Description
A fudgy brownie meets a moist and tender red velvet poke cake in this mouthwatering dessert. Topped with a light 2-ingredient cream cheese frosting and a drizzle of hot fudge, you’re going to obsess over this Red Velvet Poke Cake!
Ingredients
For the Red Velvet Brownie Cake
- 1 Box (15oz) Red velvet cake mix
- (plus ingredients on the box- egg, oil, water)
- 1 Box (18oz) Fudge brownie mix
- (plus ingredients on the box- egg, oil, water)
- 1 jar (14 oz) Sweetened condensed milk
For the Whipped Cream Cheese Frosting
- 1 pk (8oz) Cream cheese, at room temperature
- 1 container (8oz) Cool Whip, thawed – or Homemade Whipped Cream
- Hot Fudge for garnish
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine red velvet cake mix with ingredients list on the box. Mix well until all ingredients are combined. Pour batter into a 9×13” pan.
- In a mixing bowl, combine brownie mix with ingredients listed on the box. Mix well until all ingredients are combined. Pour brownie batter over top of red velvet batter.
- Bake in preheated oven for 30-35 minutes. Remove from oven and allow cake to cool for at least 30 minutes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Pour can of sweetened condensed milk over the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
- While cake is cooling, prepare the chocolate cream cheese topping – in a mixing bowl, combine the cream cheese with the Cool Whip (or whipped cream). Beat on medium speed for a few minutes until well combined. Spread over the completely cooled cake. Garnish with hot fudge.
- After adding the cream cheese frosting, the cake must be refrigerated.
Notes
- Homemade topping: If you’d prefer not to use Cool Whip, then I would suggest making this cream cheese whipped cream, which is essentially the same topping, just made with whipped cream instead of Cool Whip.
- To Store: Keep cake in an airtight container in the fridge for 3-4 days.
- To Freeze: Leave off cream cheese topping, wrap cake tightly in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the fridge before frosting and serving.
- Baking times: The cook time will vary by oven and the type of pan used, so keep a close eye on your cake, especially in those last few minutes of baking. Take it out just before all of the brownie areas are fully baked – they’ll continue to set as the cake cools. Over baking will cause this cake to be dry.