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Ultra-Moist Red Velvet Poke Cake with Cream Cheese Frosting

A moist slice of red velvet poke cake layered with white filling and topped with cream cheese frosting and colorful sprinkles.
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Make this ultra-moist red velvet poke cake using a simple cake mix base. Poking the warm cake allows it to soak up sweetened condensed milk, guaranteeing a rich, creamy texture perfect for any celebration.

Ingredients

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  • 1 box red velvet cake mix (plus ingredients listed on the box)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cups cold milk
  • 1 tub (8 ounces) whipped topping, thawed
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Red or white sprinkles for garnish

Instructions

  1. Prepare and bake the red velvet cake mix in a 9×13 inch baking pan according to the package directions.
  2. Once the cake is baked, let it cool for about 10 minutes on a wire rack.
  3. Use the handle of a wooden spoon or a thick straw to poke holes evenly across the entire surface of the warm cake. Make the holes deep but do not pierce the bottom of the pan.
  4. Slowly pour the entire can of sweetened condensed milk evenly over the top of the cake, allowing the milk to seep into the holes. Set the cake aside.
  5. In a medium bowl, prepare the instant vanilla pudding mix by whisking it with 2 cups of cold milk until the mixture is smooth and slightly thickened.
  6. Pour the pudding mixture over the cake, spreading it gently to cover the surface and ensuring it fills the poked holes.
  7. Refrigerate the cake for at least 30 minutes to allow the pudding layer to set inside the cake.
  8. While the cake chills, prepare the cream cheese frosting. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
  9. Spread the cream cheese frosting evenly over the chilled cake.
  10. Garnish the top with red or white sprinkles before serving. Chill for at least 1 hour before slicing for the best flavor and texture.

Notes

  • For an extra festive look, use this recipe for your Christmas red velvet poke cake or Valentine’s Day dessert.
  • If you prefer a lighter topping, substitute the cream cheese frosting with Cool Whip.
  • This cake is excellent made ahead of time; it keeps well covered in the refrigerator for up to three days.

Nutrition

Find it online: https://cookingbycarla.com/red-velvet-poke-cake/