Red Velvet Poke Cake

SUMMER. TIME. It is finally that time of the year. Books, movies, board games, friends, popsicles, barbeque, free time. Oh, how I love this time.

It is the beginning of my summer break, and I am beyond excited. After some reflecting, I have decided that I really want this summer to count.

I want to explore, I want to cook, I want to spend time with those who matter most, I want to soak up every sun ray. I usually spend summer dawdling around wasting precious time sitting at home (which is not a bad thing), but this year I want to explore more of the Dallas-Fort Worth area. I want to visit restaurants, explore nature (even though I am scared of everything), and appreciate the things that surround my life.

Speaking of appreciation, you must appreciate this cake. Red velvet. Cream cheese. Sweetened condensed milk. All the best things life has to offer wrapped up in one cake is the only way I can put it.


YIELD: 16-20 PREP TIME: 15 minutes

COOKING TIME: 23-27 TOTAL TIME: 38 minutes

INGREDIENTS:

  • 8 tablespoons butter, softened
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 5 tablespoons unsweetened cocoa powder
  • 4 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2-1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon distilled white vinegar
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup butter, softened
  • 8 ounces cream cheese, softened
  • 3-1/2 cups powdered sugar
  • 2 tablespoons vanilla extract

DIRECTIONS:

  1. Start by greasing a 9×13 cake pan and preheating the oven to 350 degrees.
  2. Next cream together the butter and sugar, for about 3 minutes. Once combined add in eggs and mix until well incorporated.
  3. In another bowl, combine cocoa powder, vanilla extract, and red food coloring until a thick paste is formed. Add this cocoa-color mixture to the butter-sugar mixture and mix until combined.
  4. Slowly add buttermilk and flour to this mixture. Starting with half buttermilk and then half flour– until all buttermilk and flour are used.
  5. To finish the cake batter, add salt, baking soda, and vinegar. Mix for about 2 minutes or until well-combined.
  6. Pour batter into prepared cake pan and bake for about 23-27 minutes or until center comes out clean.
  7. Once cake is baked immediately poke holes into the cake with a fork. Then slowly evenly pour the can of condensed milk. Use a spoon to even distribute the condensed milk into the holes.
  8. Allow the cake to cool and then make the frosting by whipping together butter and cream cheese. Add powdered sugar until incorporated and then add vanilla.
  9. Spread frosting over cooled cake and decorate as desired. Store in a container in the refrigerator for up to a week.

Recipe from

❤ ,

Hira