Red Velvet Poke Cake with Cream Cheese Frosting

This Red Velvet Poke Cake is a delightful and indulgent dessert that combines the rich flavors of red velvet cake with the creamy goodness of sweetened condensed milk and a luscious cream cheese frosting. The mini chocolate chips add a perfect finishing touch for a bit of texture and extra sweetness. This cake is perfect for celebrations, potlucks, or any time you want to impress with a decadent dessert.

Ingredients

For the Cake:

• 1 box (16.25 ounces) red velvet cake mix (I used Duncan Hines)
• 1 can (14 ounces) sweetened condensed milk

For the Cream Cheese Frosting:

• 8 ounces brick-style cream cheese, softened (lite version is okay)
• ¼ cup unsalted butter, softened (half of a stick)
• 2 ½ cups confectioners’ sugar
• ½ teaspoon vanilla extract
• ½ teaspoon salt, or to taste
• ¾ cup mini semi-sweet chocolate chips (regular size can be substituted)

Instructions

1. Prepare the Cake:

• Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil and spray with cooking spray; set aside.
• Prepare the red velvet cake mix according to the package directions, which typically involves adding 3 eggs, water, and oil. Bake as directed, usually for about 25 to 28 minutes.

1. Poke the Cake:

• Once the cake is baked, remove it from the oven and allow it to cool for about 5 minutes.
• Using the blunt end of a wooden spoon, poke holes all over the surface of the cake. Aim for about 60 evenly spaced holes.

1. Add Sweetened Condensed Milk:

• Slowly pour the sweetened condensed milk over the cake, ensuring it seeps into all the holes. Take your time to evenly distribute it.

1. Cool the Cake:

• Place the cake in the refrigerator to cool for at least 10 minutes while you prepare the frosting. This step ensures that the frosting doesn’t melt when applied.

1. Make the Cream Cheese Frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the softened cream cheese, butter, confectioners’ sugar, vanilla extract, and salt.
• Beat on medium-high speed until the mixture is fluffy and smooth. If the frosting is too thin, add additional confectioners’ sugar until the desired consistency is reached.

1. Frost the Cake:

• Remove the cooled cake from the refrigerator and spread the cream cheese frosting over the top in a smooth, even layer using a spatula or knife.

1. Add Chocolate Chips:

• Evenly sprinkle the mini semi-sweet chocolate chips over the frosted cake.

1. Chill and Serve:

• Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the frosting to set.
• Slice and serve this delicious Red Velvet Poke Cake chilled. Enjoy!

Tips

• Cooling the Cake: Ensure the cake is adequately cooled before adding the frosting to prevent it from melting.
• Even Holes: When poking holes in the cake, aim for an even distribution to ensure each slice has an equal amount of sweetened condensed milk.
• Frosting Consistency: Adjust the amount of confectioners’ sugar in the frosting to achieve your preferred consistency. The frosting should be thick enough to hold its shape but smooth enough to spread easily.
• Storing: Store the cake covered in the refrigerator. It keeps well for several days and even improves in flavor as it sits.

This Red Velvet Poke Cake is sure to be a hit with its moist texture and rich, creamy frosting. Perfect for any occasion, it’s a dessert that will leave a lasting impression!