Red Velvet Poke Cake
This deliciously moist Red Velvet Poke Cake is filled with a cream cheese sauce and topped with a light and fluffy frosting.
Equipment
- 9×13-inch pan
Ingredients
- 1 box red velvet cake mix prepared in a 9x13-inch pan
- 14 ounce sweetened condensed milk
- 2 teaspoons vanilla extract divided
- 2 8 ounce blocks cream cheese softened, divided
- ½ cup powdered sugar
- 1 8 ounce tub whipped topping
- sprinkles if desired
Instructions
- Prepare the red velvet cake mix and bake in a 9x13-inch pan according to the box instructions.
- While the cake is in the oven, add one 8 ounce block of cream cheese to a mixing bowl.
- Stir the cream cheese and 1 teaspoon of the vanilla until it's smooth.
- Slowly add the sweetened condensed milk and mix until smooth.
- When the cake comes out of the oven, use the end of a wooden spoon to poke holes into the cake.
- Pour the filling over the cake, using a spatula to spread it out and help it get into the holes.
- Refrigerate for at least 2 hours.
- In a large mixing bowl, stir the remaining cream cheese until smooth.
- Add the powdered sugar, 1 teaspoon of vanilla and a little bit of the whipped topping; stir until smooth.
- Keep adding the whipped topping until it's all incorporated.
- Spread evenly over the cake.
- Decorate as desired with sprinkles, mini chocolate chips, etc!
- Enjoy immediately or refrigerate until ready to serve.
Notes
You could also use a homemade red velvet cake baked in a 9x13-inch pan. Top with heart-shaped sprinkles or mini chocolate chips for added flavor.
Nutrition
Serving: 1sliceCalories: 248kcalCarbohydrates: 25.5gProtein: 3.9gFat: 15gSaturated Fat: 7.1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 4.2gTrans Fat: 0.2gCholesterol: 52.4mgSodium: 231mgPotassium: 108mgFiber: 0.5gSugar: 18.3gVitamin A: 350IUVitamin C: 0.4mgCalcium: 96mgIron: 0.7mg
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