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A delicious slice of red velvet poke cake with whipped cream and chocolate crumbles on a white plate with a fork.
Maryam

Luscious Red Velvet Poke Cake

A delightful twist on classic red velvet, this poke cake features a moist cake infused with a sweet, creamy condensed milk mixture, all topped with rich cream cheese frosting and a sprinkle of cake crumbs. It's an unforgettable dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours 5 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Red Velvet Cake
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon unsweetened cocoa powder natural
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons red food coloring liquid, or 1-2 tsp gel
  • 1 teaspoon white vinegar
For the Poke Filling
  • 1 can sweetened condensed milk 14 oz / 397g
  • 4 ounces cream cheese softened
  • 1/2 teaspoon vanilla extract
For the Cream Cheese Frosting
  • 1/2 cup unsalted butter 1 stick, softened
  • 8 ounces cream cheese 1 block, softened
  • 3-4 cups powdered sugar confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch salt

Equipment

  • 9x13-inch Baking Pan
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Toothpick or wooden spoon handle

Method
 

Prepare the Red Velvet Cake
  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing with an electric mixer on low speed until just combined. Do not overmix.
  5. Stir in the red food coloring and white vinegar until the color is evenly distributed.
  6. Pour the cake batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool completely in the pan on a wire rack, about 1 hour.
Make the Poke Filling
  1. While the cake cools, prepare the poke filling. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Gradually add the sweetened condensed milk and vanilla extract, beating until well combined and smooth.
Poke and Fill the Cake
  1. Once the cake is completely cool, use the back of a wooden spoon or a large skewer to poke holes all over the top of the cake, about 1 inch apart. Make sure the holes go almost to the bottom of the cake.
  2. Evenly pour the cream cheese condensed milk mixture over the poked cake, ensuring it seeps into all the holes.
  3. Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours (or preferably overnight) to allow the filling to set and absorb.
Prepare the Cream Cheese Frosting
  1. In a large bowl, using an electric mixer, beat the softened butter and softened cream cheese together until light and fluffy, about 2-3 minutes.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Then increase speed to medium and beat until smooth.
  3. Stir in the vanilla extract and pinch of salt. Beat on medium-high speed for another 1-2 minutes until the frosting is light and fluffy.
Assemble and Serve
  1. Once the poke cake has thoroughly chilled, spread the cream cheese frosting evenly over the top.
  2. For an optional garnish, crumble a small piece of leftover cake (or trim the edges) and sprinkle the red crumbs over the frosting.
  3. Refrigerate for at least 30 minutes before slicing and serving. Store any leftover cake in an airtight container in the refrigerator.

Notes

For the best red velvet color, use gel food coloring. Ensure all cold ingredients (buttermilk, eggs, cream cheese, butter) are at room temperature for a smoother batter and frosting. The longer the cake chills with the poke filling, the more moist and flavorful it will become.