Can I Make Red Velvet Christmas Poke Cake the Day Before?

Yes. Chilling overnight lets the condensed milk soak in. Keep it covered in the refrigerator and add candy toppings shortly before serving. Red Velvet Christmas Poke Cake is often even moister the next day.

Can I Use Homemade Cream Cheese Frosting?

Yes. Beat softened cream cheese, butter, powdered sugar, and vanilla until smooth. Let it soften briefly, then spread it over the cooled cake.

Can I Replace the Whipped Topping?

You can use stabilized whipped cream, but ordinary whipped cream may lose volume faster. For a dessert prepared well in advance, a stable topping is the better choice.

Easy Red Velvet Christmas Poke Cake for the Holidays

Name: Red Velvet Christmas Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 box (approximately 15.25 ounces) red velvet cake mix; 3 large eggs, or as directed on the cake mix package; 1/2 cup vegetable oil, or as directed on the cake mix package; 1 cup water, or as directed on the cake mix package; 1 can (14 ounces) sweetened condensed milk; 1 container (16 ounces) cream cheese frosting; 1 container (8 ounces) whipped topping, thawed; 3-5 drops green gel food coloring, or as needed; 1/2 cup red and green candy-coated chocolates; 1/4 cup white chocolate chips; 2 tablespoons Christmas sprinkles; Cooking spray, for greasing the baking pan

Description

Red Velvet Christmas Poke Cake is a festive, easy-to-make holiday dessert featuring moist red velvet cake, sweetened condensed milk, creamy frosting, fluffy green whipped topping, and colorful Christmas candies. This crowd-pleasing Christmas cake is perfect for holiday parties, family gatherings, and potlucks. Prepare it ahead of time, chill until the layers are set, and decorate with red and green candies and white chocolate chips for a beautiful seasonal treat.

Ingredients

Scale

1 box (approximately 15.25 ounces) red velvet cake mix
3 large eggs, or as directed on the cake mix package
1/2 cup vegetable oil, or as directed on the cake mix package
1 cup water, or as directed on the cake mix package
1 can (14 ounces) sweetened condensed milk
1 container (16 ounces) cream cheese frosting
1 container (8 ounces) whipped topping, thawed
3-5 drops green gel food coloring, or as needed
1/2 cup red and green candy-coated chocolates
1/4 cup white chocolate chips
2 tablespoons Christmas sprinkles
Cooking spray, for greasing the baking pan

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Instructions

Preheat the oven to the temperature specified on the red velvet cake mix package. Lightly grease a 9-by-13-inch baking pan with cooking spray.
Prepare the red velvet cake batter according to the package directions, using the required eggs, vegetable oil, and water.
Pour the batter into the prepared baking pan and bake according to the package instructions, usually about 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs.
Remove the cake from the oven and let it cool in the pan for approximately 30 minutes, until it is no longer hot.
Use the handle of a wooden spoon or a thick straw to poke evenly spaced holes about 1 inch apart across the surface of the cake. Avoid poking all the way through the bottom.
Slowly pour the sweetened condensed milk over the cake, allowing it to seep into the holes. Distribute the milk evenly across the surface.
Spread the cream cheese frosting gently over the cake in an even layer. If the frosting is too stiff, let it soften at room temperature for about 30 minutes before spreading.
Place the thawed whipped topping in a bowl and stir in a few drops of green gel food coloring. Add more gradually until the desired shade is reached.
Spread the green whipped topping evenly over the cream cheese frosting layer.
Cover the cake and refrigerate for at least 1 hour to allow the condensed milk to soak in and the layers to set. For the best texture, chill overnight if desired.
Just before serving, decorate the cake with red and green candy-coated chocolates, white chocolate chips, and Christmas sprinkles.
Cut into squares and serve chilled. Refrigerate any leftovers promptly.

Notes

Follow the specific cake mix package directions for the exact oven temperature, baking time, eggs, oil, and water required.
Allow the cake to cool before poking holes and adding the condensed milk to help prevent the cake from becoming overly soft.
Make evenly spaced holes approximately 1 inch apart so the condensed milk distributes throughout the cake.
Pour the sweetened condensed milk slowly to encourage even absorption.
Thaw the whipped topping completely before mixing in the green food coloring.
Add the Christmas candies, white chocolate chips, and sprinkles shortly before serving to maintain their texture and appearance.
For a make-ahead dessert, prepare the cake through the green topping layer, cover, and refrigerate overnight. Add the decorations before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For freezing, wrap the undecorated cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and add fresh decorations before serving.
Use stabilized whipped cream instead of whipped topping if preferred, although ordinary whipped cream may lose its volume more quickly.
Nutrition information is an estimate based on 15 servings and may vary according to the brands of cake mix, frosting, whipped topping, and decorations used.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/15 of the cake)
Calories: 465 kcal
Sugar: 55 g
Sodium: 350 mg
Fat: 19 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0.3 g
Carbohydrates: 70 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 40 mg