Red Velvet Poke Cake

Delicious Red Velvet Poke Cake with homemade cream cheese frosting is moist and velvety. It’s perfectly sweet for any occasion.

Red Velvet Poke Cake is filled with chocolate and tang. For more divinely scrumptious red velvet treats try Red Velvet Cheesecake Cake, Red Velvet Milkshake, and Red Velvet White Chocolate Chip Cookies.

Homemade Red Velvet Cake

Poke Cake has always been a family favorite of ours!!

Poke Cakes are deliciously moist due to the added liquid poured over the top. Some recipes require poking larger holes using the end of a wooden spoon. Other recipes, like this one, poke smaller holes using a fork.

In either case, make sure to space all the holes properly. If you make too many close together, the cake gets extra soggy, if spaced too far apart, not enough liquid will seep into the cake. 

Poke Cakes are typically so easy to make, especially if you make it starting with a box cake (like Banana Pudding Poke Cake and Boston Cream Poke Cake), but today’s recipe is for a homemade Red Velvet Poke Cake!

This cake is thick, moist, and topped with my favorite cream cheese frosting. Everything is made from scratch and ready to go in a little over an hour!

How to Make Red Velvet Poke Cake

PREP. Preheat the oven to 350°F. Lightly butter/flour (or spray) a 9×13-inch baking pan, and set aside.

WET INGREDIENTS. Using a hand or stand mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the red food coloring and vanilla extract, and beat until combined.

Add the eggs one at a time, mixing just until incorporated.

DRY INGREDIENTS. In a small mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda. Alternate adding the dry ingredients and buttermilk/vinegar by hand. Mix together with a wooden spoon just until combined, do not overmix.

BAKE. Pour the batter into the prepared baking pan, and spread it into an even layer. Place in the oven and bake for 25-30 minutes or until a cake tester inserted into the center comes out clean.

POKE. Remove and poke holes into the cake with a fork. Pour the condensed milk over top (I only used half but you can use the whole can). Allow the cake to cool before frosting.

FROSTING. To make the frosting, beat the butter and cream cheese on high speed for 2-3 minutes, then reduce the speed and add the powdered sugar. Add in the salt, vanilla extract, and milk. Beat for an additional 2-3 minutes until the frosting is light and fluffy.

DECORATE. Spread across the cooled cake and decorate as desired.

MakING AHEAD + MAKING CUPCAKES

Make ahead of time. The extra liquid needs some time to soak into the cake. It is best to make the poke cake ahead a couple of hours before serving and keep it in the fridge. Poke cake tends to get soggy after too much time. Try starting with a dry cake to prevent this.

Making Cupcakes:

• Preheat the oven to 350°F. Line a cupcake pan with paper liners.
• Fill each liner to about ⅔ of the way. Bake for 20-22 minutes or until the cupcakes spring back when gently pressed and a toothpick comes out clean.
• Allow the cupcakes to cool. Poke holes, add condensed milk, then frost. 

Tips + Variations

We like to do things homemade when we can, but when we are in a rush we will definitely use a cake mix or canned frosting to make the process even quicker!

Box cake mix. This recipe makes a cake from scratch, but to use a cake mix just bake it according to the package instructions. After baking, poke holes and add condensed milk.

• Improve the box cake mix by replacing the oil with an equal amount of melted butter and using milk in place of water. 

Canned frosting. The Red Velvet signature flavors pairs really well with cream cheese frosting. You can definitely use canned frosting for this poke cake, but again – homemade is best. When it comes to frosting, we just feel like you can’t beat a good and easy homemade version. 😉

Variations. Due to the red cake, I love making this cake for Valentine’s day or as a Christmas red velvet poke cake. Simply use coordinating festive sprinkles. Some other variations include:

• Sprinkle crushed Oreo cookies on top.
• Top with cool whip for a light frosting, instead of our cream cheese frosting.
• Sprinkle on mini chocolate chips.
• Make it a blue velvet cake by using blue food coloring.
• Use different holiday sprinkles.

Storing Tips

STORE. Because of the cream cheese frosting and sweetened condensed milk, we recommend covering and storing this cake in the fridge. It should keep for up to 3-4 days.

FREEZE before frosting for best results. If it’s already frosted, let the frosting set and harden a bit (so as not to stick to the wrappings).

More delicious poke cakes:

• Jello Poke Cake
• Banana Pudding Poke Cake
• Boston Cream Poke Cake
• Lemon Lime Poke Cake
• Oreo Pudding Poke Cake

For more great red velvet recipes:

• Red Velvet Cheesecake Cake
• Yummy Red Velvet Cheesecake Brownies
• Red Velvet Waffles
• Delicious Red Velvet Milkshakes
• Best Red Velvet White Chocolate Chip Cookies

Thanks again Kristyn for having me!

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One word – YUM! For more great recipes from her be sure to head to Life Made Simple.