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Christmas Red Velvet Poke Cake

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This Christmas Red Velvet Poke Cake is a moist, vibrant red velvet cake soaked in sweetened condensed milk and topped with fluffy cream cheese whipped topping. Decorated with festive sprinkles, it’s the perfect centerpiece for your holiday dessert table.

Ingredients

Scale

For the Cake:

  • 1 box red velvet cake mix (plus ingredients listed on the box)
  • 1 (14 oz) can sweetened condensed milk

For the Topping:

  • 1 (8 oz) block cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • Green and red sprinkles or holiday-themed decorations

Instructions

  1. Bake the cake:
    • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
    • Prepare the red velvet cake batter according to the package instructions and bake as directed.
    • Allow the cake to cool for 10-15 minutes.
  2. Poke the cake:
    • Using the handle of a wooden spoon, poke holes evenly across the top of the cake, spacing them about 1 inch apart.
    • Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Let the cake cool completely.
  3. Prepare the topping:
    • In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until fully incorporated.
    • Gradually add the heavy whipping cream and continue beating until stiff peaks form.
  4. Assemble the cake:
    • Spread the cream cheese whipped topping evenly over the cooled cake.
    • Decorate with green and red sprinkles or other festive toppings.
  5. Chill and serve:
    • Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Slice and enjoy!


Notes

  • For extra flair, add a drizzle of chocolate syrup or white chocolate ganache over the topping.
  • You can use green food coloring in the whipped topping for a Christmas-themed look.