Red Velvet Poke Cake
Red velvet poke cake starts with a boxed cake mix, gets soaked with a sweetened condensed milk filling, and finishes with fluffy cream cheese frosting and white chocolate curls. It’s a make-ahead dessert that feeds a crowd out of one 9x13 inch pan, perfect for potlucks, holidays, and Sunday dinner.
Servings: 12 slices
Calories: 612kcal
Ingredients
Cake
- 1 box red velvet cake mix 14 to 15.25 ounces, such as Duncan Hines
- 3 large eggs or as called for on the cake mix box
- ½ cup vegetable oil or as called for on the cake mix box
- 1 cup milk used in place of the water called for on the box
Filling
- 14 ounces sweetened condensed milk 1 can
- 1 cup heavy whipping cream
Frosting
- 8 ounces cream cheese softened
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed, such as Cool Whip
- 2 ounces white chocolate bar
Instructions
Make the Cake
- Preheat the oven and bake the cake according to the package directions for a 9x13 inch pan sprayed with nonstick cooking spray, using milk in place of any water the box calls for. Bake until the middle is set and the edges begin to brown.
- Cool the cake for 20 minutes, then poke about 50 deep holes with a wooden skewer, twisting to widen each hole. Do not poke all the way to the bottom.
Make the Filling
- Whisk the sweetened condensed milk and heavy whipping cream together in a mixing bowl.
- Slowly pour the mixture evenly over the surface of the cake so it settles into the holes.
Make the Frosting
- Beat the cream cheese until creamy, then beat in the confectioner’s sugar and vanilla extract.
- Fold in the whipped topping until fluffy.
- Spread the frosting evenly over the cake, cover, and refrigerate at least 2 hours or overnight.
- Make curls or shavings from the white chocolate bar, sprinkle over the top, then cut and serve.
Notes
- Use milk anywhere the cake mix calls for water for a richer crumb.
- Twist the skewer with each poke so the holes are wide enough for the filling to soak in.
- Let the cream cheese soften fully on the counter to keep the frosting smooth.
- Chill at least 2 hours so the filling sets and the slices hold their shape.
- Add the white chocolate curls right before serving.
- Store covered in the refrigerator for up to 4 days.
- Swap the white chocolate for mini chocolate chips or crumbles of red velvet cake.
Nutrition
Calories: 612kcal | Carbohydrates: 64g | Protein: 10g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 447mg | Potassium: 366mg | Fiber: 1g | Sugar: 51g | Vitamin A: 751IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 2mg
