Decadent Red Velvet Poke Cake Recipe for Moist Layer Cake

This red velvet poke cake is a timeless, indulgent dessert that works for holidays, special occasions, or any day you want something rich and comforting. It combines a moist red velvet base with sweetened condensed milk and a smooth cream cheese frosting for a luscious finish.

This Red Velvet Poke Cake is ideal for Christmas, Valentine’s Day, or any celebration where red velvet is a favorite. It also makes a great make-ahead dessert for gatherings since it chills well and slices cleanly after refrigeration.

Ingredients

Gather the following ingredients to make this red velvet poke cake:

For the cake:

• Red velvet cake mix (15.25-ounce box) plus the eggs, oil, and water called for on the package; you can substitute a homemade red velvet batter if preferred.
• Eggs as required by the cake mix or your scratch recipe.
• Vegetable oil to add moisture and tenderness.

For the filling and frosting:

• Sweetened condensed milk (about 14 ounces) — poured into the holes to make the cake extra moist and sweet.
• Cream cheese (8 ounces), softened for the frosting.
• Unsalted butter (1 cup), at room temperature to keep the frosting smooth and balanced.
• Powdered sugar (about 3½ cups) for a silky, sweet frosting.
• Vanilla extract (2 teaspoons) to round out the frosting flavor.

See the recipe card below for exact quantities and full ingredient details.

Instructions

Follow these steps for a perfectly moist red velvet poke cake:

Preheat the oven to the temperature indicated on the back of the cake mix box for a 9×13-inch pan. Grease the pan or line it with parchment for easy removal.

Prepare the red velvet cake mix according to package directions, or use your preferred scratch recipe. Pour the batter into the prepared 9×13 pan and smooth the top evenly.

Bake the cake for the time specified for a 9×13 pan. When it is done, remove the pan from the oven and let the cake cool on the counter for about 5 minutes.

After five minutes, use the rounded handle of a wooden spoon or a similar utensil to poke holes about ½ inch apart across the entire surface, pressing all the way through to the bottom so the filling can soak in.

Carefully pour the sweetened condensed milk over the cake, aiming directly into the holes so the milk fills them evenly and seeps into the cake.

Place the cake in the refrigerator while you prepare the cream cheese frosting.

To make the cream cheese frosting

Beat the softened cream cheese and softened butter together until smooth and well combined. Add the vanilla extract, then gradually add the powdered sugar, mixing until the frosting is light, silky, and spreadable.

Spread the frosting evenly over the chilled cake, pressing gently so the frosting settles into the cake and into the holes. Smooth the top and, if desired, decorate with seasonal sprinkles or simple decorations.

Chill the finished cake in the refrigerator for at least 2 hours to set before slicing and serving.

Tip: Use a creamer pitcher or small measuring cup to pour the sweetened condensed milk precisely into the holes without over-pouring.

Substitutions

Some easy swaps to customize the cake:

• Pudding: Instead of sweetened condensed milk, gently spoon prepared vanilla pudding into the holes for a thicker, creamier filling.
• Milk for oil: Replace some or all of the vegetable oil called for by the cake mix with milk for a slightly different texture and flavor.

Variations

Make this poke cake your own with a few simple variations:

• Switch the cake mix to chocolate or white for a different base flavor while keeping the same poke-and-frost technique.
• For a holiday version, use red and green sprinkles or themed decorations to match the occasion.
• Try filling the holes with flavored puddings, fruit curds, or a drizzle of caramel for creative twists.

Equipment

Helpful tools for success:

• Stand mixer or hand mixer to cream the frosting smoothly.
• Mixing bowls and spatula for batter and frosting preparation.
• Icing spatula for spreading the frosting evenly.
• 9×13-inch baking pan (standard size for this recipe).

Storage

Because the frosting contains cream cheese, store the cake in the refrigerator. Cover the pan tightly with plastic wrap or transfer slices to an airtight container.

The cake will keep for up to 5 days refrigerated, though it’s best enjoyed within 2–3 days for optimal texture and flavor. For serving, allow slices to sit at room temperature for a few minutes for a softer mouthfeel.

Related

If you enjoyed this recipe, you might also like Banana Split Cake, Cake Mix Gingerbread Loaf, Old-Fashioned Gingerbread Loaf Cake, or Christmas Cookie Cake.

📖 Recipe