Prepare to be transported to dessert heaven with this mind-blowing Red Velvet Poke Cake that's about to become your new obsession! Imagine a moist, rich red velvet cake transformed into a decadent masterpiece that literally oozes with creamy sweetness in every single bite. This isn't just another cake - it's a culinary experience that will have your family and friends begging for seconds (and the recipe)! With its stunning crimson color, luxurious cream cheese frosting, and irresistible texture, this cake is the ultimate showstopper that combines classic American dessert charm with a modern twist.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box red velvet cake mix
- Ingredients required for cake mix (eggs, oil, water)
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Red velvet crumbs for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray and set aside.
- Prepare the red velvet cake mix according to package instructions. This typically involves combining the cake mix with eggs, oil, and water in a large mixing bowl. Mix with an electric mixer until smooth and well combined.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire surface of the warm cake.
- Pour the sweetened condensed milk slowly over the cake, ensuring it seeps into the holes. Allow the cake to cool completely at room temperature.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until well combined and fluffy.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the cream cheese frosting evenly over the cooled cake, making sure to cover all the holes and surface.
- Sprinkle red velvet cake crumbs over the top of the frosted cake for additional decoration and texture.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
- Cut into 12 equal squares and serve chilled. Store any leftovers in the refrigerator for up to 3-4 days.
Tips
- Room Temperature Matters: Ensure your cream cheese and eggs are at room temperature for smoother mixing and better texture.
- Don't Overmix: When preparing the cake batter, mix just until ingredients are combined to keep the cake tender.
- Poke Technique: Use the handle of a wooden spoon to create evenly spaced holes. This ensures the condensed milk distributes evenly throughout the cake.
- Chill for Perfection: Refrigerating the cake for at least 2 hours allows flavors to meld and the frosting to set beautifully.
- Crumb Coating Trick: If you want extra red velvet flavor, save some cake crumbs while baking to sprinkle on top.
- Storage Hack: This cake stays fresh for 3-4 days when stored properly in the refrigerator, making it a great make-ahead dessert.
- Serving Suggestion: Let the cake sit at room temperature for 10-15 minutes before serving to soften the frosting slightly.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
