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Ultimate Moist Red Velvet Poke Cake with Cream Cheese Frosting

Close-up of a square slice of moist red velvet poke cake topped with thick cream cheese frosting and red crumbs.

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Make this ultra-moist red velvet poke cake using a simple cake mix. Poking holes allows a sweet soak to seep in, and it finishes with a rich cream cheese frosting, making it a perfect, easy holiday dessert.

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) Cool Whip, thawed
  • Cream cheese frosting ingredients (for topping)
  • Festive sprinkles (optional)

Instructions

  1. Prepare and bake the red velvet cake mix according to the package directions in a 9×13-inch pan.
  2. Let the cake cool for about 10 minutes after removing it from the oven.
  3. Use the handle of a wooden spoon or a large fork to poke holes evenly all over the warm cake surface.
  4. Pour the sweetened condensed milk slowly over the entire cake, allowing it to soak into the holes.
  5. In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture is smooth and slightly thickened.
  6. Pour the pudding mixture evenly over the cake, ensuring some seeps into the poked holes.
  7. Refrigerate the cake for at least 20 to 30 minutes so the pudding sets inside the cake structure.
  8. Spread the thawed Cool Whip evenly over the top of the cake to create a fluffy layer.
  9. If using, top with cream cheese frosting and festive sprinkles.
  10. Chill the finished red velvet poke cake for at least 1 hour before slicing and serving for the best texture.

Notes

  • For an extra rich flavor, substitute the pudding soak with a mixture of hot fudge and sweetened condensed milk.
  • You can use a homemade red velvet cake recipe if you prefer to bake from scratch instead of using a mix.
  • This cake is excellent for make-ahead potluck dessert planning as it tastes better after chilling.

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