Red velvet poke cake combines the classic charm of red velvet with a modern twist, resulting in a moist, eye-catching dessert. Each bite offers a blend of smooth cocoa flavor, velvety cream cheese frosting, and creamy filling soaked right into the cake. Perfect for birthdays, holidays, potlucks, or the simple pleasure of a midnight treat, this cake quickly becomes a crowd favorite.
Why Red Velvet Poke Cake Stands Out
Red velvet poke cake isn’t just another dessert—it’s an experience. The deep crimson hue, distinct flavor profile, and creamy interior deliver more than just looks. Unlike regular sheet cakes, the “poke” step infuses every slice with a rich, tender texture and extra sweetness. You’ll notice how the sweetened condensed milk pools into every nook, transforming ordinary boxed cake into something remarkable.
Poke cakes are all about fun and simplicity. You don’t need fancy baking skills. With minimal equipment and ingredients, you can create a dessert that looks and tastes like it came from a specialty bakery.
Ingredients Breakdown
Every component in this cake plays a role in taste, texture, and presentation. Here’s what you need:
| Ingredient | Purpose |
|---|---|
| Red velvet cake mix | Foundation; signature color and mild cocoa flavor |
| Eggs | Structure; helps bind the batter |
| Vegetable oil | Locks in moisture, keeps the cake soft |
| Water | Activates the cake mix and creates the right consistency |
| Sweetened condensed milk | Soaks into cake, delivering pockets of creamy sweetness |
| Cream cheese | Tangy, plush base for the frosting |
| Unsalted butter | Adds richness, balances tang in cream cheese frosting |
| Powdered sugar | Sweetens and thickens frosting; provides smoothness |
| Vanilla extract | Rounds out flavors in cake and frosting |
| Salt | Enhances all flavors, keeps frosting balanced |
| Milk or cream (optional) | Thins the frosting to spreadable consistency |
| Toppings (chips/sprinkles) | Adds color, crunch, and festive flair |
Tip: For a homemade touch, swap out the box mix for your favorite from-scratch red velvet recipe.
Step-by-Step Guide
1. Prepare the Red Velvet Cake
Start your oven at 350°F (175°C). Lightly grease a 9×13-inch baking pan; metal pans yield even browning, though glass works well too. In a large mixing bowl, combine the red velvet cake mix, eggs, oil, and water. Beat with a hand mixer or sturdy whisk until the mix is free of lumps and thick but pourable.
Pour the batter into your pan, leveling the top with a spatula for even baking. Slide it onto the center rack. Bake for 25 to 30 minutes, but keep your eye on it—when a toothpick slides out clean or with a few moist crumbs, it’s ready.
Remove the cake and let it rest on a wire rack for 5-10 minutes. The gentle cooling helps prevent the cake from tearing when you poke holes.
2. Poke and Fill the Cake
Using the rounded handle of a wooden spoon, poke holes all over your cake. Space each hole about 1 inch apart, driving the handle down two-thirds of the way without reaching the pan’s bottom. You’ll need roughly 30-40 pokes for full coverage. This technique ensures the filling weaves through every bite.
Open a can of sweetened condensed milk. Slowly pour it over the cake, aiming for even distribution. Pouring slowly lets the milk soak in rather than pooling on top. Use a spatula to spread and guide the liquid into each hole, if needed. The cake should look glossy but not drenched. If you prefer subtle sweetness, use only half the can.
Refrigerate the cake uncovered for at least 2 hours, or overnight for deep flavor infusion. The chilling step allows the sweetened condensed milk to settle into the cake structure, keeping it from getting soggy.
3. Prepare Cream Cheese Frosting
Let the cream cheese and unsalted butter come to room temperature for smooth mixing. If you start cold, lumps form quickly. Place both in a mixing bowl, then beat until the mixture becomes light and fluffy.
Add vanilla extract and a pinch of salt. Sift in powdered sugar, a little at a time, to avoid clumping. Beat until the frosting softens and holds its shape. For a looser texture, add a teaspoon or two of milk or cream. The goal is a spreadable, cloud-like consistency that still holds decorative swoops.
4. Frost and Decorate
Transfer the chilled cake from the fridge. Dollop cream cheese frosting onto the surface and gently spread with an offset spatula or broad butter knife. Attention to the edges counts—smooth them for a bakery-fresh look.
Top with mini chocolate chips, a flourish of red and white sprinkles, or decorative shavings. Consider seasonally-themed toppings: heart sprinkles for Valentine’s Day, crushed peppermint for the holidays, or edible glitter for birthdays.
After frosting, return the cake to the refrigerator for at least 1 hour before serving. This final chill gives the frosting time to firm up, making slicing clean and presentation simple.
Tips for a Flawless Red Velvet Poke Cake
- Bring ingredients to room temperature. This helps batter and frosting come together smoothly, minimizing lumps.
- Be generous with poking. More holes allow the filling to spread evenly and create the signature creamy texture.
- Let the cake rest. Chilling sets the cake and keeps the filling from running. Rush this step and your cake may turn out messy or too moist.
- For a lighter cake, swap sweetened condensed milk for vanilla pudding or whipped topping. Each variation offers a different, distinctive character.
- Clean slicing: Dip your cutting knife into hot water and wipe between slices for neat pieces that show off the contrast between red crumb and white frosting.
- Experiment with add-ins: Fold crushed pecans or coconut flakes into the batter for a Southern-inspired twist.
Storage and Make-Ahead Instructions
A poke cake offers the bonus of improved flavor and texture after a day in the fridge. Here’s how to keep your creation fresh:
- Refrigeration: Cover tightly with plastic wrap or store in an airtight container. Cream cheese frosting needs to stay chilled. The cake keeps well for up to 5 days.
- Freezing (unfrosted): If prepping ahead, wrap the cake tightly in plastic and foil, or seal in a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw overnight in the fridge, then frost just before sharing.
- Freezing (frosted): Cream cheese frosting may change texture after freezing. If you must freeze frosted cake, let it thaw in the fridge, not at room temperature, and be prepared for a softer frosting.
Serving and Customizing Ideas
Red velvet poke cake adapts beautifully for any celebration. For a casual gathering, slice and serve straight from the pan. For special occasions, cut into neat squares and plate with a garnish of berries, a drizzle of melted white chocolate, or a dollop of whipped cream.
Seasonal tweaks keep this cake feeling new:
– For Valentine’s Day, add pink heart confetti and a scoop of strawberry ice cream.
– At Christmas, sprinkle crushed candy canes over the frosting for a wintry crunch.
– In the summer, add a layer of fresh raspberries between the cake and frosting.
Frequently Asked Questions
Can I use homemade red velvet cake instead of boxed mix?
Yes, your favorite from-scratch recipe works. Adjust for a 9×13-inch pan.
Can I reduce sweetness?
Use only half the condensed milk or swap with unsweetened vanilla pudding.
What if I don’t have cream cheese?
Try a vanilla buttercream or stabilized whipped cream for a different flavor.
Is it possible to make cupcakes?
Yes, poke and fill each cupcake with the condensed milk, then frost as usual.
Red velvet poke cake marries rich flavor, creamy filling, and an iconic look in one dessert. Whether you’re baking for a special occasion or your own sweet tooth, this recipe delivers layered taste and comfort. After you taste it, you may find yourself returning to the red velvet poke cake recipe again and again.
Red Velvet Poke Cake
This red velvet poke cake with cream cheese frosting is a guaranteed hit at any gathering! It uses a boxed cake mix. This makes it quick, easy, and convenient.
Ingredients
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- Mini chocolate chips
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk or cream
- 8 ounces cream cheese, softened
- 1 cup water
- Red and white sprinkles
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 (14-ounce) can sweetened condensed milk (use half the can if you prefer a less sweet cake)
- 1 box red velvet cake mix
Instructions
- Preheat your oven to 350°Fahrenheit. Grease a 9x13-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!