Best 3 Condensed Milk Red Velvet Poke Cake Recipes
Red velvet poke cake is a delightful and indulgent dessert that combines the classic flavors of red velvet cake with the richness of condensed milk. This decadent cake is made with a moist and fluffy red velvet cake base, which is then poked with holes and doused in a sweet and creamy condensed milk mixture. The result is a luscious and flavorful cake that is perfect for any special occasion. With its vibrant red color, velvety texture, and irresistible condensed milk filling, red velvet poke cake is sure to be a hit with everyone who tries it.
Here are our top 3 tried and tested recipes!
RED VELVET POKE CAKE
Looking for a red velvet cake? This Red Velvet Poke Cake from Delish.com is the best.
Categories Red Velvet Poke Cake red velvet poke cake red velvet cake red velvet recipe cream cheese frosting sheet cake poke cake
Time 2h25m
Yield 15
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Butter a 9-x-13" pan and sprinkle with flour. Prepare cake mix according to box instructions. Pour into prepared baking dish and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes.
- Cool the cake for at least 20 minutes in the pan. Then poke big holes across entire surface of the cake using the rounded end of the wooden spoon. Pour sweetened condensed milk over the entire surface of the cake and spread with a spatula to make sure it pours into the holes. Cover and refrigerate for two hours.
- When the cake is almost ready to take out of the refrigerator, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy. Add confectioners' sugar and vanilla and mix to combine. Spread over cake with an offset spatula and serve.
RED VELVET POKE CAKE
Red velvet cake is infused with sweetened condensed milk and topped with the best cream cheese frosting. A must for Valentine's Day!
Provided by Michelle
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Make the Cake: Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan.
- On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated.
- In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
- Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minute.
- Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another 2 minutes until completely combined and smooth.
- Pour the batter into the prepared baking pan, smoothing the top into an even layer with a spatula. Bake until a thin knife or skewer inserted into the center comes out clean, about 25 to 30 minutes.
- Remove the cake from the oven and immediately poke holes all over the top of the cake. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. If it pools along the edges, use a spoon to scoop it up and redistribute it on top. Allow the cake to cool completely before frosting and decorating.
- Make the Frosting: Using a stand mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
- Spread the frosting evenly over the top of the cake and decorate as desired. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts : Calories 626 kcal, Carbohydrate 99 g, Protein 8 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 122 mg, Sodium 557 mg, Fiber 1 g, Sugar 79 g, ServingSize 1 serving
CONDENSED MILK RED VELVET POKE CAKE
From my test kitchen. Less ingredients than some red velvet cake recipes call for, an inexpensive, yummy and moist version. Perfect if it's your first time trying the red velvet cake.
Provided by Kitty Kat Cook
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all cake ingredients except milk.
- Bake according to box directions.
- Immediately after removing from oven, poke holes over the cake (with a chopstick or similar tool) and slowly pour condensed milk over the top of the cake, let it be absorbed.
- Let the cake cool.
- While the cake cools hand-mix all frosting ingredients.
- If the cake is completely cool, frost the cake and refrigerate.
Tips:
- Use Fresh Ingredients: Always use fresh and high-quality ingredients for the best results. Fresh buttermilk, eggs, and flour will result in a moist and flavorful cake.
- Don't Overmix the batter: Overmixing the batter can lead to a tough and dense cake. Mix the ingredients just until they are combined and avoid over-beating the eggs.
- Use Room Temperature Ingredients: Bring your eggs, butter, and buttermilk to room temperature before using them. This will help the ingredients to combine more easily and will result in a smoother batter.
- Don't Overbake the Cake: Keep an eye on the cake while it's baking and remove it from the oven as soon as a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the Cake Cool Completely before Frosting: Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting and will also make it easier to spread evenly.
- Use a Good Quality Red Velvet Cake Mix: If you're using a cake mix, choose a high-quality brand that will give you the best results. Duncan Hines and Betty Crocker are both good options.
- Make Your Own Red Velvet Cake Batter: If you have the time, you can also make your own red velvet cake batter from scratch. There are many recipes available online.
- Add a Cream Cheese Frosting: Cream cheese frosting is a classic pairing for red velvet cake. You can find many recipes online or you can use a store-bought frosting.
- Decorate with Sprinkles and Red Velvet Crumbs: For a festive touch, decorate the cake with sprinkles and red velvet crumbs. You can also add other decorations, such as fresh berries or whipped cream.
Conclusion:
Red Velvet Poke Cake is a delicious and festive dessert that is perfect for any occasion. With its moist and flavorful cake, creamy frosting, and fun red color, it's sure to be a hit with everyone. Follow these tips to make the best Red Velvet Poke Cake possible.
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