Go Back
–+ servings
Print

Easy Red Velvet Poke Cake

photo of a slice of cake on a plate
This Red Velvet Poke Cake with a cream cheese syrup filling & topped with the best ever cream cheese buttercream is even better than the original cake.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 -16
Calories 605kcal
Author Sandra

Ingredients

  • 1 box red velvet cake mix follow package directions

Cream Cheese Syrup

  • 8 ounces cream cheese at room temperature
  • 1/2 cup powdered sugar
  • 2 tablespoons milk (add an extra tbsp if it is too thick to drizzle)
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon almond extract

Best Ever Cream Cheese Buttercream

  • 1 cup butter softened
  • 8 ounces cream cheese softened
  • 2 1/2 teaspoons almond extract
  • 4-4 1/2 cups powdered sugar

Instructions

Red Velvet Cake

  • You can make your own red velvet cake recipe, or to make it easy use a box mix. Follow the directions on the box using a 9x13 pan. 
  • Once baked, let it cool, then poke holes in cake, I prefer to use the end of a spatula to make even holes. Set aside while you make the cream cheese syrup.

Cream Cheese Syrup

  • In a small mixing bowl beat, by hand, cream cheese, powdered sugar, milk, and almond extract for 1-2 minutes.
  • Drizzle over the holes of the cake. Use a spatula to spread over the holes evenly. If there is any extra or a pool of frosting, continue to spread the filling until it is all absorbed into the holes. Chill in the fridge, while you make the buttercream frosting.

Best Ever Cream Cheese Buttercream

  • Using an electric mixer, handheld or stand, beat butter on medium speed until creamy. Add cream cheese and almond extract; beat until well combined and no chunks.
  • Increase mixer speed to high and continue to beat until the frosting is light and fluffy, scrape down the sides of the bowl as needed.
  • Slowly, 1/2 cup at a time, add 4 cups powdered sugar, beating on low speed until well incorporated. Beat on high speed until smooth and light.
  • Remove cake from fridge. Frost and serve immediately, or cover and set in fridge until ready to serve.

Notes

Cream Cheese Buttercream adapted from Wicked Good Kitchen Cream Cheese Syrup adapted from Brunch Time Baker

Nutrition

Calories: 605kcal | Carbohydrates: 86g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 628mg | Potassium: 267mg | Sugar: 72g | Vitamin A: 720IU | Vitamin C: 0.3mg | Calcium: 154mg | Iron: 1.7mg