Red Velvet Poke Cake

A square piece of red cake topped with a cream cheese frosting topped with mini chocolate chips.

5 from 1 vote

This red velvet poke cake is such a delicious, moist red velvet cake, filled with sweetened condensed milk, and topped with the best smooth cream cheese frosting. It's so easy, and so delicious!

Servings:

Calories: 528kcal

Equipment

Stand Mixer
Large Mixing Bowl

Ingredients

For the Red Velvet Cake:

15 oz red velvet cake mix
3 eggs, oil, and water (as called for on the cake mix box)
14 oz sweetened condensed milk

For the Whipped Cream Cheese Frosting:

8 oz cream cheese (softened)
2 cups heavy whipping cream
1 cup powdered sugar
1/2 tsp vanilla extract

For the Topping:

1/4 cup mini chocolate chips

Instructions

Prepare the cake mix and bake in a 9x13 pan according to package directions. (I usually check the cake about 5 minutes before the lowest time on the cake mix, and it's often done already)
Allow the cake to cool for about 5 minutes, then poke all over with the bottom of a wooden spoon, or a fork.
Pour the sweetened condensed milk evenly over the cake, and try to fill all the holes. (I often go over them each a couple times)
Cover the cake and put it in the fridge to cool for 1 to 2 hours.

For the Whipped Cream Cheese Frosting:

In a large mixing bowl, or bowl of a stand mixer, beat the whipping cream at high speeds until stiff peaks are formed. Scoop it out of the bowl, if using a stand mixer, but don't worry about getting the bowl clean.
Add the softened cream cheese and mix for about 2 minutes, till creamy.
Add in the vanilla extract and powdered sugar, and whip together at medium speed until smooth.
Add in the whipped cream and stir together at slow speeds until you have a fluffy, creamy mixture.
Scoop the mixture on top of the prepared cake, and spread evenly over the top.
Sprinkle the top evenly with mini chocolate chips.
Cover the cake and place it in the fridge to chill for 2 hours, up to overnight.
Slice and serve.

Nutrition