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Slice of Red Velvet Poke Cake

Red Velvet Poke Cake

Chef Jenn
Red Velvet Poke Cake starts with a boxed cake mix that’s baked, poked, and soaked with a smooth vanilla cream cheese pudding filling, then finished with a clean, sliceable cream cheese icing. It’s moist, rich without being overly sweet, and ideal for make-ahead entertaining, potlucks, and holidays since it chills well and cuts beautifully.
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Prep Time 20 minutes
Cook Time 30 minutes
chill time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 360 kcal

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

Serving: 1sliceCalories: 360kcalCarbohydrates: 50gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 33mgSodium: 420mgPotassium: 195mgFiber: 1gSugar: 36gVitamin A: 423IUCalcium: 113mgIron: 2mg

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.

Keyword cream cheese poke cake, easy poke cake, make-ahead dessert, potluck cake, red velvet dessert, Red Velvet Poke Cake
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