Christmas is a time for indulgent desserts, and this Christmas Red Velvet Poke Cake is the perfect treat to celebrate the holiday season. This cake brings together the rich, festive flavors of red velvet with a creamy, decadent filling that oozes into the cake, making each bite a delightful experience. Poking holes in the cake and filling them with sweetened condensed milk ensures every slice is packed with moisture and flavor. Topped with fluffy whipped topping, marshmallow creme, and festive red and green sprinkles, this cake not only tastes amazing but looks beautiful too, making it a stunning addition to your holiday dessert spread.

This easy-to-make poke cake is ideal for busy holiday gatherings. It requires minimal effort but delivers maximum flavor. With a cake mix as the base, the preparation is simple and quick, allowing you to focus on the fun parts like decorating and serving. The sweetened condensed milk and marshmallow creme create a luscious, creamy texture that balances the slight tang of the red velvet cake. Whether you’re hosting a family dinner or bringing a dessert to a holiday party, this cake will be a hit with everyone. Let’s dive into how to make this festive and scrumptious treat!

Why You’ll Love This Recipe

This Christmas Red Velvet Poke Cake is a perfect combination of rich flavor and creamy texture, making it an irresistible dessert for the holiday season. The red velvet cake itself is moist and flavorful, while the poke method allows the sweetened condensed milk to soak into the cake, creating pockets of sweetness throughout. The marshmallow creme and whipped topping provide an extra layer of indulgence, while the red and green sprinkles add a festive touch that’s sure to impress your guests. It’s the kind of cake that’s as fun to make as it is to eat, and it’s sure to become a holiday favorite in your household.

Ingredients

For the cake:

Red velvet cake mix
Milk
Sweetened condensed milk
Marshmallow creme
Whipped topping

For the garnish:

Red and green sprinkles

Variations

Chocolate Drizzle: Drizzle melted chocolate over the whipped topping for an extra layer of richness.
Cream Cheese Frosting: Replace the whipped topping with a layer of cream cheese frosting for a tangy twist.
Additional Flavors: Add a teaspoon of vanilla extract to the cake mix or sweetened condensed milk for extra flavor.
Fruit Topping: Top with fresh berries such as strawberries or raspberries for a fruity contrast to the richness of the cake.

How to Make the Recipe

Step 1: Prepare the Cake Mix

Start by preparing the red velvet cake mix according to the package instructions. Bake it in a 9×13-inch pan and allow it to cool slightly.

Step 2: Poke Holes in the Cake

Once the cake has cooled for about 10 minutes, use the handle of a wooden spoon or another round utensil to poke holes all over the cake. Make sure the holes are spaced evenly, allowing the filling to soak into the cake.

Step 3: Pour Sweetened Condensed Milk

Pour the sweetened condensed milk evenly over the cake, making sure it fills all of the holes. The milk will soak into the cake and make it incredibly moist and flavorful.

Step 4: Let the Cake Cool Completely

Allow the cake to cool completely at room temperature. This step ensures the cake has absorbed all the liquid and is fully set before adding the toppings.

Step 5: Spread Marshmallow Creme

Once the cake has cooled, spread a layer of marshmallow creme evenly over the top. This creates a fluffy, sweet base for the whipped topping.

Step 6: Top with Whipped Topping

Spread a layer of whipped topping over the marshmallow creme, smoothing it out to cover the entire surface of the cake.

Step 7: Garnish with Sprinkles

Top the cake with red and green sprinkles for a festive look. These add a touch of holiday cheer and make the cake visually appealing.

Step 8: Refrigerate

Refrigerate the cake for at least 2 hours before serving. This helps the flavors meld together and ensures the cake is served cold.

Tips for Making the Recipe

Make sure to poke deep enough holes in the cake so the sweetened condensed milk can soak in well, but be careful not to tear the cake.
You can use a box mix for the cake, but if you have time, making your own homemade red velvet cake batter will take the flavor to the next level.
If you want to make the cake ahead of time, it can be stored in the fridge for up to 3 days before serving.
For a smoother finish on the whipped topping, spread it gently with an offset spatula.
The marshmallow creme should be spread evenly to create a fluffy layer. If it’s too thick, you can microwave it for a few seconds to make it easier to spread.

How to Serve

This Christmas Red Velvet Poke Cake is best served chilled, either on its own or with a cup of hot cocoa or coffee. The creamy texture and festive flavors make it perfect for holiday dinners, parties, or even as a special dessert for Christmas morning. Slice it into squares and serve it alongside other holiday treats, or enjoy it as a decadent end to your festive meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake will remain moist and flavorful thanks to the soaked sweetened condensed milk.

Freezing

While this cake is best enjoyed fresh, you can freeze it for up to 2 months. Wrap the cake tightly in plastic wrap and aluminum foil before freezing. To serve, thaw it overnight in the refrigerator.

Reheating

The cake is best served chilled or at room temperature, so there’s no need to reheat it. Simply take it out of the refrigerator about 10 minutes before serving if you prefer it slightly softened.

FAQs

1. Can I make this cake without a cake mix?

Yes, you can make homemade red velvet cake batter from scratch, but using a cake mix saves time and ensures a light, moist texture.

2. Can I use a different flavor of cake mix?

While red velvet is traditional, you can use other cake mixes like chocolate or vanilla for a different flavor base.

3. Can I make this cake without marshmallow creme?

Yes, you can use a layer of cream cheese frosting or a simple vanilla pudding as a substitute for the marshmallow creme.

4. How far in advance can I make this cake?

You can prepare this cake up to 3 days ahead of time and store it in the refrigerator. Just be sure to let it chill for at least 2 hours before serving.

5. Can I add fruit to the cake?

Yes, fresh berries or even candied fruit can be added as a topping or mixed into the whipped topping for extra flavor.

6. Can I make this cake gluten-free?

Yes, you can use a gluten-free red velvet cake mix for a gluten-free version of this recipe.

7. How can I make the cake more festive?

In addition to the red and green sprinkles, you can decorate the top of the cake with small edible glitter, mini candy canes, or even small holiday-themed candies.

8. Can I freeze this cake?

Yes, you can freeze this cake for up to 2 months. However, the texture of the whipped topping may change slightly after freezing.

9. Can I substitute the sweetened condensed milk with something else?

Sweetened condensed milk provides a rich, creamy texture, but you can substitute it with a homemade custard or pudding mixture if desired.

10. Can I use homemade whipped topping?

Yes, you can make your own whipped cream topping if you prefer, though store-bought whipped topping makes this recipe quicker and easier.

Conclusion

This Christmas Red Velvet Poke Cake is the perfect festive dessert to brighten up any holiday gathering. With its moist red velvet cake, creamy sweetened condensed milk filling, fluffy marshmallow creme, and whipped topping, it’s sure to delight everyone who takes a bite. The vibrant red and green sprinkles give it a cheerful look, making it as visually stunning as it is delicious. Whether you’re making it for a Christmas dinner or a holiday party, this easy-to-make cake will become a beloved tradition that everyone will look forward to each year.