If you’re looking for a show-stopping dessert to brighten your holiday table, this Christmas Red Velvet Poke Cake Recipe is pure magic. Picture a luscious red velvet cake infused with a sweet white chocolate and condensed milk glaze, crowned with the creamiest cream cheese frosting and topped with festive sprinkles. Every bite delivers a perfect balance of moistness and rich flavor that says “celebrate” with every forkful. This recipe is not just easy to make but also guaranteed to become a holiday favorite that everyone will ask you to make again year after year.
Ingredients You’ll Need
For such an impressive dessert, you’ll be glad to know that the ingredient list is straightforward but critical to nailing the texture, flavor, and festive appearance of this Christmas Red Velvet Poke Cake Recipe. Each component plays its part—from the classic red velvet cake mix providing that vibrant color and tender crumb, to the luscious sweetened condensed milk and white chocolate glaze that seeps into every hole, locking in moistness and sweetness.
- 1 box red velvet cake mix: The base of our cake, bringing that signature red color and subtle cocoa flavor.
- Eggs, oil, and water: As required by the cake mix instructions, these create the perfect batter consistency.
- 1 (14 oz) can sweetened condensed milk: Adds creamy sweetness that infuses into the cake’s holes.
- 1 cup white chocolate chips, melted: Provides a silky richness that pairs beautifully with the red velvet.
- 1 (8 oz) package cream cheese, softened: The star of the frosting, delivering tangy creaminess.
- 1 (8 oz) tub whipped topping (Cool Whip), thawed: Lightens the frosting for a fluffy, cloud-like texture.
- 1 teaspoon vanilla extract: Enhances all the flavors with warmth and depth.
- 1/2 cup powdered sugar: Sweetens and smooths the cream cheese frosting.
- Festive sprinkles or holiday decorations (optional): Adds a cheerful, colorful finishing touch perfect for Christmas.
How to Make Christmas Red Velvet Poke Cake Recipe
Step 1: Bake the Cake
Begin by preheating your oven according to the package instructions on the red velvet cake mix box. Prepare the batter with the eggs, oil, and water as directed. Pour the batter into a greased 9×13-inch baking dish and bake until a toothpick inserted comes out clean. The aroma of the baking red velvet is instantly festive and sets the tone for the deliciousness ahead.
Step 2: Cool and Poke the Cake
Once baked, let the cake cool for about 10 minutes so it’s warm but manageable. Then, grab the handle of a wooden spoon and poke holes all over the surface. These holes are the secret to soaking the luscious condensed milk and white chocolate mixture deep into the cake, ensuring every bite is moist and flavorful.
Step 3: Add the Sweetened Condensed Milk and White Chocolate Mixture
In a separate bowl, combine the sweetened condensed milk with melted white chocolate chips, stirring until smooth and well blended. Pour this creamy glaze evenly over the poked cake, pressing gently to help it seep into each hole. Let the cake rest for about 30 minutes so it absorbs all that sweet goodness perfectly.
Step 4: Prepare the Cream Cheese Frosting
While the cake soaks, beat the softened cream cheese until smooth and creamy. Stir in the powdered sugar and vanilla extract until fully combined, then gently fold in the thawed whipped topping. This step transforms the frosting into a fluffy yet rich cloud of flavor that complements the dense, moist cake underneath.
Step 5: Frost and Decorate
Spread the cream cheese frosting evenly over the cooled cake, covering every inch with that velvety topping. Now comes the fun part — sprinkle festive decorations or colorful sprinkles on top for a cheerful holiday presentation. Chill the cake in the refrigerator for another 30 minutes before serving to let all the flavors meld beautifully together.
How to Serve Christmas Red Velvet Poke Cake Recipe
Garnishes
Adding garnishes to this Christmas Red Velvet Poke Cake Recipe can elevate its festive spirit even more. Think red and green sprinkles, edible silver pearls, or even little candy canes broken into pieces. Fresh berries like raspberries provide an added pop of color and a natural tartness that pairs wonderfully with the sweet richness of the cake.
Side Dishes
This cake is stunning on its own but for a complete dessert experience, serve it alongside a dollop of whipped cream or a scoop of vanilla bean ice cream. A warm cup of spiced hot cider or creamy eggnog also complements the flavors marvelously, making it a hit during holiday parties or cozy family gatherings.
Creative Ways to Present
For a fun twist, cut the cake into individual squares and serve them in clear dessert cups layered with additional whipped topping or crushed peppermint candies. Alternatively, create a layered trifle using chunks of the poke cake, cream cheese frosting, and fresh fruit for a stunning holiday centerpiece dessert that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Red Velvet Poke Cake Recipe keeps well when stored in the refrigerator, covered tightly with plastic wrap or in an airtight container. It’s best eaten within 3 to 4 days to maintain the cake’s moist texture and fresh frosting flavor.
Freezing
You can freeze this cake, but keep in mind that the texture of the whipped topping might change slightly after thawing. To freeze, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. Thaw it overnight in the refrigerator for the best results.
Reheating
Because this cake is meant to be enjoyed chilled, reheating is not typically recommended. However, if you prefer it slightly warmed, try microwaving individual slices for 10 to 15 seconds. Be careful not to overheat as it can melt the frosting and change the texture.
FAQs
Can I make this cake from scratch instead of using a cake mix?
Absolutely! While this Christmas Red Velvet Poke Cake Recipe is designed with convenience in mind, using your favorite scratch red velvet recipe works perfectly too. Just make sure to bake it in a 9×13-inch pan to maintain the correct thickness for poking and soaking.
What can I use instead of sweetened condensed milk?
Sweetened condensed milk adds a unique creaminess and sweetness, but if you’re unable to find it, a combination of heavy cream and sugar reduced over low heat can work as a substitute, though it won’t be quite as thick or sweet.
Can I use fresh whipped cream instead of frozen whipped topping?
Fresh whipped cream can be used, but it tends to be less stable than frozen whipped topping. If you want a lighter frosting, stabilize your whipped cream with a bit of powdered sugar and gelatin to maintain structure when folded with the cream cheese.
Is it necessary to poke the cake?
Yes! Poking the cake allows the sweetened condensed milk and white chocolate glaze to seep deep into the cake, giving it a moist, luscious texture throughout. Skipping this step will result in a drier cake.
How far in advance can I make this cake before serving?
You can make this Christmas Red Velvet Poke Cake Recipe up to 2 days before serving. Just keep it covered and refrigerated. This actually helps the flavors develop even more, making it taste better the next day.
Final Thoughts
If you want to add a little extra sparkle to your holiday celebrations, the Christmas Red Velvet Poke Cake Recipe offers everything you could hope for in a festive dessert. It’s downright delicious, easy to make, and a guaranteed crowd-pleaser that will fill your kitchen with holiday cheer. Trust me, once you try this recipe, it will quickly become a new family tradition that you’ll look forward to every December.
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Christmas Red Velvet Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Red Velvet Poke Cake is a delightful holiday dessert featuring a moist red velvet cake infused with sweetened condensed milk and white chocolate. Topped with a creamy cream cheese and whipped topping frosting, it’s adorned with colorful sprinkles to brighten your celebration table.
Ingredients
Cake
- 1 box red velvet cake mix (plus eggs, oil, and water as listed on the box)
Filling
- 1 (14 oz) can sweetened condensed milk
- 1 cup white chocolate chips, melted
Frosting
- 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
Decoration
- Festive sprinkles or holiday decorations (optional)
Instructions
- Bake the Cake: Preheat your oven according to the red velvet cake mix instructions. Prepare the cake batter as directed on the box, then pour it into a greased 9×13-inch baking dish.
- Bake and Cool Slightly: Bake the cake for about 30 minutes or until a toothpick comes out clean. Allow the cake to cool for 10 minutes once removed from the oven.
- Poke the Cake: Using the handle of a wooden spoon, poke holes all over the warm cake evenly to allow the filling to seep in deeply.
- Prepare Sweetened Condensed Milk and White Chocolate: In a bowl, combine the sweetened condensed milk and melted white chocolate, stirring until smooth and well blended.
- Add Filling to Cake: Pour the condensed milk and white chocolate mixture slowly over the poked cake, making sure it infiltrates the holes. Let the cake cool and absorb the mixture for 30 minutes.
- Prepare the Frosting: Beat softened cream cheese in a mixing bowl until creamy and smooth.
- Add Sweeteners and Flavor: Mix in the powdered sugar and vanilla extract until fully incorporated.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture to form a light, fluffy frosting.
- Frost the Cake: Spread the cream cheese and whipped topping frosting evenly over the cooled cake surface to cover all areas.
- Decorate and Chill: Sprinkle festive sprinkles or desired holiday decorations on top. Refrigerate the cake for at least 30 minutes before slicing and serving to allow the frosting to set.
Notes
- Ensure the cake is warm, not hot, when poking holes to avoid breaking the cake apart.
- Use high-quality white chocolate chips for a smoother filling texture.
- Allow the cake time to cool and absorb the filling thoroughly for best flavor and moistness.
- Chilling before serving enhances the texture and flavor melding.
- Store leftovers covered in the refrigerator for up to 3 days.
