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Red Velvet Poke Cake with Fudge Brownie Layer and Cream Cheese Topping Recipe

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★★★★★

4.1 from 58 reviews

This Red Velvet Poke Cake is a decadent layered dessert combining moist red velvet cake and rich fudge brownie. The cake is baked in one pan with brownie batter layered on top, then poked while warm to soak in sweetened condensed milk for ultimate moistness. Topped with a luscious cream cheese and whipped topping and finished with hot fudge, this crowd-pleaser is perfect for celebrations or any sweet craving.

Ingredients

Scale

Red Velvet Cake

  • 1 box (15 oz) red velvet cake mix (plus ingredients listed on the box: eggs, oil, water)

Fudge Brownie Layer

  • 1 box (18 oz) fudge brownie mix (plus ingredients listed on the box: eggs, oil, water)

Toppings and Garnishes

  • 1 jar (14 oz) sweetened condensed milk
  • 1 package (8 oz) cream cheese, at room temperature
  • 1 container (8 oz) Cool Whip, thawed (or homemade whipped cream)
  • Hot fudge sauce, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the layered cake.
  2. Prepare Red Velvet Batter: In a mixing bowl, combine the red velvet cake mix with the required ingredients listed on the box (typically eggs, oil, and water). Mix thoroughly until the batter is smooth and well combined. Pour the batter evenly into a 9×13-inch baking pan.
  3. Prepare Brownie Batter: In a separate bowl, mix the fudge brownie mix with its required ingredients per the box instructions (usually eggs, oil, water). Stir until fully combined. Carefully pour the brownie batter on top of the red velvet batter in the baking pan, spreading gently to cover evenly.
  4. Bake the Cake Layers: Place the pan in the preheated oven and bake for 30 to 35 minutes, until a toothpick inserted into the cake layer comes out mostly clean. Remove from the oven and allow the cake to cool for at least 30 minutes.
  5. Poke Holes in Cake: While the cake is still warm, use the end of a wooden spoon or a similar round tool to poke holes all over the surface of the cake. This step allows the sweetened condensed milk to soak deeply into the cake layers.
  6. Add Sweetened Condensed Milk: Pour the entire jar of sweetened condensed milk evenly over the top of the cake, letting it absorb into the cake through the holes. Allow the cake to cool completely to room temperature and set.
  7. Make Cream Cheese Topping: In a mixing bowl, beat the room temperature cream cheese together with the thawed Cool Whip (or homemade whipped cream) on medium speed until smooth and fully combined. Spread this creamy topping evenly over the completely cooled cake surface.
  8. Garnish and Refrigerate: Drizzle hot fudge sauce over the top of the cream cheese topping for garnish. After assembling, refrigerate the cake to firm up the topping and enhance flavor blending before serving.

Notes

  • Make sure the cake is completely cooled before spreading the cream cheese topping to prevent it from melting.
  • You can substitute Cool Whip with homemade whipped cream for a fresher taste.
  • Letting the cake sit in the fridge for a few hours or overnight improves the flavor and texture as it allows the milk to fully soak in.
  • Use room temperature cream cheese to ensure a smooth, lump-free topping.
  • This recipe yields generous portions suitable for parties or large gatherings.

Keywords: Red Velvet Poke Cake, layered dessert, poke cake, red velvet cake, fudge brownie, cream cheese topping, moist cake

Find it online: https://foodiecara.com/red-velvet-poke-cake-with-fudge-brownie-layer-and-cream-cheese-topping-recipe/