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If you love Red Velvet, this Easy Red Velvet Poke Cake is a must-make dessert. A rich red velvet cake is soaked with sweetened condensed milk, then topped with creamy homemade cream cheese frosting and mini chocolate chips for an irresistible treat.
It delivers all the classic red velvet flavor you love — without the extra work of a traditional from-scratch cake, making it perfect for busy schedules and special occasions alike.
Why You’ll Love This Red Velvet Poke Cake!
Red velvet has always been one of my favorite desserts, but as a busy mom, I don’t always have time for a fully from-scratch cake.
This Red Velvet Poke Cake is my go-to when I want something that feels special without spending hours in the kitchen. It’s been tested in my own kitchen, served to family and friends, and it never lasts long.
Recipes like this are exactly what I love sharing — simple, affordable desserts that actually work for real life. It also makes the perfect dessert for an Easy Valentine’s Day Recipes to share with your loved ones. You may even like to make this Heart Shaped Cake or Red Velvet Cookies.
Recipe Snapshot
- Prep Time: 15 minutes
- Bake Time: Based on cake mix
- Chill Time: Overnight (recommended)
- Budget-Friendly: Yes (box mix + pantry staples)
- Make-Ahead Friendly: Yes
- Best For: Valentine’s Day, holiday parties, potlucks, family gatherings
- Skill Level: Beginner
Ingredients
- Red Velvet Cake Mix – A budget-friendly shortcut that saves time and still delivers great flavor. Store brands work just as well as name brands. Prepare the cake mix using the ingredients listed on the box.
- Sweetened Condensed Milk – This is what gives the cake its ultra-moist texture. One can goes a long way and replaces more expensive fillings. You can even make homemade sweetened condensed milk.
- Cream Cheese & Butter – Use block cream cheese (not tubs) for the best frosting texture. Store brands are usually cheaper and work perfectly.
- Mini Chocolate Chips – A small amount adds texture and sweetness. You can swap for white chocolate or skip to save a few dollars.
How to Make Red Velvet Poke Cake
Step 1 – Preheat the oven to 350 degrees. While the oven is heating up, make the cake according to the box instructions by mixing the ingredients in a large bowl.
Step 2 – You will need a 9×13 baking dish. Spray it with cooking spray. Prepare cake mix and pour in the baking dish. Bake per the box directions. Then let cake cool for about 10 minutes.
Step 3 – The next step is to poke holes all over. I like to use a wooden spoon handle. Try to poke holes about 1 inches apart and get the edges of the cake too.
Step 4 – Then pour the sweetened condensed milk all over the top of the cake. Make sure to get it in all of the holes. You can use a spatula to spread it around if needed.
Step 5 – If the pan has a lid, put that on. If not, cover in foil and place in the fridge overnight.
Step 6 – The next day, make the frosting. Beat together the cream cheese and butter until it is combined really well. I like to use a bowl of a stand mixer on high speed with paddle attachment. Then add the powdered sugar and 1 tablespoon milk and vanilla. Mix this until light and fluffy.
Step 7 – Take the cake out of the fridge and allow it to come to room temperature. Then spread the frosting all over the top. Sprinkle with mini chocolate chips.
This moist Red Velvet cake is delicious served at room temperature, or chilled and served cold.
Tips for Success
- Pouring Sweetened Condensed Milk – Make sure to pour the sweetened condensed milk all over the cake. It is important that all of it soaks into the entire cake.
- Let Warm Cake Rest Overnight – Resist the urge to make this cake all in one day. It tastes best when made the night before and frosted the next day. Overnight the sweetened condensed milk really soaks into the cake and gets so moist.
- Make Cake Ahead – Save time and make the cake in advance and freeze it until ready to use inside an airtight container. Allow the cake to come to room temperature and frost when ready to enjoy. This is a great tip for holidays to save time on busy days.
- Cream Cheese – If you plan to make homemade cream cheese frosting, use the blocks of cream cheese and not the tubs. The consistency of the frosting will be softer and fluffier.
- If the frosting is too thick, add more milk – I would only add a tablespoon at a time until it reaches the consistency you like.
Variations and Substitutions
- Cool Whip – You can use whipped topping instead of cream cheese frosting to lighten up the recipe.
- Substitute Chocolate Chips – Substitute chocolate shavings or crushed Oreos instead of chocolate chips. You can also use leftover chocolate bars cut into small pieces.
- Sprinkles – You can add sprinkles on top of the cake. If you are making this during the holidays, Christmas sprinkles would be festive. This recipe is also perfect for Valentine’s Day and heart sprinkles would be cute.
- White Chocolate Chips – Top with white chocolate chips instead of milk chocolate chips. This is really about personal preference.
Frequently Asked Questions
Yes, you can make a homemade cake but of course it will take longer than a box mix. Feel free to use your favorite recipe or try this red velvet cake recipe we love. The red food coloring and cocoa powder make for a vibrant cake.
Once baked follow the rest of the instructions as normal in the poke cake recipe.
Refrigerate the leftovers in an airtight container for up to 5 to 7 days. Keep in mind the longer it sits, the soggier it will get.
I find the cake is best served fresh within 24 hours of making it.
Yes. If using store-bought cream cheese frosting, microwave it for about 15 seconds to soften, then spread carefully. Do not overheat or it may separate.
Yes. You can freeze the unfrosted cake in an freezer safe container. Thaw, then frost before serving for best texture.
Red Velvet Poke Cake
Ingredients
- Cake:
- 1 box red velvet cake mix
- Ingredients needed to make cake from the cake mix: eggs oil, water, etc.
- 14 oz Sweetened Condensed Milk
- FROSTING:
- 8 oz Cream Cheese softened at room temperature
- ¼ cup unsalted butter
- 2 cups Powdered Sugar
- 2-3 Tbsp Milk
- ½ tsp Vanilla Extract
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package.
- Allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
- Pour the sweetened condensed milk over the top of the cake
- Cover and refrigerate the cake overnight.
- To make the frosting, beat together cream cheese and butter until combined.
- Add powdered sugar and 1 tablespoon milk and vanilla. Beat together until well-combined.
- Mix in additional milk to the desired consistency.
- Spread frosting over room temperature cake and top with the mini chocolate chips.
- Enjoy at room temperature, or chill and enjoy cold.
Nutrition Facts
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