A Red Velvet Poke Cake Recipe delivers everything you love about the classic dessert—moist texture, rich cocoa flavor, and a tangy cream cheese finish—all with an irresistible twist.
Velvety-soft and decadently sweet, this cake becomes a crowd-pleaser with sweetened condensed milk soaked into every bite and luscious homemade cream cheese frosting layered on top.
Key Players Behind the Red Velvet Poke Cake
- Unsalted butter – Creates a tender crumb and creamy richness, forming the flavorful base of the cake.
- Red food coloring – Brings the signature vibrant hue that makes red velvet so iconic and visually striking.
- Cocoa powder – Adds a subtle chocolate note that deepens flavor and balances sweetness.
- Buttermilk – Its acidity reacts with baking soda, giving the cake lift while keeping it ultra moist.
- Distilled white vinegar – Enhances the tanginess and supports the iconic texture red velvet is known for.
- Sweetened condensed milk – Poured over the baked cake to soak in, making every forkful melt-in-your-mouth indulgent.
- Cream cheese – The hero of the frosting, offering a creamy tang that contrasts perfectly with the sweet, rich base.
How to Make This Velvety Delight
Begin by creaming butter and sugar until fluffy, then blend in red food coloring, vanilla, and eggs. Whisk your dry ingredients and alternate mixing them with buttermilk and vinegar to form a smooth batter.
Bake the cake until set, then poke holes throughout while still warm and pour over the sweetened condensed milk. Let it soak and cool completely.
Whip up the frosting by beating cream cheese and butter until light, then gradually add powdered sugar, vanilla, and a splash of milk for creaminess. Spread generously across the cooled cake, and garnish however your heart desires.
Bake Like a Pro: Tips for the Best Red Velvet Poke Cake
To prevent overmixing, stir the batter by hand once you combine wet and dry ingredients—this keeps the crumb tender. If using gel food coloring, remember to increase the buttermilk slightly to maintain the batter’s balance.
You can decorate the top with red velvet crumbs, shaved chocolate, or festive sprinkles for seasonal flair. If you prefer a lighter topping, try folding whipped cream into the frosting for a fluffier finish.
This cake also adapts well to cupcakes—just reduce the baking time and skip the poke step if you want a less gooey version.
Storing Your Red Velvet Treasure
To keep your Red Velvet Poke Cake moist and fresh, store it in the refrigerator, covered tightly with plastic wrap or in an airtight container. The cream cheese frosting makes refrigeration essential.
It’s best enjoyed within 3–4 days. If you’d like to freeze it, do so before adding the frosting—wrap the cooled cake in plastic and foil. Thaw in the fridge overnight, then frost before serving.
Red Velvet Poke Cake
Ingredients
Cake
- 1 tablespoon distilled white vinegar
- 2 teaspoons vanilla extract
- 5 tablespoons unsweetened cocoa powder
- 8 tablespoons unsalted butter softened
- 1 ½ cups granulated sugar
- 12 ounces sweetened condensed milk use half for lighter sweetness
- 1 ¼ teaspoons salt
- 2 eggs
- 2 ¼ cups all-purpose flour
- ¼ cup red liquid food coloring or 1 teaspoon gel; see notes
- 1 teaspoon baking soda
- 1 cup buttermilk
Frosting
- 1 ½ teaspoons vanilla extract
- 8 ounces cream cheese softened for 30 minutes
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons milk or heavy cream
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F and prepare a 9×13-inch pan by greasing and lightly flouring it or spraying with baking spray.
- In a large mixing bowl, cream the softened butter with sugar using a hand or stand mixer until pale and fluffy, approximately 2–3 minutes. Blend in the red food coloring and vanilla extract until fully incorporated.
- Add the eggs individually, mixing after each until just combined.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking soda. Gradually mix the dry ingredients into the butter mixture, alternating with buttermilk and vinegar, combining gently with a wooden spoon until just mixed; do not overwork the batter.
- Pour the mixture evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center emerges clean.
- Remove from oven and, while still warm, pierce the cake with a fork. Pour the condensed milk over the surface, allowing it to seep into the holes. Let the cake cool completely before frosting.
- To prepare the frosting, whip together butter and cream cheese on high speed for 2–3 minutes. Lower the speed and gradually mix in the powdered sugar, followed by salt, vanilla extract, and milk. Continue to beat until the frosting is smooth and fluffy, about 2–3 minutes more.
- Evenly spread the frosting over the cooled cake and garnish as desired.
