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The Easiest Red Velvet Poke Cake Recipe

a piece of moist red velvet cake topped with white cream cheese frosting and sprinkled with mini chocolate chips

This is the most deliciously moist Red Velvet Poke Cake recipe! The sweetened condensed milk gets poured all over and the fluffy cream cheese frosting makes it a truly decadent dessert everyone can’t stop eating!

This easy red velvet poke cake is perfect for holidays like Valentine’s Day or Christmas, but it’s just as good for birthdays or “just because” baking days. It’s simple to make, stunning to serve, and always gets rave reviews!

I see red velvet poke cakes everywhere, but they all have a thick pudding on top, and I gotta be honest, that’s not my thing. So, I went back to the basics and started with a simple sweetened condensed milk topping and guess what? I’ll never make it another way! It’s so good!!!

What is a Poke Cake?

A poke cake is a cake that is baked and then poked with holes all over. The holes are then filled with a creamy mixture (like pudding, sweetened condensed milk, caramel, or cream cheese). For this recipe, the red velvet makes it extra festive for Christmas or Valentine’s Day! Red velvet desserts are perfect for the holidays!

What Flavor is Red Velvet Cake?

Red velvet is a perfect blend of both chocolate and vanilla. It has a subtle cocoa flavor and has a lot of red food coloring added to give it the signature red color.

Ingredients You’ll Need

  • Red Velvet Cake Mix: The base of the cake — gives that signature red velvet flavor, color, and soft texture without extra steps.
  • Instant Red Velvet Pudding: Adds rich flavor and extra moisture, keeping the cake soft and tender after baking.
  • Sour Cream: Brings tanginess and creaminess while making the cake ultra-moist and fluffy.
  • Canola Oil: Adds moisture and tenderness — helps the cake stay soft even after chilling.
  • Eggs: Bind the ingredients and provide structure, helping the cake rise properly.
  • Whole Milk: Adds richness and helps blend everything smoothly for a velvety batter.
  • Sweetened Condensed Milk: Soaks into the holes for that signature creamy sweetness in every bite.

Frosting

  • Cream Cheese: Adds tang and depth to the frosting, keeping it from being overly sweet.
  • Butter: Gives the frosting richness and a silky, spreadable texture.
  • Powdered Sugar: Sweetens and thickens the frosting for that smooth, fluffy finish.
  • Vanilla Extract: Enhances all the flavors with warm, subtle sweetness.
  • Christmas Sprinkles or Mini Chocolate Chips: Add festive color, fun texture, and instant holiday cheer!

How to Make a Red Velvet Poke Cake

  1. Prep: Preheat oven to 350 ℉ and grease a 9×13″ pan.
  2. Combine: Add all the ingredients for the cake to a mixing bowl and stir to combine.
  3. Bake: Pour the cake batter into the prepared baking pan and bake for 10 minutes longer than it says on the back of the cake mix box for a 9×13″ cake.
  4. Poke: Remove the cake from the oven and let it cool for about 5 minutes and use the handle end of a wooden spoon and poke all over the cake.
  5. Pour: Open the can of sweetened condensed milk and slowly pour it all over the holes on the cake. Place in the fridge to cool while you make the frosting.
  6. Make the Frosting: Add the cream cheese and butter to the bowl of a stand mixer and beat together until smooth. Then add the confectioners’ sugar and vanilla and beat on medium-high speed until fluffy.
  7. Spread: Add the frosting to the top of the cake and spread evenly over the top.
  8. Refrigerate: Place the cake in the fridge and let it set up for at least 4 hours or up to overnight.
  9. Garnish: Sprinkle with mini chocolate chips or holiday sprinkles.

Tips for the Best Red Velvet Poke Cake

  • Poke holes while the cake is still warm so the filling absorbs easily.
  • Don’t skip chilling — it helps the cake set and keeps it moist.
  • Use full-fat cream cheese for the creamiest frosting.
  • If you’re not a fan of cream cheese frosting, use Cool Whip or whipped cream instead!
  • Make ahead! This cake tastes even better the next day.

How to Decorate a Red Velvet Cake with Cream Cheese Frosting

For this version of the cake, I used mini chocolate chips (obviously), but feel free to change the decorating up or omit the decorations altogether. Here are a few ideas:

  • Crushed Oreos
  • Chocolate curls
  • White chocolate chips or curls
  • Heath bits
  • Colored sprinkles – for Christmas, Valentine’s Day or 4th of July

Storage and Make-Ahead Tips

This cake is best stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.

This cake also freezes great. It will freeze better without the frosting. Poke the cake and add the sweetened condensed milk, then let it cool completely and wrap in plastic wrap and then foil. It will keep for up to 3 months. Let it thaw in the fridge overnight and then add the frosting.

This red velvet poke cake is everything a dessert should be — rich, creamy, and totally irresistible. Whether you’re making it for a Valentine’s Day dessert, a Christmas party, or just because, it’s guaranteed to steal the show.

It’s one of those desserts that looks fancy but couldn’t be easier to make. So whether you’re baking for a celebration or just craving something sweet, this cake is sure to impress every single time.

More Tasty Poke Cakes to Try…

Watch How This Cake is Made…

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Red Velvet Poke Cake

Soft, creamy, and totally irresistible — this Red Velvet Poke Cake is an easy showstopper dessert everyone will love!
Course Easy Cake Recipes For Beginners
Keyword cake, christmas, cream cheese frosting, poke cake, red velvet
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings 16
Calories 539kcal
Author Carrian Cheney

Equipment

Ingredients

  • 1 Box Red Velvet Cake Mix
  • 3.4 ounce Instant Red Velvet Pudding or chocolate or cheesecake
  • 1 Cup Sour Cream
  • 1 Cup Canola Oil
  • 4 Eggs large
  • ½ Cup Whole Milk
  • 14 ounces Sweetened Condensed Milk

Frosting

US Customary – Metric

Instructions

  • Preheat oven to 350 ℉ and grease a 9×13" pan and check the back of the box for cooking time on a 9×13".
  • Place the cake mix, pudding, sour cream, oil, eggs and milk in a bowl and mix to combine.
    1 Box Red Velvet Cake Mix, 3.4 ounce Instant Red Velvet Pudding, 1 Cup Sour Cream, 1 Cup Canola Oil, 4 Eggs, ½ Cup Whole Milk
  • Pour into a cake pan and add about 10 minutes onto the back of the box cooking time.
  • Remove the cake from the oven, allowing it to cool for about 5 minutes, and then using the blunt end of a wooden spoon, poke holes over the cake.
  • Slowly pour the sweetened condensed milk mixture over the holes.
    14 ounces Sweetened Condensed Milk
  • Place cake in fridge to cool for at least 10 minutes while you make the frosting.

Frosting

  • To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners’ sugar, vanilla and beat on medium-high speed until fluffy.
    8 Ounces Whole Fat Cream Cheese, ¼ Cup Butter, 2 ½ Cups Powdered Sugar, ½ teaspoon Vanilla Extract
  • Spread the frosting into a smooth, even, flat layer using a spatula or knife. Refrigerate cake for at least 4 hours, or overnight. Before serving, cover in sprinkles or chocolate chips.
    Christmas Sprinkles

Video

Nutrition

Serving: 1slice | Calories: 539kcal | Carbohydrates: 59g | Protein: 7g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 431mg | Potassium: 260mg | Fiber: 1g | Sugar: 48g | Vitamin A: 507IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg
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Tags: Dessert Videos Cake cream cheese frosting poke cake christmas recipe dessert recipe valentines day christmas dessert red velvet
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