Red Velvet Poke Cake
Our easy red velvet poke cake features a creamy filling and whipped topping. It’s perfect for holidays or any special occasion.
It’s no secret that we love poke cake recipes. They’re simple to put together and don’t need to look fancy or perfect. Plus, with so many flavor combinations to choose from, there’s truly a poke cake for everyone.
Our red velvet poke cake recipe is just as easy and delicious as the rest. It starts with a box of red velvet cake mix, includes a creamy and sweet filling, and is topped with a fluffy cream cheese frosting.
This versatile cake can be dressed up for any occasion by adding your favorite Christmas or Valentine’s sprinkles, mini chocolate chips, or even chocolate curls.
Looking for more poke cake recipes? Try our lemon poke cake, gingerbread poke cake, and tres leches cake (technically a poke cake!).
Tips for the Best Results
Here are a few things I do to make sure my red velvet poke cake turns out great every time.
- Poking Holes: A wooden spoon handle works perfectly for making holes in the cake. Wipe it clean as needed in case it gets gummy from the warm cake crumbs.
- Decorating Ideas: I like to add red and white sprinkles or a few crushed Oreo cookies for an extra touch, but you can use whatever you have on hand.
- Extra Ingredients: One of my favorite ways to doctor up boxed cake mix is to add some sour cream and instant pudding mix. For this particular cake, feel free to bake the cake as instructed on the box if you’d prefer.
- Soft Cream Cheese: Make sure the cream cheese is super soft. Otherwise, you’ll end up with chunks of cream cheese in the filling and in the topping.
Can I use a different filling?
Yes, the sweetened cream cheese filling stays rather soft. If you’d like a filling that firms up a bit, try cheesecake flavored instant pudding mix.
What can I use in place of the Cool Whip topping?
If you’d prefer not to use the Cool Whip and cream cheese topping, try making a homemade cream cheese frosting instead.
Storage and Serving
Fridge: Cover the assembled cake tightly with plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 3–4 days.
Freezer: Wrap the unfrosted cake in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight and frost after thawing for the best texture.
Serving: Serve the cake chilled, sliced into squares. Add sprinkles, crushed cookies, or chocolate shavings just before serving.
More Cake Recipes:
Ingredients
For the Cake:
- 15.25 ounce box red velvet cake mix
- 1 cup water
- 3.4 ounce box vanilla instant pudding mix
- ¾ cup sour cream
- ⅓ cup vegetable oil
- 3 eggs
For the Filling:
- 8 ounces block-style cream cheese, softened
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
For the Topping:
- 8 ounce block-style cream cheese, softened
- 8 ounce tub whipped topping (Cool Whip), thawed
- 2 to 3 tablespoons powdered sugar, optional
- 1 teaspoon vanilla extract
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the cake mix, water, oil, eggs, vanilla pudding mix, and sour cream. Mix until smooth and well incorporated.15.25 ounce box red velvet cake mix1 cup water⅓ cup vegetable oil3 eggs3.4 ounce box vanilla instant pudding mix¾ cup sour cream
- Pour the batter into the prepared baking dish and bake according to the cake mix package directions, about 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10–15 minutes.
Poke the Cake:
- Use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.
Make the Filling:
- In a medium bowl, beat the softened cream cheese until smooth.8 ounces block-style cream cheese
- Add the sweetened condensed milk and vanilla extract, and mix until creamy and well combined.14 ounce can sweetened condensed milk1 teaspoon vanilla extract
- Pour the filling over the cake, letting it seep into the holes. Spread evenly with a spatula if needed.
Make the Topping:
- In a medium bowl, beat the softened cream cheese until smooth.8 ounce block-style cream cheese
- Fold in the whipped topping until fully combined and fluffy. Mix in the powdered sugar, if using, and vanilla extract.8 ounce tub whipped topping (Cool Whip)2 to 3 tablespoons powdered sugar1 teaspoon vanilla extract
Assemble the Cake:
- Spread the frosting evenly over the cake.
Chill and Serve:
- Refrigerate the cake for at least 2–3 hours, or overnight for best results.
- Garnish with cake crumbs, chocolate shavings, or sprinkles before serving, if desired.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake assuming the cake is cut into 20 slices. Actual calories will vary.