Description
Celebrate the holidays with this festive Christmas Red Velvet Poke Cake. This layered dessert features a moist red velvet cake infused with sweetened condensed milk, topped with creamy cream cheese frosting and a rich chocolate whipped cream layer. Garnished with red and green sprinkles, it’s perfect for holiday gatherings and easy to prepare ahead of time.
Ingredients
Scale
Cake
- 1 box red velvet cake mix (plus ingredients called for on the box: eggs, oil, water)
Frosting
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Other
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy whipping cream
- 2 tablespoons cocoa powder
- Red and green sprinkles for decoration
Instructions
- Preheat and bake cake: Preheat your oven according to the red velvet cake mix instructions. Prepare the cake batter as directed and pour into a 9×13-inch baking dish. Bake until a toothpick inserted comes out clean, then allow the cake to cool for about 10 minutes.
- Poke holes in cake: Using the handle of a wooden spoon, poke holes evenly all over the warm cake to allow the condensed milk to soak in thoroughly.
- Pour sweetened condensed milk: Slowly pour the sweetened condensed milk over the cake, making sure it seeps into the holes to keep the cake moist and flavorful.
- Prepare cream cheese frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
- Frost the cake: Evenly spread the cream cheese frosting over the soaked cake, covering it completely.
- Make chocolate whipped cream: In a separate bowl, whip the heavy cream with cocoa powder until stiff peaks form, creating a light and chocolatey topping.
- Top the cake: Spread the chocolate whipped cream over the cream cheese layer as a second layer.
- Decorate and chill: Sprinkle festive red and green sprinkles on top for a holiday touch. Chill the cake in the refrigerator for at least 1 hour to set before serving.
Notes
- For extra festivity, top with crushed candy canes or mini chocolate chips.
- This cake can be made a day ahead and stored in the refrigerator for convenience.
- Serve chilled for the best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
