Red Velvet Poke Cake
Alright guys, I just couldn’t help myself! I have a treat for you today that is going to knock your socks off! A red velvet cake poked to death, doused in sweetened condensed milk, and then covered in cream cheese frosting.
Have you ever heard of a poke cake before? Up until about a month ago I’ve never heard of them, then all of a sudden my Pinterest feed is being bombarded with picture after picture of poke cake. Chocolate, pumpkin, banana, carrot, red velvet-you name it, I’m sure there is a poke cake recipe out there somewhere.
This recipe starts with a normal red velvet cake with holes poked in the top with the base of a wooden spoon. Sweetened condensed milk is then poured over the holes, which allows the liquid to seep into the cake and make it extra moist and flavorful. After the cake has cooled for a few hours and the sweetened condensed milk has been absorbed into the cake, it is topped with a luscious cream cheese frosting.
The result? Well take a look for yourself! It’s absolutely incredible…with little pockets of cream cheese frosting scattered throughout each slice….one word…heaven! In fact, this is one of those cakes that actually gets better the day after it’s baked. So if you plan on making this for your sweetie for Valentines Day make it at least 24 hours before you plan to serve it. Just place in the refrigerator overnight and frost in the morning! Super. Simple.
So what are you waiting for? This cake isn’t going to make itself! Want to make it even simpler? Use a boxed red velvet cake…I promise I won’t tell. 😉
Red velvet lover or not, this poke cake is irresistible! 😀
Red Velvet Poke Cake
A red velvet cake poked to death, doused in sweetened condensed milk, and then covered in cream cheese frosting.
For the Cake:
8 tablespoons unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
5 tablespoons unsweetened cocoa powder
6 tablespoons red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
2¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
For the Drizzle:
1 (12-ounce) can sweetened condensed milk
For the Frosting:
8 ounces butter, at room temperature
8 ounces cream cheese, at room temperature
4¼ cups powdered sugar
2 tablespoons vanilla extract
1. Preheat oven to 350F. Butter the bottom and sides of a 9x13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the cake from the pan) Butter the parchment.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then add the eggs and beat on high until well combined.
3. In a small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a smooth thick paste. Add to the batter and mix on medium speed until completely combined. Scrape down the sides of the bowl and beat again making sure that all the batter gets color.
4. With the mixer on low, add half of the buttermilk and half of the flour; mix until combined. Scrape down the sides of the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minute.
5. Reduce the mixer to low and add the salt, baking soda and vinegar. Turn to high and beat for another 2 minutes until completely combined and smooth.
6. Pour the batter into the prepared baking pan, smoothing the top with an offset spatula. Bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
7. 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. Allow the cake to cool completely before frosting.
8. To make the Frosting: Place butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 minutes. Add powdered sugar and vanilla. Beat until light and fluffy, scraping the bowl as necessary.
9. 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.
Source: Brown Eyed Baker
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