Christmas Red Velvet Poke Cake

Why You’ll Love This Recipe

I enjoy this recipe because it brings together all the things I love about holiday baking—vibrant color, rich flavor, and a soft, indulgent texture. The poke method ensures every slice is moist and packed with flavor, while the cream cheese and whipped topping frosting gives it that irresistible balance of sweet and tangy. It’s a great make-ahead dessert that looks beautiful on any Christmas table and never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:
1 box of red velvet cake mix (plus ingredients listed on the box: eggs, oil, and water)
1 (14 oz) can of sweetened condensed milk
1 cup of white chocolate chips, melted

For the Topping:
1 (8 oz) package of cream cheese, softened
1 (8 oz) tub of whipped topping (like Cool Whip), thawed
1 teaspoon of vanilla extract
½ cup of powdered sugar
Festive sprinkles or holiday-themed decorations (optional)

Directions

I start by baking the red velvet cake according to the box instructions in a 9×13-inch dish. Once it’s baked, I let it cool for about 10 minutes.

While it’s still slightly warm, I use the handle of a wooden spoon to poke holes all over the cake. I make sure the holes are spaced evenly so the filling seeps into every bite.

In a bowl, I mix the sweetened condensed milk and melted white chocolate until smooth. I pour it slowly over the cake, letting it settle into the holes. Then I let the cake cool completely and absorb all that creamy goodness for at least 30 minutes.

To make the frosting, I beat the softened cream cheese until smooth, add the powdered sugar and vanilla, then fold in the whipped topping to create a fluffy, spreadable frosting.

I spread the frosting evenly over the cooled cake and finish by decorating with festive sprinkles. For best results, I chill the cake for another 30 minutes before serving.

Servings and Timing

Yield: 12 servings
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

I sometimes swap the white chocolate chips for peppermint chips to add a minty twist. For an extra festive touch, I sprinkle crushed candy canes or chocolate curls on top. When I want to go all out, I even add red and green edible glitter or mini gingerbread men as decoration.

Storage/Reheating

I store leftovers in the refrigerator in an airtight container for up to 3 days. The cake stays moist and the frosting keeps its texture beautifully. I serve it chilled straight from the fridge, no reheating needed.

FAQs

Can I make this cake a day ahead?

Yes, I often make it the night before. It actually tastes even better after sitting overnight in the fridge.

Can I use homemade red velvet cake instead of boxed mix?

Absolutely. I’ve used both, and homemade works just as well—just make sure it’s baked in a 9×13-inch pan.

What kind of white chocolate should I use?

I use high-quality white chocolate chips or baking bars. They melt smoothly and blend well with the condensed milk.

Can I freeze this cake?

I don’t usually freeze it because of the whipped topping frosting, but you can freeze the cake (before frosting) and add the topping later.

Can I make this with different cake flavors?

Yes! Chocolate or vanilla cake both work beautifully with the white chocolate and cream cheese frosting.

Conclusion

I love making this Christmas red velvet poke cake because it’s festive, decadent, and ridiculously easy. The red velvet base is soft and rich, the white chocolate sauce adds a creamy surprise, and the whipped cream cheese frosting ties it all together. Whether I’m bringing it to a party or making it for a cozy holiday dinner, this cake always steals the spotlight.

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