Description
Red Velvet Christmas Poke Cake is a festive and easy holiday dessert that combines a soft red velvet cake with a rich white chocolate filling and creamy cream cheese frosting. The vibrant red color and snowy white topping make it perfect for Christmas celebrations, potlucks, and family gatherings. Every bite is moist, indulgent, and full of holiday flavor.
Ingredients
- 1 box red velvet cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk (14 oz)
- 1 cup white chocolate chips, melted
- 1 serving cream cheese frosting, canned or homemade
- 1/4 cup Christmas sprinkles
- 2 tablespoons white chocolate curls
Instructions
- Prepare the red velvet cake mix according to package directions using water, oil, and eggs
- Bake in a 9 x 13-inch pan and allow the cake to cool completely
- Melt the white chocolate chips in a microwave-safe bowl, heating in 15-second intervals and stirring until smooth
- Mix the melted white chocolate with the sweetened condensed milk until fully combined
- Poke holes all over the cooled cake using the handle of a wooden spoon
- Slowly pour the white chocolate mixture over the cake, gently pressing it into the holes
- Refrigerate the cake for at least 30 minutes to allow the filling to set
- Spread the cream cheese frosting evenly over the chilled cake
- Return the cake to the refrigerator until ready to serve
- Before serving, garnish with Christmas sprinkles and white chocolate curls
Notes
Serve Red Velvet Christmas Poke Cake chilled for the best texture and flavor. Use a sharp knife wiped clean between slices for neat servings. This cake is ideal for make-ahead entertaining since it tastes even better after chilling. Store leftovers covered tightly in the refrigerator for up to 4 days. Do not freeze once frosted, as the cream cheese frosting and condensed milk filling may separate when thawed.