Ah, red velvet cake! The very mention of it brings back a wave of nostalgia. I still remember the first time I tried a slice – the silky texture, the vibrant color, and that subtle hint of cocoa that envelops your taste buds like a warm hug. It was a special birthday celebration, and I instinctively knew I had stumbled upon one of the most glorious cakes on the planet. Little did I know then that I would one day concoct a magical twist of this classic dessert: the Red Velvet Poke Cake with Cream Cheese Frosting.

This Red Velvet Poke Cake isn’t just any cake; it’s a dreamy, moist creation that’s pouring with love (literally!). What sets it apart is the delightful holes filled with creamy vanilla pudding. Imagine each bite being a rich, velvety experience paired with a tangy cream cheese frosting. Perfectly indulgent for celebrations but simple enough for a cozy weeknight treat. So grab your apron, throw on your favorite playlist, and let’s create this beauty together!

Why You’ll Love This Recipe

Super easy to make – no fancy baking skills necessary!
Decadent and indulgent, perfect for any occasion from birthdays to casual weeknight snacks.
Rich in flavor with a beautiful splash of color – it’s a showstopper!
Versatile and can be customized with various toppings or fillings!

Ingredients

Gather these lovely ingredients before we get started:

For the cake:
1 box (15.25 oz) red velvet cake mix
1 cup buttermilk (for that rich moisture)
½ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
For the filling:
1 box (3.4 oz) instant vanilla pudding mix
2 cups whole milk (to mix with the pudding)
For the cream cheese frosting:
1 package (8 oz) cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Step-by-Step Instructions

Let’s dive into the fun part – making this glorious Red Velvet Poke Cake!

Preheat your oven to 350°F (175°C). We want to get it nice and toasty for our cake.
Prepare your cake pan. Grease and flour a 9×13-inch baking dish. This will ensure your cake slides out easy-peasy! You can also line it with parchment paper for extra insurance against sticking.
Mix the cake batter. In a large bowl, combine the red velvet cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat together until well combined, but remember – don’t overmix! Too much mixing can lead to a dense cake. A couple of minutes on medium speed usually does the trick.
Pour the batter into your prepared baking dish and smooth the top with a spatula.
Bake! Pop it in the oven and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. The sweet aroma of chocolatey vanilla should fill your kitchen!
Cool the cake. Once baked, remove it from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Patience is a virtue, my friend!
Poke it up! Once the cake is cool, take the end of a wooden spoon or a fork and poke holes all over the top of the cake. Aim for about 20-30 holes—enough for the pudding to seep in.
Prepare the pudding. In a medium bowl, whisk together the instant vanilla pudding mix and whole milk for about two minutes until it thickens. Pour this deliciousness evenly over the poked cake. Use a spatula to spread it around a bit and make sure it settles nicely into all those holes.
Chill the cake. Cover the cake with plastic wrap and let it chill in the fridge for at least 2 hours (or overnight, if you can wait!). This helps the pudding settle in.
Craft the frosting. In a large bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Beat on low speed until it’s all combined, then increase to medium-high speed until fluffy and luscious.
Spread the frosting evenly over the chilled cake. You can be generous here—who doesn’t love a thick layer of cream cheese frosting?
Decorate it! Optional: Add sprinkles, cocoa powder, or even grated chocolate on top for that extra flair!

Pro Tips & Variations

Want to jazz up your Red Velvet Poke Cake? Here are a few ideas:

Flavors Galore: Consider adding some orange zest to the cream cheese frosting for a refreshing citrus twist.
Chocolate Lovers: Substitute part of the vanilla pudding with chocolate pudding for a dual-flavored delight.
Fruit Medley: Top the cake with fresh berries for a pop of freshness that complements the rich flavors beautifully.
Healthier Options: Use Greek yogurt instead of cream cheese in the frosting for a lighter version – it’s tangy and delicious!

Serving Suggestions

What’s the best way to serve this decadent cake? Picture this: slice it up and serve each piece with a dollop of whipped cream and a generous scoop of vanilla ice cream on the side. For warm, cozy evenings, a cup of hot cocoa or coffee pairs perfectly with the rich sweetness of the cake. Serve it at gatherings, potlucks, or simply treat yourself after a long day. Trust me, this is a cake that invites smiles and compliments!

Storage Tips

Don’t worry if you have leftovers (though I doubt it will last long!). Here’s how to keep your Red Velvet Poke Cake fresh:

Refrigerate: Cover the cake with plastic wrap or foil and store it in the fridge for up to 4 days. The flavors deepen as it sits!
Freeze: You can freeze the cake (without frosting) by wrapping it tightly in plastic wrap and then in aluminum foil. It should stay fresh for about 2-3 months. Thaw in the refrigerator overnight when you’re ready to enjoy it again.
Reheat: If you prefer it warm, you can microwave a slice for about 15-20 seconds. Just don’t overdo it—we want that moist, delightful texture intact!

FAQs

Can I use a homemade red velvet cake recipe instead of a box mix?

Absolutely! A homemade recipe will work perfectly, just ensure that you adjust the baking time accordingly. The key is to have the same texture and moisture level.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it curdles slightly – voila, instant buttermilk!

Can I make this cake ahead of time?

Yes! In fact, making it a day in advance is ideal as it allows the flavors to meld and the pudding to soak in beautifully. Just store it in the fridge until you’re ready to serve.

How do I prevent the cake from getting soggy?

Be sure to let the cake cool completely before adding the pudding, and make sure to poke holes all the way to the bottom to allow the pudding to soak in without pooling on top.

What kind of toppings can I use?

The sky’s the limit! Consider chocolate shavings, crushed nuts, fresh fruit, or even edible glitter for a festive touch. Get creative and have fun!

Conclusion

There you have it—a luscious Red Velvet Poke Cake with Cream Cheese Frosting that will warm your heart and delight your taste buds. I truly hope you enjoy making and sharing this cake as much as I have. It’s such a joy to bring the experience of baking into people’s homes, and I’d love to hear how yours turns out! Feel free to comment below with your own personal touch or any questions you might have. Happy baking, friends!