Red Velvet Poke Cake: the effortless recipe for a moist, tender dessert

Virtually everyone loves red velvet cake. If you can't get enough of that wonderful chocolate-vanilla flavor and bold red color, this easy red velvet poke cake recipe is sure to put a smile on your face. Red velvet poke cake has a soft, moist texture, and a lovely mild chocolate flavor which goes perfectly with the tangy, sweet taste of the cream cheese frosting.

This easy red velvet poke cake is also a great, fun recipe if you're looking to get your kids more involved in the kitchen. It's an ideal dessert to serve for special occasions and holidays, especially if you're looking for something that's both simple to prepare and will impress your guests!

What is a Poke Cake?

The term “poke cake” refers to a cake that has been pierced with a cylindrical tool like a wooden spoon handle. It is later soaked with some kind of liquid or cream, which are absorbed by the cake, thus making it moist inside.

There is a wide variety of combinations to make a delicious poke cake. It is usually a rectangular or square cake and it is customary to combine colors between the fillings and the dough. Indeed, it is commonly topped with a decorative cream to give a more colorful and impressive look to the cake.

Red Velvet Poke Cake Ingredients

One of the reasons red velvet poke cake is so easy to make is that it uses boxed red velvet cake mix, so you don't need to fuss around making the cake from scratch.

In addition to the boxed cake mix, you'll need water, oil, and eggs to make the batter.

To make the sweet, rich white chocolate layer, you'll need condensed milk and white chocolate chips.

Finally, you'll need cream cheese frosting, which you can either make yourself or pick up from the supermarket and sprinkles to decorate the cake.

How to Make Red Velvet Poke Cake

Whether for Valentine's Day, a birthday, the holidays, or a potluck, red velvet poke cake is super easy to make. Start by preparing the cake according to the instructions on the box. Bake your red velvet cake for about half an hour to 35 minutes at 350°F, or until a toothpick inserted into the center comes out mostly clean and free from crumbs. Let the cake cool completely before moving on to the next step.

Once the cake has cooled, combine the melted white chocolate chips and condensed milk in a bowl. Grab a wooden spoon or other wooden kitchen utensil and poke large holes across the entire cake. Pour the chocolate mixture over the cake, making sure to get it into all the holes. Put the red velvet cake into the fridge for at least 30 minutes so the chocolate layer can set. When the chocolate has set, take the cake out and smear the top with generous amounts of cream cheese frosting. Add sprinkles, slice it up, and dig in!

Tips for Easy Red Velvet Poke Cake

You can use either store-bought or homemade cream cheese frosting to make your red velvet poke cake.

Make sure to use room-temperature ingredients to make your poke cake.

Use the handle of a wooden spoon or spatula for poking the holes into the cake.

You can make red velvet poke cake a day or two in advance – perfect for parties!

Red Velvet Poke Cake Variations

There are plenty of tasty variations you can try out when making red velvet poke cake.

For extra ease, try using white chocolate or vanilla instant pudding instead of mixing the white chocolate chips with the condensed milk.

Mix in some crushed Oreos to the batter, or garnish your poke cake with chocolate chips, fresh berries, or candied nuts.

How to Store Red Velvet Poke Cake

To store your red velvet poke cake, cover it tightly with cling wrap and refrigerate it for up to 7 days.

To freeze your poke cake, wrap it tightly or place it in an airtight container without the frosting. Freeze and enjoy it within 3 months.

When you're ready to defrost the cake, let it thaw overnight in the fridge then add the cream cheese frosting before serving.

Instructions

Preheat the oven to 350°F. Grease a baking dish with cooking spray.

Make the cake batter according to the instructions on the box, by adding water.

Also add eggs.

Add in the oil.

Mix the batter.

Pour the batter into the baking dish.

Spread it evenly.

Bake for 30 to 35 minutes. Take the cake out of the oven and let it cool completely.

In a bowl, add the melted white chocolate chips.

Add in the condensed milk.

Combine.

Start to poke large holes on the cake.

Go on poking large holes across the entire cake.

Pour the chocolate mixture over the cake, making sure to get it into the holes. Refrigerate the cake for at least 30 minutes to allow the chocolate to set.

Make the cream cheese frosting or use store-bought one.

Once set, top the cake with the cream cheese frosting.

Either refrigerate the cake, then add sprinkles.

Serve immediately.

Notes

Use a 9×13-inch baking dish to make your poke cake.