Description
A delightful red velvet poke cake that captures the spirit of the festive season with its vibrant color and creamy topping.
Ingredients
Scale
- 1 box red velvet cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup sweetened condensed milk
- 1 cup whipped topping
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup crushed peppermint candies (optional)
Instructions
- Preheat your oven according to the cake mix instructions. Grease a 9×13 inch baking dish.
- Prepare the red velvet cake mix, replacing water with buttermilk, and add vegetable oil and eggs. Blend until smooth and pour into the prepared dish.
- Bake until a toothpick comes out clean, approximately 30 minutes. Let it cool completely.
- Poke holes in the cooled cake with a wooden spoon. Mix sweetened condensed milk with peppermint extract and pour over the cake.
- In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped topping and spread over the cake. Optionally, sprinkle with crushed peppermint candies. Refrigerate for at least 2 hours before serving.
Notes
Use room temperature ingredients for a smoother batter. Substitute half vegetable oil with melted butter for richer flavor. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg