Description
This Red Velvet Poke Cake combines moist red velvet cake with a luscious sweetened condensed milk soak and creamy cream cheese frosting. The cake is baked, then poked with holes so the milk mixture seeps in, resulting in a wonderfully rich and tender dessert. Finished with festive Christmas sprinkles, it’s perfect for holiday celebrations and gatherings.
Ingredients
Cake
- 1 Box Red Velvet Cake Mix
- 3.4 ounce Instant Red Velvet Pudding (or chocolate or cheesecake)
- 1 Cup Sour Cream
- 1 Cup Canola Oil
- 4 Large Eggs
- ½ Cup Whole Milk
Soak
- 14 ounces Sweetened Condensed Milk
Frosting
- 8 Ounces Whole Fat Cream Cheese, softened
- ¼ Cup Butter, softened
- 2 ½ Cups Powdered Sugar
- ½ Teaspoon Vanilla Extract
Decoration
- Christmas Sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 ℉. Grease a 9x13-inch baking pan thoroughly. Refer to the back of the cake mix box for the recommended baking time for a 9x13 pan.
- Mix Cake Batter: In a large mixing bowl, combine the red velvet cake mix, instant pudding mix, sour cream, canola oil, eggs, and whole milk. Mix until all ingredients are well incorporated and smooth.
- Bake Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for the time specified on the cake mix box plus an additional 10 minutes to ensure it is fully cooked through.
- Cool and Poke Holes: Remove the cake from the oven and allow it to cool for about 5 minutes. Then, using the blunt end of a wooden spoon, gently poke holes all over the surface of the cake to allow the sweetened condensed milk to penetrate.
- Add Sweetened Condensed Milk: Slowly pour the sweetened condensed milk evenly over the poked holes so it seeps into the cake layers.
- Chill Cake: Place the cake in the refrigerator to chill for at least 10 minutes while you prepare the frosting.
- Make Frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese, butter, powdered sugar, and vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, and smooth.
- Frost the Cake: Spread the cream cheese frosting evenly over the chilled cake using a spatula or knife to create a smooth, flat surface.
- Final Chill and Decorate: Refrigerate the frosted cake for at least 4 hours or overnight to allow the flavors to meld and the frosting to firm up. Before serving, decorate the top with festive Christmas sprinkles or chocolate chips as desired.
Notes
- For a stronger red velvet flavor, you can substitute chocolate or cheesecake pudding mix as an alternative.
- Make sure the cream cheese and butter are softened to room temperature before making the frosting to ensure smooth texture.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3-5 days.
- You can add a few drops of red food coloring if you want a more vibrant color in the cake.
- Allow plenty of refrigeration time for the condensed milk soak and frosting to fully set and maximize moistness and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
