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Red Velvet Poke Cake

Super moist red velvet cake soaked with sweet milk and topped with tangy cream cheese frosting and chocolate chips. ABSOLUTELY DELICIOUS!
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 385 kcal

Equipment

  • 9x13-inch baking pan
  • Electric mixer
  • Mixing bowls
  • Wooden Spoon
  • Spatula

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

Instructions
 

  • Preheat your oven to 350°F and grease up that 9x13-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.