Red Velvet Poke Cake
An indulgent dessert featuring a moist red velvet cake soaked with sweetened condensed milk and topped with creamy frosting, perfect for celebrations and gatherings.
Ingredients
For the Cake
- 1 box red velvet cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs Fresh eggs recommended
For the Soaking Mixture
- 1 cup sweetened condensed milk
- 1 cup white chocolate chips Melted with sweetened condensed milk
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar Adjust to taste
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to the temperature specified in the cake mix box, typically between 325°F to 350°F.
- In a large mixing bowl, combine the red velvet cake mix, 1 cup of water, 1/2 cup of vegetable oil, and 3 large eggs. Mix until smooth and free of lumps.
- Pour the batter into a greased baking dish and spread it out evenly. Bake according to the instructions on the box, usually for 25 to 30 minutes.
Assembly
- Once baked, allow the cake to cool for about 10 minutes. Poke holes all over the top with a fork.
- In a small saucepan, melt the white chocolate chips with the sweetened condensed milk over low heat, stirring until smooth.
- Pour the white chocolate and condensed milk mixture over the cake, ensuring it seeps into the holes.
- Cool the cake completely for 30 minutes to 1 hour.
- In a separate bowl, beat the softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla until fluffy.
- Frost the cooled cake generously with the cream cheese frosting.
- Serve the cake cut into squares or slices, optionally with ice cream or whipped cream.
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Notes
Best served chilled. Garnish with fresh berries or a sprinkle of grated chocolate. Store leftovers in an airtight container in the refrigerator for 3 to 5 days.