Christmas Red Velvet Poke Cake
The Christmas Red Velvet Poke Cake is a moist, festive dessert made by poking a red velvet cake and filling it with sweetened condensed milk. It’s topped with cream cheese frosting and a vibrant green Cool Whip layer, decorated with M&Ms and sprinkles. The cake is best made a day ahead and can be stored in the fridge for up to 4-5 days. It's a perfect holiday treat that serves 12 and can be garnished with whipped cream or chocolate shavings for added flair.
Equipment
- 9x13 inch baking dish
- Mixing bowls (large and medium-sized)
- Electric hand mixer or stand mixer
- Wooden spoon or straw (for poking holes)
- Spatula (for spreading frosting)
- Measuring cups and spoons
- Sifter or fine-mesh strainer
- Parchment paper or non-stick cooking spray
Ingredients
- 1 box 16.25 oz red velvet cake mix
- 1 can 14 oz sweetened condensed milk
- 8 oz cream cheese softened
- 2 ½ cups confectioners' sugar
- ¼ cup unsalted butter softened
- 1 tsp vanilla extract
- ¾ cup mini semi-sweet chocolate chips
- Christmas sprinkles
- Cool Whip
- Red food coloring
- Gel food coloring green
Instructions
- Preheat oven to 170°C (fan bake).
- Prepare two 22 cm cake tins and mix the red velvet cake ingredients according to the box instructions.
- Bake for 35-40 minutes, cool.
- Poke holes in the cake with a wooden spoon handle.
- Pour sweetened condensed milk over the cake.
- Refrigerate for 2 hours.
- Make cream cheese frosting, then spread over the cake.
- Decorate with green Cool Whip topping and sprinkles.
- Cream Cheese Frosting 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Topping Cool Whip (green colored)
- Red and green M&Ms
- White chocolate chips
- Crushed Oreo cookies
- Christmas sprinkles
- Storage Instructions Store in an airtight container in the refrigerator for 4-5 days. Freezing: wrap tightly with plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the refrigerator.
- Serving Suggestions Serve at room temperature with whipped cream, chocolate shavings, or cocoa powder. Optional: Garnish with fresh berries or chopped nuts.
Notes
- Poking Technique: Use a wooden spoon handle or straw to poke holes about 1 inch apart. This allows the sweetened condensed milk to soak into the cake evenly.
- Chill Before Frosting: After filling the cake with the condensed milk, refrigerate it for at least 2 hours before applying the cream cheese frosting. This helps the filling set.
- Room Temperature Ingredients: Make sure the cream cheese and butter for the frosting are at room temperature to ensure a smooth, lump-free frosting.
- Make Ahead: The cake can be made a day in advance. This helps the condensed milk soak into the cake fully, making it even more flavorful and moist.
- Storage: Store the cake in an airtight container in the fridge for 4-5 days. For long-term storage, you can freeze it for up to 2 months.
- Decorating: Add the decorative toppings (like M&Ms or sprinkles) just before serving to prevent color bleeding.
- Serving Tip: Serve the cake at room temperature for the best flavor, and use a warm knife for clean cuts.