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Ultra-Moist Red Velvet Poke Cake

Close-up of a perfectly layered slice of red velvet poke cake topped with thick cream cheese frosting and red crumbs.
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This recipe makes an ultra-moist red velvet sheet cake soaked with sweetened condensed milk and topped with cream cheese frosting. It is easy to prepare for parties or holidays.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk (for pudding)
  • 1 container (8 oz) frozen whipped topping, thawed
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan.
  2. Prepare the red velvet cake mix according to the package directions, substituting the required water and oil amounts with the 1/2 cup water and 1/4 cup oil listed in the ingredients, and using 3 eggs.
  3. Bake the cake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
  4. While the cake is slightly warm, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake, about 1 inch apart.
  5. In a small bowl, whisk together the sweetened condensed milk and 1/2 cup of the prepared cake batter (or use 1/2 cup water if you prefer a simpler soak). Pour this mixture evenly over the top of the warm cake, allowing it to soak into the holes. Let the cake cool completely.
  6. Prepare the instant vanilla pudding according to package directions, using 1 cup of cold milk. Let it set for 5 minutes. Gently fold the thawed whipped topping into the prepared pudding. Spread this mixture evenly over the cooled cake.
  7. Prepare the cream cheese frosting by beating the softened cream cheese, powdered sugar, and vanilla extract together until smooth. Spread this frosting over the pudding layer.
  8. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • For an extra rich soak, you can mix the sweetened condensed milk with 1/4 cup of hot water before pouring it over the cake.
  • You can use a store-bought cream cheese frosting if you want to save time.
  • This cake tastes best when made a day ahead of serving.

Nutrition

Find it online: https://spoonfulsnap.com/red-velvet-poke-cake-recipe/