Red Velvet Poke Cake

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

– 1 stick (1/2 cup) unsalted butter, softened – 1 1/2 cups granulated sugar – 2 eggs – 2 tsp vanilla extract – 4-6 tbsp red food coloring – 5 tbsp cocoa powder – 1 cup buttermilk – 2 1/4 cups all purpose flour – 1 tsp salt – 1 tsp baking soda – 1 tbsp white vinegar 1 12 oz can sweetened condensed milk

Step 1:


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.

Step 3:


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.

Step 5:

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.

Step 6:

Step 7:

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.

Step 8:

Remove the cake from the oven, then while hot, poke holes all over the cake using the end of a wooden spoon.

Step 9:

Slowly pour sweetened condensed milk all over the cake, making sure to hit all of the holes. Cool completely.

Step 10:

Step 11:

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.

Step 12:

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.

Step 12:

Spread over the cooled cake. Add sprinkles, if wanted. Slice and enjoy!

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