Vampire Poke Cake

Directions

1. In a small pot, combine 1 lb. pitted cherries, 1/2 cup granulated sugar, 1/2 cup water, 2 tbsp cornstarch, and 1/4 tsp kosher salt. Bring to a boil over medium-high heat, then reduce heat to low and cook, mashing occasionally, until cherries break down and mixture thickens, about 2 minutes.
2. Remove from heat and let cool. Puree with an immersion blender or standard blender until smooth.
3. Make ahead: Cherry sauce can be made 1 day ahead. Cool, then store in an airtight container in the refrigerator. Bring to room temperature before using.
4. Preheat oven to 350°F. Spray a 13x9-inch pan with cooking spray and line with parchment, leaving overhang on the two long sides.
5. In a large bowl of a stand mixer with paddle attachment (or using an electric mixer), beat 1 cup granulated sugar, 3/4 cup (1 1/2 sticks) softened unsalted butter, and 1/2 tsp kosher salt on medium-high until pale and fluffy, 4 to 5 minutes. Add 3 large eggs one at a time, beating after each, then add 2 tsp almond extract, 2 tsp baking powder, and 1/2 tsp baking soda and beat 45 seconds more until fully combined (mixture may look curdled).
6. Add half of 3 cups all-purpose flour and half of 1 3/4 cups buttermilk to the egg mixture. Mix on low just until combined. Fold in remaining flour with a rubber spatula. Pour batter into prepared pan.
7. Bake until risen and firm to the touch, 25 to 35 minutes. While still warm, use the handle of a wooden spoon to poke holes all over the cake, spacing about 1 inch apart to form a grid of about 12 by 8 holes.
8. Set aside 1/4 cup cherry sauce for serving. Using a small spoon or piping bag, fill the holes with the remaining cherry sauce. (Sauce may soak in after a few minutes, leaving room for more; continue topping up holes as much as possible.)
9. Let cool completely, then cover and refrigerate overnight.
10. In a large bowl, using an electric mixer on high, whip 1 1/2 cups heavy cream, 3 tbsp powdered sugar, and 1 tsp vanilla extract until medium peaks form. Using the parchment overhang, remove the chilled cake from the pan.
11. Spread whipped cream over the cake. With the wooden spoon, poke holes in the whipped cream to resemble fangs, then fill with the reserved cherry sauce. Splatter the remaining cake topping with additional cherry sauce as desired.