Red Velvet Poke Cake
Ingredients:
For the cake:
1 box red velvet cake mix (plus ingredients listed on the box: eggs, oil, water)
OR make it homemade if you prefer
For the filling:
1 can (14 oz / 396 g) sweetened condensed milk
1 cup heavy cream or half-and-half (optional for extra creaminess)
For the cream cheese topping:
1 package (8 oz / 225 g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 tub (8 oz / 225 g) Cool Whip or 2 cups whipped cream
Optional toppings:
Red velvet crumbs
Chocolate shavings
Fresh berries
Instructions:
1. Bake the cake
Preheat oven to 350°F (175°C).
Prepare the red velvet cake batter according to the package instructions.
Pour into a greased 9×13 inch baking pan.
Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
2. Poke the cake
Let the cake cool for about 5 minutes.
Using a wooden spoon handle or straw, poke holes all over the cake.
3. Pour the filling
Mix the sweetened condensed milk with heavy cream (optional).
Slowly pour this mixture over the cake, letting it soak into the holes.
Refrigerate for 1 hour to absorb the filling.
4. Make the cream cheese topping
Beat the cream cheese until smooth.
Add powdered sugar and vanilla, mix well.
Fold in Cool Whip (or whipped cream) until fluffy.
5. Frost the cake
Spread the cream cheese topping evenly over the cooled cake.
Sprinkle red velvet cake crumbs or any toppings you like.
6. Chill & Serve
Chill for at least 2–3 hours before serving for best flavor.
