Christmas Red Velvet Poke Cake Recipe is the ultimate festive dessert that combines a moist red velvet cake with a creamy, cheesecake-flavored filling. This delightful layered treat is topped with vibrant green whipped topping, mini marshmallows, and colorful candies, making it a showstopper at any holiday gathering. Its playful decorations and rich flavors will impress your family and guests, ensuring it becomes a holiday favorite!

Why You’ll Love This Christmas Red Velvet Poke Cake Recipe

There’s so much to love about this Christmas Red Velvet Poke Cake Recipe. First, it’s an Easy Red Velvet Poke Cake that anyone can make, perfect for all baking levels. The Festive Red Velvet Cake Recipe is visually stunning, making it ideal for holiday celebrations. The poke method allows the creamy pudding to soak into the cake, enhancing its moistness. Each slice bursts with flavor, thanks to the combination of red velvet and cheesecake pudding. Plus, it’s a great dessert for gatherings, ensuring everyone leaves with a smile!

Ingredients for Christmas Red Velvet Poke Cake Recipe

Gather these items:

15.25 ounce red velvet cake mix
1¼ cup water
½ cup vegetable oil
3 large eggs
3¾ cups cold whole milk
6.8 ounce cheesecake flavored instant pudding mix
16 ounce (2 tubs) whipped topping, thawed
10-12 drops green food color
3 cups mini marshmallows
¼ cup red M&M’s
¼ cup green M&M’s
red sprinkles

How to Make Christmas Red Velvet Poke Cake Recipe Step-by-Step

Step 1: Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking pan with bakers spray such as Baker’s Joy, then set it aside.
Step 2: In a medium mixing bowl, use a handheld mixer on medium speed to prepare the red velvet cake mix according to the box directions, combining the cake mix, water, vegetable oil, and eggs until smooth.
Step 3: Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Step 4: When the cake is out of the oven but still warm, use the rounded handle of a wooden spoon to poke holes about ½ inch apart all over the surface of the cake. Allow the cake to cool completely.
Step 5: In a medium bowl, whisk together the cheesecake flavored instant pudding mix and cold whole milk for 1 to 1 ½ minutes until the pudding starts to thicken.
Step 6: Evenly pour the thickened pudding over the cooled cake, using a spatula to smooth it into the holes and cover the cake surface thoroughly.
Step 7: Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours to set the pudding layer.
Step 8: Stir green food coloring into the thawed whipped topping until the color is uniform and well mixed.
Step 9: Remove the cake from the refrigerator and evenly spread the tinted whipped topping over the pudding layer.
Step 10: Sprinkle the mini marshmallows evenly over the whipped topping layer.
Step 11: Add the red and green M&M’s evenly over the marshmallows, then top with red sprinkles to complete the festive look.
Step 12: Cut the cake into 12 squares approximately 3 inches by 3 inches each and serve chilled.

Christmas Red Velvet Poke Cake Recipe: 12 Festive Layers - Christmas Red Velvet Poke Cake Recipe - main visual representation

Pro Tips for the Best Christmas Red Velvet Poke Cake Recipe

Keep these in mind:

Make sure the whipped topping is fully thawed before using.
Allowing the cake to sit in the refrigerator for the full 4 hours enhances the flavor.
For a twist, try adding some crushed peppermint candies on top for a holiday flair.

Best Ways to Serve Christmas Red Velvet Poke Cake Recipe

Here are some serving ideas:

Serve with a scoop of vanilla ice cream for an extra treat.
Pair with a hot cup of cocoa to celebrate the season.
Use this Christmas Poke Cake Recipe as a centerpiece for your holiday dessert table.

How to Store and Reheat Christmas Red Velvet Poke Cake Recipe

For optimal freshness, tightly cover the cake with plastic wrap and refrigerate. It can last in the fridge for up to 5 days, making it perfect for meal prep during the holidays. Just serve chilled for the best taste.

Frequently Asked Questions About Christmas Red Velvet Poke Cake Recipe

What’s the secret to perfect Christmas Red Velvet Poke Cake Recipe?

The secret lies in the poke method, which allows the creamy cheesecake pudding to soak into the cake, enhancing its moisture and flavor. Follow the steps carefully for the best results.

Can I make Christmas Red Velvet Poke Cake Recipe ahead of time?

Absolutely! This cake can be made a day in advance. Just store it in the refrigerator after preparing and decorating. It tastes even better the next day!

How do I avoid common mistakes with Christmas Red Velvet Poke Cake Recipe?

To avoid mistakes, ensure your whipped topping is fully thawed and allow the cake to cool completely before adding the pudding. This prevents the cake from becoming soggy.

Variations of Christmas Red Velvet Poke Cake Recipe You Can Try

Explore these fun twists:

Make a Red Velvet Poke Cake with Cream Cheese Frosting for added richness.
Try adding layers of different flavored pudding, such as chocolate or vanilla.
For a more traditional approach, use a simple Holiday Red Velvet Cake Recipe with classic cream cheese frosting.

Christmas Red Velvet Poke Cake Recipe: 12 Festive Layers - Christmas Red Velvet Poke Cake Recipe - additional detail

For more delicious dessert ideas, check out our Irresistible Christmas Red Velvet recipe or try making Creamy Spinach Cheese Lasagna for a savory twist. If you’re looking for a healthy option, consider our Healthy Sloppy Joes.

Christmas Red Velvet Poke Cake Recipe: 12 Festive Layers

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Author: Margaret
Total Time: 4 hours 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This festive Christmas Red Velvet Poke Cake is a delightful layered dessert featuring a moist red velvet cake base, infused with cheesecake-flavored instant pudding, and topped with vibrant green-tinted whipped topping, mini marshmallows, and colorful red and green candies.

Ingredients

Scale

15.25 ounce red velvet cake mix
1¼ cup water
½ cup vegetable oil
3 large eggs
3¾ cups cold whole milk
6.8 ounce cheesecake flavored instant pudding mix
16 ounce (2 tubs) whipped topping, thawed
10–12 drops green food color
3 cups mini marshmallows
¼ cup red M&M’s
¼ cup green M&M’s
red sprinkles

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Instructions

Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking pan with bakers spray such as Baker’s Joy, then set it aside.
In a medium mixing bowl, use a handheld mixer on medium speed to prepare the red velvet cake mix according to the box directions, combining the cake mix, water, vegetable oil, and eggs until smooth.
Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
When the cake is out of the oven but still warm, use the rounded handle of a wooden spoon to poke holes about ½ inch apart all over the surface of the cake. Allow the cake to cool completely.
In a medium bowl, whisk together the cheesecake flavored instant pudding mix and cold whole milk for 1 to 1 ½ minutes until the pudding starts to thicken.
Evenly pour the thickened pudding over the cooled cake, using a spatula to smooth it into the holes and cover the cake surface thoroughly.
Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours to set the pudding layer.
Stir green food coloring into the thawed whipped topping until the color is uniform and well mixed.
Remove the cake from the refrigerator and evenly spread the tinted whipped topping over the pudding layer.
Sprinkle the mini marshmallows evenly over the whipped topping layer.
Add the red and green M&M’s evenly over the marshmallows, then top with red sprinkles to complete the festive look.
Cut the cake into 12 squares approximately 3 inches by 3 inches each and serve chilled.