Red Velvet Poke Cake

This Red Velvet Poke Cake is one of those desserts that looks impressive, tastes decadent, and couldn’t be easier to make. I take a soft, rich red velvet cake, poke holes all over it, and pour in a sweet, creamy filling that seeps into every bite. Then I top it with a fluffy whipped topping and a sprinkle of crushed cookies or chocolate shavings—it’s moist, flavorful, and always a hit.

Why You’ll Love This Recipe

I love how this cake turns a boxed mix into something totally crave-worthy. The “poke” part allows every slice to be super moist and full of flavor from the inside out. It’s easy to prep ahead, perfect for feeding a crowd, and makes a stunning presentation with minimal effort. Whether I’m making it for holidays, birthdays, or casual gatherings, it’s always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box red velvet cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
1 can (14 oz) sweetened condensed milk
1 package (3.4 oz) instant cheesecake or vanilla pudding mix
1 ½ cups cold milk (for pudding)
1 tub (8 oz) whipped topping, thawed
Crushed chocolate sandwich cookies or chocolate shavings (optional topping)

Directions

Bake the Cake
I prepare the red velvet cake mix according to the package instructions and bake it in a 9×13-inch pan. Once baked, I let it cool for about 5–10 minutes.

Poke the Cake
While the cake is still warm, I use the handle of a wooden spoon to poke holes all over the surface, about 1 inch apart.

Add the Filling
I pour the sweetened condensed milk over the cake, letting it soak into the holes. Then I whisk together the pudding mix and cold milk until smooth and slightly thickened (about 2 minutes), and pour that evenly over the cake as well.

Chill and Top
I refrigerate the cake for at least 2 hours so everything sets up nicely. Just before serving, I spread the whipped topping over the surface and sprinkle crushed cookies or shaved chocolate on top.

Servings And Timing

This recipe makes about 12–15 servings.
Prep time: 15 minutes
Bake time: 30–35 minutes
Chill time: at least 2 hours
Total time: about 2 hours 50 minutes

Variations

Sometimes I use cream cheese pudding instead of vanilla for extra tang. I’ve also swapped out the sweetened condensed milk for a mix of chocolate syrup and sweet cream for a more intense chocolate flavor. For festive occasions, I top the cake with red and white sprinkles or mini chocolate chips.

Storage/Reheating

I store the cake covered in the refrigerator for up to 5 days. Since it’s chilled, it tastes even better the next day as the flavors continue to develop. I don’t recommend freezing this cake because the pudding and whipped topping can change texture.

FAQs

What’s The Best Way To Poke The Cake?

I use the handle of a wooden spoon to make deep, evenly spaced holes. I try not to poke all the way through to the bottom to keep the filling from pooling.

Can I Make This A Day Ahead?

Yes! I usually make it the night before and add the whipped topping just before serving. It gives the filling time to soak in completely.

Can I Use Homemade Red Velvet Cake?

Absolutely. I’ve made it from scratch and followed the same steps. The boxed mix just makes it quicker.

What Other Toppings Can I Use?

I’ve used everything from crushed Oreos to red velvet cake crumbs, mini chocolate chips, or even fresh berries for a pop of color.

Do I Have To Use Pudding?

If I want something lighter, I sometimes skip the pudding and just pour the sweetened condensed milk before topping with whipped cream. It’s a little less rich but still delicious.

Conclusion

Red Velvet Poke Cake is my go-to when I want a dessert that’s beautiful, easy, and totally indulgent. With its rich red velvet base, creamy filling, and fluffy topping, it’s a showstopper that requires almost no decorating. It’s the kind of cake people ask me to bring again and again—and I’m always happy to oblige.