Moist And Sweetened Red Velvet Poke Cake

Moist And Sweetened Red Velvet Poke Cake


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No need for boxed red velvet with this simple recipe! This moist cake is topped with a well-balanced cream cheese frosting that can easily be amped up with a chocolate sauce drizzle.

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

12 servings


  • 2 sticks butter, unsalted and divided
  • 1 ½ C. sugar
  • 4-6 T. red food coloring
  • 4 tsp. vanilla extract, divided
  • 2 eggs
  • 2 ¼ C. flour
  • ¼ C. unsweetened cocoa powder
  • Dash salt
  • 1 tsp. baking soda
  • 1 C. buttermilk
  • 1 T. distilled white vinegar
  • 1 can sweetened condensed milk
  • 3 C. powdered sugar
  • 8 oz. cream cheese
  • 2 T. milk

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Preheat oven to 350 degrees. In a large bowl, beat 1 stick softened butter and sugar until pale and fluffy. Mix in food coloring and vanilla. Add in one egg at a time until incorporated. In a small bowl, combine flour, cocoa, salt, and baking soda. Add to batter by alternating with buttermilk, making sure to begin and end with flour. Stir in vinegar until just combined. Pour into a greased baking pan and bake for 30 minutes until an inserted knife comes out clean. Once fully baked, poke holes throughout the cake and pour condensed milk evenly over holes. Refrigerate and allow to completely cool before frosting. Beat together 1 stick of softened butter and cream cheese until smooth. Add in powdered sugar, salt, vanilla, and milk. Frost cake as is or, for presentation, slice cake lengthwise several times to assemble a more extravagant layered cake!

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