Red Velvet Poke Cake is luscious and delicious. The entire recipe is so simple and starts with a cake mix. Everyone will love this easy recipe.
I love making easy cake recipes and this Red Velvet Poke Cake does not disappoint. This type of cake is just so easy and always turn out moist and delicious. This red velvet poke cake will be a hit at Christmas and year-round. It’s an easy Red Dessert to Impress.
You might also like Cheesecake Factory Red Velvet Cheesecake, Red Velvet Pound Cake Recipe and Red Velvet Trifle Cups.
Table of content
Why We Love This Recipe
Each bite is really decadent, and my kids loved the chocolate chips on top. The next time you are craving red velvet cake but don’t have the time to make the traditional recipe, try this simple poke cake version.
It is really good with the best texture. Some poke cakes include pudding mixes but this one does not. It’s so easy to make.
Ingredients
Cake
- Sweetened Condensed Milk – Try our Sweetened Condensed Milk Recipe.
FROSTING
- Cream Cheese. This needs to be softened at room temperature.
- Mini chocolate chips. You can also use regular-size chocolate chips but the mini is our favorite.
Scroll to the bottom of the recipe card for the complete ingredients.
Variations and Substitutions
- Chocolate. We used mini chocolate chips, but you can use regular-size or even chocolate pieces. It is a great way to use up leftover chocolate bars. Just chop up and top your cake with the pieces. You can also use white chocolate chips. I have actually mixed both together and then just sprinkle on top.
- Topping. The homemade cream cheese frosting is delicious but Homemade Whipped Cream or Cool Whip is great too for a lighter option.
- Red food coloring. If you want the cake to appear more vibrant, add red food coloring to the cake mix. It is a simple way to deepen the red color.
Step by Step Instructions
- Step 1. First, preheat the oven to 350 degrees.
Step 2. While the oven is preheating, make the cake according to the box instructions. Pour into a 9×13 cake pan and bake.
Step 3. After the cake is finished baking, let it cool. Next, poke the holes all over the cake.
Step 4. Next, pour the sweetened condensed milk all over the cake. Cover the cake and refrigerate overnight.
Step 5. Make the topping by beating together the cream cheese and butter. Then add the powdered sugar and start with 1 tablespoon of milk. Add the vanilla and beat everything together until well combined in a bowl. You can add additional milk to get the frosting to the desired consistency. The last step is to spread the yummy frosting over the cake.
Step 6. Top with mini chocolate chips.
Step 7. Slice and serve the cake.
FAQs
Yes, you can. We have a really easy homemade whipped cream recipe. It is so delicious on this cake.
You can top each slice with a dollop of whipped cream. Also, if you are short on time or just want to try something new, skip the frosting and top with whipped cream for different flavor.
If you have any leftovers, store inside an air tight container. Put in the fridge for up to 5-7 days. I like to use the baking pans that have a lid. It makes it so easy for storing in the fridge.
I don’t recommend freezing the cake. The texture will change and get soggy.
More poke cake recipes
- Chocolate Poke Cake Recipe
- Caramel Chocolate Poke Cake
- Cherry Poke Cake Recipe
- Jello Poke Cake Recipe
- Lemon Poke Cake Recipe
Make this poke cake for a decadent treat. Please leave a comment once you do.
Red Velvet Poke Cake
Ingredients
- CAKE:
- 1 box red velvet cake mix
- Ingredients needed to make cake from the cake mix: eggs, oil, water, etc.
- 14 oz Sweetened Condensed Milk
- FROSTING:
- 8 oz Cream Cheese softened at room temperature
- 1/4 cup unsalted butter
- 2 cups Powdered Sugar
- 2-3 Tbsp Milk
- 1/2 tsp Vanilla Extract
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package.
- When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
- Pour the sweetened condensed milk over the top of the cake and allow it to seep into the holes that were poked into the cake.
- Cover and refrigerate the cake overnight.
- To make the frosting, beat together cream cheese and butter until combined.
- Add powdered sugar and 1 tablespoon milk and vanilla. Beat together until well-combined.
- Mix in additional milk to the desired consistency.
- Spread frosting over room temperature cake and top with the mini chocolate chips.
- Enjoy at room temperature, or chill and enjoy cold.
