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Christmas Red Velvet Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 37 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Christmas Red Velvet Poke Cake is a festive and indulgent dessert featuring a moist red velvet cake infused with sweetened condensed milk and rich hot fudge sauce. Topped with fluffy whipped topping, white chocolate chips, and colorful sprinkles, this poke cake is perfect for holiday celebrations and easy to prepare using a boxed cake mix.

Ingredients

Red Velvet Cake

  • 1 box red velvet cake mix (plus ingredients listed on the box)

Filling & Topping

  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) jar hot fudge sauce
  • 1 (8 oz) container whipped topping, thawed
  • 1/2 cup white chocolate chips
  • Sprinkles, for garnish

Instructions

  1. Prepare the Cake: Preheat the oven and prepare the red velvet cake according to the package instructions. Pour the batter into a greased baking pan and bake for about 25 minutes or until a toothpick inserted comes out clean.
  2. Poke Holes: After baking, allow the cake to cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the warm cake to allow the filling to seep in.
  3. Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the poked cake, ensuring the liquid fills each hole to keep it moist and flavorful.
  4. Apply Hot Fudge Sauce: Warm the hot fudge sauce in the microwave for 30 seconds to make it easier to spread. Pour it over the cake and spread evenly with a spatula to cover the cake’s surface.
  5. Chill the Cake: Refrigerate the cake for at least 2 hours to let the condensed milk and fudge sauce soak into the cake holes, delivering a creamy and rich texture.
  6. Decorate and Serve: Before serving, top the chilled cake with whipped topping, sprinkle white chocolate chips evenly, and add festive sprinkles for a colorful, holiday-ready finish.

Notes

  • For best results, allow the cake to cool slightly but remain warm when poking holes so the fillings soak in better.
  • You can substitute the whipped topping with freshly whipped heavy cream for a less processed option.
  • Store any leftovers covered in the refrigerator; this cake is best enjoyed within 3 days.
  • Feel free to add additional decorations like crushed candy canes for extra holiday flair.
  • If you prefer a stronger chocolate flavor, use homemade hot fudge sauce instead of store-bought.

Find it online: https://slsrecipes.com/christmas-red-velvet-poke-cake-recipe-3/