Christmas Red Velvet Poke Cake

why make this recipe

Christmas Red Velvet Poke Cake is a delightful dessert that combines festive flavors with a fun and easy-to-make method. The vibrant color of the red velvet cake makes it a perfect treat for holiday celebrations. It’s moist, creamy, and topped with whipped cream and optional crushed peppermint for that special holiday touch. This cake not only tastes great but also looks beautiful on any holiday table.

how to make Christmas Red Velvet Poke Cake

Ingredients :

• 1 box red velvet cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 can sweetened condensed milk
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Red food coloring (optional)
• Whipped cream for topping (optional)
• Crushed peppermint candies for garnish (optional)

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
2. In a large bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Mix until well combined. Pour the batter into the prepared cake pan.
3. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool for about 10 minutes, then poke holes throughout the cake using the end of a wooden spoon.
5. In a separate bowl, mix the sweetened condensed milk with a few drops of red food coloring (if desired) and pour it over the cooled cake, making sure it seeps into the holes.
6. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
7. Spread the whipped cream over the cake, and garnish with crushed peppermint candies if desired.
8. Refrigerate for a couple of hours before serving for the best flavor.

how to serve Christmas Red Velvet Poke Cake

Serve the Christmas Red Velvet Poke Cake chilled, straight from the fridge. You can slice it into squares and place it on festive plates. For a touch of festivity, add a dollop of whipped cream on top for each serving. You can also offer extra crushed peppermint candies on the side for those who want to add a bit of crunch and flavor.

how to store Christmas Red Velvet Poke Cake

To store the Christmas Red Velvet Poke Cake, cover it tightly with plastic wrap or foil. It should be kept in the refrigerator because of the whipped cream topping. The cake will stay fresh for about 3-4 days. If you need to keep it longer, it’s best to freeze it without the whipped cream for up to a month. Just make sure to thaw it in the fridge before serving.

tips to make Christmas Red Velvet Poke Cake

• Make sure to fully cool the cake before pouring the sweetened condensed milk over it. This helps the milk soak in better.
• Feel free to adjust the amount of red food coloring based on how vibrant you want the cake.
• You can use flavored whipped cream or even a cream cheese frosting for a different twist.
• For added flavor, consider sprinkling some cocoa powder or chocolate shavings on top of the whipped cream.

variation

Try adding different extracts to the whipped cream, such as almond or peppermint, for a unique flavor. You can also switch up the garnish by using chocolate curls or seasonal berries instead of peppermint candies.

FAQs

1. Can I use homemade red velvet cake instead of a mix?
Yes, you can definitely use a homemade red velvet cake recipe if you prefer. Just ensure it has the right texture for poking and soaking.

2. How can I make this cake gluten-free?
You can use a gluten-free red velvet cake mix as a substitute for the regular mix. Be sure to follow the instructions on the mix package.

3. Can I make this cake ahead of time?
Yes, you can make the cake a day or two in advance. Just be sure to store it in the refrigerator until you’re ready to serve. This also allows the flavors to meld together nicely.

Christmas Red Velvet Poke Cake

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• Author: lydia
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A festive and delightful dessert combining red velvet cake with sweetened condensed milk and whipped cream, perfect for holiday celebrations.

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Ingredients

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• 1 box red velvet cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 can sweetened condensed milk
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Red food coloring (optional)
• Whipped cream for topping (optional)
• Crushed peppermint candies for garnish (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
2. In a large bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Mix until well combined. Pour the batter into the prepared cake pan.
3. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool for about 10 minutes, then poke holes throughout the cake using the end of a wooden spoon.
5. In a separate bowl, mix the sweetened condensed milk with a few drops of red food coloring (if desired) and pour it over the cooled cake, making sure it seeps into the holes.
6. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
7. Spread the whipped cream over the cake, and garnish with crushed peppermint candies if desired.
8. Refrigerate for a couple of hours before serving for the best flavor.

Notes

Make sure to fully cool the cake before pouring the sweetened condensed milk over it. Adjust the amount of red food coloring based on your preference for color.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 34g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 40mg