This red velvet poke cake is my new go-to recipe to impress guests!
Each slice features delicious red velvet cake infused with sweetened condensed milk. It creates an irresistibly moist texture that melts in your mouth.
Of course, no red velvet confection is complete without a tangy, cloud-like cream cheese frosting. It’s not too rich, balanced, and delicious!
This treat is perfect for holidays, celebrations, or satisfying late-night sweet cravings.
Why You’ll Love This Red Velvet Poke Cake
Crowd-Pleaser: The combination of moist red velvet cake, creamy filling, and cream cheese frosting is irresistible. And it makes this dessert a guaranteed hit at parties and potlucks.
Festive Decorating: The cake is a perfect canvas for seasonal decorations, from Valentine’s sprinkles to Christmas-themed toppings. It’s suitable for any holiday or celebration.
Easy to Make: Starting with a box cake mix, this recipe is beginner-friendly and delivers impressive results. It’s a quick yet indulgent dessert.
Decadent Taste: Red velvet’s mild cocoa flavor and the luscious cream cheese frosting create a rich and indulgent taste.
Ingredients
- Red Velvet Cake Mix: It provides the signature crimson color and subtle cocoa flavor that defines red velvet.
- Eggs, Oil, and Water: The essential trio transforms the cake mix into a smooth, moist batter.
- Sweetened Condensed Milk: The magic ingredient seeps into the poked holes, creating sweet, moist pockets throughout the cake.
- Cream Cheese: It provides the classic tangy flavor and creaminess essential to red velvet cake’s signature frosting.
- Unsalted Butter: It works with the cream cheese to create a stable, spreadable frosting.
- Powdered Sugar: It sweetens and thickens the frosting while ensuring a smooth, lump-free texture.
- Vanilla Extract: It enhances the flavor profile and adds warmth to the cake and frosting.
- Salt: It balances the sweetness and intensifies the flavors throughout the recipe.
- Milk or Cream: An optional addition to thin the frosting if needed.
- Mini Chocolate Chips and Sprinkles: They add decorative flair, playful crunch, and subtle chocolate notes.
How to Make Red Velvet Poke Cake
This poke cake is so easy, it’s impossible to mess up!
1. Prep. Preheat your oven to 350°Fahrenheit. Grease a 9×13-inch baking pan. Combine the cake mix, eggs, oil, and water in a large mixing bowl. Mix according to the package directions.
2. Bake. Pour the batter into the prepared pan and bake for 25–30 minutes. It’s ready when a toothpick inserted into the center is removed cleanly.
3. Poke. Remove the cake from the oven and let it cool for about 5 minutes. Use the handle of a wooden spoon to poke holes all over the cake. Space them about 1 inch apart.
4. Pour. Slowly pour the sweetened condensed milk over the cake, ensuring it fills the holes. If you prefer a less sweet cake, use only half the can. Spread the milk evenly over the surface with a spatula.
5. Chill. Cover and refrigerate the cake for at least 2 hours to cool and allow the milk to soak in. Chill it overnight if time allows.
6. Make the frosting. Add the softened cream cheese and butter to a large mixing bowl. Beat them until smooth and creamy. Gradually add the sifted powdered sugar, vanilla, and salt, and beat until light and fluffy. If the frosting is too thick, add 1–2 teaspoons of milk or cream to reach your desired consistency.
7. Frost. Spread the frosting evenly over the chilled cake using an offset spatula or knife. Sprinkle mini chocolate chips, red and white sprinkles, or any desired toppings over the frosting.
8. Chill. Refrigerate the frosted cake for at least 1 hour to set the frosting before serving. Enjoy your delicious homemade poke cake!
Tips for the Best Red Velvet Poke Cake
- Room temperature is key. Ensure the cream cheese, butter, and eggs are at room temperature for smoother batter and frosting.
- Keep it nice and chilly. Let the cake cool for 5 minutes before poking holes. After pouring the condensed milk, refrigerate the cake for at least 2 hours. This allows it to cool and the milk to soak into the cake.
- Choose your consistency. If the cream cheese frosting is too thick, add 1-2 teaspoons of milk or cream. Adjust until you reach your desired consistency.
- Keep things clean. Use hot water to warm a knife to achieve clean, even slices when serving. Wipe it clean between slices.
- Try tasty variations. Replace the sweetened condensed milk with vanilla pudding or add whipped cream to lighten the frosting. You can also use homemade red velvet cake instead of box mix.
How to Store
If you have leftover cake, keep it fresh with these steps.
To Store: Cover the cake tightly with plastic wrap or place it in an air-tight container. Store it in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration to maintain its freshness and texture.
To Freeze: Wrap individual slices or the entire unfrosted cake tightly in plastic wrap and aluminum foil. Place the cake in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator. Add fresh frosting before serving, as cream cheese frosting doesn’t freeze well.
Red Velvet Poke Cake
12
servings25
minutes30
minutes588
kcalThis red velvet poke cake with cream cheese frosting is a guaranteed hit at any gathering! The use of a boxed cake mix makes it quick, easy, and convenient.
Ingredients
- For the cake:
1 box red velvet cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 (14-ounce) can sweetened condensed milk (use half the can if you prefer a less sweet cake)
- For the frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
1/4 teaspoon salt
1-2 teaspoons milk or cream
- Optional toppings:
Mini chocolate chips
Red and white sprinkles
Instructions
- Preheat your oven to 350°Fahrenheit. Grease a 9×13-inch baking pan. Combine the cake mix, eggs, oil, and water in a large mixing bowl. Mix according to the package directions.
- Pour the batter into the prepared pan and bake for 25–30 minutes. It’s ready when a toothpick inserted into the center is removed cleanly.
- Remove the cake from the oven and let it cool for about 5 minutes. Use the handle of a wooden spoon to poke holes all over the cake. Space them about 1 inch apart.
- Slowly pour the sweetened condensed milk over the cake, ensuring it fills the holes. If you prefer a less sweet cake, use only half the can. Spread the milk evenly over the surface with a spatula.
- Cover and refrigerate the cake for at least 2 hours to cool and allow the milk to soak in. Chill it overnight if time allows.
- Add the softened cream cheese and butter to a large mixing bowl. Beat until smooth and creamy. Gradually add the sifted powdered sugar, vanilla, and salt, and beat until light and fluffy. If the frosting is too thick, add 1–2 teaspoons of milk or cream to reach your desired consistency.
- Spread the frosting evenly over the chilled cake using an offset spatula or knife. Sprinkle mini chocolate chips, red and white sprinkles, or any desired toppings over the frosting.
- Refrigerate the frosted cake for at least 1 hour to set the frosting before serving. Enjoy your delicious homemade Red Velvet Poke Cake!
