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.
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.
- 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
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.
Cream Cheese Buttercream adapted from Wicked Good Kitchen Cream Cheese Syrup adapted from Brunch Time Baker
Kids Review – Jordan, my 8 year old daughter declared this is her “most favorite cake ever!” There wasn’t one complaint or suggestion.