Red Velvet Poke Cake with Cream Cheese Frosting

Name: Red Velvet Poke Cake with Cream Cheese Frosting
Prep time: 10 min
Cook time: 25 min
Total time: 4 h 35 min
Yield: 16 serving
Ingredients: one 16.25-ounce box red velvet cake mix; one 14-ounce can sweetend condensed milk; 8 ounces brick-style cream cheese; ¼ cup unsalted butter; 2 ½ cups confectioners’ sugar; ½ teaspoon vanilla extract; ½ teaspoon salt; ¾ cup mini semi-sweet chocolate chips

User Reviews

4.5

282 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
4 hrs
Total Time
4 hrs 35 mins
Servings
16
Calories
392 kcal
Course
Cake
Cuisine
American

Red Velvet Poke Cake with Cream Cheese Frosting

Jade Rice

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This easy red velvet cake recipe is super moist and topped with cream cheese frosting and chocolate chips! Perfect for holidays and special events!! ❤️🙌

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Ingredients

Servings

Red Velvet Cake

one 16.25-ounce box red velvet cake mix I used Duncan Hines
one 14-ounce can sweetend condensed milk

Cream Cheese Frosting

8 ounces brick-style cream cheese softened (lite okay)
¼ cup unsalted butter softened (half of 1 stick)
2 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
½ teaspoon salt or to taste
¾ cup mini semi-sweet chocolate chips I prefer mini but regular size may be substituted

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Instructions

Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (likely about 25 to 28 minutes).
Remove cake from the oven when it’s done, allow it to cool for about 5 minutes, and then using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
Slowly pour the sweetened condensed milk over the holes, taking your time to evenly distribute it so that all the holes receive some.
Place cake in fridge to cool for at least 10 minutes while you make the frosting or before adding canned frosting so it doesn’t melt.
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld electric mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat on medium-high speed until fluffy. Add additional confectioners’ sugar if necessary for consistency.
Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife.
Evenly sprinkle with chocolate chips.
Refrigerate cake for at least 4 hours, or overnight, before serving.

Notes

Cake: If you'd rather make homemade red velvet cake, you can probably double this red velvet cupcake recipe, although I haven’t tested it.
Frosting: You can use store-bought cream cheese frosting, if desired. You'd likely need to use one-and-a-half to two 14-ounce tubs whipped cream cheese frosting.
Storage: Cake will keep airtight in the fridge for up to 1 week.

Nutrition Information

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Serving 1 Calories 392kcal (20%) Carbohydrates 52g (17%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 6g Cholesterol 59mg (20%) Sodium 244mg (10%) Fiber 1g (4%) Sugar 47g (94%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 392 kcal

% Daily Value*

Serving	1
Calories	392kcal	20%
Carbohydrates	52g	17%
Protein	5g	10%
Fat	20g	31%
Saturated Fat	12g	60%
Polyunsaturated Fat	6g	35%
Cholesterol	59mg	20%
Sodium	244mg	10%
Fiber	1g	4%
Sugar	47g	94%