If you’re searching for a showstopping holiday dessert that’s a breeze to make but looks like a million bucks, the Christmas Red Velvet Poke Cake is your ticket to baking happiness. This festive treat combines all the rich, cocoa-kissed flavor of red velvet with creamy layers of cheesecake pudding, a gush of sweetened condensed milk, and a cloud of whipped topping, all crowned in sparkling peppermint and holiday sprinkles. It delivers everything you love about the season in a single slice: eye-popping color, melt-in-your-mouth texture, and a flavor that makes everyone go back for just one more forkful.
Ingredients You’ll Need
The joy of this cake is how just a handful of ingredients come together to create something truly magical. Each one serves a role—whether it’s giving that signature red color or adding luscious creaminess—and together, they turn a simple bake into the ultimate Christmas centerpiece.
- 1 box red velvet cake mix: This is the shortcut that brings deep red color and classic cocoa flavor with barely any effort.
- 3 large eggs: Eggs help bind the cake and add lift, keeping every bite tender and light.
- 1/2 cup vegetable oil: Oil ensures your poke cake stays ultra-moist, even after chilling.
- 1 1/4 cups water: The liquid needed for perfect cake texture—just enough to make it fluffy, not dense.
- 1 (3.4 oz) box instant cheesecake or white chocolate pudding mix: Either flavor brings rich, creamy notes that pair beautifully with red velvet’s tang.
- 2 cups milk: Mixed with the pudding, milk creates that luscious layer that soaks in beautifully.
- 1 (8 oz) tub whipped topping (thawed): The finishing layer, adding a cool, airy finish on top.
- 1/4 cup crushed peppermint candies or sprinkles (optional): A festive crunch and a pop of wintry mint flavor.
- Green and red sprinkles (for decoration): For that unmistakably “Christmas” look.
- 1 can (14 oz) sweetened condensed milk: This soaks into the poke holes, delivering sweet creaminess with every bite.
How to Make Christmas Red Velvet Poke Cake
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F and giving a 9×13-inch baking dish a good greasing—trust me, you don’t want any sticking! In a large bowl, whisk together the red velvet cake mix, eggs, oil, and water. Stir until the batter is completely smooth, then pour it right into your prepared dish. Slide it into the oven and bake for 28 to 32 minutes. You’ll know it’s ready when a toothpick poked into the center comes out clean. Let it cool for just 10 minutes; you want it nice and warm for the next step.
Step 2: Poke and Soak
While the cake is still warm, take the handle of a wooden spoon and gently poke holes all over, about one inch apart. The more holes, the more scrumptious sweetness in every bite! Next, grab your can of sweetened condensed milk and slowly pour it evenly over the cake. Watch as it drips into every hole, promising extra moisture and decadent flavor as it cools.
Step 3: Cool and Layer the Pudding
Allow your cake to cool completely—this step is key for the perfect layers. While you wait, whisk together the pudding mix and milk in a bowl until it thickens up (just a couple of minutes). Once the cake is cooled, smooth the pudding mixture over the surface, spreading right to the edges so every slice gets a taste of that creamy cheesecake (or white chocolate!) goodness.
Step 4: Top and Decorate
Now for the fun part! Gently spread the thawed whipped topping over the pudding layer, using a spatula to make swoops or a perfectly smooth finish—your choice. Shower the top with crushed peppermint candies or your chosen holiday sprinkles. Don’t forget those green and red sprinkles for extra Christmas spirit.
Step 5: Chill Before Serving
Pop your masterpiece in the refrigerator for at least two hours, allowing the flavors to meld and the cake to set up into sliceable, dreamy layers. Trust me, this patience is well worth it!
How to Serve Christmas Red Velvet Poke Cake
Garnishes
For a festive finish, a generous sprinkle of crushed peppermint, sparkling holiday sprinkles, or even a handful of white chocolate shavings does wonders. Add a fresh mint leaf for a pop of green, or drizzle with a little melted chocolate for extra flair—each touch makes your Christmas Red Velvet Poke Cake truly party-ready.
Side Dishes
Pair slices of this cake with a mug of hot cocoa topped with whipped cream, or pour some frosty eggnog for a classic holiday combo. A bowl of fresh berries or a small scoop of peppermint or vanilla ice cream also balances the richness with a burst of freshness or chill.
Creative Ways to Present
If you’re entertaining, cut the cake into tidy squares and arrange them on a festive platter, or layer individual pieces in glass jars for a portable trifle effect! For extra fun, use a star-shaped cookie cutter to create Christmas shapes out of each slice—total crowd-pleaser for kids and grown-ups alike.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Christmas Red Velvet Poke Cake tightly with plastic wrap or transfer it to an airtight container. Pop it in the fridge, where it’ll stay moist and delicious for up to 4 days (if it even lasts that long!).
Freezing
You can freeze this poke cake too! Slice it into servings, wrap each tightly in plastic then foil, and stash them in a freezer-safe bag. They’ll keep perfectly for up to 2 months—just thaw a piece overnight in the fridge whenever the craving hits.
Reheating
While most people love this cake cold, if you want to bring it closer to room temperature for serving, just let it sit out for about 20-30 minutes. Avoid microwaving, as it can melt the whipped topping and change the texture of the layers.
FAQs
Can I use homemade red velvet cake instead of a box mix?
Absolutely! If you have a favorite from-scratch red velvet cake recipe, you can substitute it for the box mix. Just bake it in a 9×13-inch pan and follow the same instructions for poking and layering.
What flavors of pudding work best?
Cheesecake and white chocolate are top choices because they pair beautifully with red velvet, but you can experiment with vanilla or even chocolate pudding for a different twist.
Do I have to use whipped topping?
Not at all! Cream cheese frosting gives the cake a richer, more traditional red velvet vibe. You could even use homemade stabilized whipped cream for a less sweet finish.
Is Christmas Red Velvet Poke Cake gluten-free?
As written, this recipe uses a standard cake mix and is not gluten-free. However, you can swap in your favorite gluten-free red velvet cake mix and adjust for any other dietary needs.
How far ahead can I make this cake?
You can make Christmas Red Velvet Poke Cake a full day in advance. In fact, making it ahead helps all those glorious layers meld, making each slice extra tasty come party time!
Final Thoughts
Christmas Red Velvet Poke Cake is pure holiday joy—easy enough for a weeknight, impressive enough for your festive table, and beloved by all ages. Give it a try this season; you’ll love how the magic of red velvet and creamy layers come together in every bite!
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Christmas Red Velvet Poke Cake Recipe
- Total Time: 2 hours 50 minutes (includes chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the festive spirit with this Christmas Red Velvet Poke Cake. A luscious red velvet cake soaked in sweetened condensed milk, topped with a creamy pudding layer and whipped topping, and finished with peppermint candies for a delightful holiday treat.
Ingredients
Cake:
- 1 box red velvet cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/4 cups water
Topping:
- 1 (3.4 oz) box instant cheesecake or white chocolate pudding mix
- 2 cups milk
- 1 (8 oz) tub whipped topping (thawed)
- 1/4 cup crushed peppermint candies or sprinkles (optional)
- green and red sprinkles (for decoration)
- sweetened condensed milk (1 can, 14 oz)
Instructions
- Preheat and Prepare: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix Cake: Combine red velvet cake mix, eggs, oil, and water in a bowl. Mix and pour into dish, then bake for 28–32 minutes.
- Poke Holes: Using a wooden spoon handle, poke holes in the warm cake.
- Add Sweetened Condensed Milk: Pour sweetened condensed milk over the cake.
- Prepare Topping: Whisk pudding mix and milk, then spread over the cooled cake.
- Add Whipped Topping: Top with whipped topping and decorate with candies or sprinkles.
- Chill: Chill for at least 2 hours before serving.
Notes
- You can use cream cheese frosting instead of whipped topping for a richer dessert.
- This cake can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 370mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
