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3.25 from 4 votes

Easy Red Velvet Poke Cake

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 Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese poke cake, easy poke cake recipe, red velvet poke cake
Servings: 12 -16
Calories: 605kcal
Author: Sandra


  • 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


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.


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


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