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Christmas Red Velvet Poke Cake

A delightful, easy-to-make holiday dessert featuring moist red velvet cake soaked in sweetened condensed milk, topped with a creamy cream cheese frosting and festive decorations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box red velvet cake mix, ingredients listed on the cake mix box (usually eggs, oil, water)
  • 1 can 14 oz sweetened condensed milk
For the Frosting
  • 1 package 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
For Decoration
  • to taste red and green sprinkles for decoration
  • optional crushed candy canes for topping

Method
 

Preparation
  1. Prepare the red velvet cake mix according to the package instructions.
  2. Pour the batter into a greased 9x13-inch baking pan and bake as directed on the box.
  3. Once baked, allow the cake to cool slightly (about 10 minutes).
  4. Using the handle of a wooden spoon or a similar utensil, poke holes all over the cake surface, about 1 inch apart.
  5. Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
  6. Let the cake cool completely before frosting.
Frosting
  1. In a mixing bowl, beat the softened cream cheese and butter together until smooth.
  2. Gradually add powdered sugar, then vanilla extract, and beat until fluffy.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese frosting until well combined.
Assembly
  1. Spread the frosting evenly over the cooled cake.
  2. Decorate with red and green sprinkles and optional crushed candy canes.
  3. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld.

Notes

Serve with a scoop of vanilla ice cream or fresh berries. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual slices for up to 2 months.