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Photo of Red Velvet Poke Cake by Vibha Bhutada at BetterButter

Red Velvet Poke Cake

Vibha Bhutada
15 minutes
Prep Time
20 minutes
Cook Time
12 People
Read Instructions Save For Later

ABOUT Red Velvet Poke Cake RECIPE

This is the red velvet cake of dreams. A “killer” cake. Well that’s the exact word my family and friends used to describe the cake. If you go through the ingredient list, you’ll know why. It’s just one of those recipes, where the ingredients do the majority of the work and you just need to facilitate it. This cake is absolutely delicious and wonderful - it just melts in one's mouth. It’s thick, moist and topped with cream cheese frosting. Everything is made from scratch and ready to go in a little over an hour!

Recipe Tags

  • Valentine's Day
  • Veg
  • Medium
  • American
  • Whisking
  • Baking
  • Dessert

Ingredients Serving: 12

  1. 2 1/4 cup all-purpose flour
  2. 5 tbsp unsweetened cocoa powder
  3. 8 tbsp salted butter, at room temperature
  4. 1 1/2 cup granulated sugar
  5. 1/4 cup red liquid food coloring (or 1 tsp if using gel)
  6. 2 tsp vanilla essence
  7. 2 eggs
  8. 1 tsp baking soda
  9. 1 cup buttermilk
  10. 1 tbsp distilled white vinegar
  11. 1 can sweetened condensed milk (I used half)
  12. For the frosting:
  13. 3 cups powdered sugar
  14. 1/2 cup butter, room temperature
  15. 1 block of Philadelphia cream cheese, at room temperature
  16. 1 1/2 tsp vanilla essence
  17. 2 tbsp milk or heavy cream


  1. Preheat oven to 180 degree centigrade. Lightly butter/flour a baking pan, set aside.
  2. Using a hand or a stand mixer, beat the butter and sugar until light and fluffy, 2-3 minutes.
  3. Add the red food coloring and vanilla essence, beat until combined.
  4. Add the eggs one at a time, mixing until incorporated.
  5. In a small mixing bowl, sift together the flour, cocoa powder and baking soda.
  6. Alternately add the dry ingredients and buttermilk/vinegar by hand. Mix together with a wooden spoon until combined, do not over-mix.
  7. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
  8. Place in the oven and bake for 25-30 minutes or until a cake tester inserted into the center comes out clean.
  9. Remove the cake from the oven and immediately poke holes all over the top of the cake. You can use a skewer or a fork.
  10. Slowly pour condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. (I only used half but you can use the whole can).
  11. Allow the cake to cool completely before frosting and decorating.
  12. Make the Frosting:
  13. Using a stand mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 2-3 minutes, scraping the bowl down as necessary.
  14. Reduce the speed to low and slowly add the powdered sugar until all is incorporated.
  15. Add the vanilla and milk. Mix to combine.
  16. Spread the frosting evenly over the top of the cake and decorate as desired.

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