Description
Make this simple, rich Red Velvet Poke Cake using cake mix. It features a moist texture from a sweetened condensed milk filling and is topped with classic cream cheese frosting.
Ingredients
Scale
- 1 box (15.25 oz) red velvet cake mix
- Ingredients listed on cake mix box (usually eggs, oil, water)
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant vanilla or white chocolate pudding mix
- 1 cup cold milk (for pudding)
- 1 container (8 oz) frozen whipped topping, thawed
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the red velvet cake according to the package directions, using a 9×13 inch baking pan. Bake until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
- While the cake is cooling slightly, prepare the filling. In a small bowl, whisk together the sweetened condensed milk, hot water, and vanilla extract until combined.
- Use the handle of a wooden spoon or a large fork to poke holes all over the warm cake, spacing them about 1 inch apart. Pour the condensed milk mixture evenly over the entire surface of the cake, allowing it to soak into the holes. Let the cake cool completely, about 1 hour.
- Prepare the pudding. Whisk the instant pudding mix and 1 cup of cold milk together until thickened, about 2 minutes. Gently fold the thawed whipped topping into the prepared pudding until just combined. Spread this mixture evenly over the cooled cake. Refrigerate for at least 30 minutes.
- Prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened butter together until smooth. Gradually add the powdered sugar, beating until fully incorporated. Mix in the vanilla extract until the frosting is light and fluffy.
- Spread the cream cheese frosting over the pudding layer. Chill the cake for at least 1 hour before slicing and serving.
Notes
- For a richer flavor, you can use heavy cream instead of cold milk when preparing the pudding.
- If you prefer a thicker frosting, add an extra half cup of powdered sugar to the recipe.
- You can decorate the top with red velvet cake crumbs or small chocolate shavings before serving.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 65
- Sodium: 350
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 68
- Fiber: 1
- Protein: 5
- Cholesterol: 45