If you’re in search of a show-stopping dessert that’s fuss-free, festive, and downright delicious, look no further than Christmas Red Velvet Poke Cake. Imagine a tender, ruby-hued cake drenched in sweetened condensed milk, topped with a dreamy white chocolate pudding, fluffy whipped topping, and finished with a flurry of seasonal sprinkles. Every slice is moist, creamy, and practically guaranteed to light up your holiday dessert table. Whether you’re baking ahead for a big gathering or cozying up with family, this colorful treat brings cheery Christmas spirit to every bite!

Ingredients You’ll Need

Christmas Red Velvet Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s take a quick look at what you’ll need. Each ingredient here has an important part to play, whether that’s delivering the signature color, the irresistible moistness, or the creamy holiday finish you’ll crave. Don’t skip any—the magic happens when it all comes together!

Red velvet cake mix: The easiest way to achieve that beautiful red color and classic subtle chocolate flavor, plus it keeps prep time minimal.
Eggs, oil, and water: These are the cake mix add-ins—simple pantry staples that bring the cake to life and keep it tender.
Sweetened condensed milk: Poured over the cake while warm, it seeps into every poke and makes the texture rich, sweet, and ultra-moist.
Instant white chocolate or cheesecake pudding mix: Adds luscious, creamy flavor and a gorgeous layer that feels extra fancy.
Cold milk: Helps set and fluff the pudding, making sure it goes silky-smooth over your cake.
Whipped topping (like Cool Whip): For that cloud-like, crowd-pleasing finish—easy to spread and always a hit.
Red and green sprinkles or crushed peppermint candies: The crowning touch for sparkle, crunch, and pure holiday joy!

How to Make Christmas Red Velvet Poke Cake

Step 1: Prepare and Bake the Cake

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish—trust me, nonstick spray is your best friend here! Simply follow the package instructions for your red velvet cake mix, combining it with the eggs, oil, and water. Pour the batter into your prepared pan, then bake until a toothpick comes out clean. The beautiful aroma and vibrant color will feel like Christmas already!

Step 2: Poke and Soak

Once your cake is out of the oven, let it cool just 10 minutes so it’s still nice and warm. Grab the handle of a wooden spoon and poke holes all over the surface, about 1 inch apart—don’t be shy! This is a key step for a Christmas Red Velvet Poke Cake to get super-moist, as it allows all that dreamy filling to seep in.

Step 3: Pour the Sweetened Condensed Milk

Pour the entire can of sweetened condensed milk evenly over the cake. It should look like it’s disappearing right into those pokes. Take your time and be sure to cover every bit—this is where that incredible, melt-in-your-mouth texture begins!

Step 4: Mix and Spread the Pudding

In a mixing bowl, whisk together the instant white chocolate or cheesecake pudding mix with 1 1/2 cups of cold milk until it thickens, about 2 minutes. Spread this luscious pudding mixture over the cake, gently pressing it so it works deep into the holes. This adds another layer of flavor and helps make every slice extra creamy.

Step 5: Chill It Well

Cover the cake and slide it into the fridge for at least 2 hours, or until it’s fully chilled. This step ensures everything sets up beautifully. During this time, all the flavors meld, and the cake becomes even more impressive. Don’t rush it—it’s worth the wait!

Step 6: Add Whipped Topping and Decorate

Once your cake is nice and cold, gently spread the whipped topping over the surface. It makes for that signature poke cake look: fluffy, white, and absolutely irresistible. Finish with loads of red and green sprinkles, or crushed peppermint candies if you love a little crunch and sparkle. Your Christmas Red Velvet Poke Cake is officially party-ready!

How to Serve Christmas Red Velvet Poke Cake

Garnishes

For the true holiday wow-factor, a generous sprinkle of red and green nonpareils or shimmering sugars on top is a must. Crushed peppermint candies are also a favorite—they add a subtle minty snap and pretty color. If you want to get extra fancy, a drizzle of melted white chocolate across the surface before serving makes it look straight out of a bakery window!

Side Dishes

This cake is rich and party-perfect on its own, but it absolutely shines alongside fresh berries, a colorful fruit salad, or even a scoop of vanilla bean ice cream. For a full Christmas dessert spread, try pairing it with cups of hot cocoa or mugs of rich, spiced coffee. Conversations will linger as everyone comes back for seconds!

Creative Ways to Present

If you want to dazzle your guests, cut the Christmas Red Velvet Poke Cake into neat squares and arrange them on a white platter for bold, festive contrast. Or, serve individual slices in clear mason jars layered with extra whipped topping and sprinkles for a chic, portable dessert. Tiny candy canes stuck into each piece make for an adorable, photo-worthy touch!

Make Ahead and Storage

Storing Leftovers

Simply cover your baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. The chilling actually helps the flavors deepen over time—the cake almost gets better by day two!

Freezing

You can freeze Christmas Red Velvet Poke Cake if you want to prep well ahead. Slice it and wrap each piece individually in plastic wrap, then place all slices in a freezer bag or container. Freeze for up to 2 months and thaw overnight in the refrigerator before serving. Avoid adding the whipped topping until after thawing for the freshest look.

Reheating

This poke cake is meant to be served cold, so no reheating required! Just let any leftovers come to a cool temperature straight from the fridge. If you’ve frozen it, thaw overnight and then add extra whipped topping and fresh garnishes right before enjoying.

FAQs

Can I use homemade red velvet cake instead of a box mix?

Absolutely! If you have a beloved homemade red velvet cake recipe, go right ahead and bake it in a 9×13-inch pan. Just be sure your cake is sturdy enough to handle poking and soaking—the boxed mix just offers ultra-consistent results and saves time during the busy holidays.

What type Dessert

White chocolate pudding is dreamy and decadent, but cheesecake pudding also works beautifully and pairs well with the festive flavors. Avoid using cook-and-serve pudding; instant pudding delivers that perfect texture every time.

Can I make the cake a day ahead?

Yes, and in fact, it’s encouraged! Christmas Red Velvet Poke Cake actually gets better as it chills overnight—the flavors mingle and the filling soaks in for an even more delicious bite the next day. Just wait to add the whipped topping and sprinkles until right before serving for the freshest look.

How do I prevent the cake from getting soggy?

Don’t worry, poke cakes are meant to be extra moist! If you’re concerned, be sure to add the sweetened condensed milk while the cake is still warm (not hot or cold), and always chill completely before adding the toppings. Chilling helps everything set up just right.

Are there any fun twists I can try for the holidays?

Definitely! For a peppermint twist, swap in peppermint extract for some of the liquid, or fold crushed candy canes into the whipped topping. Or, drizzle melted dark chocolate instead of white chocolate for dramatic flair. You can also use festive shapes for the sprinkles or get creative with holiday-themed candies on top.

Final Thoughts

It’s hard not to smile when a pan of Christmas Red Velvet Poke Cake arrives at the table—there’s something about those bold colors and creamy layers that invites everyone to dig in. Whether you’re baking for a crowd or just because, give this recipe a try and spread a little extra holiday cheer!

Christmas Red Velvet Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: admin
Total Time: 2 hours 45 minutes (includes chilling)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the festive flavors of the season with this delightful Christmas Red Velvet Poke Cake. A red velvet cake soaked in sweetened condensed milk, topped with white chocolate pudding, whipped topping, and colorful sprinkles, this dessert is sure to be a hit at any holiday gathering.

Ingredients

Scale

For the Cake:

1 box red velvet cake mix (plus ingredients listed on the box: usually eggs, oil, and water)

For the Topping:

1 (14 oz) can sweetened condensed milk
1 (3.4 oz) package instant white chocolate or cheesecake pudding mix
1 1/2 cups cold milk
1 (8 oz) tub whipped topping (like Cool Whip)
Red and green sprinkles or crushed peppermint candies for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the red velvet cake mix according to the package directions and bake in the prepared dish.
Poke Holes: Once the cake is baked, allow it to cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the warm cake, spacing them about 1 inch apart. Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
Prepare Topping: In a mixing bowl, whisk together the pudding mix and cold milk until it thickens, about 2 minutes. Spread the pudding over the top of the cake, gently pressing it into the holes.
Chill: Refrigerate the cake for at least 2 hours or until fully chilled.
Add Topping: Once chilled, spread the whipped topping evenly over the cake and garnish with festive red and green sprinkles or crushed peppermint candies. Serve chilled.