The Christmas Red Velvet Poke Cake Recipe is one of those delightful desserts that brings the magic of the holidays right to your table. This luscious cake combines the rich, velvety texture of red velvet with pockets of creamy sweetness made possible by the sweetened condensed milk and silky hot fudge sauce. It’s a crowd-pleaser that’s as fun to make as it is to eat, with each poke creating a surprise burst of flavor. If you’ve been searching for a festive treat that’s impressive yet incredibly simple, this Christmas Red Velvet Poke Cake Recipe is exactly what you need to make your celebrations sparkle.
Ingredients You’ll Need
Getting the ingredients right is the first step toward this festive masterpiece. Each component plays a crucial role in building the perfect balance of flavor, texture, and that trademark Christmas red hue.
- Red velvet cake mix: The foundation of the cake, providing that classic cocoa-tinged red crumb that’s moist and tender.
- Ingredients listed on the cake mix box: Essential for bringing the cake mix to life—usually eggs, oil, and water.
- Sweetened condensed milk (14 oz can): This adds luscious moisture and sweetness, filling the poke holes with creamy goodness.
- Hot fudge sauce (12 oz jar): Adds rich, chocolatey decadence that beautifully contrasts the tang of the red velvet.
- Whipped topping (8 oz container, thawed): Provides a light, airy finish that balances the dense cake layers.
- White chocolate chips (1/2 cup): Perfect for a sweet crunch and a pretty pop of ivory against the red cake.
- Sprinkles: Decorative and festive, they make this cake especially cheerful for holiday gatherings.
How to Make Christmas Red Velvet Poke Cake Recipe
Step 1: Bake the Red Velvet Cake
Start by preparing the cake mix exactly as directed on the box—it’s the simple base that makes the entire recipe shine. Bake it in the size recommended, ensuring it cooks evenly to achieve that soft, velvety crumb.
Step 2: Poke Those Holes
Once your cake is baked and has cooled for about 10 minutes, grab the handle of a wooden spoon and poke holes all over the cake’s surface. This step might seem quirky, but it’s a genius way to let the next layers seep in and infuse every bite with extra flavor and moisture.
Step 3: Pour in the Sweetened Condensed Milk
Slowly drizzle the sweetened condensed milk over the surface, making sure it pools into the holes you created. The milk will soak down, adding an irresistible creamy texture from within, making each slice delectably moist.
Step 4: Add the Hot Fudge Sauce
Warm the hot fudge sauce just until soft and pourable by microwaving it for about 30 seconds. Spread it generously across the cake so every bite gets a delicious hint of chocolate—it’s the perfect cozy partner to the red velvet flavor.
Step 5: Chill and Set
Pop the cake in the refrigerator for at least 2 hours. This waiting time is worth it because it lets all those beautiful flavors meld together, creating a harmonious dessert that tastes even better the next day.
Step 6: Top with Whipped Topping and Decorations
Before serving, generously spread the thawed whipped topping over the cake. Then sprinkle white chocolate chips and your favorite colorful sprinkles on top for that festive flair that screams holiday joy.
How to Serve Christmas Red Velvet Poke Cake Recipe
Garnishes
Whipped topping, white chocolate chips, and sprinkles aren’t just for looks—they add delightful texture and sweetness that elevate your serving presentation. For an extra festive touch, consider adding small edible glitter or crushed peppermint candies.
Side Dishes
This poke cake pairs beautifully with simple sides like a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re indulging in a holiday feast, it also balances nicely with fresh berries or even a light fruit compote to contrast its richness.
Creative Ways to Present
Instead of serving as one big cake, try cutting the cake into squares and serving it in transparent cups layered with extra whipped topping and berries for a charming trifles-style dessert. Alternatively, decorate the top with festive cookie cutters dusted with powdered sugar for holiday-themed shapes that will amaze guests.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Red Velvet Poke Cake Recipe can be kept covered in the refrigerator for up to 4 days. Make sure to store it in an airtight container or wrap it tightly with foil to keep the flavors fresh and the moist texture intact.
Freezing
If you want to prepare this cake ahead of the holiday rush, it freezes well. Wrap the whole cake or cut slices tightly in plastic wrap followed by aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving, and add fresh whipped topping and sprinkles once thawed for best results.
Reheating
This dessert is best served chilled, but if you prefer it slightly warm, let individual slices sit at room temperature for 20 minutes. Avoid microwaving as it can alter the texture and cause the toppings to melt excessively.
FAQs
Can I use homemade red velvet cake instead of the mix?
Absolutely! Using a homemade red velvet cake will give you full control over the flavors and ingredients. Just make sure your cake is sturdy enough to hold the sweetened condensed milk and fudge sauce without crumbling.
Can I substitute the hot fudge sauce with something else?
Yes, you can! Chocolate ganache or even caramel sauce works beautifully if you prefer a different flavor profile. Just warm it slightly and pour it over the cake as instructed.
Is it necessary to refrigerate the cake before serving?
Yes, chilling the cake for at least 2 hours is crucial. It allows the sweetened condensed milk and fudge to soak into the cake, resulting in a moist, flavorful texture that’s hard to resist.
What’s the best way to poke holes without damaging the cake?
Use the handle of a wooden spoon or a similar blunt object to gently poke holes evenly across the cake. Go deep enough to reach most of the cake but avoid breaking it apart.
Can I make this cake dairy-free or vegan?
For dairy-free or vegan versions, look for plant-based sweetened condensed milk, dairy-free whipped toppings, and fudge sauces. You might also want to bake a dairy-free red velvet cake from scratch or use a suitable mix.
Final Thoughts
This Christmas Red Velvet Poke Cake Recipe is a true holiday gem that brings together festive colors and irresistible flavors in a deceptively simple way. Whether you’re baking for a family gathering, a holiday party, or just because you deserve something sweet and special, this cake will quickly become your go-to favorite. Give it a try and watch how it lights up the dessert table and everyone’s smiles!
Print
Christmas Red Velvet Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Red Velvet Poke Cake combines a moist red velvet base with indulgent layers of sweetened condensed milk and rich hot fudge sauce. After baking and poking holes throughout the cake, the sweetened milk and fudge seep into every bite, creating a luscious, creamy texture. Topped with fluffy whipped topping, white chocolate chips, and colorful sprinkles, this cake is a delightful holiday treat perfect for celebrations and gatherings.
Ingredients
Red Velvet Cake
- 1 box red velvet cake mix (plus ingredients listed on the box)
Filling and Topping
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar hot fudge sauce
- 1 (8 oz) container whipped topping, thawed
- 1/2 cup white chocolate chips
- Sprinkles, for garnish
Instructions
- Prepare and Bake Cake: Follow the instructions provided on the red velvet cake mix box to prepare the batter and bake the cake accordingly. Once baked, allow the cake to cool in the pan for 10 minutes.
- Poke Holes: Using the handle of a wooden spoon, poke holes all over the surface of the slightly cooled cake to enable the filling to seep in.
- Add Sweetened Condensed Milk: Slowly pour the sweetened condensed milk over the cake, ensuring it fills the holes created for maximum moisture and flavor infusion.
- Apply Hot Fudge Sauce: Microwave the hot fudge sauce for 30 seconds to soften it, then pour evenly over the cake, spreading it to cover the surface.
- Chill the Cake: Place the cake in the refrigerator and chill for at least 2 hours, allowing the flavors to meld and the cake to set.
- Add Toppings and Serve: Before serving, spread the whipped topping evenly over the cake, then sprinkle with white chocolate chips and decorative sprinkles for a festive finish.
Notes
- Allow the cake to cool slightly before poking holes to prevent it from breaking apart.
- Refrigerating the cake is crucial to let the condensed milk and fudge fully absorb.
- For best results, use full-fat whipped topping and confectionery-grade sprinkles for vibrant decoration.
- This cake can be made a day in advance and stored covered in the refrigerator.
- You can substitute the hot fudge sauce with caramel sauce or chocolate ganache for variation.
