Description
A visually stunning Christmas Red Velvet Poke Cake that’s moist, flavorful, and topped with crushed peppermint candies for a festive touch.
Ingredients
Scale
- 1 box red velvet cake mix
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup whipped cream cheese frosting
- 1/2 cup sweetened condensed milk
- 1/2 cup chocolate syrup
- 1 cup crushed peppermint candies (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a large bowl, mix the red velvet cake mix, eggs, buttermilk, and vegetable oil until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes. Check for doneness with a toothpick.
- Allow the cake to cool for 10 minutes, then poke holes all over the cake.
- In a separate bowl, mix together the sweetened condensed milk and chocolate syrup, then pour over the cake.
- Let cool completely, spread whipped cream cheese frosting on top, and sprinkle with crushed peppermint candies.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Chill the cake for best flavor infusion. Can substitute toppings with nuts or sprinkles.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg