Christmas Red Velvet Poke Cake
A vibrant and festive dessert that brings joy and indulgence to your holiday gatherings with its rich flavor and creamy filling.
Ingredients
For the cake
- 1 box red velvet cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
For the filling
- 1 can sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For decoration
- to taste Red and green sprinkles
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch cake pan by greasing and flouring it.
- In a large mixing bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Mix until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, checking with a toothpick to ensure it comes out clean.
- Allow the cake to cool completely in the pan for about one hour.
- Poke holes evenly across the top of the cake using a wooden spoon.
Filling
- In a separate bowl, whisk together the sweetened condensed milk, heavy cream, powdered sugar, and vanilla extract until smooth.
- Pour the mixture over the cooled cake, ensuring it fills the holes. Cover the cake and refrigerate for at least four hours, preferably overnight.
Serving
- Take the cake out of the refrigerator and add a dollop of whipped cream on top before decorating with red and green sprinkles.
- Slice into squares and serve, optionally pairing with vanilla ice cream.
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Notes
For extra flavor, you can add a splash of peppermint extract to the filling. Store covered in the refrigerator for up to five days. This cake does not freeze well.