If you’re searching for the ultimate holiday dessert that’s guaranteed to dazzle and delight, this Christmas Red Velvet Poke Cake is your answer! It’s a moist, luscious red velvet sheet cake filled with silky pudding, lavishly topped with whipped cream, and sprinkled with all the jolly trimmings you can dream up. Whether you’re the one hosting the holiday feast or just want to bring something magical to the potluck, this festive cake turns every gathering into a celebration. The gorgeous crimson color, creamy layers, and playful toppings make it the kind of treat everyone looks forward to each year.
Ingredients You’ll Need
The beauty of Christmas Red Velvet Poke Cake is that it relies on a handful of simple ingredients, each one perfectly chosen to layer flavor, texture, and that iconic festive look. Let’s break down what makes this cake a knockout every time.
- Red Velvet Cake Mix (15.25 oz): This is the speedy shortcut to gorgeous color and signature cocoa flavor, freeing you up for creative decorating.
- Eggs (3 large): Eggs add structure and richness for a perfectly tender crumb, every single bake.
- Water (1 cup): Keeps the cake moist and fluffy—just be sure to measure accurately for best results.
- Vegetable Oil (½ cup): The secret to extra-moist texture that holds up beautifully to the pudding filling.
- Instant Cheesecake or White Chocolate Pudding Mix (3.4 oz): Instantly transforms the cake into a creamy, dreamy sensation that seeps into every bite.
- Cold Milk (2 cups): Activates the pudding and helps create those luscious, spoonable pockets in each slice.
- Whipped Topping (8 oz, like Cool Whip): Adds a cloud-like finish and softens the richness, for a cake that’s never too heavy.
- Red and Green Sprinkles: Go wild—these add pure holiday cheer and a pop of crunch.
- Crushed Candy Canes or White Chocolate Curls (optional): A fun finishing touch for extra sweetness and a snowy look.
How to Make Christmas Red Velvet Poke Cake
Step 1: Prepare and Bake the Red Velvet Cake
Start by preheating your oven to 350°F, and give your trusty 9×13-inch baking dish a good coating of nonstick spray. Mix the red velvet cake batter by following the box instructions, whisking together the eggs, water, and oil until every bit is glossy and velvety. Pour your batter into the pan and smooth out the top for an even bake. Let it work its magic in the oven for 30 to 35 minutes, until a toothpick inserted right in the center comes out clean with a few crumbs. The aroma is irresistible!
Step 2: Cool and Poke the Cake
After the cake comes out of the oven, let it rest for about 10 minutes—just enough time to let the structure set while still being warm and tender. Grab the handle of a wooden spoon (or the back of a thick chopstick) and poke holes all over the surface, spacing them evenly so each bite will have filling. This step is not just fun, but the secret to creating those dreamy pudding pockets.
Step 3: Make and Pour the Pudding Mixture
In a medium bowl, combine the pudding mix and cold milk. Whisk briskly for a couple of minutes, until it thickens up slightly but is still pourable. Now, gently pour this luscious mixture over the entire cake, spreading it with a spatula so the pudding seeps into all those inviting holes. Watch as the richness sinks right in!
Step 4: Chill the Cake
This is where patience pays off. Slide the cake into the fridge and chill it for at least 2 hours, giving the pudding time to set and the flavors to marry. It’s the difference between a good and a great Christmas Red Velvet Poke Cake—worth every minute!
Step 5: Top and Decorate
Once the cake is fully chilled, smooth the whipped topping across the surface with a light hand for a fluffy snowy look. Then, shower on the festive sprinkles, and if you’re feeling fancy, top with crushed candy canes or elegant white chocolate curls. Slice up your masterpiece and get ready for glowing reviews!
How to Serve Christmas Red Velvet Poke Cake
Garnishes
The beauty of serving Christmas Red Velvet Poke Cake is all in the garnish. Aside from traditional red and green sprinkles, crushed candy canes bring a dash of peppermint sparkle, while white chocolate curls add elegance. For a frosty finish, a dusting of powdered sugar or even a few sugar pearls makes every slice picture-perfect.
Side Dishes
Pairing this cake with a scoop of vanilla or peppermint ice cream is always a hit, letting the cool creaminess balance out the richness of the cake. If you want something lighter, a dish of fresh berries or citrus segments adds a bright, refreshing contrast that highlights the velvety texture wonderfully.
Creative Ways to Present
Bring on the holiday magic by serving the cake cut into fun shapes using festive cookie cutters, or layer slices into holiday trifle glasses with extra whipped topping and crushed cookies. For parties, serve in individual clear cups so the beautiful red, white, and sprinkle layers shine through—your Christmas Red Velvet Poke Cake becomes both dessert and centerpiece!
Make Ahead and Storage
Storing Leftovers
Any extra slices of Christmas Red Velvet Poke Cake can go right back into the fridge, covered tightly with plastic wrap or in an airtight container. It’ll stay moist, fresh, and delicious for up to 4 days, and some say the flavors even deepen overnight!
Freezing
To freeze, wrap individual, fully assembled slices tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready for a festive treat, just thaw in the fridge overnight. Hold off on toppings like sprinkles and candy canes until after thawing for the best texture.
Reheating
This cake is best served chilled, but if you prefer it just a touch warmer, let it sit at room temperature for 10-15 minutes. There’s no need for microwaving, as heating can melt the whipped topping; a brief rest on the counter brings out its creamy richness just right.
FAQs
Can I use homemade red velvet cake instead of a mix?
Absolutely! If you have a beloved red velvet cake recipe, feel free to use it in place of the box mix—just be sure to bake it in a 9×13-inch pan and let it cool slightly before poking and filling.
Can I make Christmas Red Velvet Poke Cake gluten-free?
Yes! Simply swap the boxed cake mix for a gluten-free red velvet cake mix and double-check that your instant pudding and toppings are gluten-free as well. Everyone can enjoy the fun!
What can I use instead of instant pudding?
If you prefer, try homemade cheesecake or vanilla pudding. As long as it’s pourable and sets up, it will soak into the cake beautifully and give that signature poke cake texture.
Can I use real whipped cream instead of whipped topping?
Of course! Freshly whipped cream gives a lovely homemade touch. Whip 1 1/2 cups of heavy cream with a bit of sugar until stiff peaks form, then use as you would the whipped topping.
Could this cake work for other holidays?
Why not? Just swap out the sprinkles and decorations to match the occasion—think pink and red for Valentine’s Day or pastel sprinkles and mini eggs for Easter. Christmas Red Velvet Poke Cake truly is a year-round celebration cake!
Final Thoughts
If you want a dessert that makes spirits bright and leaves everyone grinning at the table, you can’t go wrong with Christmas Red Velvet Poke Cake. It’s fun to make, even more fun to eat, and sure to earn a spot among your family’s cherished holiday traditions. Give it a try—there’s no better way to spread a little joy this season!
Print
Christmas Red Velvet Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the festive spirit with this delightful Christmas Red Velvet Poke Cake. A luscious red velvet cake filled with creamy pudding, topped with whipped cream and holiday sprinkles.
Ingredients
For the Red Velvet Cake:
- 1 box (15.25 oz) red velvet cake mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
For the Filling:
- 1 box (3.4 oz) instant cheesecake or white chocolate pudding mix
- 2 cups cold milk
For the Topping:
- 1 container (8 oz) whipped topping (like Cool Whip)
- Red and green sprinkles
- Crushed candy canes or white chocolate curls (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a 9×13-inch baking dish. Prepare the red velvet cake mix according to package instructions using the eggs, water, and oil. Bake for 30–35 minutes.
- Poke Holes: Let the cake cool for 10 minutes, then poke holes across the surface with a wooden spoon handle.
- Make Filling: Whisk pudding mix and milk until smooth. Pour over the cake, filling the holes. Refrigerate for 2 hours.
- Add Topping: Spread whipped topping over the chilled cake. Garnish with sprinkles, candy canes, or chocolate curls. Serve cold.
Notes
- For extra richness, use cream cheese frosting instead of whipped topping.
- This cake can be made a day in advance and refrigerated until serving.
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