Red Velvet Poke Cake with Cream Cheese Frosting
User Reviews
4.5
Red Velvet Poke Cake with Cream Cheese Frosting
Description
This recipe starts by preparing a red velvet cake mix in a foil-lined pan and baking it according to package instructions. Once baked and slightly cooled, the surface is punctured repeatedly with a wooden spoon's blunt end to create channels. Sweetened condensed milk is poured evenly over the holes, allowing it to seep through and make the cake deeply moist.
The cake chills to set the milk before it is spread with a homemade cream cheese frosting. The frosting combines softened cream cheese and butter with powdered sugar, vanilla, and salt, whipped to a fluffy consistency. Mini chocolate chips are gently incorporated for a subtle chocolate accent. The finished cake combines tender crumb, creamy frosting, and a touch of chocolate texture.
Serving this cake chilled enhances its moistness and flavor contrast. It’s suitable for occasions where a rich, creamy dessert with a classic red velvet profile is desired. The poke cake technique ensures the cake remains moist even after refrigeration.
The recipe notes suggest substituting a homemade red velvet cake if preferred. Store-bought cream cheese frosting can be used instead of making your own. The cake keeps well in the refrigerator for up to one week when stored airtight.
Ingredients
Red Velvet Cake
- red velvet cake mix I used Duncan Hines, 16.25-ounce box
- sweetened condensed milk one 14-ounce can
Cream Cheese Frosting
- 8 ounces cream cheese softened (lite okay, brick-style
- ¼ cup butter softened (half of 1 stick, unsalted
- 2 ½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt or to taste
- ¾ cup chocolate chips I prefer mini but regular size may be substituted, mini, semi-sweet
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
- You may substitute a homemade red velvet cake recipe if desired, doubling your favorite cupcake recipe as a guide.
- Store-bought cream cheese frosting can be used; about 1½ to 2 tubs (14 ounces each) are needed.
- Keep the cake refrigerated in an airtight container for up to one week.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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