Best Red Velvet Poke Cake Recipe 435 Recipes

RED VELVET POKE CAKE

Steps:

• Make the Cake: Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan.
• On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated.
• In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
• Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minute.
• Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another 2 minutes until completely combined and smooth.
• Pour the batter into the prepared baking pan, smoothing the top into an even layer with a spatula. Bake until a thin knife or skewer inserted into the center comes out clean, about 25 to 30 minutes.
• Remove the cake from the oven and immediately poke holes all over the top of the cake. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. If it pools along the edges, use a spoon to scoop it up and redistribute it on top. Allow the cake to cool completely before frosting and decorating.
• Make the Frosting: Using a stand mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
• Spread the frosting evenly over the top of the cake and decorate as desired. Store leftovers in an airtight container in the refrigerator for up to 1 week.

RED VELVET POKE CAKE

Steps:

• Preheat oven to 350 degrees F. Butter a 9-x-13" pan and sprinkle with flour. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes.
• Cool the cake for at least 20 minutes in the pan. Then poke big holes across entire surface of the cake using the rounded end of the wooden spoon. Pour sweetened condensed milk over the entire surface of the cake and spread with a spatula to make sure it pours into the holes. Cover and refrigerate for two hours.
• When the cake is almost ready to take out of the refrigerator, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy. Add confectioners' sugar and vanilla and mix to combine. Spread over cake with an offset spatula and serve.

RED VELVET POKE CAKE (+VIDEO)

Steps:

• Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
• Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the warm cake. You want the holes to be BIG so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
• In a medium bowl, whisk together pudding mix with 4 cups of milk. Whisk until all the lumps are gone.
• Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
• Spread it all out and using the back of the spoon, gently push pudding down into the holes.
• Put the cake into the fridge to set and cool (about 2 hours).
• Once your cake has completely cooled, spread on whipped topping. Spread it out evenly over the pudding layer.
• Spread crushed Oreos onto the top of the cake.

RED VELVET POKE CAKE

Steps:

• Preheat oven to 325
• In medium bowl whisk together flour and cocoa powder.
• In large bowl combine sugar and oil.
• With your blender mix eggs, buttermilk, vanilla and food coloring with your sugar mixture.
• Blend in your coffee (Do Not skip this step, it gives your cake an AMAZING flavor)and vinegar.
• Combine dry ingred's to your wet a little at a time just until combined. (Do not over blend)
• Grease your pan(s) generously(depending on what kind of cake you would like)with crisco and dust lightly with flour.
• Pour your batter evenly into your pan(s).
• Bake cake 30-40 minutes or until tooth pick comes out clean.
• Remove cake from oven, let cool 5-8 minutes. While your cake is cooling prepare your pudding.
• Once cake is slightly cooled take the end of a wooden spoon (or similar size object) and poke multiple holes all over your cake making sure you go all the way through to the bottom of the pan.
• Pour your pudding mix over your cake making sure to focus on getting the pudding into the holes. Try to spread out the pudding as evenly as possible.
• Put your cake in the fridge to let set atleast 2 hours. Top with your favorite cream cheese frosting or with cool whip and sprinkle with crushed oreos. **** This cake needs to be kept refrigerated**** (If you want, you can let your cake come to room temp before serving)

CONDENSED MILK RED VELVET POKE CAKE

Steps:

• Mix all cake ingredients except milk.
• Bake according to box directions.
• Immediately after removing from oven, poke holes over the cake (with a chopstick or similar tool) and slowly pour condensed milk over the top of the cake, let it be absorbed.
• Let the cake cool.
• While the cake cools hand-mix all frosting ingredients.
• If the cake is completely cool, frost the cake and refrigerate.