Christmas Red Velvet Poke Cake
A festive and moist red velvet cake soaked in cream cheese drizzle, topped with whipped cream and festive sprinkles; perfect for holiday gatherings.
Ingredients
For the Cake
- 1 box red velvet cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
For the Topping
- 1 container Whipped cream (or Cool Whip)
- Red and green sprinkles to decorate
Instructions
Prepare the Cake Batter
- Preheat your oven to 350°F. In a large bowl, mix together the red velvet cake mix, buttermilk, vegetable oil, eggs, and vanilla extract until combined—no lumps allowed! Pour it into a greased 9x13 baking pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Poke It Up
- Once the cake is out of the oven and cooled slightly, grab a skewer (or a large fork) and poke holes all over the surface, about an inch apart.
Make the Cream Cheese Filling
- In a mixing bowl, combine the softened cream cheese, powdered sugar, milk, and vanilla extract. Beat until smooth and creamy, then pour this mixture into the holes of your cake.
Top It Off
- Cover your cake with a generous layer of whipped cream. Add festive sprinkles on top to give it that holiday cheer.
Chill Before Serving
- Let the cake chill in the fridge for at least one hour before serving.
Notes
This poke cake can be made a day in advance! Keep it covered in the fridge to enhance flavor. For variations, add peppermint extract to the cream cheese filling or use chocolate syrup instead.