This Red Velvet Poke Cake starts with a box cake mix, gets soaked with sweetened condensed milk, and is topped with cream cheese frosting and mini chocolate chips. It makes 12 servings for about $8.76 total, or $0.73 each, and is a festive dessert for Christmas, Valentine’s Day, or any family celebration.
With eight kids in our family, I love having easy desserts that everyone gets excited about. Red velvet is always a fun choice for holiday gatherings, and this cake is easy to share with a crowd.
Why You’ll Love This Recipe!
- Starts with a cake mix. All the red velvet flavor without making it from scratch.
- Super moist. Sweetened condensed milk soaks into the holes overnight, so every bite is soft and creamy.
- No pudding mix needed. Just one can of condensed milk and a quick cream cheese frosting.
- Kid favorite. My kids loved the mini chocolate chips on top.
I’ve been developing recipes for over 10 years, and one tip I’ve learned is to pour the sweetened condensed milk slowly over the warm cake. This gives it time to seep into the holes instead of pooling on top, helping every slice stay moist.
You might also like Cheesecake Factory Red Velvet Cheesecake, Red Velvet Pound Cake Recipe and Red Velvet Trifle Cups.
Ingredients
Cake
- Red velvet cake mix. Plus the eggs, oil, and water listed on the box.
- 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.
- Butter. Softened, for a smooth frosting.
- Milk. Start with 1 tablespoon and add more to thin.
- Powdered Sugar. Sweetens the frosting and gives it structure.
- Vanilla Extract. Adds a little extra flavor and balances the sweetness of the frosting.
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. Let the cake cool for about 10 minutes, then poke holes all over it about 1 inch apart with the handle of a wooden spoon. A warm cake soaks up the milk best.
Step 4. Slowly pour the sweetened condensed milk over the top, spreading it so it fills the holes. Cover and refrigerate overnight (at least 4 hours) so it soaks in completely.
Step 5. Beat the cream cheese and butter until smooth. Beat in the powdered sugar, vanilla, and 1 tablespoon of milk, adding more milk a little at a time until it’s spreadable. Spread over the chilled cake.
Step 6. Top with mini chocolate chips.
Step 7. Slice and serve the cake.
Make It Ahead for the Holidays
This is one of the best desserts to make before a busy holiday because it needs to chill anyway. Bake the cake and pour on the sweetened condensed milk the day before, then cover and refrigerate overnight. The next morning, whip up the frosting in 5 minutes, spread it on, and add the chocolate chips. Keep it in the fridge until it’s time to serve. It slices cleanly straight from the pan.
FAQs
If you have any leftovers, store inside an airtight container. Keep it covered in the fridge for up to 4 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.
Yes, it’s actually better made ahead. Bake and soak the cake the day before, then frost it the morning you serve it.
Variations
- 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. Also try Cool Whip Cream Cheese Frosting.
- 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.
- Christmas: red and green sprinkles or crushed peppermints.
- Valentine’s Day: heart sprinkles.
More Poke Cake Recipes
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
See how we calculate recipe costs.
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 the chilled cake and top with the mini chocolate chips.
- Enjoy at room temperature, or chill and enjoy cold.
