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Red Velvet Poke Cake

A moist, classic red velvet poke cake topped with cream cheese frosting and sweetened condensed milk.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 12 servings

Ingredients

  • 8 tablespoons unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 1/4 cup red liquid food coloring or 1 tsp gel (see notes)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 5 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 tablespoon distilled white vinegar
  • 12 ounces sweetened condensed milk (use whole can or about half as desired)
  • 3 cups powdered sugar
  • 1/2 cup butter room temperature (for frosting)
  • 8 ounces cream cheese room temperature for 30 minutes
  • 1/4 teaspoon salt for frosting
  • 1 1/2 teaspoons vanilla extract for frosting
  • 2 tablespoons milk or heavy cream for frosting

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or spray with nonstick spray and set aside.
  • In a large bowl, beat 8 tablespoons room-temperature butter and 1 1/2 cups sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.
  • Add 1/4 cup red liquid food coloring (or 1 tsp gel), 2 teaspoons vanilla extract, then add the 2 eggs one at a time, mixing just until incorporated after each addition.
  • Whisk together 2 1/4 cups all-purpose flour, 5 tablespoons unsweetened cocoa powder, 1 teaspoon salt, and 1 teaspoon baking soda in a separate bowl.
  • Alternate adding the dry ingredients and 1 cup buttermilk combined with 1 tablespoon distilled white vinegar to the butter mixture, mixing by hand with a wooden spoon or on low speed just until combined; do not overmix.
  • Pour the batter into the prepared pan and spread it into an even layer. Bake at 350°F for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and use a fork to poke holes all over the warm cake. Pour the 12 oz sweetened condensed milk evenly over the cake (use whole can or about half, as desired). Allow the cake to cool completely.
  • For the frosting, beat 1/2 cup room-temperature butter and 8 oz room-temperature cream cheese on high until smooth and fluffy, about 2–3 minutes.
  • Reduce mixer speed and add 3 cups powdered sugar, 1/4 teaspoon salt, 1 1/2 teaspoons vanilla extract, and 2 tablespoons milk or heavy cream. Beat an additional 2–3 minutes until the frosting is light and spreadable.
  • Spread the frosting evenly over the cooled cake and decorate as desired.

Equipment

  • 9x13 inch Baking Pan
  • Hand mixer or stand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • wooden spoon or spatula
  • fork for poking
  • rubber spatula
  • Oven

Notes

  • If using gel food coloring, add an extra 1/3 cup buttermilk.
  • You can use the entire 12 oz can of sweetened condensed milk or about half, as preferred.
  • Bring cream cheese and butter to room temperature for a smooth frosting.
  • Do not overmix the batter to keep the cake tender.
  • Allow cake to cool completely before frosting.