Description
This indulgent Christmas Red Velvet Poke Cake is a deliciously festive dessert that combines the rich flavors of red velvet cake with creamy white chocolate. Topped with a light, fluffy cream cheese frosting and finished with colorful sprinkles, it’s the perfect treat for holiday celebrations!
Ingredients
Scale
For the Cake:
- 1 box red velvet cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
- 1 (14 oz) can sweetened condensed milk
- 1 cup white chocolate chips, melted
For the Topping:
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- Festive sprinkles or holiday-themed decorations (optional)
Instructions
- Bake the Cake: Preheat your oven according to the instructions on the red velvet cake mix box. Prepare the cake batter by mixing the cake mix with eggs, oil, and water as directed. Pour the batter into a greased 9×13-inch baking dish and bake according to the package instructions. Once baked, remove the cake from the oven and let it cool for 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon, poke holes all over the cake, making sure to space them evenly.
- Add Sweetened Condensed Milk and White Chocolate: In a small bowl, combine the sweetened condensed milk and melted white chocolate. Stir until smooth. Pour this mixture evenly over the cake, making sure it fills the holes. Allow the cake to absorb the mixture for at least 30 minutes, then let it cool completely.
- Prepare the Topping: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, then beat again until well combined. Gently fold in the whipped topping until the mixture is light and fluffy.
- Frost the Cake: Spread the cream cheese mixture evenly over the cooled cake, creating a thick and smooth layer of frosting.
- Decorate: Top the cake with festive holiday sprinkles or decorations, such as red and green sprinkles or edible glitter. Chill the cake for at least 30 minutes before slicing and serving for the best results.
Notes
- For an extra peppermint twist, mix ½ teaspoon of peppermint extract into the whipped topping before spreading it on the cake.
- To add more festive flair, drizzle the cake with melted chocolate or red and green candy melts.
- This cake can be made a day in advance and stored in the fridge for best results.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 36 g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg