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Square image of a slice of red velvet poke cake on a white plate with red stripes, topped with cream cheese layer and holiday sprinkles.
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Red Velvet Poke Cake

Red Velvet Poke Cake is moist, filled with white chocolate pudding, and topped with a fluffy cream cheese layer. Perfect make-ahead dessert.
Prep Time20 minutes
Cook Time30 minutes
Additional Time4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 18 servings
Author: Jamie Sherman

Equipment

Ingredients

  • 1 box red velvet cake mix (15.25 oz.)
  • ingredients listed on cake mix box to make cake
  • 1 box white chocolate instant pudding mix (3.3 oz.)
  • 2 cups milk
  • 4 ounces cream cheese softened
  • 1 tub Cool Whip thawed (8 oz.)
  • ¼ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • non-pareils or sprinkles, optional

Instructions

  • Preheat oven according to cake mix directions. Grease a 9x13-inch baking dish.
  • Prepare cake batter according to package instructions and pour into prepared dish.
    1 box red velvet cake mix, ingredients listed on cake mix box to make cake
  • Bake 28-32 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and cool 5-10 minutes.
  • Using the handle of a wooden spoon, poke holes all over the warm cake about 1 inch apart.
  • In a medium bowl, whisk pudding mix and milk for about 2 minutes until smooth and slightly thickened.
    1 box white chocolate instant pudding mix, 2 cups milk
  • Pour pudding evenly over the cake, gently pressing it into the holes with the back of a spoon.
  • In a large bowl, beat cream cheese until smooth.
    4 ounces cream cheese
  • Fold in whipped topping, powdered sugar, and vanilla until light and fluffy.
    1 tub Cool Whip, ¼ cup powdered sugar, ¼ teaspoon vanilla extract
  • Spread evenly over the cooled cake.
  • Sprinkle with non-pareils if using.
    non-pareils
  • Cover and refrigerate at least 4 hours before serving.

Notes

🥡 STORAGE

  • Store covered in the refrigerator for up to 4 days
  • Keep the cake chilled until ready to serve

♨️ REHEATING

  • Not recommended, this cake is best served cold

❄️ FREEZING

  • Freeze individual slices wrapped tightly for up to 2 months
  • Thaw overnight in the refrigerator before serving

💡 TIPS FOR BEST RESULTS

  • Poke holes while the cake is warm so the pudding soaks in properly
  • Use fully softened cream cheese to prevent lumps
  • Chill at least 4 hours for clean slices

🍳 ALTERNATE COOKING METHODS

  • Bake in two 8-inch round pans and reduce bake time to 22-26 minutes

♻️ LEFTOVERS

  • Cut into cubes and layer into parfaits
  • Crumble over ice cream

📝 NOTES

  • Swap cake and pudding flavors to create new variations
  • This cake is easiest to slice after a full chill time.
  • For a brighter white topping, use clear vanilla extract.
  • Sprinkles can be added just before serving to prevent color bleeding.

Nutrition

Serving: 1slice | Calories: 181kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 297mg | Potassium: 141mg | Fiber: 1g | Sugar: 15g | Vitamin A: 139IU | Calcium: 84mg | Iron: 1mg
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