Christmas Poke Cake is so easy to make and makes for a festive dessert. Poke cakes are soft and moist cakes that require only a handful of ingredients, and always look great on a holiday dessert table.
If you love easy Christmas recipes then this is the recipe for you. Not only is this cake sweet and delicious, it only requires about 35 minutes of baking time.
Christmas Poke Cake Recipe
Poke Cakes became popular back in the 1970’s and were typically made with Jell-O, cake mix and whipped topping. The reason poke cakes became so widespread is because they are a foolproof moist cake that always turns out delicious.
Why I Love This Recipe
Christmas Poke Cake is a soft cake that is topped with a sweet cream cheese frosting. This cake is easy to make and will be the highlight of your Christmas desserts.
- Fun to make
- Easy to make
- Always a hit at parties
- Looks beautiful on a plate
If you love festive Christmas recipes you may also enjoy this Easy Christmas Holly Cupcakes recipe.
To make this fun Christmas poke cake recipe you only need six ingredients. One trip to the grocery store and you will have everything you need to make this easy holiday dessert recipe.
- Red Velvet Cake mix
- sweetened condensed milk
- white chocolate chips
- cream cheese icing
- Christmas sprinkles
- white chocolate curls
Gluten Free: Use a gluten free red velvet cake mix if you are gluten sensitive.
Whipped Topping: Don’t like cream cheese frosting? Use whipped topping instead.
Equipment Needed / Helpful Tools
You only need three kitchen tools to help you make this holiday cake. You should have all of these tools already on hand in your kitchen.
How to Make Christmas Poke Cake
This easy Christmas cake can be made in just five steps. While the prep time to make this cake may seem overwhelming, it’s mostly chill time so don’t be afraid of this recipe.
Step 1: Make the red velvet cake
Prepare the red velvet cake mix according to the package and bake in a 13×9 pan.
Step 2: Melt the white chocolate
Place the white chocolate chips in a microwave safe bowl and microwave in 15 second intervals until completely melted. Then, once the chocolate is completely melted, combine with the condensed milk stirring until completely combined and smooth.
Step 3: Poke holes and fill them
Once the cake has cooled, poke holes with the handle of a wooden spoon in rows. Pour the sweetened condensed milk mixture over the cake and push gently into the holes.
Step 4: Let the filling set
Place in the refrigerator for at least 30 minutes to set.
Step 5: Frost the cake
After the cake chills for 30 minutes, top with cream cheese frosting and return to the refrigerator until ready to serve. Before serving, top the cake with white chocolate curls and the sprinkles.
Variations / Options / Add-Ins
Frosting: Want to switch up the frosting? Use vanilla frosting in place of the cream cheese frosting.
Red Velvet: Don’t like red velvet cake? Use a white cake mix instead for an easy swap.
Cream of Coconut: Want to increase the flavor? Use cream of coconut in place of the sweetened condensed milk.
Want to top your cake to make it look more festive? Here are some of my favorite topping ideas.
- Crushed holiday Oreo’s
- Christmas M&M’s
- Chocolate Chips
- Colored frosting
Do you have questions about this Christmas Poke Cake recipe? Here are the answers to the most commonly asked questions.
Always store your Christmas Poke Cake in the fridge and tightly covered with a lid or plastic wrap.
Yes! You can make this holiday poke cake recipe up to 24 hours in advance.
Yes, poke cakes freeze well. Just wrap the poke cake tightly and store for up to one month in the freezer. I do recommend that you freeze your poke cake unfrosted.
More Christmas Recipes
If you like Christmas recipes, give these recipes a try:
Christmas Poke Cake Recipe
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Christmas Poke Cake
- 9×13 baking pan
- Mixing Bowls
- wooden spoon
- 1 box Red Velvet Cake mix prepared as directed
- 14 ounces sweetened condensed milk
- 1 cup white chocolate chips melted
- 16 ounces cream cheese icing can or homemade
- 1/4 cup Christmas sprinkles
- 2 tablespoons white chocolate curls
- Prepare the red velvet cake mix according to the package and bake in a 13×9 pan.
- Place the white chocolate chips in a microwave-safe bowl and microwave in 15-second intervals until completely melted.
- Once the chocolate is completely melted, combine with the condensed milk stirring until completely combined and smooth.
- Once the cake has cooled, poke holes with the handle of a wooden spoon in rows.
- Pour the sweetened condensed milk mixture over the cake and push gently into the holes.
- Place in the refrigerator for at least 30 minutes to set.
- After the cake chills for 30 minutes, top with cream cheese frosting and return to the refrigerator until ready to serve.
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!