Red Velvet Poke Cake with Cream Cheese Frosting
A moist red velvet poke cake made from a boxed mix, soaked with sweetened condensed milk and topped with a smooth cream cheese frosting and chocolate chips.
Servings: 16 servings
Ingredients
Ingredients
- one 16.25-ounce box red velvet cake mix I used Duncan Hines
- one 14-ounce can sweetend condensed milk
- 8 ouncesbrick-style cream cheese softened (lite okay)
- 1/4 cupunsalted butter softened (half of 1 stick)
- 2 1/2 cupsconfectioners’ sugar
- 1/2 teaspoonvanilla extract
- 1/2 teaspoonsalt or to taste
- 3/4 cupmini semi-sweet chocolate chips I prefer mini but regular size may be substituted
Instructions
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with aluminum foil and spray the foil with cooking spray; set pan aside.
- Prepare the red velvet cake mix according to the package directions (use the eggs, water, and oil amounts called for on the box). Pour the batter into the prepared pan and bake according to the package instructions, until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it rest in the pan on a wire rack for 5 minutes.
- Using the blunt end of a wooden spoon or a skewer, poke holes evenly across the surface of the cake (about 1 inch apart).
- Slowly pour the 14-ounce can of sweetened condensed milk evenly over the cake, allowing the milk to seep into the holes. Pour gradually and pause as needed so the milk is absorbed.
- Place the cake in the refrigerator and chill at least 10 minutes, or until the cake is cool to the touch, while you make the frosting.
- For the frosting: in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the softened 8 ounces cream cheese and 1/4 cup softened unsalted butter together on low to medium speed until smooth and combined.
- Add the 2 1/2 cups confectioners’ sugar in portions, the 1/2 teaspoon vanilla extract, and the 1/2 teaspoon salt. Beat on low until the sugar is incorporated, then increase to medium-high and beat until the frosting is smooth and fluffy. Scrape down the bowl as needed.
- If the frosting feels very soft, chill it 10–15 minutes to firm up before spreading.
- Remove the chilled cake from the refrigerator and spread the cream cheese frosting evenly over the top with a spatula.
- Evenly sprinkle the 3/4 cup mini semi-sweet chocolate chips over the frosted cake.
- Cover the pan loosely and refrigerate the cake for at least 4 hours, or overnight, before slicing and serving.
Equipment
- 9x13-inch pan
- Aluminum Foil
- Cooking spray
- Wire Rack
- wooden spoon or skewer
- Refrigerator
- stand mixer or handheld mixer
- Spatula
Notes
Notes
Cake:
If you’d rather make homemade red velvet cake, you can probably double
this red velvet cupcake recipe
, although I haven’t tested it.
Frosting:
You can use
store-bought cream cheese frosting
, if desired. You’d likely need to use one-and-a-half to two 14-ounce tubs whipped cream cheese frosting.
Storage:
Cake will keep airtight in the fridge for up to 1 week.
Cake:
If you’d rather make homemade red velvet cake, you can probably double
this red velvet cupcake recipe
, although I haven’t tested it.
Frosting:
You can use
store-bought cream cheese frosting
, if desired. You’d likely need to use one-and-a-half to two 14-ounce tubs whipped cream cheese frosting.
Storage:
Cake will keep airtight in the fridge for up to 1 week.