Ingredients:
For the Cake:
1 box red velvet cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
1 (14 oz) can sweetened condensed milk
1 cup white chocolate chips, melted
For the Topping:
1 (8 oz) package cream cheese, softened
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 teaspoon vanilla extract
½ cup powdered sugar
Festive sprinkles or holiday-themed decorations (optional)
Instructions:
Bake the Cake
Prepare and bake the red velvet cake according to the directions on the box, using a 9×13-inch baking dish.
Once baked, remove the cake from the oven and allow it to cool for 10 minutes.
Poke the Cake
Use the handle of a wooden spoon to poke holes all over the cake, spacing them evenly.
Add Sweetened Condensed Milk and White Chocolate
In a small bowl, combine the sweetened condensed milk and melted white chocolate, stirring until smooth.
Pour the mixture over the cake, ensuring it fills the holes. Let the cake absorb the mixture for at least 30 minutes and cool completely.
Prepare the Topping
In a medium bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract, then beat again until well combined.
Gently fold in the whipped topping until the mixture is light and fluffy.
Frost the Cake
Spread the cream cheese mixture evenly over the cooled cake, creating a thick layer of frosting.
Decorate
Top with festive holiday sprinkles or decorations. Chill for at least 30 minutes before slicing and serving for best results.
Additional Tips:
Add a peppermint twist by mixing ½ teaspoon of peppermint extract into the whipped topping before spreading it on the cake.
For extra holiday flair, drizzle with melted chocolate or red and green candy melts.
Description:
This indulgent Christmas poke cake combines the rich flavors of red velvet and creamy white chocolate, topped with a light, fluffy cream cheese layer. Perfectly festive and beautifully decorated, it’s an impressive and delicious treat for holiday gatherings!
Christmas Red Velvet Poke Cake
