Christmas Red Velvet Poke Cake

Why Make This Recipe

Christmas Red Velvet Poke Cake is a festive and delicious dessert that brings holiday cheer to your table. This cake is rich, moist, and has a beautiful red color that makes it perfect for celebrations. The sweetened condensed milk adds a delightful flavor that soaks into the cake, while the whipped cream topping gives it a light and airy finish. It’s easy to make and sure to impress your friends and family during the holidays!

How to Make Christmas Red Velvet Poke Cake

Ingredients

• 1 box red velvet cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup sweetened condensed milk
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Sprinkles for decoration

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Mix until well combined.
3. Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted comes out clean.
4. Allow the cake to cool for about 15 minutes. Then, poke holes all over the top of the cake using a fork.
5. Drizzle the sweetened condensed milk over the cake, making sure to fill the holes.
6. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
7. Spread the whipped cream over the top of the cake.
8. Decorate with sprinkles.
9. Chill the cake in the refrigerator for at least 2 hours before serving.

How to Serve Christmas Red Velvet Poke Cake

Serve this delicious cake chilled, straight from the refrigerator. You can cut it into squares and place on dessert plates. It pairs well with a warm cup of coffee or hot chocolate, making it a perfect addition to your holiday gatherings.

How to Store Christmas Red Velvet Poke Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Make sure to keep it covered to maintain its moisture and flavor.

Tips to Make Christmas Red Velvet Poke Cake

• Make sure to poke the holes deep enough so that the sweetened condensed milk can fully soak in.
• Use heavy cream for the best whipped topping; it will hold its shape better.
• Feel free to add chocolate shavings or crushed candy canes on top for extra decoration and flavor.

Variation

You can easily customize this cake by adding layers. Consider adding a layer of chocolate ganache or cream cheese frosting for an extra rich flavor. You can also experiment with different cake mixes, like chocolate or vanilla, for a twist on the traditional red velvet.

FAQs

1. Can I make this cake ahead of time?
Yes, you can make this cake a day ahead. Just store it covered in the refrigerator until you’re ready to serve.

2. Can I use homemade whipped cream instead of store-bought?
Absolutely! Homemade whipped cream is a great option and will taste fresh and delicious.

3. Is it okay to use a different cake mix flavor?
Yes, you can use any flavor of cake mix you like. Just keep in mind that the final look and taste will be different.

Christmas Red Velvet Poke Cake

A festive and delicious red velvet poke cake soaked with sweetened condensed milk and topped with whipped cream, perfect for holiday celebrations.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 box red velvet cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup sweetened condensed milk For soaking the cake.

Topping Ingredients

• 1 cup heavy cream For whipping.
• 1/2 cup powdered sugar For the whipped topping.
• 1 teaspoon vanilla extract For flavoring the whipped cream.
• Sprinkles for decoration Use your favorite kind.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Mix until well combined.
3. Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted comes out clean.
4. Allow the cake to cool for about 15 minutes. Then, poke holes all over the top of the cake using a fork.
5. Drizzle the sweetened condensed milk over the cake, making sure to fill the holes.

Topping Preparation

1. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. Spread the whipped cream over the top of the cake.
3. Decorate with sprinkles.

Chilling

1. Chill the cake in the refrigerator for at least 2 hours before serving.

Notes

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. Make sure to keep it covered to maintain moisture and flavor. For additional decoration, consider adding chocolate shavings or crushed candy canes on top.