Red Velvet Poke Cake: Easy Party Treat
This Red Velvet Poke Cake is seriously the best! I make it every Christmas, and everyone goes crazy for it. The cake soaks up all that sweet milk and gets so moist and dreamy. Then you add that tangy cream cheese frosting on top? Pure heaven!
The chocolate chips give you little bursts of chocolate in every bite. It looks fancy, but it’s super easy to make. I’m talking like, ridiculously easy. Your guests will think you spent hours on it. But nope! It’s our little secret. Trust me, once you try this, you’ll be making it all the time.
Ingredients You’ll Need
This yummy dessert mixes red velvet cake with sweet milk and creamy frosting. Pretty simple, right? Check the recipe card down below for all the exact amounts you need.
- Red Velvet Cake Mix: Grab your favorite box at the store; Duncan Hines is my go-to pick.
- Sweetened Condensed Milk: This makes those amazing sweet pockets all through your cake.
- Cream Cheese: Get the brick kind and let it sit out until it’s nice and soft.
- Unsalted Butter: Makes your frosting rich and delicious; soften it up before you start.
- Confectioners’ Sugar: This is the powdered stuff that sweetens up your frosting perfectly.
- Vanilla Extract: A little vanilla goes a long way in making everything taste amazing.
- Mini Chocolate Chips: These little guys are perfect on top; regular size works fine too.
How to Make Red Velvet Poke Cake
Okay, so this recipe is basically magic. You take a box mix and turn it into something that tastes totally homemade!
Step 1: Bake the Cake
- Mix up your cake following what the box says. Combine the cake mix with eggs, oil, and water according to package directions. Beat it until everything is nice and smooth. Pour the batter into your greased 9×13-inch pan and spread it out evenly.
- Pop it in a 350°F oven for about 28-32 minutes. You’ll know it’s done when a toothpick stuck in the center comes out clean. The edges should pull away from the pan slightly. Keep an eye on it so it doesn’t overbake.
Step 2: Poke Holes
Grab that wooden spoon handle and start poking holes all over the warm cake. Space them about an inch apart. Push down pretty far but not all the way through. These holes are super important because that’s where all the good stuff goes. Can you imagine how moist this makes it?
Step 3: Pour Condensed Milk
Now pour that whole can of sweetened condensed milk right over your cake nice and slow. Make sure it goes into all those holes you just made. You can use a spoon to help guide it. Then just let the cake hang out and cool down completely, maybe for an hour.
Step 4: Make Cream Cheese Frosting
Throw your cream cheese and 4 tablespoons of butter in a bowl and beat them for about 2 minutes until they’re all fluffy. Then add 2 cups of that powdered sugar, 1 teaspoon vanilla, and ¼ teaspoon salt. Mix it on low first, then crank it up until it’s super creamy.
Step 5: Frost and Garnish
Spread that frosting all over your cooled cake with a spatula or knife. Get it nice and smooth. Sprinkle ½ cup of those mini chocolate chips on top and press them down a tiny bit. Stick the whole thing in the fridge for at least 2 hours before you dig in. SO GOOD!
Tips for the Best Red Velvet Poke Cake
- Wait for the cake to cool before frosting, or it’ll just melt everywhere.
- Make lots of holes so every bite gets that sweet milky goodness.
- Let your cream cheese soften all the way or you’ll get lumpy frosting.
- Make it the night before and it’ll taste even better the next day.
- Use a good cake mix because it really does make a difference.
Variations and Substitutions
Want to mix things up a bit? No problem! Here are some fun ways to change it up without messing up the yumminess.
- Chocolate Poke Cake: Use chocolate cake mix instead, and maybe add some chocolate pudding too.
- Dairy-Free Version: Swap in coconut condensed milk and dairy-free cream cheese for a similar taste.
- White Chocolate Chips: Try white chocolate instead for an even sweeter treat on top.
- Crushed Oreos: Forget the chocolate chips and use crushed Oreos instead for cookies-and-cream vibes.
Frequently Asked Questions
Can I make this cake ahead of time?
Oh absolutely! Actually, it gets better when you make it early. Make it up to 2 days ahead and keep it in the fridge. The milk keeps soaking in and makes it even more amazing. What do you think?
How should I store leftover poke cake?
Just cover the pan with plastic wrap or foil and stick it in the fridge. It’ll stay fresh and yummy for about 5 days. Always keep it cold because of that cream cheese frosting and condensed milk.
Can I freeze red velvet poke cake?
Yep, you can freeze the cake before you frost it for up to 3 months. Wrap it really well in plastic and foil. Let it thaw in the fridge overnight, then add fresh frosting and chips before serving.
Why is my frosting too runny?
Your cream cheese or butter probably got too warm and soft. Just pop the frosting in the fridge for 15-20 minutes to firm it up. Make sure everything is softened but not melted when you start mixing.
Can I use homemade red velvet cake instead?
For sure! Any red velvet recipe you love will work great. Just bake it in a 9×13-inch pan and follow the same poking and soaking steps. You’ll get delicious results either way.
What size pan should I use?
A 9×13-inch pan is perfect for this. If you use something different, the baking time changes, and you might need more or less milk. Just stick with the regular size, and you’re golden.
Do I need to add eggs and oil?
Yep, most cake mixes need eggs, oil, and water. Just check what your box says. Every brand is a little different, so read those directions on the back of your box.
Can I use regular cream cheese frosting from a can?
I wouldn’t recommend it, honestly. The homemade stuff tastes way fresher and has that tangy flavor that goes perfectly with the sweet milk. It’s worth the extra 5 minutes, I promise!
Red Velvet Poke Cake
Ingredients
For the Red Velvet Cake:
- 1 (15.25 oz) ) box red velvet cake mix, I used Duncan Hines
- eggs oil, and water as called for on cake mix box
- 1 (14 oz) can sweetened condensed milk
For the Cream Cheese Frosting:
- 8 ounces brick-style cream cheese softened (lite okay)
- 4 tablespoons unsalted butter softened (half of 1 stick)
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt or to taste
- ½ cup mini semi-sweet chocolate chips
Equipment
- 9×13-inch baking pan
- Electric mixer
- Mixing bowls
- Wooden Spoon
- Spatula
Instructions
- Preheat your oven to 350°F and grease up that 9×13-inch pan real good.
- Mix up the cake like the box says, then pour it into your pan.
- Bake for 28 to 32 minutes until a toothpick comes out clean, then cool 10 minutes.
- Poke holes all over the warm cake with your wooden spoon handle about 1 inch apart.
- Pour the sweetened condensed milk slowly over everything, filling up all those holes you made.
- Let the cake cool down completely for about 1 hour before you frost it.
- Beat the cream cheese and butter together for 2 minutes until it’s nice and fluffy.
- Add the sugar, vanilla, and salt, then beat until it’s all smooth and creamy.
- Spread the frosting over your cooled cake with a spatula or butter knife.
- Sprinkle those mini chocolate chips on top and press them down just a little bit.
- Put the cake in the fridge for at least 2 hours so everything sets up perfectly.
- Cut it into squares and serve it cold right from the fridge for the best taste.
Notes
- Keep your cake covered in the fridge, and it’ll stay moist for 5 days easily.
- Making it a day ahead makes the flavor even richer and more amazing, honestly.
- Always use room temperature cream cheese and butter so you don’t get any lumps.
- That chilling time really matters because the milk needs time to soak in completely.
- Add more red food coloring if your cake looks too pink instead of red.
