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Red Velvet Poke Cake Recipe
Delicious Red Velvet Poke Cake with homemade cream cheese frosting is moist and velvety. It's perfectly sweet for any occasion.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12
Calories: 622 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 8 tbsp unsalted butter room temperature
- 1 1/2 cups sugar
- 1/4 cup red liquid food coloring or 1 tsp if using gel: see notes
- 2 tsp vanilla extract
- 2 eggs
- 2 1/4 cup all-purpose flour
- 5 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 1 cup buttermilk
- 1 tbsp distilled white vinegar
- 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.
Cup of Yum
Notes
- If you are using gel instead of liquid food coloring, add an additional ⅓ c. of buttermilk to the recipe.Cake recipe adapted from Brown Eyed Baker
Nutrition Information
Serving
12g
Calories
622kcal
(31%)
Carbohydrates
92g
(31%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
533mg
(22%)
Potassium
236mg
(7%)
Fiber
1g
(4%)
Sugar
72g
(144%)
Vitamin A
876IU
(18%)
Vitamin C
1mg
(1%)
Calcium
141mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 622
% 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.