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Christmas Red Velvet Poke Cake
5 from 18 votes

Christmas Red Velvet Poke Cake

This Christmas Red Velvet Poke Cake starts with a moist red velvet cake baked in a 9x13 pan, then poked all over to allow a rich white chocolate pudding mixture to soak in. The pudding, made from instant mix and milk, seeps into the holes, adding creaminess and flavor. A layer of whipped topping is folded in to create a light, airy pudding layer on top. The cake can be decorated with Christmas-themed sprinkles and white chocolate for a festive appearance.

Prep Time
15 mins
Cook Time
25 mins
Cooling Time
20 mins
Total Time
1 hr
Servings: 24
Calories: 100 kcal
Course: Cake
Cuisine: American

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

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  1. Preheat oven to 350F and spray a 9x13-inch pan very well with cooking spray; set aside.
  2. 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.
  3. 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.
  4. Allow cake to cool in the pan for 15 minutes.
  5. 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.
  6. 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)
  7. 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.
  8. 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.
  9. Evenly spread this over the top of the cake.
  10. Evenly sprinkle the sprinkles as desired.
  11. 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.
  12. 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

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%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 100

% 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.