Christmas Red Velvet Poke Cake
User Reviews
5
Christmas Red Velvet Poke Cake
Description
The Christmas Red Velvet Poke Cake combines a classic boxed red velvet cake mix baked until just set. After cooling briefly, holes are made in the cake about 1/4 inch apart, two-thirds down into the cake — enough to let pudding soak in without poking through the bottom. The white chocolate pudding, mixed with cold milk and whipped topping, is gently poured over the cake to fill the holes and create a creamy topping layer.
This technique results in a moist, tender cake with creamy pockets that contrast with the cake crumb. The white chocolate pudding adds sweetness and richness without overwhelming the red velvet flavor. The cake is garnished with festive sprinkles and white chocolate for a celebratory touch.
This poke cake suits holiday gatherings or festive occasions where layered flavors and moist textures are appreciated. It should be served chilled to maintain the pudding layer’s consistency.
The notes emphasize using a blunt wooden spoon or similar for creating holes large enough for the pudding to seep in properly. If holes are too small, the pudding mainly stays on top rather than soaking into the cake.
Ingredients
- 1 red velvet cake mix plus ingredients listed on the box to make it, box
- white chocolate pudding mix two 3.3-ounce boxes
- 4 cups cow's milk cold (2% or whole is preferred, real
- 8- ounce whipped topping thawed, container
- green food coloring as desired
- Sprinkles as desired, Christmas-themed
- 1 white chocolate large candy bar
Instructions
- Preheat oven to 350F and spray a 9x13-inch pan very well with cooking spray; set aside.
- To a large mixing bowl, add the red velvet cake mix, the other ingredients called for on the box (likely eggs, oil, water), and mix as directed. Tip - If you want a really intense red, red, red velvet cake, add a few drops of red food coloring to the cake mix batter.
- Pour batter into prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Start checking at 20 minutes for doneness.
- Allow cake to cool in the pan for 15 minutes.
- While the cake is cooling, to a large bowl, add the https://amzn.to/3D2KxX9, milk, and beat with a handheld electric mixer until combined and thickened.
- Use the blunt end of a wooden spoon to poke holes all over the cake, spaced about ¼-inch apart and about two-thirds of the way don't; don't poke all the way down to the bottom. *** (See Notes)
- Evenly pour the pudding over the top of the cake, smoothing it lightly with a spatula to help encourage it to settle into the holes. Allow it to rest and settle in for 5 to 10 minutes. Note that there will still be a layer of pudding on top of the cake but you want some to settle into the holes.
- While it rests, transfer whipped topping into a mixing bowl, add green food coloring, and lightly fold to combine. Add food coloring as necessary for your desired shade of green.
- Evenly spread this over the top of the cake.
- Evenly sprinkle the sprinkles as desired.
- Using a sharp and quality vegetable peeler and a higher fat-content white chocolate candy bar (so the curls from and don't just break), start on the long side of the candy bar and pull down on the candy bar in one smooth long motion to get the best chocolate curls.
- Evenly sprinkle them over the cake before serving. Cake will keep airtight in the fridge for up to 5 days.
Notes
- Use a blunt wooden spoon or similar to create holes large enough for pudding to soak into the cake effectively.
- Ensure holes are about 1/4-inch apart and extend two-thirds down the cake without poking through the bottom.
- Some pudding will remain on top of the cake even with well-made holes, contributing to the creamy topping layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 100kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 8mg | 3% |
| Sodium | 147mg | 6% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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