It's impossible to resist the deliciousness of a Red Velvet Poke Cake. It is filled with sweetened condensed milk and the buttery cream cheese frosting on top is out of this world. You'll be left with nothing but a few crumbs at any gathering. Take a fork and dig in!
There is just something about a poke cake that I adore. They are so easy to make but also one of the easiest types of cake. It started with S'mores Poke Cake, Butterfinger Poke Cake, Strawberry Jello Poke Cake, then Black Forest Poke Cake. They are different types of cake but all are equally delicious and fun for kids to poke the holes! We will have many more to come!
Please let us know in the comments and ratings below if you make the recipe!
Jump to:
Ingredients for Red Velvet Poke Cake
Red Velvet Cake:
- unsalted butter, softened
- granulated sugar
- eggs
- vanilla extract
- red food coloring
- cocoa powder
- buttermilk
- all purpose flour
- salt
- baking soda
- white vinegar
Filling: - sweetened condensed milk
Cream Cheese Frosting: - unsalted butter, softened
- cream cheese block, softened
- vanilla extract
- milk or heavy cream
- powdered sugar
FAQs
A Red Velvet Poke Cake is a moist and delicious cake made by baking a red velvet cake, poking holes into it, and then pouring a filling (usually sweetened condensed milk or pudding) over the top so it soaks into the cake. It’s often topped with a creamy frosting and sometimes additional toppings like chocolate chips or sprinkles.
Yes, you can freeze the cake. It’s best to freeze it without the whipped topping or frosting. Wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight, then add the topping before serving.
After pouring the filling over the cake, use a spatula or the back of a spoon to spread it evenly and help it seep into the holes. Tilt the cake pan gently to help distribute the filling.
Top Tips
- Make sure the cake is completely cool before spreading on the cream cheese frosting or it will melt.
- When poking the holes in the cake, you can use a fork, end of a wooden spoon for larger holes, or a wooden skewer.
- Store the poke cake in the refrigerator until you’re ready to serve it. If there are leftovers, cover the cake and store it in the refrigerator for up to 5 days.
- To freeze the cake, place in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator overnight.
How to make Red Velvet Poke Cake from Scratch
- Preheat oven to 350 degrees. Spray a 9 x 13" baking dish with nonstick spray.
- In a large bowl or stand mixer, cream softened butter and granulated sugar about 3 minutes. Scrape the sides, as needed.
- Add eggs and beat until well combined.
- In a small bowl, mix together cocoa powder, vanilla extract, and red food coloring, until smooth. Add to the cake batter and mix until completely combined.
- Mix half of the flour and half of the buttermilk to the batter and mix for about 1 minute. Add the other half of each and mix until no more dry flour.
- On low speed, mix in baking soda, salt, and white vinegar, beating 2 minutes, until smooth.
- Pour batter into the prepared baking dish. Bake 25-30 minutes or until a toothpick in the center tests clean.
- Remove the cake from the oven, then while hot, poke holes all over the cake using the end of a wooden spoon.
- Slowly pour sweetened condensed milk all over the cake, making sure to hit all of the holes. Cool completely.
- Once cake is cooled, begin making the cream cheese frosting.
- In large bowl or stand bowl, combine softened butter and softened cream cheese until smooth.
- Add milk, vanilla extract, and powdered sugar, beating until it is the desired consistency. If it is too thick, add more milk, 1 tablespoon at a time. If it is too thin, add a little more powdered sugar.
- Spread over the cooled cake. Add sprinkles, if wanted. Slice and enjoy!
Easy Red Velvet Poke Cake Recipe
Ingredients
Red Velvet Cake
- 1 stick (½ cup) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 4-6 tablespoon red food coloring
- 5 tablespoon cocoa powder
- 1 cup buttermilk
- 2 ¼ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
Filling
- 1 12 oz can sweetened condensed milk
Cream Cheese Frosting
- 1 stick (½ cup) unsalted butter, softened
- 8 oz cream cheese block, softened
- 2 teaspoon vanilla extract
- 2-3 tablespoon milk or heavy cream
- 4-5 cups powdered sugar
Instructions
Red Velvet Poke Cake
- Preheat oven to 350 degrees. Spray a 9 x 13″ baking dish with nonstick spray.
- In a large bowl or stand mixer, cream softened butter and granulated sugar about 3 minutes. Scrape the sides, as needed.
- Add eggs and beat until well combined.
- In a small bowl, mix together cocoa powder, vanilla extract, and red food coloring, until smooth. Add to the cake batter and mix until completely combined.
- Mix half of the flour and half of the buttermilk to the batter and mix for about 1 minute. Add the other half of each and mix until no more dry flour.
- On low speed, mix in baking soda, salt, and white vinegar, beating 2 minutes, until smooth.
- Pour batter into the prepared baking dish. Bake 25-30 minutes or until a toothpick in the center tests clean.
- Remove the cake from the oven, then while hot, poke holes all over the cake using the end of a wooden spoon.
- Slowly pour sweetened condensed milk all over the cake, making sure to hit all of the holes. Cool completely.
Cream Cheese Frosting
- Once cake is cooled, begin making the cream cheese frosting.
- In large bowl or stand bowl, combine softened butter and softened cream cheese until smooth.
- Add milk, vanilla extract, and powdered sugar, beating until it is the desired consistency. If it is too thick, add more milk, 1 tablespoon at a time. If it is too thin, add a little more powdered sugar.
- Spread over the cooled cake. Add sprinkles, if wanted. Slice and enjoy!
Leave a Reply