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Firecracker Red Velvet Poke Cake with Homemade Cream Cheese Filling

firecracker red velvet poke cake - featured image
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A festive and easy-to-make red velvet poke cake filled with a creamy homemade cream cheese filling and topped with colorful sprinkles. Perfect for celebrations and gatherings.

Ingredients

Scale
  • 1 box red velvet cake mix (Betty Crocker recommended)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened (226 g)
  • 1 cup powdered sugar (120 g), sifted
  • 1/2 cup unsalted butter, softened (113 g)
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (60 ml)
  • Red, white, and blue sprinkles
  • Optional: whipped cream for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan lightly with butter or non-stick spray.
  2. In a large bowl, combine the cake mix, water, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until smooth and velvety.
  3. Pour the batter evenly into the prepared pan and smooth the top gently with a spatula.
  4. Bake the cake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  5. Remove the cake from the oven and let it cool for 10 minutes in the pan. Use a toothpick or skewer to poke holes about 1 inch apart all over the surface.
  6. While the cake cools, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, then vanilla extract. Add milk little by little until the filling spreads easily but isn’t runny.
  7. Pour the cream cheese filling evenly over the warm cake, spreading it gently into the holes so it soaks in.
  8. Cover loosely with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let the filling set and flavors meld.
  9. Before serving, sprinkle red, white, and blue sprinkles over the top. Optionally, add a dollop of whipped cream on each slice.

Notes

Soften cream cheese and butter well before mixing to avoid lumps. Do not poke holes too large to prevent sogginess. Add filling when cake is warm but not hot for best absorption. Chill cake for at least 2 hours or overnight for best flavor and texture. Use room temperature eggs for better batter consistency.

Nutrition

Keywords: red velvet poke cake, cream cheese filling, easy dessert, festive cake, poke cake recipe, homemade cream cheese filling, holiday dessert

Find it online: https://avabake.com/firecracker-red-velvet-poke-cake-recipe-easy-homemade-cream-cheese-filling/