it covered in the refrigerator for up to 3 days (if it lasts that long). Pro tip: If your gathering is outdoors, nestle the cake pan in a larger tray of ice to prevent the whipped cream from melting. For extra freshness, wait to add the whipped cream topping until right before serving – though I promise those “blood” stains look even cooler when they slightly seep into the cream overnight!

Vampire Poke Cake Nutrition Information

Here’s the breakdown per slice (based on 15 servings), but remember – your actual nutrition may vary slightly depending on exact ingredients and how generously you apply that delicious “blood” sauce!

• Calories: 340 kcal
• Sugar: 25g
• Sodium: 150mg
• Fat: 15g (9g saturated)
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 80mg

Not exactly health food, but hey – it’s Halloween! Everything in moderation, right?

Vampire Poke Cake FAQs

Why This Vampire Poke Cake Is a Must-Try

This Vampire Poke Cake is the ultimate Halloween dessert, moist, fluffy cake filled with a spooky red “bloody” surprise that oozes with every slice. Topped with creamy frosting and festive decorations, it’s as eye-catching as it is delicious. The best part? It’s incredibly easy to make, so you can whip it up for parties, school gatherings, or a fun family baking night.

If you’re searching for a Halloween dessert that’s both spooky and irresistible, this poke cake is the one. Try it out, share your results in the comments, and let me know how your guests react! For more festive recipes and ideas, be sure to follow along on Facebook, Instagram, and Pinterest.

More Halloween Recipes You’ll Love

Looking for even more hauntingly good recipes to serve alongside your Vampire Poke Cake? These treats are fun, festive, and guaranteed to make your Halloween table unforgettable. Click below to explore:

• Zombie Brain Cupcakes
• Jack Skellington Oreo Pops
• Spider Deviled Eggs
• Rice Krispie Treat Monsters

Each of these recipes is a party hit that combines spooky fun with delicious flavors, making them the perfect companions to your Halloween dessert lineup.

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