Red Velvet Poke Cake is one of my all-time favorite desserts to make when I'm short on time. It's moist, not too sweet, and completely delicious! The cheesecake pudding gives it that familiar tangy flavor you usually get from cream cheese frosting. Topped with fluffy Cool Whip, each bite is like heaven.
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 30 minutes
- 🍴 Servings: 12
- 🧄 Flavor Profile: Moist chocolatey red velvet with a rich, creamy sweetness throughout.
- 🍚 Best Served With: Whipped cream, fresh strawberries, or a scoop of vanilla ice cream.
- 🧊 Make Ahead?: Yes, perfect to make a day ahead so the flavors soak in.
Summarize and Save This Content On
One of the things that makes this red velvet pudding cake so special is how easy it is to make. It's the perfect example of how you can take a simple box of cake mix and create an impressive treat that everyone will go crazy for. It's the ultimate simple dessert for red velvet lovers!
If you're looking for more potluck-worthy cake mix desserts, you must try lemon Cool Whip cookies and easy cake mix donuts.
Why You'll Love This Recipe
- It gets better over time: The longer this cake chills, the deeper its flavor becomes, making it taste even better the next day! It doesn't dry out the same way a classic cake does.
- It's the perfect make-ahead dessert: I love making this cake mix poke cake in advance, especially for gatherings! It needs some time to get in the refrigerator anyway, so I make it up to a day ahead. Then, it's ready when I need it.
- Red velvet is extra tender: Red velvet cakes are softer and more tender than most varieties, but still just as sturdy. It's one of the best varieties for poke cake because of its texture, but it won't fall apart with the extra moisture.
Ingredients
Here are the most important ingredients for this red velvet cake recipe. They're easy to find, and the cost is low and affordable!
- Red velvet cake mix: This is key to this recipe for a classic red velvet cake with minimal effort. Any brand will work perfectly! I also use boxed red velvet cake mix for these red velvet cookie bars.
- Instant cheesecake pudding mix: Just like in this lemon pudding cake, the instant pudding mix adds moisture. I chose cheesecake flavor to mimic the cream cheese frosting that you normally see on a traditional red velvet cake.
- Milk: Use cold milk straight from the refrigerator for this recipe. It helps the pudding to set, so it thickens before you pour it over the poke cake. I prefer whole or 2% milk here.
- Cool Whip: I top this poke cake with Cool Whip instead of frosting. It balances the sweetness of the dessert, keeping it from becoming too heavy.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate pudding: Make this extra rich and cocoa-forward by swapping the cheesecake pudding mix with chocolate pudding mix!
- Holiday version: Decorate your red velvet cake with Chrsitmas themed sprinkles to get it holiday-ready.
- Spiced cake: Add about 1 teaspoon of cinnamon to the cake mix to get a subtle, warm spiced flavor that further enhances the rich flavor.
You'll want to make my Oreo poke cake if recipes like this are your thing.
How to Make Red Velvet Poke Cake
To get started on your red velvet cake with pudding mix, preheat your oven to 350°F. I also recommend greasing your 9x13 baking dish with nonstick cooking spray.
Step 1: Make the cake batter. Add all of the cake ingredients to a large bowl and beat with an electric mixer for about 2 minutes, and then pour the batter into the prepared baking dish.
Step 2: Bake and poke holes. Next, pop the pan into the oven and bake the cake for 28-32 minutes. Then, allow it to cool for about 10 minutes before poking holes with the handle of a wooden spoon that are about an inch apart.
Step 3: Add pudding and chill. Now you can prepare the cheesecake pudding, and then pour and spread it over the poke cake. Stick it in the fridge for about an hour to set.
Step 4: Spread Cool Whip and sprinkles. Finally, spread Cool Whip on top and add sprinkles to make it into a Valentine's Day dessert (or any holiday poke cake you want). Serve a piece with a winter sangria or a cinnamon hot chocolate!
Recipe Tips
- Hole spacing matters: Keep the holes about an inch apart. They should be close enough together and as even as possible, so it soaks up enough of the pudding.
- Chill after adding the topping: A second chill really ensures the structure holds up well. This red poke cake is meant to be nice and cold for serving, so I like to place it back in for a bit so the pieces hold together, too!
- Refrigeration directions: You may keep this moist red velvet cake in the refrigerator for up to 4 days, tightly covered with plastic wrap. It's best enjoyed chilled, so you can have a slice straight from the fridge whenever you like.
Another stunning and easy red velvet cake recipe is this red velvet swirl bundt cake.
Do you like all things velvet? I'll bet you've never tried pink velvet. These pink velvet brownies are sweet and delicious. Definitely worth a try.
If you like romantic recipes like this, you should check out my Bailey's truffles. They're a wonderful way to say "I love you" to that special someone.
Serving Suggestions
- Cake and ice cream are one of my favorite combinations, and this recipe works perfectly here. Some of my favorite flavors to pair with this red velvet poke cake with pudding are Dr. Pepper ice cream and strawberry crunch ice cream.
- Red velvet desserts scream Valentine's Day or Christmas to me because of the color. I decorated this poke cake with white and pink heart sprinkles, but you can use different sprinkles or color the frosting to celebrate another occasion.
- If you're serving this red velvet pudding cake at a party, I like to pair it with crunchy treats to balance it. Some of my favorites (sweet and savory) include butter toffee pretzels, white chocolate cake popcorn, and Ritz cracker sandwiches.
Recipe FAQs
First, pour the pudding onto the cake while it's warm, not hot. Hot poke cake will melt the pudding, causing it to soak in and make the cake soggy. Then, give it plenty of time to chill so the pudding fully sets.
Do not add the Cool Whip to a warm cake! After pouring the pudding onto this red velvet cake, chill it completely before spreading on the topping. Otherwise, you'll have a melted mess!
Yes! It's a little tricky, but it works. Ensure the holes are even and not all the way through. When you add the pudding, only add enough to settle into the holes; you may have extra, and that is fine! I highly recommend chilling the layers for at least 4 hours before stacking them.
The consistency of the pudding should be thick but pourable. If the cake gets too cold, the pudding won't absorb either.
If you enjoy poke cakes like this, check out this Oreo poke cake.
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More Delicious Poke Cake Recipes
Do you like poke cake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Red Velvet Poke Cake
Equipment
Ingredients
- 1 box red velvet cake mix
Ingredients listed on box
- 1 cup buttermilk or water
- ½ cup oil
- 3 large eggs
- 3.4 ounces instant cheesecake pudding mix
- 2 cups cold milk
- 8 ounces Cool Whip thawed
Optional topping
- heart sprinkles
- Valentine sprinkles
- red sugar
Instructions
- Preheat the oven to 350°F (180°C). Grease and lightly flour a 9x13 inch baking dish or or two 9-inch round cake pans.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool for about 10 minutes.
- While still warm, use the handle of a wooden spoon or a straw to poke holes evenly across the cake, spacing them about 1 inch apart.
- In a medium bowl, whisk together the instant cheesecake pudding mix and cold milk for about 2 minutes, until thickened but still pourable.
- Slowly pour the pudding mixture over the warm cake, making sure it fills the holes. Use a spatula to gently spread it evenly across the surface.
- Cover and refrigerate the cake for at least 1 hour to allow the pudding to fully set.
- Once chilled, spread the Cool Whip evenly over the top of the cake. Finish with Valentine's sprinkles just before serving.
- Slice and serve chilled.
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Notes
- Prepare your red velvet cake up to 24 hours in advance to have it ready for a party or potluck. Since this recipe needs chill time, it works out great!
- Enjoy this easy poke cake for any holiday that you want! I love it for Valentine's Day, but it works for birthdays or just because, too.
- Pour the pudding onto the cake while it's still warm to help it absorb into the holes properly.
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