Christmas Poke Cake
Christmas Poke Cake is so easy to make and makes for a festive dessert. If you love easy Christmas recipes then this is the recipe for you.
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Servings: 8 Servings
Calories: 788kcal
Equipment
- 13x9 pan
- Mixing bowl
- Microwave safe bowl
- wooden spoon
Ingredients
- 1 box red velvet cake mix prepare as directed
- 14 ounces sweetened condensed milk
- 1 cup white chocolate chips melted
- 16 ounces cream cheese icing can or homemade
- ¼ cup Christmas sprinkles
- 2 tablespoons white chocolate curls
Instructions
- Prepare the red velvet cake mix according to the package and bake in a 13x9 pan.1 box red velvet cake mix
- Place the white chocolate chips in a microwave-safe bowl and microwave in 15-second intervals until completely melted.1 cup white chocolate chips
- Once the chocolate is completely melted, combine with the condensed milk stirring until completely combined and smooth.14 ounces sweetened condensed milk
- 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.16 ounces cream cheese icing
- Before serving, top the cake with white chocolate curls and the sprinkles.¼ cup Christmas sprinkles, 2 tablespoons white chocolate curls
Notes
Pro Tips
- When preparing the cake batter, don’t overmix it, mix just until the ingredients are combined to avoid a dense cake.
- Let the cake cool completely before poking holes; warm cake may crumble.
- Poke the holes about 1–2 inches apart for even distribution of the condensed milk mixture.
- Slowly pour the condensed milk mixture to ensure it soaks into the holes rather than pooling on top.
- Gently tap the pan on the counter after pouring the mixture to help it settle into the holes.
- Chilling the cake before frosting ensures the frosting spreads evenly and doesn’t pull up crumbs.
- Add sprinkles just before serving to prevent the colors from bleeding into the frosting.
- For best results, refrigerate the cake overnight to allow the flavors to meld and the texture to set.
Recipe FAQs
How do you store poke cake? Cover the cake tightly with plastic wrap or a lid and refrigerate for up to 5 days. It’s best served cold. Can I make this recipe ahead? Yes, this cake is even better when made ahead. Prepare the cake and add the condensed milk mixture the day before. Can I freeze a poke cake? Yes, poke cakes freeze well, but you should freeze your poke cake unfrosted. Just wrap the poke cake tightly in plastic wrap and then aluminum foil and store for up to one month in the freezer. Thaw in the refrigerator overnight and frost and decorate on the day you plan to serve.Nutrition
Serving: 1Slice | Calories: 788kcal | Carbohydrates: 125g | Protein: 9g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 640mg | Potassium: 457mg | Fiber: 1g | Sugar: 104g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 276mg | Iron: 3mg