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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
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.