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
Scale
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.
