Recipe: Red Velvet Poke Cake


Red Velvet Poke Cake with Cream Cheese Frosting - Moist, creamy, filled with gooey cream cheese pudding and topped with cream cheese frosting.

I’ve been meaning to make a poke cake for a while now but have been putting it off for a while. I decided to make this cake for valentines day because whats better than a moist red velvet cake topped with yummy cream cheese frosting!

I was going to make this cake from scratch but I’ve been very busy this week (I’m sure most of you are as well ), so I opted in for the box mix. It just makes life a little bit easier.


THE RECIPE

Moist, creamy, filled with gooey cream cheese pudding and topped with cream cheese frosting.

Ingredients:
  • 1 box red velvet cake mix
For the Frosting:
  • 8 ounces cream cheese at room temperature
  • 4 cups powdered sugar
  • 4 ounces butter at room temperature
  • 2 tablespoons vanilla extract
For the Filling:
  • 1 box instant Cheesecake or vanilla flavored pudding
  • 2.5 cups milk

Instructions:
  • Heat Oven to 350 degrees. Mix the cake as directed on the box, pour into a greased 9x9 or 13x9 baking pan. Bake for 30-35 minutes. remove the cake from oven and let cool for about 5 minutes. Poke cake with the bottom of a wooden mixing spoon.
To make the pudding:
  • While the cake is baking we are going to prepare our pudding batter. In a medium bowl, prepare instant pudding with milk, whisking until all the lumps are gone. The batter should be runny so that it can absorb into the cake. Pour pudding over cake. Making sure to get right into the holes as much pudding as possible. Cover and put in the refrigerator to set for about 30 minutes.
Frosting:
  • While the cake is in the fridge we are going to prepare the cream cheese frosting. This can be done by hand or using a stand mixer. If using a mixer, in a medium bowl whip the cream cheese and butter for 4-5 minutes on high, lower the speed to medium and add the sugar and vanilla and continue whipping for 3 minutes. Make sure to scrape the sides while whipping.
  • If you are whipping by hand cream the cream cheese and butter for 3-5 minutes, add the sugar and vanilla and whip for another 5 minutes.
  • Remove cake from the fridge and frost with the cream cheese frosting. Cut into squares and serve cold. Enjoy!

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