If you have been following my blog, not too long ago I had a recipe for coconut poke cake, well it was such a hit I decided to make a different flavored poke cake. One of my husband’s favorite cakes is red velvet, so I decided to give it a try. It was delicious, so delicious in fact my husband and I ate a quarter of the cake in one sitting. I know, put the fork down. It is so much easier said than done when it comes to me and sweets. For the next week we were motivated to hit the gym everyday so we wouldn’t feel guilty about having a piece of cake every night after dinner. Life is all about balance, right? Even despite making it to the gym everyday, I think I am going to wait a while before I make another poke cake, my skinny jeans will thank me.
- 1 red velvet box cake
- 1 (14-oz) can sweetened condensed milk
- For the Frosting:
- 8 ounces butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 4¼ cups powdered sugar
- 2 tablespoons vanilla extract
*sprinkles if desired
1. Make cake according to box directions. Remove cake from the oven and immediately poke holes all over the top of cake while still hot. I used the end of a wooden spoon to poke the holes.
2. Slowly pour the can of condensed milk all over the top of the cake, as evenly as possible.
3. Allow the cake to cool completely before frosting and decorating.
Making the Frosting:
1. In a medium bowl, using an electric mixer, whip together butter and cream cheese on high speed for about 5 minutes. Next, reduce mixer speed to low and slowly add in powdered sugar until all is incorporated. Add in vanilla and mix thoroughly. Increase mixer speed to medium and whip for 3 minutes, or until frosting is light and fluffy.
2. Spread the frosting evenly over top of cake and decorate as desired. Make sure to store cake in an airtight container in the refrigerator.
Cut and Enjoy!!!!
Adapted from: browneyedbaker