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Red Velvet Poke Cake

A moist and rich dessert infused with sweetened condensed milk and topped with cream cheese frosting and melted chocolate.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box red velvet cake mix Plus eggs, oil, and water as required by package instructions
  • 1 can (14 oz) sweetened condensed milk
  • 1 container (8 oz) cream cheese frosting Can be substituted with preferred frosting
  • 1 cup semi-sweet chocolate chips, melted
  • 1 teaspoon vanilla extract
  • to taste red sprinkles or crushed red velvet crumbs Optional, for garnish

Method
 

Preparation
  1. Preheat your oven according to the instructions on the cake mix box.
  2. Prepare the red velvet cake mix as per the package instructions.
  3. Pour the batter into a greased 9×13 inch baking pan, smoothing the top with a spatula.
  4. Bake the cake as directed, usually around 30-35 minutes.
  5. Once it’s baked, allow the cake to cool in the pan for about 10 minutes.
  6. Use the handle of a wooden spoon or a skewer to poke holes all over the warm cake.
  7. Carefully pour the sweetened condensed milk over the holes.
  8. Leave the cake to cool completely at room temperature.
  9. Once cooled, spread the cream cheese frosting evenly over the cake with a spatula.
  10. Drizzle the melted chocolate chips in a decorative pattern on top.
  11. Sprinkle red sprinkles or crushed cake crumbs on top for extra flair, if desired.
Chilling
  1. For the best flavor, refrigerate the cake for at least 2 hours before serving.

Notes

To store, keep the cake in an airtight container in the refrigerator for about 3 to 5 days, or freeze in portions for longer storage. Consider adding chopped nuts or mini chocolate chips into the batter for added texture.