Description
Festive and indulgent, this Christmas Red Velvet Poke Cake combines the rich flavors of red velvet, creamy white chocolate, and fluffy cream cheese frosting. Perfect for holiday celebrations!
Ingredients
For the Cake:
1 box red velvet cake mix (plus eggs, oil, and water as listed on the box)
1 (14 oz) can sweetened condensed milk
1 cup white chocolate chips, melted
For the 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
Festive sprinkles or holiday decorations (optional)
Instructions
- Bake the Cake:
- Preheat your oven and prepare the red velvet cake mix as per the package instructions in a 9×13-inch baking dish.
- Bake and cool for 10 minutes.
- Poke the Cake:
- Use a wooden spoon handle to poke holes all over the cake.
- Add Sweetened Condensed Milk and White Chocolate:
- Mix sweetened condensed milk with melted white chocolate in a bowl until smooth.
- Pour over the cake, ensuring it seeps into the holes. Cool for 30 minutes.
- Prepare the Topping:
- Beat softened cream cheese until smooth.
- Add powdered sugar and vanilla, mixing until combined.
- Fold in the whipped topping gently.
- Frost the Cake:
- Spread the cream cheese frosting over the cooled cake.
- Decorate:
- Add sprinkles or festive decorations. Chill for 30 minutes before serving.
Notes
This cake can be made a day in advance for enhanced flavor.
Storage: Keep in an airtight container in the fridge for up to 4 days.
Variations: Add peppermint candies, chocolate shavings, or nuts for customization.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 380 kcal (per serving, based on 12 servings)
