Red Velvet Poke Cake Recipe
Delicious Red Velvet Poke Cake with homemade cream cheese frosting is moist and velvety. It's perfectly sweet for any occasion.
Servings: 12
Ingredients
Cake
- 8 tbsp unsalted butter room temperature
- 1 1/2 cups sugar
- 1/4 cup red liquid food coloring or 1 tsp if using gel: see notes
- 2 tsp vanilla extract
- 2 eggs
- 2 1/4 cup all-purpose flour
- 5 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 1 cup buttermilk
- 1 tbsp distilled white vinegar
- 12 oz sweetened condensed milk (I only used half)
Frosting
- 3 cups powdered sugar
- 1/2 cup butter room temperature
- 8 oz cream cheese room temperature for 30 min
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 2 tbsp milk or heavy cream
Instructions
- Preheat the oven to 350°F. Lightly butter/flour (or spray) a 9x13-inch baking pan, and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread across the cooled cake and decorate as desired.
Notes
If you are using gel instead of liquid food coloring, add an additional ⅓ c. of buttermilk to the recipe.
Cake recipe adapted from Brown Eyed Baker
Cake recipe adapted from Brown Eyed Baker
Nutrition
Serving: 12g | Calories: 622kcal | Carbohydrates: 92g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 533mg | Potassium: 236mg | Fiber: 1g | Sugar: 72g | Vitamin A: 876IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg