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A close-up shot of a piece of red velvet brownie poke cake

Red Velvet Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Julianne
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 15
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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


Instructions

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 30-35 minutes. Remove from oven and allow cake to cool for at least 30 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition

  • Serving Size: 1 slice
  • Calories: 629
  • Sugar: 52.9 g
  • Sodium: 433.9 mg
  • Fat: 33.2 g
  • Carbohydrates: 76.2 g
  • Fiber: 0 g
  • Protein: 8.5 g
  • Cholesterol: 89.4 mg