Christmas Red Velvet Poke Cake
A festive red velvet poke cake infused with creamy sweetness, perfect for holiday gatherings.
Ingredients
For the Cake
- 1 box red velvet cake mix Any brand will work.
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs Room temperature for best results.
For the Poke Mixture
- 1 can sweetened condensed milk
- 1/2 cup heavy cream Or substitute with cream cheese for a tangy flavor.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract Can add almond extract for flavor variation.
For Decoration
- Red and green sprinkles For festive decoration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.
- In a mixing bowl, combine red velvet cake mix, water, vegetable oil, and eggs. Mix until smooth.
- Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely in the pan.
Poking and Adding Mixture
- Use the back of a wooden spoon to poke holes all over the top of the cooled cake.
- Whisk together the sweetened condensed milk, heavy cream, powdered sugar, and vanilla extract until smooth.
- Pour the mixture over the cake, ensuring it fills the holes.
- Cover the cake and refrigerate for at least 4 hours, preferably overnight.
Serving
- Top the cake with whipped cream and decorate with red and green sprinkles before serving.
- Slice into squares and serve on plates or directly from the pan.
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Notes
Store leftover cake in an airtight container in the refrigerator. You can freeze it for up to three months.