A decadent fusion of rich red velvet cake and creamy textures, this Red Velvet Poke Cake is one of those easy desserts that delivers big on flavor and presentation. Made with a simple boxed cake mix, infused with sweetened condensed milk, and finished with a luscious whipped cream cheese topping, it’s a festive favorite I turn to for holidays, potlucks, and any occasion where I want to impress without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box red velvet cake mix (plus ingredients called for on the box: usually eggs, oil, and water)
1 (14 oz) can sweetened condensed milk
1 (8 oz) package cream cheese, softened
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 cup powdered sugar
Red velvet cake crumbs or red sprinkles (optional, for garnish)
Directions
I preheat the oven to 350°F (175°C) and prepare the red velvet cake according to the instructions on the box. I bake it in a 9×13-inch pan until a toothpick inserted in the center comes out clean.
After letting the cake cool for about 10 minutes, I use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
I slowly pour the sweetened condensed milk evenly over the entire surface, allowing it to seep into the holes.
Once the milk is absorbed, I let the cake cool completely, then refrigerate it for at least 1 hour.
For the frosting, I beat the softened cream cheese with powdered sugar in a large bowl until smooth. Then I fold in the thawed whipped topping until fully combined.
I spread the frosting evenly over the chilled cake.
To finish, I garnish the top with red velvet cake crumbs or red sprinkles if I want a festive touch.
I chill the cake for another hour before serving—it tastes best that way!
Servings and timing
Servings: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes (includes chilling)
Calories: 365 kcal per serving
Variations
I sometimes add a splash of vanilla extract to the cream cheese frosting for extra depth.
For a richer flavor, I’ve swapped the whipped topping for homemade whipped cream.
Around the holidays, I like to mix crushed peppermint candy into the topping or sprinkle it on for a festive twist.
If I want to go full chocolate, I use a chocolate cake mix instead of red velvet and drizzle some chocolate syrup into the holes before adding the milk.
A fun spin is to layer the cake in a trifle dish with extra whipped topping and berries for a stunning presentation.
Storage/Reheating
I keep the Red Velvet Poke Cake covered in the refrigerator, where it stays fresh for up to 4 days. Since it’s a chilled dessert, I don’t reheat it—instead, I serve it straight from the fridge. If I’m making it ahead, I wait to garnish until just before serving so everything stays pretty and fresh.
FAQs
What is a poke cake?
A poke cake is a type of cake where I poke holes after baking and fill them with a liquid or filling, like sweetened condensed milk, pudding, or Jell-O. It helps keep the cake moist and adds extra flavor throughout.
Can I make this cake ahead of time?
Absolutely. I often make it the night before I need it and let it chill overnight. This gives the flavors time to meld and makes the cake even better.
Can I freeze Red Velvet Poke Cake?
I can freeze it, but I usually do so before adding the whipped topping. I wrap the unfrosted cake tightly and freeze it for up to 2 months. Once thawed, I add the frosting fresh.
What can I use instead of whipped topping?
If I prefer not to use store-bought whipped topping, I make a homemade version with heavy cream and a little sugar. I whip it until stiff peaks form and fold it into the cream cheese for a fresher flavor.
How do I keep the cake from becoming soggy?
The key is to let the cake cool slightly before adding the milk and then chill it properly. I make sure not to oversaturate the holes and always refrigerate the cake for a few hours before serving.
Conclusion
This Red Velvet Poke Cake is my go-to when I want a dessert that’s easy, elegant, and irresistibly delicious. Whether I’m serving it during the holidays or just need a sweet treat for a family gathering, it never disappoints. With minimal effort and maximum flavor, it’s a guaranteed crowd-pleaser that always gets requests for seconds—and the recipe.
📖 Recipe:
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Red Velvet Poke Cake
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and festive Red Velvet Poke Cake made with boxed cake mix, sweetened condensed milk, and a whipped cream cheese topping. Easy to prepare and perfect for holidays, potlucks, and make-ahead desserts.
Ingredients
1 box red velvet cake mix (plus ingredients listed on box: typically eggs, oil, and water)
1 (14 oz) can sweetened condensed milk
1 (8 oz) package cream cheese, softened
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 cup powdered sugar
Red velvet cake crumbs or red sprinkles (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and prepare the red velvet cake according to the package instructions. Bake in a 9×13-inch pan until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
- Slowly pour the sweetened condensed milk evenly over the surface of the cake, allowing it to soak into the holes.
- Allow the cake to cool completely, then refrigerate for at least 1 hour.
- In a large bowl, beat the softened cream cheese with powdered sugar until smooth.
- Fold in the thawed whipped topping until fully combined.
- Spread the cream cheese mixture evenly over the chilled cake.
- Garnish with red velvet cake crumbs or red sprinkles if desired.
- Chill the cake for another hour before serving for best texture and flavor.
Notes
Add a splash of vanilla extract to the frosting for extra flavor.
Homemade whipped cream can be used instead of whipped topping.
Crushed peppermint candies make a festive holiday topping.
Chocolate cake mix and chocolate syrup can be used for a chocolate variation.
Can be layered in a trifle dish with berries for presentation.
Store covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 32g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
