Christmas Red Velvet Poke Cake Recipe

Introduction

This Christmas Red Velvet Poke Cake is a festive twist on a classic favorite. Moist red velvet cake is filled with a luscious sweetened condensed milk and white chocolate mixture, then topped with a creamy whipped cream cheese frosting. It’s perfect for holiday gatherings and easy enough for home bakers of any skill level.

Ingredients

• 1 box red velvet cake mix (plus eggs, oil, and water as listed on the box)
• 1 (14 oz) can sweetened condensed milk
• 1 cup white chocolate chips, melted
• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) tub whipped topping (Cool Whip), thawed
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• Festive sprinkles or holiday decorations (optional)

Instructions

1. Step 1: Preheat your oven and prepare the red velvet cake mix according to the package instructions. Pour the batter into a 9×13-inch baking dish.
2. Step 2: Bake the cake as directed, then allow it to cool for 10 minutes.
3. Step 3: Use the handle of a wooden spoon to poke holes evenly all over the warm cake.
4. Step 4: In a bowl, combine the sweetened condensed milk with the melted white chocolate chips, stirring until smooth.
5. Step 5: Pour this mixture slowly over the cake, making sure it seeps into all the holes. Let the cake cool for 30 minutes to absorb the filling.
6. Step 6: Beat the softened cream cheese until smooth and creamy.
7. Step 7: Add powdered sugar and vanilla extract, mixing well until fully combined.
8. Step 8: Gently fold in the thawed whipped topping to create a light, fluffy frosting.
9. Step 9: Spread the cream cheese frosting evenly over the cooled cake.
10. Step 10: Decorate with festive sprinkles or holiday decorations if desired. Chill the cake for at least 30 minutes before serving for best results.

Tips & Variations

• For extra holiday flavor, sprinkle crushed candy canes on top along with sprinkles.
• If you prefer, use homemade whipped cream instead of store-bought whipped topping for a fresher taste.
• Make sure the cream cheese is fully softened to avoid lumps in the frosting.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, allow it to sit at room temperature for 10–15 minutes for a softer texture. Leftovers can be kept in an airtight container.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake flavor for this recipe?

Yes, while red velvet is traditional here, you can substitute your favorite cake mix. Just keep in mind the color and flavor will change.

Is it necessary to poke holes in the cake?

Yes, poking holes allows the sweetened condensed milk and white chocolate mixture to soak in, keeping the cake moist and adding extra flavor.

Christmas Red Velvet Poke Cake Recipe

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4.8 from 105 reviews

This festive Christmas Red Velvet Poke Cake is a delightful holiday dessert featuring moist red velvet cake infused with a rich white chocolate and sweetened condensed milk mixture. Topped with a creamy, whipped cream cheese frosting and decorated with festive sprinkles, this cake is perfect for celebrations and holiday gatherings.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 box red velvet cake mix (plus eggs, oil, and water as required by the box)

Topping and Filling

• 1 (14 oz) can sweetened condensed milk
• 1 cup white chocolate chips, melted
• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) tub whipped topping (Cool Whip), thawed
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• Festive sprinkles or holiday decorations (optional)

Instructions

1. Bake the Cake: Preheat your oven according to the cake mix box instructions. Prepare the red velvet cake batter as directed, combining the mix with eggs, oil, and water. Pour the batter into a 9×13-inch baking dish and bake as per package guidelines.
2. Cool Slightly: Once baked, allow the cake to cool for 10 minutes in the pan to set before proceeding.
3. Poke the Cake: Using the handle of a wooden spoon, poke holes evenly all over the surface of the warm cake to create pockets for the filling.
4. Prepare Sweetened Condensed Milk Mixture: In a bowl, combine the sweetened condensed milk with the melted white chocolate chips, stirring until smooth and fully blended.
5. Add Filling to Cake: Pour the white chocolate and sweetened condensed milk mixture evenly over the cake, letting it seep into the holes. Allow the cake to cool for 30 minutes so the filling can set.
6. Make the Frosting: Beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, mixing thoroughly until combined.
7. Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture, maintaining a light and fluffy consistency.
8. Frost the Cake: Spread the cream cheese whipped topping evenly over the cooled cake, covering the entire surface.
9. Decorate: Sprinkle festive decorations or sprinkles on top as desired for a holiday touch.
10. Chill: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to firm up and flavors to meld.

Notes

• The white chocolate and sweetened condensed milk mixture adds rich moisture and a delicious creamy sweetness to the cake.
• Be sure the cake is warm but not hot when poking holes to prevent it from breaking apart.
• Chilling the cake before serving helps the frosting set and improves sliceability.
• Use festive red and green sprinkles or edible holiday decorations to enhance the Christmas theme.
• This cake can be made a day ahead and stored covered in the refrigerator.

Keywords: Christmas cake, red velvet poke cake, holiday dessert, festive cake, white chocolate frosting