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Red Velvet Poke Cake with Cream Cheese Frosting
4.5 from 282 votes

Red Velvet Poke Cake with Cream Cheese Frosting

The Red Velvet Poke Cake with Cream Cheese Frosting is a moist cake made by baking a boxed red velvet cake and then poking holes throughout its surface to soak in sweetened condensed milk. This method infuses the cake with extra moisture and sweetness. It is topped with a fluffy cream cheese frosting containing cream cheese, butter, confectioners’ sugar, vanilla, salt, and chocolate chips for additional texture and flavor.

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

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

    Cup of Yum
  1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
  2. Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (likely about 25 to 28 minutes).
  3. 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.
  4. Slowly pour the sweetened condensed milk over the holes, taking your time to evenly distribute it so that all the holes receive some.
  5. 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.
  6. 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.
  7. Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife.
  8. Evenly sprinkle with chocolate chips.
  9. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 392

% 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.