Description
This festive Christmas Red Velvet Poke Cake combines a moist red velvet base with creamy vanilla pudding infused into its pores, topped with luscious green-tinted whipped cream and seasonal sprinkles for a visually stunning and delicious holiday dessert.
Ingredients
Scale
Cake
- 1 box red velvet cake mix
Pudding Filling
- 2 (3.4 oz) boxes Instant Vanilla Pudding Mix
- 4 cups whole milk
Topping
- 2 cups heavy cream
- 10 drops green food coloring
- red sugar sprinkles
- green sugar sprinkles
- snowflake sprinkles
- white chocolate shavings
Instructions
- Prepare Cake: Follow the instructions on the red velvet cake mix box to prepare and bake the cake as directed, usually involving mixing the cake mix with specified ingredients, then baking it in a preheated oven for about 33 minutes or until a toothpick comes out clean.
- Poke Holes: After the cake has cooled slightly but is still warm, use the back of a wooden spoon to poke holes all over the surface to help the pudding fill the cake evenly.
- Make Pudding: In a mixing bowl, whisk together the instant vanilla pudding mixes with 4 cups of whole milk until smooth and fully blended.
- Fill Pudding into Cake: Pour the prepared pudding evenly over the cake, ensuring it seeps into the holes. Use a spatula to gently smooth the pudding into the holes.
- Chill Cake: Place the cake in the refrigerator and allow the pudding to set for several hours, ideally 2-4 hours, so it fully absorbs and firms up inside the cake.
- Whip Cream: Use an electric mixer to beat the heavy cream until soft peaks form, being careful not to overbeat.
- Add Color: Add 10 drops of green food coloring to the whipped cream and gently fold it in until the color is evenly distributed.
- Top Cake: Spread the green whipped cream evenly over the top of the chilled pudding-filled cake. Decorate with red sugar sprinkles, green sugar sprinkles, snowflake sprinkles, and white chocolate shavings for a festive finish.
- Serve or Refrigerate: Serve the cake immediately or keep it refrigerated until ready to serve to maintain freshness.
Notes
- Ensure the cake has cooled slightly before poking holes to avoid burning yourself or creating overly large holes.
- Refrigerate the cake for at least 2 hours for the pudding to properly set and soak into the cake.
- Use heavy cream chilled for best whipping results.
- This cake is best served within 2 days for optimum freshness.
- Feel free to customize sprinkles and toppings to match your holiday decor.
