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Ultra-Moist Red Velvet Poke Cake with Cream Cheese Frosting

Close-up of a square slice of moist red velvet poke cake topped with thick white frosting and red sprinkles.
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Make this ultra-moist Red Velvet Poke Cake using a simple cake mix hack. Poking holes allows a sweet filling to soak in, guaranteeing a rich, creamy dessert perfect for any celebration or holiday gathering.

Ingredients

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  • 1 box red velvet cake mix (plus ingredients listed on the box)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups cold milk
  • 1 tub (8 oz) frozen whipped topping, thawed
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Red sprinkles for topping

Instructions

  1. Prepare and bake the red velvet cake mix according to package directions in a 9×13 inch baking pan.
  2. Remove the cake from the oven and let it cool for 10 minutes.
  3. Use the handle of a wooden spoon or a thick straw to poke holes evenly across the entire surface of the warm cake. Make the holes deep but do not poke through the bottom.
  4. In a bowl, whisk together the sweetened condensed milk and the instant vanilla pudding mix until smooth.
  5. Slowly pour this milk and pudding mixture over the cake, ensuring the liquid seeps into all the poked holes.
  6. Refrigerate the cake for at least 30 minutes to allow the filling to set slightly within the cake structure.
  7. Prepare the cream cheese frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
  8. Spread the cream cheese frosting evenly over the chilled, soaked cake.
  9. Spread the thawed whipped topping over the cream cheese frosting layer.
  10. Sprinkle the top generously with red sprinkles.
  11. Chill the finished Red Velvet Poke Cake for at least 1 hour before slicing and serving.

Notes

  • For an extra rich flavor, substitute the vanilla pudding and milk with a can of chilled, ready-to-use cream cheese frosting poured over the holes instead of the pudding mixture.
  • This cake is excellent made ahead of time; chill it for up to 24 hours for maximum moisture absorption.
  • If you prefer a lighter topping, use only the Cool Whip layer instead of the cream cheese frosting.

Nutrition

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