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Christmas Red Velvet Poke Cake

A festive and decadent red velvet poke cake that's perfect for holiday gatherings. Moist, flavorful, and topped with whipped cream and candy canes, this dessert is sure to impress.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box red velvet cake mix (plus ingredients as directed on the box)
  • 1 cup buttermilk You can substitute with milk and vinegar if needed.
  • 1/2 cup vegetable oil
  • 3 large eggs
For the Poke Filling
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup chocolate syrup May substitute with caramel sauce or fruit-flavored syrup.
For the Topping
  • 1 container (8 oz) whipped topping (like Cool Whip)
  • 1/4 cup crushed candy canes (or your favorite festive sprinkles)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
  2. Mix the cake batter according to the package directions, incorporating buttermilk, vegetable oil, and eggs.
  3. Pour the batter into the prepared baking dish.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Poke & Fill
  1. Once the cake has cooled for about 15 minutes, use a fork to poke holes all over the top.
  2. In a bowl, whisk together sweetened condensed milk and chocolate syrup, then pour the mixture over the cake.
  3. Chill for at least 2 hours (or overnight) to allow flavors to meld.
Serving
  1. Spread the whipped topping over the chilled cake and sprinkle with crushed candy canes or festive sprinkles.
  2. Slice and serve!

Notes

You can add peppermint extract to the whipped topping for a minty kick. If you don't have buttermilk, mix 1 tablespoon of white vinegar into regular milk and let it sit for a few minutes to create instant buttermilk.