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This Christmas Poke Cake is a fun and festive dessert that’s perfect for the holiday season. Made with boxed cake mix, white chocolate and a cream cheese frosting, this delicious cake recipe will be the star of your holiday dessert table!
I love all the holidays but the Christmas season is definitely my favorite. Between the lights, the holiday parties, and trying to score the hottest Christmas toys for my girls, it’s always so much fun!
It can get pretty busy too which is why I’m all about the easy recipes. That’s where this holiday poke cake comes in. One bite of this tasty cake and it may just become one of your new favorite desserts!
Why We Love Poke Cake Recipes
Easy – A traditional poke cake is about as easy as it gets. You usually start with box mix of whatever cake you want to use, add pudding or a condensed milk mixture and top with frosting. It doesn’t get much easier than that.
Versatile – There are so many ways to make these delicious desserts. I’ve made everything from a poke cake with fresh strawberries to an Oreo poke cake and you really have to try hard to mess this up (and even then, I don’t think you can!).
Crowd Favorite – This dessert is always a crowd pleaser, whether you’re serving it for a special occasion or just a neighbor block party. Don’t believe me? Set it on the dessert table and see how quickly it disappears!
Here’s what you’ll need…
- Red velvet cake mix
- Sweetened condensed milk
- White chocolate chips
- Cream cheese icing
- Christmas sprinkles
- White chocolate curls
How To Make A Christmas Poke Cake
Step 1: Prepare the red velvet cake mix according to the directions on the box.
Note: If you don’t have red velvet mix, you can use white cake mix instead. Just add a little bit of food coloring to get that holiday red color.
Step 2: Bake in a 13×9 pan. You’ll know the cake is done when a toothpick inserted in the center comes out clean.
Step 3: Place white chocolate chips in a medium bowl. Microwave in 15-second intervals, stirring in between, until the chips are completely melted.
Step 4: In a large bowl, combine melted chocolate with condensed milk. Stir until completely smooth.
Step 5: Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes throughout the cake.
Step 6: Pour the white chocolate mixture over the top of the cake, pushing it gently into the holes.
Step 7: Refrigerate for at least 30 minutes, or until the chocolate and condensed milk mixture has set.
Step 8: After chilling for 30 minutes, spread cream cheese frosting evenly across the cake. Refrigerate until ready to serve.
Step 9: Just before serving, top the cake with your favorite Christmas sprinkles and white chocolate curls.
Substitutions and variations
The great thing about this cake is that you can easily switch out the ingredients to use what you’ve got in your pantry.
Cake – This recipe works best with red velvet cake just because it makes it feel more like a holiday cake. However, it can be made with any cake mix you like.
Filling – Don’t have sweetened condensed milk or white chocolate chips? Try some instant French vanilla pudding or even cheesecake pudding for a fun twist.
Frosting – This recipe calls for cream cheese frosting but any type of vanilla frosting works. A light and fluffy whipped frosting is a great substitution.
How Do I Store A Poke Cake?
Poke cakes should be covered in plastic wrap and kept refrigerated. It’ll stay good for up to three days but my bet is that it’ll be gone long before then!
Can I Freeze Poke Cake
You can freeze cakes but it’s best to freeze the cake before you frost it. Poke the holes and fill the cake with your chocolate mixture. Next, wrap the pan in plastic wrap, then foil. Once frozen, the cake should last for up to two months.
To thaw, place the frozen cake in the fridge for for up to 48 hours before you want to eat it. Once it thaws out, top it with the frosting and sprinkles.
Can This Cake Be Made Ahead Of Time
Yes! This cake is a great make-ahead dessert. Make it for up to 1 day before your party or holiday gathering. Then when dessert time rolls around, you’ll be ready!
This Christmas red velvet poke cake going to be a huge hit at your next holiday party! Add pink and red sprinkles and you’ve got the perfect dessert for Valentine’s day too (told you it was versatile!).
- Bake cake according to instructions on box
- Place white chocolate chips in a medium bowl. Microwave in 15-second intervals, stirring in between, until the chips are completely melted
- In a large bowl, combine melted chocolate with condensed milk. Stir until completely smooth.
- Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes throughout the cake.
- Pour the white chocolate mixture over the top of the cake, pushing it gently into the holes.
- Refrigerate for at least 30 minutes, or until the chocolate and condensed milk mixture has set.
- After chilling for 30 minutes, spread cream cheese frosting evenly across the cake. Refrigerate until ready to serve.
- Just before serving, top the cake with your favorite Christmas sprinkles and white chocolate curls.
Easily change this recipe by changing out the cake mix, filling and or the frosting!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 72mgCarbohydrates: 27gFiber: 0gSugar: 24gProtein: 2g