Red Velvet Poke Cake – red velvet cake soaked in sweetened condensed milk and chocolate and topped with a quick homemade cream cheese frosting. SO good! Great for potlucks and the holidays. Cake mix, chocolate fudge ice cream topping, sweetened condensed milk, butter, cream cheese, powdered sugar, and vanilla. Can make in advance and refrigerate until ready to serve. #cakemix #redvelvet #valentinesday #christmas
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeEasy Poke Cake Recipe with Cake Mix
I think Red Velvet Cake is a requirement for the holiday season. This cake is definitely required for any holiday celebration this season! OMG! This cake is out of this world delicious! Poke Cakes are one of my favorite desserts because I can make them a few days ahead of time and they get better the longer they sit in the fridge. Letting it sit in the fridge overnight gives the cake time to soak up all that yummy chocolate and sweetened condensed milk. It is hard to wait overnight to eat the cake, but it really is better if you can muster up the will power to wait.
How to Make Red Velvet Poke Cake
This cake is super simple to make. Prepare a box of red velvet cake mix according to the package directions. Pour the batter into a 9×13-inch baking dish and bake. Remove the cake from the oven and poke holes in the cake. Mix together a jar of chocolate fudge ice cream topping and sweetened condensed milk. Pour the mixture over the warm cake and let cool completely. Once the cake has cooled, prepare the cream cheese frosting. Mix together butter, cream cheese, powdered sugar, and vanilla. Spread the frosting over the cake and chill until ready to serve.
- I used a box of Duncan Hines Red Velvet Cake mix.
- Use the end of a spoon handle, spatula, or chopstick to poke the holes in the cake. You want the holes to be fairly large to have the glaze seep into the holes. A fork will not make big enough holes.
- Make sure to pour the fudge glaze over the cake right after you remove the cake from the oven. The glazes will soak into the cake better if the cake is hot.
- This cake is best made the day before and refrigerated overnight. That gives the frosting time to set up.
- Store the cake covered in the refrigerator.
Red Velvet Cake for the Holidays
The star of this recipe might be the quick homemade Cream Cheese Frosting! OMG! It really puts this poke cake over the top!! This cake is going to be a staple at all of our holiday parties. It is great for potlucks or even a homemade gift. Bake the cake in a foil pan and pop a bow on top.
Red Velvet Banana Bread
Red Velvet Banana Bread – only 5 ingredients! SO easy and SO delicious! Red velvet cake mix, bananas, eggs, oil…
Red Velvet Brownies
Red Velvet Brownie recipe – these are the best brownies EVER! Quick homemade red velvet brownies topped with a homemade…
Red Velvet Italian Love Cake
Red Velvet Italian Love Cake – You are going to LOVE this cake! Layers of red velvet cake, cheesecake, and…
Red Velvet Cinnamon Rolls
Red Velvet Cinnamon Rolls made with cake mix Red Velvet Cinnamon Rolls – TO-DIE-FOR delicious!!! SO easy! Start with a…
Red Velvet Poke Cake
Ingredients:
- 1 box Red Velvet Cake Mix plus ingredients to make cake
- 1 (12-oz) jar chocolate fudge ice cream topping
- 1 (14-oz) can sweetened condensed milk
- ½ cup butter, softened
- 1 (8-oz ) package cream cheese, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
Instructions:
- Bake cake in a 9×13-inch pan according to direction on the package.
- While cake is baking, mix milk and chocolate fudge topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
- To make frosting: Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.
- Spread cream cheese frosting over the top. Chill.
Notes:
- I used a box of Duncan Hines Red Velvet Cake mix.
- Use the end of a spoon handle, spatula, or chopstick to poke the holes in the cake. You want the holes to be fairly large to have the glaze seep into the holes. A fork will not make big enough holes.
- Make sure to pour the fudge glaze over the cake right after you remove the cake from the oven. The glazes will soak into the cake better if the cake is hot.
- This cake is best made the day before and refrigerated overnight. That gives the frosting time to set up.
- Store the cake covered in the refrigerator.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Is it okay to use a jar of Smucker’s HOT FUDGE topping? I didn’t see any jars of chocolate fudge ice cream topping without the words hot fudge on label.
I think that would be fine.
I made the cake following your recipe and it is wonderful! One more question please. Do you thank this would work in a Bundt pan. I would appreciate your thoughts. Thank you!
Thank you Stephanie for your quick reply. Looking forward to making and eating !!
Can you use another type of cake mix still using all the other ingredients? Sounds so good and didn’t know if changing type of cake would mess up the wonderful outcome
Absolutely! Get creative!!???? Let is know what new flavors you try
I have now made this cake 3 times since you posted the recipe! Thanks for another keeper!
That is awesome!! SO glad you are enjoying it!!
So true confession…I also ate the icing straight off the spoon!!!!!!!!!
I made this cake today to take to a friend who had a death in her family. It was so delicious that I am making it for a party for tomorrow night. Very rich and the icing is soooooooooooo good!
SO glad it was a success!!! That icing is amazing! I could just eat it straight off a spoon.