Here’s a festive, moist, show-stopping Christmas Red Velvet Poke Cake that’s super easy and perfect for holiday gatherings! 🎄❤️

🎄 Christmas Red Velvet Poke Cake

Ingredients

For the Cake

• 1 box red velvet cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
  —or use your favorite homemade red velvet cake recipe

For the Filling

• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream or half-and-half (optional, for a lighter soak)
• 1 tsp vanilla extract

For the Frosting

• 8 oz cream cheese, softened
• 1 cup heavy whipping cream
• ½ cup powdered sugar (adjust to taste)
• 1 tsp vanilla extract
• Holiday sprinkles or crushed peppermints (optional)

⭐ Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. Prepare red velvet cake mix according to the package instructions and bake until a toothpick comes out clean (usually 28–32 minutes).
4. Cool for 10 minutes.

2. Poke & Fill

1. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
2. In a bowl, whisk together:
   • Sweetened condensed milk
   • Heavy cream (optional)
   • Vanilla
3. Slowly pour the mixture over the warm cake, letting it soak into the holes.
4. Chill for at least 1 hour, or until fully cooled.

3. Make the Frosting

1. Beat cream cheese until smooth.
2. Add powdered sugar and vanilla; mix well.
3. In a separate bowl, whip heavy cream to stiff peaks.
4. Gently fold whipped cream into the cream cheese mixture to create a light, fluffy frosting.

4. Frost & Decorate

1. Spread frosting evenly over the chilled cake.
2. Add Christmas sprinkles, crushed peppermints, or white chocolate shavings.
3. Refrigerate until ready to serve.

🎁 Tips + Variations

• Peppermint twist: Add ¼ tsp peppermint extract to the filling or frosting.
• White chocolate drizzle: Melt white chocolate chips and drizzle over top.
• Green swirl: Add a little green food coloring to part of the frosting and swirl across the top for a festive look.
• Make ahead: This cake stays moist and delicious for 2–3 days in the fridge.

If you want, I can make this into a printable recipe card, a step-by-step with photos, or give you a version using homemade red velvet cake!