Red Velvet Poke Cake Recipe
User Reviews
5
Red Velvet Poke Cake Recipe
Description
The Red Velvet Poke Cake Recipe features a classic red velvet cake made with butter, sugar, cocoa powder, and a touch of red food coloring for its signature color. The batter is mixed carefully to maintain a tender crumb and baked in a 9x13 inch pan until lightly set. Once baked, holes are poked into the warm cake, allowing sweetened condensed milk to seep in and add moistness and a subtle milky sweetness. The cake is then cooled before being covered with a cream cheese frosting made from cream cheese, butter, powdered sugar, milk, and vanilla extract, providing a smooth and tangy contrast to the cake's sweetness.
This dessert balances the slight cocoa background of the red velvet with the richness from the frosting and the condensed milk infusion. The combination yields a moist cake with a creamy exterior, suited for slicing and serving at celebrations or as an indulgent treat.
Adapting the food coloring type affects the batter's moisture; using gel coloring requires adding extra buttermilk to keep the cake moist. This adjustment helps maintain texture when using different coloring agents. The recipe delivers a reliably tender and red velvet flavored poke cake when following these steps.
Ingredients
Cake
- 8 tbsp butter room temperature, unsalted
- 1 1/2 cups sugar
- 1/4 cup Food Coloring or 1 tsp if using gel: see notes, red, liquid
- 2 tsp vanilla extract
- 2 egg
- 2 1/4 cup all-purpose flour
- 5 tbsp cocoa powder unsweetened
- 1 tsp salt
- 1 tsp baking soda
- 1 cup buttermilk
- 1 tbsp white vinegar distilled
- 12 oz sweetened condensed milk (I only used half)
Frosting
- 3 cups powdered sugar
- 1/2 cup butter room temperature
- 8 oz cream cheese room temperature for 30 min
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 2 tbsp milk or heavy cream
Instructions
- Preheat the oven to 350°F. Lightly butter/flour (or spray) a 9x13-inch baking pan, and set aside.
- Using a hand or stand mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the red food coloring and vanilla extract, and beat until combined. Add the eggs one at a time, mixing just until incorporated.
- In a small mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda. Alternate adding the dry ingredients and buttermilk/vinegar by hand. Mix together with a wooden spoon just until combined, do not overmix.
- Pour the batter into the prepared baking pan, and spread it into an even layer. Place in the oven and bake for 25-30 minutes or until a cake tester inserted into the center comes out clean.
- Remove and poke holes into the cake with a fork. Pour the condensed milk over top (I only used half but you can use the whole can). Allow the cake to cool before frosting.
- To make the frosting, beat the butter and cream cheese on high speed for 2-3 minutes, then reduce the speed and add the powdered sugar. Add in the salt, vanilla extract, and milk. Beat for an additional 2-3 minutes until the frosting is light and fluffy.
- Spread across the cooled cake and decorate as desired.
Notes
- If using gel food coloring, increase the buttermilk by about ⅓ cup to preserve moisture.
- Ensure cream cheese and butter are at room temperature before making frosting for a smooth texture.
- This recipe is adapted from Brown Eyed Baker for balance between sweetness and cocoa flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 622kcal | 31% |
| Carbohydrates | 92g | 31% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 533mg | 22% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 72g | 144% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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