Imagine a dessert that captures the magic of Christmas in every single bite - a cake so decadent and festive that it'll make your taste buds dance with holiday cheer! This Christmas Red Velvet Poke Cake is not just a dessert; it's a showstopping centerpiece that combines the rich, velvety texture of red velvet with the creamy indulgence of sweetened condensed milk and a cloud-like whipped topping. Perfect for holiday gatherings, family celebrations, or when you simply want to treat yourself to something extraordinary, this cake is about to become your new favorite seasonal sensation!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box red velvet cake mix
- 3 large eggs
- 1 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 cup whipped topping
- Red and green sprinkles for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non-stick cooking spray.
- In a large mixing bowl, combine the red velvet cake mix, eggs, and water. Mix according to the package instructions, typically beating with an electric mixer for 2-3 minutes until smooth and well blended.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 5-10 minutes.
- Using the handle of a wooden spoon or a thick straw, poke holes evenly across the entire surface of the warm cake.
- Slowly pour the sweetened condensed milk over the cake, ensuring it fills the holes and seeps into the cake.
- Allow the cake to cool completely at room temperature, about 30 minutes.
- Spread the whipped topping evenly over the entire surface of the cake.
- Sprinkle red and green holiday sprinkles over the whipped topping for a festive Christmas look.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cake to set.
- Cut into squares and serve chilled. Store any leftovers in the refrigerator for up to 3-4 days.
Tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature for a smoother cake batter and more even baking.
- Hole-Poking Technique: Use the handle of a wooden spoon or a thick straw to create evenly spaced holes. This ensures the condensed milk distributes perfectly throughout the cake.
- Cooling is Crucial: Let the cake cool slightly warm (but not hot) before adding condensed milk to help it absorb better.
- Whipped Topping Hack: For extra stability, you can slightly freeze the whipped topping for 10-15 minutes before spreading it on the cake.
- Sprinkle Strategy: For a professional look, sprinkle the red and green decorations just before serving to keep them crisp and colorful.
- Make Ahead Friendly: This cake actually tastes better after chilling for a few hours, making it perfect for advance preparation.
- Storage Tip: Always store in the refrigerator and consume within 3-4 days for the best taste and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 85mg
