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–+ servings
moist red velvet dessert

Red Velvet Poke Cake

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 9x13 inch baking pan
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wooden skewer or fork
  • 1 Heatproof spatula
  • 1 Wire rack
  • 1 Small saucepan optional, for warming sauce
  • 1 offset spatula

Ingredients
  

  • 2 cup all-purpose flour
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon unsweetened cocoa powder
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoon red liquid food coloring
  • 1 cup sweetened condensed milk
  • 1 cup hot fudge sauce warmed
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoon heavy cream cold
  • 2 tablespoon sprinkles optional

Instructions
 

  • Preheat the oven to 350°F and lightly grease a 9x13-inch baking pan.
  • In a mixing bowl whisk together flour, sugar, baking soda, salt, and cocoa powder.
  • In another bowl whisk eggs, buttermilk, oil, vanilla, vinegar, and red food coloring until smooth.
  • Pour the wet ingredients into the dry and whisk just until combined and no dry streaks remain.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
  • Place the pan on a wire rack and let the cake cool for 10 minutes.
  • Using a wooden skewer or fork poke holes all over the warm cake about 1 inch apart.
  • Stir together sweetened condensed milk and warmed hot fudge until pourable.
  • Slowly pour the mixture over the cake, letting it seep into the holes, and spread evenly.
  • Let the cake cool to room temperature then cover and chill for at least 1 hour.
  • Beat cream cheese and butter until smooth and fluffy.
  • Add powdered sugar and vanilla and beat until creamy, then add heavy cream to reach a spreadable consistency.
  • Spread the cream cheese frosting evenly over the chilled cake.
  • Garnish with sprinkles if desired, slice, and serve.

Notes

For clean holes, poke while the cake is warm but not steaming hot so it doesn’t tear, and wipe the skewer as it gathers crumbs. If the fudge mixture is too thick, loosen with 1 to 2 tablespoons of warm milk until it flows easily. Room-temperature dairy helps the batter emulsify and rise evenly, while chilling after soaking gives the cake time to set for neater slices. You can swap hot fudge for chocolate syrup for a lighter soak or use only condensed milk for a more traditional poke cake. Store covered in the refrigerator for up to 4 days and bring slices to room temperature for the best texture and flavor.
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