Red Velvet Poke Cake Recipe

Ingredients

Cake ▢8 tbsp unsalted butter room temperature ▢1 1/2 cups sugar ▢1/4 cup red liquid food coloring or 1 tsp if using gel: see notes ▢2 tsp vanilla extract ▢2 eggs ▢2 1/4 cup all-purpose flour ▢5 tbsp unsweetened cocoa powder ▢1 tsp salt ▢1 tsp baking soda ▢1 cup buttermilk ▢1 tbsp distilled white vinegar ▢12 oz sweetened condensed milk (I only used half) Frosting ▢3 cups powdered sugar ▢1/2 cup butter room temperature ▢8 oz cream cheese room temperature for 30 min ▢1/4 tsp salt ▢1 1/2 tsp vanilla extract ▢2 tbsp milk or heavy cream

Instructions step-1

Preheat the oven to 350°F. Lightly butter/flour (or spray) a 9×13-inch baking pan, and set aside. Using a hand or stand mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes.

step - 2

Add the red food coloring and vanilla extract, and beat until combined. Add the eggs one at a time, mixing just until incorporated. In a small mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda.

step - 3 

Alternate adding the dry ingredients and buttermilk/vinegar by hand. Mix together with a wooden spoon just until combined, do not overmix. Pour the batter into the prepared baking pan, 

step - 4

and spread it into an even layer. Place in the oven and bake for 25-30 minutes or until a cake tester inserted into the center comes out clean. Remove and poke holes into the cake with a fork. 

step - 5

Pour the condensed milk over top (I only used half but you can use the whole can). Allow the cake to cool before frosting. To make the frosting, beat the butter and cream cheese on high speed for 2-3 minutes,

step - 6

then reduce the speed and add the powdered sugar. Add in the salt, vanilla extract, and milk. Beat for an additional 2-3 minutes until the frosting is light and fluffy. Spread across the cooled cake and decorate as desired.

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