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Christmas Red Velvet Poke Cake

A vivid, festive treat that combines rich red velvet flavor with creamy frosting and a delicious filling, perfect for holiday gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box red velvet cake mix and ingredients listed on the box
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
For the Filling
  • 1 can sweetened condensed milk (14 oz)
  • 1/2 cup chocolate syrup
For the Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • Red and green sprinkles for decoration

Method
 

Bake the Cake
  1. Preheat your oven according to the cake mix instructions.
  2. Combine the red velvet cake mix, water, vegetable oil, and eggs in a mixing bowl. Beat until well combined.
  3. Pour the batter into a greased 9x13 inch baking dish.
  4. Bake as per the package directions until a toothpick comes out clean.
Poke Holes
  1. Once your cake is out of the oven, let it cool for about 20 minutes.
  2. Poke holes all over the cake, about an inch apart, using a fork.
Add the Filling
  1. In a medium bowl, whisk together the sweetened condensed milk and chocolate syrup until blended.
  2. Pour this mixture evenly over the warm cake and let it sit at room temperature for about 30 minutes.
Make the Frosting
  1. In another bowl, beat together the softened cream cheese and butter until creamy.
  2. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
Frost and Decorate
  1. Spread the frosting over the cooled cake.
  2. Sprinkle with red and green sprinkles.
Chill Out
  1. Refrigerate the cake for at least 2 hours before serving.

Notes

Allow the cake to sit longer after pouring the filling for more flavor. Add sprinkles just before serving, and feel free to substitute the chocolate syrup if desired.