Red Velvet Poke Cake with Cream Cheese Frosting

Red Velvet Poke Cake with Cream Cheese Frosting

Indulge in the luxurious decadence of this exquisite red velvet poke cake, a tantalizing treat destined to leave a lasting impression on any occasion. While traditionally reserved for cherished festivities like Christmas or Valentine’s Day, this easy-to-follow recipe will ignite a yearning for more frequent indulgence. With its swift preparation and irresistibly soft, moist texture, this poke cake sets a new standard for culinary delight. Enhanced by the luscious infusion of sweetened condensed milk, each bite promises a symphony of flavors and textures that will captivate even the most discerning palates. Elevate your dessert experience with the harmonious blend of tangy cream cheese frosting and delicate mini chocolate chips, perfectly complementing the rich red velvet essence. Delight your guests and make every moment memorable with this moist red velvet poke cake, an essential addition to holiday gatherings, celebratory soirées, and special events alike.

Red Velvet Poke Cake with Cream Cheese Frosting Recipes

Ingredients

RED VELVET CAKE

• one 16.25-ounce box red velvet cake mix, I used Duncan Hines
• one 14-ounce can sweetend condensed milk

CREAM CHEESE FROSTING

• 8 ounces brick-style cream cheese, softened (lite okay)
• ¼ cup unsalted butter, softened (half of 1 stick)
• 2 ½ cups confectioners’ sugar
• ½ teaspoon vanilla extract
• ½ teaspoon salt, or to taste
• ¾ cup mini semi-sweet chocolate chips, I prefer mini but regular size may be substituted

Instructions

1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
2. Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (likely about 25 to 28 minutes).
3. Remove cake from the oven when it’s done, allow it to cool for about 5 minutes, and then using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
4. Slowly pour the sweetened condensed milk mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
5. Place cake in fridge to cool for at least 10 minutes while you make the frosting or before adding canned frosting so it doesn’t melt.
6. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld electric mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat on medium-high speed until fluffy. Add additional confectioners’ sugar if necessary for consistency.
7. Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife.
8. Evenly sprinkle with chocolate chips.
9. Refrigerate cake for at least 4 hours, or overnight, before serving.

source: https://www.averiecooks.com/red-velvet-poke-cake-cream-cheese-frosting/

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