If you’re dreaming of a dessert that screams festive joy and indulgence all at once, this Christmas Red Velvet Poke Cake Recipe is the perfect treat for you. It’s a luscious, moist red velvet cake transformed by luscious pockets of sweetened condensed milk and white chocolate that seep into every bite, layered with a dreamy cream cheese and whipped topping frosting. This cake isn’t just a feast for the eyes with its vibrant red color and festive sprinkles, but it also fills your holiday table with warmth, sweetness, and that unmistakable cozy Christmas spirit.
Ingredients You’ll Need
The magic of this Christmas Red Velvet Poke Cake Recipe lies in its simple and thoughtfully chosen ingredients. Each one plays a crucial role in balancing flavors, textures, and the festive appeal of the cake. From the rich cream cheese frosting to the smooth, melted white chocolate, these ingredients turn a classic cake mix into something spectacular.
- 1 box red velvet cake mix: The star foundation providing that signature moist, fluffy, and colorful base.
- Eggs, oil, and water: Used as called for on the cake mix box to bring your cake to perfect texture.
- 1 (14 oz) can sweetened condensed milk: Adds creamy sweetness that soaks beautifully into the cake holes.
- 1 cup white chocolate chips, melted: Brings a smooth, sweet richness that complements the tangy velvet flavor.
- 1 (8 oz) package cream cheese, softened: Essential for that luscious, creamy frosting with a slight tang.
- 1 (8 oz) tub whipped topping (Cool Whip), thawed: Lightens the frosting, making it fluffy and easy to spread.
- 1 teaspoon vanilla extract: Adds warmth and depth to the frosting flavor.
- 1/2 cup powdered sugar: Sweetens the frosting perfectly without overpowering the cream cheese.
- Festive sprinkles or holiday decorations (optional): Elevate the cake’s look with a joyful holiday touch.
How to Make Christmas Red Velvet Poke Cake Recipe
Step 1: Bake the Cake
Begin by preheating your oven and preparing the red velvet cake mix according to the package instructions. Pour the batter into a 9×13-inch baking dish. This step is straightforward but crucial because your cake’s texture and structure start here. Bake until the cake is just done—moist and tender in every bite.
Step 2: Cool and Poke the Cake
Let the cake cool for about 10 minutes after baking. Then, take a wooden spoon handle and gently poke holes all over the surface. These holes will become the secret pockets that hold the luscious condensed milk and white chocolate mixture, infusing the whole cake with extra moisture and sweetness.
Step 3: Add Sweetened Condensed Milk and White Chocolate
Mix the sweetened condensed milk with the melted white chocolate chips until completely smooth. Pour this divine combination evenly over the cake, allowing it to seep deep into every hole. This step transforms an ordinary cake into a silky, melt-in-your-mouth experience. Let it cool and set for 30 minutes.
Step 4: Prepare the Cream Cheese Topping
Beat the softened cream cheese until creamy and smooth. Then add powdered sugar and vanilla extract, mixing until everything is perfectly combined. Finally, fold in the thawed whipped topping gently to keep it airy and light. The result is a frosting that’s rich yet fluffy, with a perfect balance of tang and sweetness.
Step 5: Frost and Decorate
Spread the gorgeous cream cheese frosting evenly over the cooled cake. This is where your Christmas Red Velvet Poke Cake Recipe starts to look like the festive centerpiece it is meant to be. Finish by sprinkling festive decorations or holiday sprinkles on top. Chill the cake for another 30 minutes to allow the flavors to meld beautifully.
How to Serve Christmas Red Velvet Poke Cake Recipe
Garnishes
Garnishing this Christmas Red Velvet Poke Cake Recipe with colorful sprinkles or edible glitter instantly amps up the festive vibe. You can also add small candy canes, crushed peppermint, or even fresh cranberries for a tart contrast. These little touches turn your cake into an eye-catching holiday masterpiece.
Side Dishes
Serve this cake alongside a steaming cup of hot cocoa or a creamy eggnog latte for a cozy holiday pairing. Fresh fruit or a simple scoop of vanilla ice cream complements the rich flavors nicely without stealing any of the spotlight from the cake itself.
Creative Ways to Present
For a fun twist, cut the poke cake into bite-sized squares and serve on festive skewers or mini dessert plates with holiday picks. Alternatively, layering pieces in a glass trifle bowl creates a stunning layered dessert that’s perfect for holiday parties. The beautiful red velvet color and creamy layers always impress guests.
Make Ahead and Storage
Storing Leftovers
Keep your Christmas Red Velvet Poke Cake Recipe fresh by storing leftovers in an airtight container in the refrigerator. The cake will maintain its moist texture and creamy frosting for up to 4 days—plenty of time to savor every last bite.
Freezing
This cake freezes well for up to 2 months. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. When ready to enjoy, thaw overnight in the refrigerator to retain the cake’s luscious moisture and texture.
Reheating
Because this cake is best served chilled or at room temperature, reheating is generally not recommended. If you prefer it slightly warmed, gently warm a small slice in the microwave for about 10 seconds, but avoid overdoing it to keep the frosting intact and the texture delightful.
FAQs
Can I use homemade red velvet cake instead of the box mix?
Absolutely! While this Christmas Red Velvet Poke Cake Recipe is designed for convenience and simplicity with a box mix, using your favorite homemade red velvet cake recipe would work beautifully and add a personal touch.
What can I substitute for the whipped topping?
You can use homemade whipped cream or even mascarpone cheese folded with heavy cream as a substitute. Each will add a slightly different texture but keep that light, fluffy finish you want on the cake.
Can I make this cake vegan or dairy-free?
With some thoughtful swaps, like plant-based cake mix, dairy-free cream cheese, and whipped topping alternatives, you can adapt the Christmas Red Velvet Poke Cake Recipe to fit vegan or dairy-free diets. It might take a bit of experimenting, but it’s totally doable.
How long should I wait before poking the cake?
Wait about 10 minutes after baking for the cake to cool slightly but still be warm enough for the liquids to soak in well. This timing helps the condensed milk and white chocolate mixture penetrate deeply without losing moisture.
Can I prepare this cake a day in advance?
Yes! In fact, making the Christmas Red Velvet Poke Cake Recipe a day ahead allows the flavors to meld and the cake to become even more tender and moist. Just keep it chilled until ready to serve.
Final Thoughts
If you’re looking to wow your friends and family this holiday season with a dessert that’s visually stunning, decadently tasty, and effortlessly festive, the Christmas Red Velvet Poke Cake Recipe is your go-to. It brings together classic holiday flavors in a joyful, luscious form that’s sure to become a beloved tradition. Give it a try, and watch this cake become the highlight of your holiday table!
Print
Christmas Red Velvet Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Red Velvet Poke Cake is a moist and rich dessert, featuring a classic red velvet cake infused with a luscious blend of sweetened condensed milk and melted white chocolate. Topped with a creamy vanilla-infused cream cheese frosting folded with whipped topping and decorated with holiday sprinkles, it’s perfect for holiday celebrations and gatherings.
Ingredients
Cake
- 1 box red velvet cake mix (plus eggs, oil, and water as listed on the box)
Filling
- 1 (14 oz) can sweetened condensed milk
- 1 cup white chocolate chips, melted
Topping
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Decoration
- Festive sprinkles or holiday decorations (optional)
Instructions
- Bake the Cake: Preheat your oven according to the red velvet cake mix package instructions. Prepare the cake batter as directed and pour it into a greased 9×13-inch baking dish. Bake the cake as instructed on the box, usually around 25-30 minutes.
- Cool Slightly: Once baked, remove the cake from the oven and let it cool for 10 minutes in the pan.
- Poke the Cake: Using the handle of a wooden spoon, poke holes all over the surface of the warm cake, evenly spaced to ensure the filling soaks in well.
- Mix Filling: In a bowl, combine the sweetened condensed milk and melted white chocolate chips. Stir thoroughly until smooth and well blended.
- Add Filling to Cake: Pour the sweetened condensed milk and white chocolate mixture evenly over the cake, making sure it seeps deeply into the holes. Allow the cake to cool and absorb for about 30 minutes.
- Prepare Topping: Beat the softened cream cheese with an electric mixer or by hand until smooth and creamy.
- Add Sugar and Flavor: Mix in the powdered sugar and vanilla extract until fully incorporated and the mixture is smooth.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture until evenly combined, keeping the mixture light and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled, soaked cake surface with a spatula.
- Decorate and Chill: Sprinkle festive sprinkles or holiday decorations on top as desired. Refrigerate the cake for at least 30 minutes before serving to set the frosting and flavors.
Notes
- For best results, ensure the sweetened condensed milk mixture is poured while the cake is still warm to allow better absorption.
- Allow the cake to chill thoroughly to make slicing easier and to enhance flavor melding.
- You can substitute the white chocolate chips with white chocolate bars melted gently in a double boiler.
- To make the cake ahead, prepare it up to the frosting step and store covered in the refrigerator for up to 2 days.
