Red Velvet Poke Cake Recipe with Easy Frosting
Red Velvet Poke Cake is sure to impress! Chocolate cake is paired with marshmallow and white chocolate filling to create an indulgent treat!
Ingredients
Red Velvet Cake
- 1 box Red Velvet Cake Mix
- 1 cup water or amount on box directions
- 3 large eggs or amount on box directions
- 1/2 cup vegetable oil or amount on box directions
- red food coloring optional
Marshmallow Filling
- 2 1/2 cups marshmallow fluff
- 2 tablespoons water
- White Chocolate Filling
- 1 3/4 cups white chocolate chips
- 14 ounce can sweetened condensed milk
- 3 tablespoons heavy whipping Cream
Whipped Topping
- 2 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- sprinkles as desired
Instructions
- PREPARE THE CAKE: Mix the Devil’s Food Cake Mix, Water, Eggs and Oil together, and pour into a sprayed 9x13 baking pan (or lined with parchment paper for ease in removing it from pan). Bake according to the directions on the box. Allow to cool on a cooling rack for 20 minutes.
- POKE THE CAKE: Using the round handle of a wooden spoon, poke holes the cake, making the holes about an inch apart. Poke about 2/3 deep, not all the way to the bottom
- MARSHMALLOW FILLING: Place Marshmallow Fluff and Water in a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until melted and blended (about 1 minute).
- FILL WITH MARSHMALLOW: Pour fluff mixture into a piping bag (or a plastic bag with the corner snipped off) and pipe it into the holes. Spread remaining fluff across top. Place in the fridge to chill.
- WHITE CHOCOLATE FILLING: Place White Chocolate Chips, Sweetened Condensed Milk and Cream in a microwave safe bowl. Microwave in 20-second bursts, stirring each time, (about 2-3 minutes) until melted.
- COVER THE CAKE: Spread the filling over the cake, and chill until the filling is cooled completely.
- WHIPPED TOPPING: Beat Cream, Confectioners’ Sugar and Vanilla with an electric mixer until stiff peaks form. Spread over the chilled cake. Garnish with Sprinkles. Chill until ready to serve.
Notes
Storage: Keep any leftovers in the fridge, covered, for up to 5 days. The flavors meld beautifully as the cake sits!
Freezing: This cake freezes well. Wrap individual slices or the entire cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Substitutions:
- Cake Mix: Any brand of red velvet cake mix works. If unavailable, use a chocolate cake mix with additional red food coloring. - Eggs/Oil/Water: Follow the alternative instructions on the cake mix box if you prefer a different variation (like using applesauce or yogurt). - Marshmallow Fluff: If unavailable, make a simple marshmallow cream by melting regular marshmallows with a bit of cream. - White Chocolate Chips: Can be substituted with milk or dark chocolate for a different flavor profile. - Heavy Whipping Cream: For a lighter version, use half-and-half or milk, though the consistency will be less creamy. Make-Ahead Tips: You can prepare the cake a day in advance. Just add the whipped topping before serving to keep it fresh and fluffy. Serving Suggestion: For an extra touch of elegance, serve with a drizzle of raspberry sauce or a few fresh berries. Variations: Feel free to add a layer of crushed nuts or shredded coconut between the cake and the whipped topping for added texture and flavor. Decoration Ideas: Apart from sprinkles, try edible flowers, fruit slices, or chocolate shavings for a beautiful presentation.
- Cake Mix: Any brand of red velvet cake mix works. If unavailable, use a chocolate cake mix with additional red food coloring. - Eggs/Oil/Water: Follow the alternative instructions on the cake mix box if you prefer a different variation (like using applesauce or yogurt). - Marshmallow Fluff: If unavailable, make a simple marshmallow cream by melting regular marshmallows with a bit of cream. - White Chocolate Chips: Can be substituted with milk or dark chocolate for a different flavor profile. - Heavy Whipping Cream: For a lighter version, use half-and-half or milk, though the consistency will be less creamy. Make-Ahead Tips: You can prepare the cake a day in advance. Just add the whipped topping before serving to keep it fresh and fluffy. Serving Suggestion: For an extra touch of elegance, serve with a drizzle of raspberry sauce or a few fresh berries. Variations: Feel free to add a layer of crushed nuts or shredded coconut between the cake and the whipped topping for added texture and flavor. Decoration Ideas: Apart from sprinkles, try edible flowers, fruit slices, or chocolate shavings for a beautiful presentation.
Nutrition
Serving: 1 | Calories: 740cal | Carbohydrates: 86g | Protein: 9g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 112mg | Sodium: 393mg | Sugar: 67g | Fiber: 1g | Calcium: 237mg | Iron: 2mg