Red Velvet Poke Cake Recipe with Easy Frosting

Red Velvet Poke Cake is incredibly indulgent and easy to make!! I use cake mix as a shortcut, and add both a white chocolate and marshmallow filling to make things even more decadent! It’s all topped with homemade whipped topping and sprinkles. Make this festive cake for Valentine’s Day… or whenever the craving strikes!

Red Velvet Poke Cake

Red velvet cake is notorious for being indulgent — and I’m here for it! Listen, I’ve never met a chocolate cake I didn’t like, so it should come as no surprise that I love red velvet cake too. 

Did you know that red velvet is a version of chocolate cake? Well, now you do!

The chocolaty flavor is a lot more subtle than, say, my Triple Chocolate Cake, but it’s definitely still there!

This recipe for red velvet poke cake combines chocolate with my other love: poke cakes.

I’ve already shared my classic chocolate poke cake, this mint chocolate version, another that’s bursting with peanut butter, and fruity caramel apple. I told you I love these things!

The concept is simple. Once the cake is done baking, you “poke” holes in it. Here’s where the magic happens — you can fill the holes with a variety of different fillings. 

For this easy red velvet cake recipe, I’m using a delicious combination of white chocolate and marshmallows. There’s also an easy frosting on top. YUM. 

I decorated mine with some fun red, pink, and white sprinkles in honor of Valentine’s Day, but you can make this red velvet poke cake recipe any time of year!

Ingredient Notes and Substitutions

• Red Velvet Cake Mix – There’s no need to reinvent the wheel for this red velvet poke cake recipe — I’m using cake mix as a shortcut, and it’s super delicious!
  
  If you’re feeling ambitious, you can use this recipe to make it yourself. 

Otherwise, any brand of red velvet cake works. If you can’t find it, use a white cake mix and add red food coloring to the batter.

• Eggs & Oil – Most boxed cake mixes call for eggs and oil, and sometimes water. Follow the instructions on the box to determine what you’ll need. 

You may also be able to use applesauce or yogurt instead — check out the alternative instructions on the cake mix box to determine what’s possible.

• Marshmallow Fluff – For the creamy and sweet marshmallow filling!
  
  If you can’t find it, make a super simple marshmallow cream by melting regular marshmallows with a bit of cream.
  
• White Chocolate Chips – You guessed it, needed for the white chocolate filling.
  
  I like white chocolate chips, but you could also use milk or dark chocolate chips for a different flavor profile.
  
• Sweetened Condensed Milk – Another key ingredient in the white chocolate filling. Opt for sweetened — you want the extra sweet flavor.
  
• Heavy Whipping Cream – To make the white chocolate filling and the homemade whipped topping.
  
  For a lighter version, use half & half or milk, though keep in mind the consistency will be less creamy.
  
• Confectioner’s Sugar – Also for the whipped topping! I like using confectioner’s sugar instead of granulated as it lends a smoother texture.
  
• Vanilla – A touch of warm vanilla in the whipped topping pulls everything together.

Tips and Tricks to Make a Perfect Red Velvet Poke Cake Recipe

• Enhance that red velvet flavor.

I’m using boxed cake mix for convenience, but there are a few ways you can elevate the red velvet flavor!

Consider adding a teaspoon of vanilla extract or a small amount of cocoa powder (both present in homemade recipes!).

It will deepen the overall flavor profile of your red velvet poke cake and make the chocolate really come through.

• Use the handle of a wooden spoon for even “pokes.”

The easiest way to get evenly sized poke holes is to use a wooden spoon.

You may not think it’s important, but hear me out: it will help the fillings distribute evenly throughout the cake. 

That ensures that every bite will be full of all of the wonderful flavors in this easy red velvet cake recipe!

• Chill between layers.

You’ll likely be tempted to add all of the various layers one after the other without pausing to chill the cake. 

Don’t make that mistake! It’s important to be patient and let each component of your red velvet poke cake set before adding the next layer.

Yes, it means that this recipe will take longer to make, but it’s so worth it!

• Feel free to get creative!

There are plenty of opportunities to make this easy red velvet cake recipe your own. 

Add a layer of crushed nuts or shredded coconut between the white chocolate filling and the whipped topping for added texture and flavor!

Prep Ahead

• Spray the baking pan with nonstick cooking spray or add a layer of parchment paper
• Preheat your oven

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles as well as baking.
• A Sturdy Wooden Spoon – Preferably one with a rounded handle. It creates properly sized holes for grabbing that gooey filling!
• Microwave-Safe Bowl – Not only does it make melting marshmallows and chocolate easier, but you can use it to quickly steam vegetables too!
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.

Serving Suggestions

For an added touch of elegance, I sometimes serve this red velvet poke cake recipe with a drizzle of raspberry sauce or a few fresh berries on top!

You can also decorate the cake with some pretty edible flowers, sliced fruit, or chocolate shavings.

There are so many ways to make the presentation even more beautiful!

Storage and Make-Ahead Tips

Store leftovers in an airtight container in the fridge, where they will keep for about 5 days. The fillings will meld together beautifully as the cake sits! 

This is one of those rare recipes that tastes even better after a few days.

You can make this easy red velvet cake recipe up to a day in advance if you want to save time before a party.

Just add the whipped topping before serving to keep it as fresh and fluffy as possible!

Red Velvet Poke Cake FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Originally published January 2024

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