This Red Velvet Poke Cake brings extra flavor and moisture to a boxed cake mix with an infusion of sweetened condensed milk and cream cheese. With just these two extra ingredients, you’ll completely upgrade your boxed cake mix.
As a busy mom who loves a sweet treat, simple baking hacks that add an element of that homemade touch are totally my jam. I first discovered the magic of poke cakes when researching How to Make Box Cake Mix Better!
Basically, instead of adding anything to the mix before baking, you just whip up the boxed cake mix exactly as directed on the box. Poke holes in the top while it’s still hot and pour over a delectable mixture that sinks into the holes for added flavor and the ultimate in moisture!
Plus, it’s got so much flavor and moisture from the condensed milk mixture on its own, you don’t even have to frost it (though if you want to, I highly recommend this Brown Butter Cream Cheese Frosting as pictured throughout this post).
Moist Red Velvet Poke Cake Ingredients
Use any red velvet cake mix here and just make it exactly as directed on the box. I went for a Duncan Hines box because they were on sale, but truly any will work!
I prefer a block of cream cheese for this recipe (you’ll only need half!). Reduced fat works! I have not tested this recipe with whipped cream cheese.
Cream Cheese Red Velvet Cake Tips and Tricks
How to Make Red Velvet Poke Cake with Cake Mix
Make the red velvet cake exactly as directed on the packaging, following baking time and temperature for a 9×13-inch sheet pan. Right after taking the cake out of the oven, while it’s still warm, poke holes in the top of the cake about 1 inch apart.
While the holes don’t have to be perfectly uniformly spaced, poking them too close together may lead to a soggy cake. Try to stick to a roughly 1-inch separation between holes.
I use a stainless steel straw; a metal skewer or the back of a wooden spoon work, too. Avoid something too tiny like a toothpick, you want the holes on the bigger side so the condensed milk and cream cheese mixture can easily sink into the cake.
For the pour-over mixture, I usually whip mine up when there’s a few minutes left on the oven timer. Just add the condensed milk and cream cheese to a microwave-safe mixing bowl. Zap it for 30 seconds on high and whisk it together until smooth.
Once you’ve poked the holes in your aptly named poke cake, pour the mixture over top. I like to use a straight spatula to evenly spread the mixture over the top of the cake, encouraging it into the holes.
You can serve it exactly as is, or give it some time to cool and frost it.
How I Store Leftover Moist Red Velvet Sheet Cake
The condensed milk cream cheese mixture is the secret to this super-rich cake, but it does also mean it needs to be refrigerated. It can sit on the counter for up to 2 hours at a time, but otherwise, store it in the fridge covered or in an airtight container.
It will stay fresh this way for 5-7 days. Now, usually, I encourge freezing leftovers, but it does cause a subtle change in texture for this particular cake. If you’re not fussy, you can go ahead and freeze it- it’s still quite tasty, just a little more crumbly and dry.
If you do chose to freeze it, enjoy it within three months (after thawing it, of course)!
Red Velvet Poke Cake with Condensed Milk
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 1 (15.25-oz) box red velvet cake mix
- 1 (14-oz) can sweetened condensed milk
- 4 ounces block cream cheese, softened
Instructions
- In a 9×13-inch baking pan, bake the red velvet cake exactly as directed on the cake mix box.1 (15.25-oz) box red velvet cake mix
- Right when you take the cake out of the oven, while it's still hot, use a reusable straw, wooden skewer, or the back of a wooden spoon to poke holes in the cake. Aim for about 1-inch apart. Too many holes will oversaturate your cake and potentially make it soggy.
- Add the condensed milk and cream cheese to a large, microwave-safe mixing bowl. Microwave on high for 30 seconds. Then, whisk together until smooth.1 (14-oz) can sweetened condensed milk, 4 ounces block cream cheese, softened
- Pour the condensed milk mixture over the cake in an even layer and watch as it sinks into the holes. If you want to, you can run a spatula over the top, encouraging the mixture into the holes. Cool, frost if you'd like to, and serve!
Pro Tips
- My favorite frosting for this Red Velvet Poke Cake is hands down this Brown Butter Cream Cheese Frosting!
Video
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