Red Velvet Poke Cake
A visually stunning dessert that combines the decadent flavor of red velvet cake with creamy white chocolate pudding for a moist and flavorful experience.
Ingredients
Cake Ingredients
- 1 box red velvet cake mix Use your favorite brand.
- 1 cup water Refer to the cake mix instructions for specifics.
- 1/2 cup vegetable oil Can substitute with another cooking oil.
- 3 large eggs Ensure room temperature.
Pudding Mixture
- 1 package (3.4 oz) white chocolate pudding mix Instant pudding mix preferred.
- 2 cups milk Use whole milk for creaminess.
Toppings and Garnish
- to taste whipped cream or frosting For topping.
- to taste chocolate shavings or sprinkles For garnish.
Instructions
Preparation
- Preheat your oven according to the instructions on the cake mix box.
- Grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Mix until smooth.
Baking
- Pour the batter into the prepared baking dish and bake according to the cake mix instructions.
- Let the cake cool for 10-15 minutes after baking.
Pudding Preparation
- Poke holes all over the top of the cake with a fork.
- In another bowl, whisk together the white chocolate pudding mix and 2 cups of milk until it thickens.
- Pour the pudding mixture over the cake, ensuring it seeps into the holes.
Chilling and Serving
- Chill the cake in the refrigerator for at least 2 hours.
- Top the cake with whipped cream or frosting and garnish with chocolate shavings or sprinkles before serving.
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Notes
Store leftovers in the refrigerator for up to 3-4 days, covered tightly. You can freeze the cake before topping it to extend shelf life.