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Christmas Red Velvet Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 47 reviews
  • Author: Claire
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This festive Christmas Red Velvet Poke Cake is a moist and luscious dessert perfect for holiday celebrations. Made with a classic red velvet cake base and infused with a smooth white chocolate and sweetened condensed milk mixture that seeps into every bite, it’s topped with a creamy cream cheese and whipped topping frosting. Festive sprinkles add a cheerful holiday touch, making it both a delicious and visually appealing treat for gatherings.

Ingredients

Scale

Red Velvet Cake

  • 1 box red velvet cake mix (plus eggs, oil, and water as listed on the box)

Filling

  • 1 (14 oz) can sweetened condensed milk
  • 1 cup white chocolate chips, melted

Topping

  • 1 (8 oz) package cream cheese, softened
  • 1 (8 oz) tub whipped topping (Cool Whip), thawed
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar

Decoration

  • Festive sprinkles or holiday decorations (optional)

Instructions

  1. Bake the Cake: Preheat your oven according to the red velvet cake mix package instructions. Prepare the cake batter as directed, then pour it into a greased 9×13-inch baking dish. Bake until a toothpick inserted comes out clean, usually about 25-30 minutes.
  2. Cool Slightly: Remove the cake from the oven and let it cool for 10 minutes to set slightly but still retain warmth for absorbing the filling.
  3. Poke the Cake: Use the handle of a wooden spoon to poke holes all over the surface of the warm cake, evenly spacing them approximately 1 inch apart to allow the filling to soak in.
  4. Prepare Filling: In a mixing bowl, combine the sweetened condensed milk and melted white chocolate chips. Stir until the mixture is smooth and well blended.
  5. Pour Filling: Pour the sweetened condensed milk and white chocolate mixture evenly over the cake, making sure it seeps into all the holes. Allow the cake to cool for 30 minutes to absorb the flavors.
  6. Make the Topping: Beat the softened cream cheese in a mixing bowl until smooth and creamy.
  7. Add Sweetness and Flavor: Add powdered sugar and vanilla extract to the cream cheese and mix until fully combined and smooth.
  8. Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture until light and fluffy, being careful not to deflate the whipped topping.
  9. Frost the Cake: Spread the cream cheese and whipped topping frosting evenly over the cooled cake, covering the entire surface smoothly.
  10. Decorate and Chill: Sprinkle festive holiday sprinkles or decorations over the frosted cake if desired. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set and flavors to meld.

Notes

  • For best results, use room temperature ingredients to ensure smooth mixing and an even bake.
  • If preferred, substitute white chocolate chips with white chocolate melting wafers for easier melting.
  • The poke cake method ensures extra moistness and rich flavor by allowing the filling to soak deeply into the cake.
  • Ensure the cake isn’t too hot when pouring the filling to prevent it from running off the top.
  • This cake can be made a day ahead and refrigerated to enhance flavor development.
  • Use festive reds, greens, or gold sprinkles to match your holiday theme perfectly.

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Find it online: https://cozycookingideas.com/christmas-red-velvet-poke-cake-recipe/