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A slice of Red Velvet Poke Cake on a white plate with a silver fork next to it.
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5 from 1 vote

Red Velvet Poke Cake

This deliciously moist Red Velvet Poke Cake is filled with a cream cheese sauce and topped with a light and fluffy frosting. It's a decadent dessert everyone will love!!
Prep Time20 minutes
Cook Time30 minutes
Cool Time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: poke cake
Servings: 24
Calories: 248kcal
Author: Kelsey Byrnes

Equipment

  • One 9x13-inch pan

Ingredients

  • One box red velvet cake mix prepared in a 9x13-inch pan
  • One 14 ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract divided
  • Two 8 ounce blocks cream cheese softened, divided
  • 1/2 cup powdered sugar
  • One 8 ounce tub whipped topping
  • sprinkles if desired

Instructions

  • Prepare the red velvet cake mix and bake in a 9x13-inch pan according to the box instructions.
    One box red velvet cake mix
  • While the cake is in the oven, add one 8 ounce block of cream cheese to a mixing bowl.
    Two 8 ounce blocks cream cheese
  • Stir the cream cheese and 1 teaspoon of the vanilla until it's smooth. You can do this with a hand mixer or simply mix by hand.
    2 teaspoons vanilla extract
  • Slowly add the sweetened condensed milk and mix until smooth. Using a whisk will help ensure it's a smooth sauce.
    One 14 ounce can sweetened condensed milk
  • When the cake comes out of the oven, use the end of a wooden spoon to poke holes into the cake.
  • Pour the filling over the cake, using a spatula to spread it out and help it get into the holes.
  • Refrigerate for at least 2 hours.
  • In a large mixing bowl, stir the remaining cream cheese until smooth. Again, you can do this with a hand mixer or simply mix by hand.
    Two 8 ounce blocks cream cheese
  • Add the powdered sugar, 1 teaspoon of vanilla and a little bit of the whipped topping; stir until smooth.
    2 teaspoons vanilla extract, One 8 ounce tub whipped topping, 1/2 cup powdered sugar
  • Keep adding the whipped topping until it's all incorporated.
  • Spread evenly over the cake.
  • Decorate as desired with sprinkles, mini chocolate chips, etc!
    sprinkles
  • Enjoy immediately or refrigerate until ready to serve.

Notes

  • You could also use a homemade red velvet cake baked in a 9x13-inch pan.
  • Top the cake with heart-shaped sprinkles or pink and red sprinkles for Valentine's Day.
  • Top with mini chocolate chips for a little extra chocolate flavor and crunch.
  • Add red and green sprinkles for the holiday season.

Nutrition

Calories: 248kcal | Carbohydrates: 25.5g | Protein: 3.9g | Fat: 15g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.2g | Trans Fat: 0.2g | Cholesterol: 52.4mg | Sodium: 231mg | Potassium: 108mg | Fiber: 0.5g | Sugar: 18.3g | Vitamin A: 350IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 0.7mg