Red Velvet Poke Cake
A delightful and moist Red Velvet Poke Cake infused with sweetened condensed milk and topped with a creamy white chocolate and cream cheese frosting, perfect for any occasion.
Ingredients
For the Cake
- 1 box red velvet cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sweetened condensed milk
- 1 cup white chocolate chips
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven according to the instructions on the cake mix box.
- In a mixing bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Stir together until smooth.
- Pour the batter into a greased baking dish and bake as directed on the cake mix package.
- Once baked, allow the cake to cool for about 10 minutes. Use a fork to poke holes all over the top of the cake.
- In a small saucepan, melt the white chocolate chips with sweetened condensed milk over low heat, stirring until smooth. Pour the mixture over the cake.
- Allow the cake to cool completely.
Frosting
- In a separate bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add in the powdered sugar and vanilla extract, beating until the frosting is fluffy.
- Spread the cream cheese frosting evenly over the cooled cake.
Serving
- Cut the cake into squares or slices and serve.
- Plating: Consider using a decorative cake stand and garnishing with fresh strawberries or raspberries.
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Notes
Refrigerate the cake to maintain freshness. For storage, keep in an airtight container for up to a week.