Easy Red Velvet Poke Cake | w/ Cream Cheese Filling & Best Ever Cream Cheese Buttercream

I wasn’t a big red velvet cake fan until I married my husband.
His mom makes a killer red velvet cake, recipe coming soon, don’t worry!I never really knew that red velvet, had chocolate in it until I made my own for the first time, now I am a fan.
Add chocolate to anything and I pretty much will love it.
This poke cake is amazing. Rich, moist and creamy.I didn’t want to do the standard poke cake and just add in some sweetened condensed milk, I wanted to make it more original and have a cream cheese center.
So I made a syrup, this combination of the cream cheese and sweetened condensed milk elevated this cake to platinum level status.
Try this cake today, you will not be left disappointed.
Enjoy!
XOXO San

Easy Red Velvet Poke Cake | w/ Cream Cheese Filling & Best Ever Cream Cheese Buttercream

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12-16

Easy Red Velvet Poke Cake | w/ Cream Cheese Filling & Best Ever Cream Cheese Buttercream

This Red Velvet Poke Cake is like a moister, creamier version of the original Red Velvet. The cream cheese syrup filling sets this apart from all other Red Velvet Poke cakes. Topped with the best ever cream cheese buttercream, you can’t get much better than this.

Ingredients

  • 1 red velvet cake mix, follow package directions
  • - Or - make your own red velvet cake from scratch
  • Cream Cheese Syrup – filling
  • 8 ounces cream cheese at room temperature
  • ½ cup powdered sugar
  • 2 tablespoons milk
  • ½ cup sweetened condensed milk
  • 1 teaspoon almond extract
  • Best Ever Cream Cheese Buttercream
  • 1 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2½ teaspoons almond extract
  • 4 to 4½ cups confectioners’ sugar

Directions

Red Velvet Cake

To make this easy, use a prepared cake mix. Follow directions on the box using a 9x13. Bake and cool, poke holes using an end of a spatula or anything you would like to use to poke the holes in the cake. Set aside, while you make the cream cheese syrup.

Cream Cheese Syrup – filling

In a small mixing bowl beat, by hand, cream cheese, powdered sugar, milk, and almond extract for 1-2 minutes.

Drizzle over the holes of the cake. Use a spatula to spread over the holes evenly. If there is any extra or a pool of frosting, continue to spread the filling until it is all absorbed into the holes. Chill in the fridge, while you make the buttercream frosting.

Best Ever Cream Cheese Buttercream

Using an electric mixer, handheld or standing, beat butter on medium speed until creamy. Add cream cheese and almond extract; beat until well combined and no chunks. Increase mixer speed to high and continue to beat until the frosting is light and fluffy, scrape down the sides of the bowl as needed.

Slowly, ½ cup at a time, add 4 cups confectioners’ sugar, beating on low speed (stir), until well incorporated. Beat on high speed until smooth and light.

Remove cake from fridge frost and serve immediately, or cover and set in fridge until ready to serve.

Notes

Cream Cheese Buttercream adapted from Wicked Good Kitchen Cream Cheese Syrup adapted from Brunch Time Baker

http://www.adashofsanity.com/2014/07/easy-red-velvet-poke-cake-w-cream-cheese-filling-best-ever-cream-cheese-buttercream/

Kids Review – Jordan, my 8 year old daughter declared this is her “most favorite cake ever!” There wasn’t one complaint or suggestion.

Comments

  1. says

    Hi San! Thanks so much for stopping by the Wednesday Roundup! This awesome post is being featured this week! Come on by and grab a featured button! I’ve also pinned this to our Link Party Pinterest board!

    • Sandra says

      Thanks girl, I am remote and can’t link up but will tomorrow. I SO appreciate the feature!!! xo San

  2. Beth R says

    This looks amazing !
    Could I make this into cupcakes?
    I need something stunning( in cupcake form) for a baby shower and this looks perfect….
    Please advise.
    Thank You.

    • Sandra says

      I have never tried cupcakes, but I think it would be lovely!!! Yes you could. Oh, can’t wait to hear how they turn out!!! xo San

  3. Beth R. says

    Just a follow up:
    I made these in cupcake form for a baby shower. Normally don’t ever use a first time recipe for strangers, in case it all goes wrong. Should never worried. I just poked the cream cheese syrup into each cupcake using a squeeze bottle. YUMMY ! Turned out beautifully and they tasted as good as they looked. A huge hit. Thank you for making me look so good :)

  4. Justina Huffman says

    Just wondering if I could stiffin the icing somehow to be able to make it crust, any ideas? I was thinking of using this recipe for my step-daughters 16th bday cake with some modeling chocolate decorations like zebra stripes and bows etc. It looks so yummy, I am so tempted to experiment. Want the cake to taste as good as it looks.

    • Sandra says

      Justina – Have you tried this out yet? I would make a butter cream if you want to have a stiffer icing but that takes away from the red velvet – I think. But my mother-in-law makes a red velvet with buttercream and it still taste wonderful. Let me know what you end up doing. xo San

  5. LaDonna says

    I don’t like almond extract will it taste ok to use vanilla? Can’t wait to make this for my kids Valentine school party!!

  6. Amber says

    Hey Sandra! I was wondering if you had a recipe for Red Velvet Cake? My oldest LOVES red velvet and I would love to find a great recipe! I made your German Chocolate cake and it was a HUGE hit! Great recipe! Thanks

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