Christmas Red Velvet Poke Cake
A festive and moist red velvet poke cake filled with sweetened condensed milk and white chocolate, topped with fluffy cream cheese frosting and holiday sprinkles.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake
1 box red velvet cake mix (plus ingredients as directed: eggs, oil, water)
1 (14 oz) can sweetened condensed milk
1 cup white chocolate chips, melted
For the Topping
1 (8 oz) package cream cheese, softened
1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
1 teaspoon vanilla extract
1/2 cup powdered sugar
Festive sprinkles or holiday-themed decorations (optional)
Instructions
Bake the Cake: Preheat oven and prepare red velvet cake mix per box instructions. Bake in a 9×13-inch pan. Let cool for 10 minutes.
Poke the Cake: Using the handle of a wooden spoon, poke holes evenly across the cake.
Pour Sweet Mixture: Combine sweetened condensed milk and melted white chocolate. Pour over the warm cake, letting it soak into the holes. Cool completely for at least 30 minutes.
Make Frosting: In a bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla; beat again. Fold in whipped topping until fluffy.
Frost the Cake: Spread frosting evenly over the cooled cake.
Decorate: Top with festive sprinkles or your favorite holiday decorations. Chill 30+ minutes before serving.
Notes
Flavor Boost: Use premium white chocolate and real vanilla extract for a richer flavor.
Make Ahead: Best made a day in advance—flavors improve overnight.
Customization: Try adding candy cane pieces, white chocolate curls, or crushed gingerbread for holiday flair.
Storage: Store in the fridge, covered, for up to 3 days.
Find it online: https://allrecipesmade.com/christmas-red-velvet-poke-cake/
