Red Velvet Poke Cake
Recipe type: Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Serves 10 - 12
Red Velvet Poke Cake with a cream cheese filling and an almond cream cheese frosting.
  • Cake
  • 2 3/4 cups plus 1 tablespoon sifted cake flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 cup unsweetened cocoa
  • 1-ounce bottle red food coloring
  • 1/2 cup butter, at room temperature
  • 1/2 cup Crisco
  • 2 cups sugar
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla
  • 1 cup buttermilk
  • Cream Cheese Poke Filling
  • 1 8 ounce package cream cheese
  • 3/4 cup sweetened condensed milk
  • 1/2 cup confectioners sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • Almond Cream Cheese Frosting
  • 1 8 ounce package cream cheese frosting
  • 1/2 cup butter
  • 1 1/2 teaspoons almond extract
  • dash salt
  • 4 cups confectioners sugar
  1. Grease a 9 x 12 pan. Set aside. Preheat oven to 325 degrees if using a glass pan, 350 degrees otherwise.
  2. Add the butter and Crisco to a mixing bowl fitted with the whisk attachment. Add the sugar. Beat until light and fluffy, about 4 minutes.
  3. Add the eggs one at a time and beat until thoroughly incorporated before adding the next egg.
  4. Add the vanilla and red food coloring.
  5. Sift together the flour, baking soda, baking powder, salt and cocoa. Add half of the flour mixture with half of the buttermilk. When combined add remaining flour and buttermilk. Beat 1 minute after it is all combined. Pour into prepared pan.
  6. Bake for 40 - 45 minutes until a tester comes out clean. Place on a wire rack to cool.
  7. Mix up the poke filling.
  8. Combine the cream cheese and sweetened condensed milk. Add the milk, confectioners sugar and vanilla.
  9. Poke holes in a cake with a wooden spoon about 20 minutes after it comes out of the oven. Spread it over the top. Refrigerate cake until cool.
  10. Mix up almond cream cheese frosting.
  11. Combine the butter and cream cheese in a mixer bowl fitted with the wire whisk. When thoroughly combined add confectionery sugar and almond extract. Beat for 5 minutes until light and fluffy. Spread over top of cake and add sprinkles. Refrigerate.
Recipe by Recipes Food and Cooking at