Christmas Red Velvet Poke Cake

Why You’ll Love This Recipe

Christmas Red Velvet Poke Cake is the perfect festive dessert for the holiday season. With its rich, velvety texture and vibrant red color, this cake brings holiday cheer to any table. The luscious cream cheese filling seeps into every bite, making it irresistibly moist and flavorful. Whether you’re hosting a party or simply indulging in a holiday treat, this cake is easy to make and guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red velvet cake mix (plus ingredients needed for preparation)
• Sweetened condensed milk
• Cream cheese
• Powdered sugar
• Whipped topping (such as Cool Whip)
• Red and green sprinkles (optional, for garnish)
• Crushed candy canes (optional, for extra holiday flair)

Directions

1. Prepare the Cake: Bake the red velvet cake according to the package instructions in a 9×13-inch baking dish. Allow it to cool slightly.
2. Poke Holes: Using the handle of a wooden spoon, poke holes evenly throughout the cake.
3. Add the Filling: Pour sweetened condensed milk over the cake, ensuring it seeps into the holes.
4. Make the Frosting: Beat cream cheese and powdered sugar until smooth. Fold in the whipped topping until fully combined.
5. Frost the Cake: Spread the cream cheese mixture evenly over the cake.
6. Decorate: Sprinkle red and green sprinkles or crushed candy canes on top for a festive touch.
7. Chill & Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.

Servings and Timing

• Servings: 12-16 slices
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 45 minutes

Variations

• Chocolate Drizzle: Add a drizzle of melted chocolate over the frosting for extra decadence.
• Peppermint Flavor: Mix a few drops of peppermint extract into the frosting for a refreshing twist.
• Nutty Crunch: Sprinkle chopped pecans or walnuts over the cake for added texture.
• Homemade Cake: Instead of a cake mix, use a homemade red velvet cake recipe for a made-from-scratch touch.

Storage/Reheating

• Refrigeration: Store leftover cake covered in the refrigerator for up to 4 days.
• Freezing: Wrap individual slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.
• Reheating: Enjoy the cake chilled, or let it sit at room temperature for 15 minutes before serving.

FAQs

How do I make sure the cake is moist?

Poking enough holes and evenly distributing the condensed milk ensures maximum moisture.

Can I use homemade whipped cream instead of store-bought?

Yes! Whip heavy cream with a bit of sugar until stiff peaks form for a homemade alternative.

Can I make this cake ahead of time?

Absolutely! This cake tastes even better the next day as the flavors meld together.

What can I use instead of red velvet cake mix?

You can make a homemade red velvet cake or use a vanilla cake with red food coloring.

Can I use a different filling?

Yes, you can try vanilla pudding or white chocolate ganache instead of condensed milk.

Do I have to refrigerate this cake?

Yes, because of the cream cheese frosting, refrigeration is necessary.

Can I use another type of milk?

Sweetened condensed milk works best, but you can experiment with evaporated milk or heavy cream.

How do I prevent the frosting from becoming too soft?

Ensure the cake is fully cooled before frosting, and refrigerate immediately after applying the topping.

Can I make this in cupcake form?

Yes! Bake cupcakes, poke holes, and follow the same process with smaller portions.

How can I make this cake less sweet?

Reduce the amount of powdered sugar in the frosting or use unsweetened whipped cream.

Conclusion

Christmas Red Velvet Poke Cake is a delightful holiday dessert that combines rich flavors, festive colors, and an irresistibly moist texture. Whether for a party or a cozy family gathering, this cake is sure to be a hit. Try different variations to make it your own, and enjoy a sweet treat that brings holiday joy!

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