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There’s something truly magical about the combination of rich, velvety cake and creamy frosting. Enter the Red Velvet Poke Cake: a dessert that’s not only a feast for the eyes with its vibrant hue but also a delight for the taste buds. This cake is infused with sweetened condensed milk and topped with a buttery cream cheese frosting that could make even the most ordinary day feel special. Whether you’re hosting a large gathering or just indulging yourself, this cake promises to leave you with nothing but crumbs and a satisfied smile.
Why You’ll Love This Recipe
If you’re searching for a twist on the traditional cake, look no further. This Red Velvet Poke Cake offers a unique blend of flavors and textures. The combination of vinegar and buttermilk gives it a distinct tang, while the cocoa adds a subtle chocolatey note. The sweetened condensed milk ensures a moist and sweet bite every time, and the cream cheese frosting? It’s so good you might find yourself eating it by the spoonful.
Kitchen Equipment You’ll Need
- 9×13 inch metal baking pan
- Stand mixer with paddle attachment
- Offset spatula
- Wooden spoon or skewer
- Parchment paper
Ingredients
For the Cake:
- 8 tablespoons unsalted butter, at room temperature
- 1½ cups granulated sugar
- 2 large eggs, at room temperature
- 5 tablespoons unsweetened cocoa powder
- 6 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon distilled white vinegar
For the Drizzle:
- 1 (12-ounce) can sweetened condensed milk
For the Frosting:
- 8 ounces butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 4¼ cups powdered sugar
- 2 tablespoons vanilla extract
Instructions
- Preheat your oven to 350°F. Prepare a 9×13 inch metal baking pan by buttering it and lining it with parchment paper, ensuring the parchment extends up the sides for easy cake removal.
- In a stand mixer with the paddle attachment, cream the butter and sugar on medium speed for about 3 minutes until light and fluffy. Add the eggs and beat on high until well combined.
- In a small bowl, combine the cocoa powder, vanilla extract, and red food coloring to form a smooth paste. Mix this into the batter until fully combined.
- With the mixer on low, alternate adding the buttermilk and flour in halves, mixing until just combined. Scrape down the bowl as needed.
- Add the salt, baking soda, and vinegar to the batter. Beat on high for 2 minutes until smooth.
- Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, poke holes all over the cake using a wooden spoon or skewer. Drizzle the condensed milk evenly over the cake and allow it to cool completely.
- For the frosting, beat the butter and cream cheese in a stand mixer until fluffy. Add the powdered sugar and vanilla, and beat until light and fluffy.
- Spread the frosting over the cooled cake and decorate as you wish. Store any leftovers in an airtight container in the refrigerator for up to a week.
Tips for Success
- Ensure your butter and eggs are at room temperature for a smoother batter.
- Don’t skip the step of poking holes in the cake; it allows the condensed milk to seep in and keep it moist.
- For an extra decorative touch, consider adding chocolate shavings or red sprinkles on top.
Additional Tips and Variations
Try adding a hint of almond extract to the frosting for a nutty twist. If you’re feeling adventurous, you can make cupcakes using the same recipe; just adjust the baking time accordingly.
Nutritional Highlights (Per Serving)
This cake is a decadent treat, so enjoy in moderation. Each serving is approximately:
- Calories: 450
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 60g
- Sugar: 45g
- Protein: 5g
Frequently Asked Questions (FAQ)
Can I use a different type of milk instead of buttermilk?
You can create a buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk. Let it sit for a few minutes before using.
How should I store the cake?
Keep the cake in an airtight container in the refrigerator for up to a week.
Can I freeze the cake?
Yes, you can freeze the cake without the frosting. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before frosting.
Conclusion
This Red Velvet Poke Cake is a showstopper that will impress your family and friends. Its unique flavor profile and creamy frosting make it irresistible. Give it a try and let us know how it turns out! We’d love to hear about your kitchen adventures and see your own creative twists on this classic cake.
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