Red Velvet Poke Cake

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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

  1. 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.
  2. 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.
  3. 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.
  4. With the mixer on low, alternate adding the buttermilk and flour in halves, mixing until just combined. Scrape down the bowl as needed.
  5. Add the salt, baking soda, and vinegar to the batter. Beat on high for 2 minutes until smooth.
  6. 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.
  7. 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.
  8. 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.
  9. 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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