Condensed Milk Red Velvet Poke Cake Recipes

RED VELVET POKE CAKE

Red Velvet Poke Cake image

Looking for a red velvet cake? This Red Velvet Poke Cake from Delish.com is the best.

Categories Red Velvet Poke Cake red velvet poke cake red velvet cake red velvet recipe cream cheese frosting sheet cake poke cake

Time 2h25m

Yield 15

Number Of Ingredients 6

Ingredients

1 Red velvet cake mix (plus ingredients required by package)
2 (15-oz) cans of sweetened condensed milk
12 oz. cream cheese, softened to room temperature
6 tbsp. unsalted butter, softened
2 1/4 c. confectioners' sugar
1 1/2 tsp. vanilla extract

Steps:

Preheat oven to 350 degrees F. Butter a 9-x-13" pan and sprinkle with flour. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes.
Cool the cake for at least 20 minutes in the pan. Then poke big holes across entire surface of the cake using the rounded end of the wooden spoon. Pour sweetened condensed milk over the entire surface of the cake and spread with a spatula to make sure it pours into the holes. Cover and refrigerate for two hours.
When the cake is almost ready to take out of the refrigerator, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy. Add confectioners' sugar and vanilla and mix to combine. Spread over cake with an offset spatula and serve.

RED VELVET POKE CAKE

Red Velvet Poke Cake image

Red velvet cake is infused with sweetened condensed milk and topped with the best cream cheese frosting. A must for Valentine's Day!

Provided by Michelle

Categories Dessert

Time 1h

Number Of Ingredients 16

Ingredients

8 tablespoons unsalted butter, at room temperature
1½ cups granulated sugar
2 eggs
5 tablespoons unsweetened cocoa powder
6 tablespoons red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
2¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
14 ounce can sweetened condensed milk
1 cup salted butter, at room temperature
8 ounces cream cheese (at room temperature)
3½ cups powdered sugar
2 tablespoons vanilla extract

Steps:

Make the Cake: Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan.
On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated.
In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minute.
Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another 2 minutes until completely combined and smooth.
Pour the batter into the prepared baking pan, smoothing the top into an even layer with a spatula. Bake until a thin knife or skewer inserted into the center comes out clean, about 25 to 30 minutes.
Remove the cake from the oven and immediately poke holes all over the top of the cake. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. If it pools along the edges, use a spoon to scoop it up and redistribute it on top. Allow the cake to cool completely before frosting and decorating.
Make the Frosting: Using a stand mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
Spread the frosting evenly over the top of the cake and decorate as desired. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts : Calories 626 kcal, Carbohydrate 99 g, Protein 8 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 122 mg, Sodium 557 mg, Fiber 1 g, Sugar 79 g, ServingSize 1 serving

CONDENSED MILK RED VELVET POKE CAKE

Condensed Milk Red Velvet Poke Cake image

From my test kitchen. Less ingredients than some red velvet cake recipes call for, an inexpensive, yummy and moist version. Perfect if it's your first time trying the red velvet cake.

Provided by Kitty Kat Cook

Categories Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) box of duncan hines' red velvet cake mix
3 1/2 ounces white chocolate pudding mix or 3 1/2 ounces regular chocolate instant pudding
1 (14 ounce) can condensed milk
1 cup oil
3 large eggs
1 (12 ounce) can Coke
1 (8 ounce) container whipped topping, thawed
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter, melted (optional)

Steps:

Mix all cake ingredients except milk.
Bake according to box directions.
Immediately after removing from oven, poke holes over the cake (with a chopstick or similar tool) and slowly pour condensed milk over the top of the cake, let it be absorbed.
Let the cake cool.
While the cake cools hand-mix all frosting ingredients.
If the cake is completely cool, frost the cake and refrigerate.

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