Red Velvet Poke Cake
Add Preferred SourceRed Velvet Poke Cake is one of those desserts that looks dramatic but is actually built on smart shortcuts. You start with a boxed cake mix, upgrade it just enough to get a moist, tender crumb, then soak it with a vanilla cream cheese pudding that carries the flavor through every bite without turning cloying. The finish is a restrained cream cheese icing that stays clean and sliceable.
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This is the kind of cake that works for potlucks, holidays, or anytime you need something dependable that still feels special. It chills beautifully, cuts cleanly, and holds its structure even after a day in the fridge.
Ingredients
Red Velvet Cake
- Red velvet cake mix – You’ll also need the ingredients to make the cake, as listed on the box.
Vanilla Cream Cheese Pudding Filling
- Cream cheese – For the best texture, use full fat cream cheese.
- Instant vanilla pudding mix – Ensure you’re using INSTANT vanilla pudding, or the recipe won’t work as well.
- Cold whole milk – You need cold milk to activate the thickening agents in the pudding mix.
- Powdered sugar – If you want a bit more sweetness, add a couple spoonfuls of powdered sugar then mix it in well. Taste it to check sweetness level.
- Vanilla extract – You can use artificial vanilla extract.
- Pinch of salt – It sounds odd, but a good pinch of salt helps to balance the sweetness.
Cream Cheese Icing
- Cream cheese – If your cream cheese isn’t really soft, you’ll end up with little lumps in your icing.
- Unsalted butter – You can use salted butter, but then skip adding the extra pinch of salt at the end.
- Powdered sugar – Don’t worry if it has little lumps in it; it’ll blend smooth.
- Vanilla extract – You can use artificial vanilla.
- Pinch of salt
- Milk or cream – You need a touch of liquid to help the icing become spreadable.
How To Make Red Velvet Poke Cake
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven according to the cake mix package directions and prepare a 9 x 13-inch baking pan with nonstick spray. A straight-sided metal pan works best here and gives you cleaner edges than glass.
Combine the cake mix and cake mix ingredients (my cake mix called for 3 eggs, ½ cup of oil and 1 cup of water) in a large mixing bowl and mix until smooth. A hand mixer keeps the batter consistent without overworking it, but a sturdy whisk will also get the job done.
Pour the batter into the prepared pan and bake according to package directions. Cool the cake until it is warm but no longer hot. This matters. If the cake is too hot, the filling will melt and disappear. Too cool, and it won’t soak in properly.
Poke holes evenly across the surface of the cake using the handle of a wooden spoon. The rounded handle creates channels wide enough for the filling without tearing the cake. Space the holes about an inch apart for even coverage.
Beat the softened cream cheese in a medium bowl until completely smooth. This step is easier if the cream cheese is truly room temperature, and a hand mixer helps eliminate lumps quickly.
Add the pudding mix, cold milk, powdered sugar if using, vanilla, and salt, then mix until smooth and pourable. The mixture should be loose enough to flow into the holes but thick enough to stay put. If it feels too thick, let it rest for a minute before adjusting.
Pour the pudding mixture slowly over the cake, aiming directly over the holes. A liquid measuring cup with a spout makes this much easier to control.
Spread gently with an offset spatula just to level the surface. Do not press down. Let gravity do the work. Refrigerate the cake for at least 1 hour to allow the filling to fully set.
Beat the cream cheese and butter together until smooth and creamy. Using a stand mixer or hand mixer here creates a lighter, more even texture.
Add the powdered sugar, vanilla, and salt and mix until smooth. Adjust the consistency with milk or cream, adding a tablespoon at a time, until spreadable but not loose.
Spread the icing evenly over the chilled cake using an offset spatula for smooth, clean coverage.
Refrigerate until ready to serve. This cake slices best when fully chilled.
Chef Jenn’s Tips
- Fully softened cream cheese is non-negotiable for both the filling and icing. Cold cream cheese equals lumps.
- Use instant pudding, not cook-and-serve. The texture will not be the same if substituted.
- Keep the powdered sugar restrained in the filling. The cake itself brings enough sweetness.
- Chill the cake before icing. A cold surface keeps the icing bright and clean instead of melting into the filling.
- A bench scraper is great for wiping the knife between cuts for sharp, bakery-style slices.
Make It A Meal
Make dinner just as memorable as dessert by starting with a hearty helping of Classic Baked Ziti; it’s cheesy, saucy pasta with Italian sausage that warms the table and sets the stage beautifully for a rich Red Velvet Poke Cake finale. This cake pairs well with coffee or espresso, and Strawberry Lemonade is a great swap when you want something cold, light, and not too sweet next to the cake.
Storage
Store the cake covered in the refrigerator for up to 4 days. For longer storage, slice the cake and freeze individual pieces wrapped tightly in plastic wrap and placed in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Red Velvet Poke Cake
Equipment
Ingredients
Red Velvet Cake
- 1 box red velvet cake mix
Vanilla Cream Cheese Pudding Filling
- 4 ounces cream cheese fully softened
- 3.4 ounces instant vanilla pudding mix 1 small box
- 1 1/2 cups cold whole milk
- 1 to 2 tablespoons powdered sugar optional and restrained
- 1 teaspoon vanilla extract
- Pinch salt
Cream Cheese Icing
- 4 ounces cream cheese fully softened
- 4 tablespoons unsalted butter softened
- 1 ⅓ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons milk or cream as needed
Instructions
- Preheat the oven according to the cake mix package directions and prepare a 9 x 13-inch baking pan by spraying it with nonstick cooking spray.
- Combine the cake mix, eggs, oil, and water in a large bowl and mix until smooth.
- Bake according to the package directions, then cool the cake until warm but no longer hot.
- Poke holes evenly over the surface of the cake using the handle of a wooden spoon.
- Beat the cream cheese with electric hand mixers or in the bowl of your stand mixer until smooth, then add the pudding mix, milk, powdered sugar if using, vanilla, and salt and mix until fully smooth and pourable.
- Pour the pudding mixture evenly over the cake, allowing it to soak into the holes, then spread gently across the surface.
- Refrigerate the cake for at least 1 hour to allow the filling to set.
- Beat the cream cheese and butter for the icing with electric hand mixers or in the bowl of your stand mixer until smooth, then add the powdered sugar, vanilla, and salt and mix until light and spreadable, adjusting with milk or cream as needed.
- Spread the icing evenly over the chilled cake and refrigerate until ready to serve.
Notes
Chef Jenn’s Tips
- Fully softened cream cheese is non-negotiable for both the filling and icing. Cold cream cheese equals lumps.
- Use instant pudding, not cook-and-serve. The texture will not be the same if substituted.
- Keep the powdered sugar restrained in the filling. The cake itself brings enough sweetness.
- Chill the cake before icing. A cold surface keeps the icing bright and clean instead of melting into the filling.
- A bench scraper is great for wiping the knife between cuts for sharp, bakery-style slices.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
