Red Velvet Poke Cake is more than just a pretty slice of dessert—it’s a full-on flavor experience. With its vibrant color, soft texture, and the way creamy pudding seeps into every bite, this cake is a guaranteed crowd-pleaser. In this article, I’ll share how to make the Red Velvet Poke Cake recipe that’s become my go-to for potlucks, holidays, and weeknight cravings. We’ll cover how to get that ultra-moist texture, the best toppings, and storage tips, all while keeping it simple. If you’re craving something sweet, nostalgic, and a little crunchy, this cake has you covered.
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Why Red Velvet Poke Cake Is My Favorite Weeknight Treat
A Southern Memory Worth Baking
I still remember the first time I tried a poke cake. I was twelve, sitting in my aunt’s warm North Carolina kitchen, watching her pour silky pudding over a just-cooled chocolate cake. It felt like magic. Fast forward a few years, and I’ve adapted that same technique to my all-time favorite: Red Velvet Poke Cake. There’s something about red velvet—it’s sweet but not too sweet, rich with a hint of cocoa, and always makes a statement. The moment you press that pudding into warm cake, you know it’s going to be good.
What makes this dessert special isn’t just the color or the flavor. It’s the mix of creamy, crunchy, and fluffy textures all in one bite. It’s forgiving if you’re a beginner, but impressive enough to wow a crowd. I’ve made this recipe for birthdays, potlucks, and even Valentine’s Day when I wanted something more festive than cookies but less fussy than a full-blown layer cake.
The Creamy-Crunchy Magic of Poke Cakes
Poke cakes are brilliant for a reason. You bake a simple cake—boxed mix or homemade—poke holes in it, pour in something luscious like pudding, and let the cake do all the work while chilling. For my Red Velvet Poke Cake, I use instant cheesecake pudding, Cool Whip, crushed chocolate sandwich cookies, and strawberries. The creaminess from the pudding soaks right into the cake, while the crushed Oreos and fresh strawberries on top give it that little crunch and brightness.
You’ll find it’s one of those desserts where people ask for seconds and then the recipe. And if you’re loving the idea of a pudding-filled cake, you’ll probably enjoy the rich layers of our elegant white chocolate pistachio cheesecake or the fruity pop of this strawberry lemonade cupcakes recipe.
Red Velvet Poke Cake
Equipment
- 9×13-inch baking pan
- Large mixing bowl (for pudding)
- Whisk (for pudding mix)
- Spatula (for spreading)
- Wooden spoon (for poking holes)
- Knife and cutting board (for strawberries)
- Food processor or rolling pin (for crushing cookies)
- Measuring cups and spoons
- Oven
- Refrigerator
Ingredients
- 1 box red velvet cake mix plus ingredients on box: eggs, oil, water
- 1 3.4 oz box instant cheesecake pudding mix
- 2 cups cold milk
- 1 8 oz tub whipped topping (Cool Whip), thawed
- 15 chocolate sandwich cookies like Oreos, crushed
- 1 cup sliced strawberries optional but delicious!
Instructions
- Using the handle of a wooden spoon, poke holes all over the surface of the cake.
- In a bowl, whisk the pudding mix with cold milk until smooth and slightly thickened.
- Pour the pudding over the cake, spreading it to fill all the holes. Gently press it in with a spatula if needed.
- Refrigerate the cake for 1 hour to allow the pudding to set.
- Spread the thawed whipped topping over the chilled cake in an even layer.
- Top with crushed sandwich cookies and sliced strawberries for a sweet and crunchy finish.
- Chill for at least another hour or until ready to serve.
- Slice into squares and enjoy this creamy, dreamy dessert!
- Store leftovers in the fridge for up to 3 days.
Making the Best Red Velvet Poke Cake
Ingredients That Make a Difference
What I love most about this Red Velvet Poke Cake recipe is that it starts with a box mix—but ends like something straight from a bakery. You’ll need just a handful of ingredients, but each one plays a major role. The red velvet cake mix (any standard 15.25 oz box will do) gives you that classic flavor and vibrant color without the mess of measuring cocoa and food coloring. But what takes this cake up a notch is the pudding.
Instant cheesecake pudding mix adds a creamy tang that perfectly complements red velvet’s mild cocoa flavor. Mixed with cold milk, it thickens just enough to slide into the holes you poke and stay put, making every bite rich and smooth. Then there’s the whipped topping—soft, airy, and sweet, it makes the perfect frosting stand-in. Add crushed Oreos for crunch, and sliced strawberries for a juicy pop, and you’ve got contrast in every bite.
For a more decadent twist, swap out regular Oreos for red velvet Oreos or try using a chocolate ganache drizzle beneath the Cool Whip layer. And if you enjoy balance in your dessert textures, you’ll also love the fudgy brownie cookies and chewy peanut butter oatmeal cookies.
Tips to Nail the Poke & Fill Technique
Getting the poke right is key. Use the handle of a wooden spoon—not a fork or knife—and gently push straight down. You want clean holes that go deep, but not all the way through to the bottom. Space them about ½ inch apart. This ensures even pudding coverage without the cake falling apart when cut.
Once your pudding is mixed and slightly thickened (about 2 minutes of whisking), pour it slowly and use a spatula to guide it into the holes. Press lightly to help it settle in. Then, refrigerate for at least one hour to let it firm up. If you’re prepping ahead, you can do this step the night before. Once it’s chilled, layer on the Cool Whip and your toppings. Crushed Oreos add a cookie-crumb crunch that makes each bite pop. And the strawberries? Optional, but they add a refreshing burst and a gorgeous finish.
If you like cakes with creamy fillings, don’t miss our chocolate peanut butter pie or gooey brownie oatmeal for other dreamy textures.
Toppings, Variations, and Pro Tips
Topping Combos That Take It Over the Top
The real fun begins when it’s time to decorate your Red Velvet Poke Cake. After that chilled layer of pudding settles in, the topping options are nearly endless—but a few combinations work like a charm every time. I stick with crushed chocolate sandwich cookies for that signature crunch and a layer of Cool Whip for its light, fluffy sweetness. But don’t stop there.
Fresh sliced strawberries add a juicy contrast that works beautifully with the richness of the cake and pudding. Want a little more drama? Try drizzling chocolate syrup or white chocolate ganache over the top just before serving. Crushed pecans, chocolate curls, or even red velvet cake crumbs can add more texture and flair.
This cake is super customizable. Swap out the cheesecake pudding for vanilla, white chocolate, or even cookies and cream. You could even whip together a homemade cream cheese frosting and layer it beneath the Cool Whip for added richness. And if you like layered textures, try pairing this cake with recipes like the gooey s’mores sandwich cookies or the coffee cookies recipe for a full dessert table spread.
Flavor Twists You Can Try
Red Velvet Poke Cake is fantastic as-is, but you can easily adapt it to suit holidays or personal cravings. For Valentine’s Day, top with heart-shaped strawberries or pink candy melts. For the winter holidays, add peppermint chips or a swirl of cream cheese frosting under the whipped topping. You could even mix red and green sprinkles for a Christmas version.
Serving & Storage Tips
How to Slice, Serve, and Store Perfectly
Once your Red Velvet Poke Cake has chilled for at least an hour (two is better), it’s ready to slice. I like using a long, thin knife dipped in hot water for cleaner cuts. Wipe between slices to keep those layers looking fresh—especially if you’re serving at a party. This cake is rich but not overly heavy, so square portions work best. One 9×13 cake easily serves 12, but smaller portions can stretch it further at potlucks.
Presentation matters too. A sprinkle of extra crushed Oreos just before serving keeps them crunchy. And if you’re using strawberries, wait until the last minute to add them so they stay juicy and vibrant. Serve the slices cold for the best texture—don’t let it sit out too long or the whipped topping softens too much.
Leftovers? They keep like a dream. Cover the cake tightly with plastic wrap or foil and refrigerate. It’s best eaten within 2 to 3 days, but the texture usually holds up beautifully. For dessert ideas that also stay great for days, take a look at this Chocolate Peanut Butter Banana Muffins or the cozy Sourdough Blueberry Muffins.
Make-Ahead or Party-Perfect Planning
Poke cakes are ideal for planning ahead. You can bake the cake a full day in advance, poke the holes, and refrigerate it until you’re ready to fill it with pudding. Once the pudding is added, let it chill for at least an hour before adding the topping layer. Want to prep even further ahead? Freeze the baked (unfilled) cake for up to a month. Just thaw, fill, chill, and decorate the day of your event.
This recipe is also easy to double for a crowd—bake in two 9×13 pans or one large sheet pan. Just be sure to increase your pudding, whipped topping, and topping quantities. It’s the kind of dessert that always gets compliments, so having extra is never a bad idea.
For more prep-friendly dessert ideas, you’ll love the ease of this Blueberry Oatmeal Muffins or our reader-favorite Boston Cream Pie Cheesecake.
Hosting a fall gathering? Try adding a bit of cinnamon or nutmeg into the cake mix or topping it with spiced pecans and a caramel drizzle. Want something more elegant? Ditch the Cool Whip and go for a mascarpone whipped cream or use a thin cream cheese glaze for a grown-up finish.
This cake is a creative blank canvas. With a few tweaks, you can match the vibe of any season, event, or theme. That flexibility is exactly why it’s a hit with friends and family. If you’re a fan of versatile, flavor-packed bakes, check out our elegant purple velvet cake roll or zesty lemon coffee cake for more crowd-pleasing ideas.
FAQ
What is a poke cake?
A poke cake is a sheet cake that’s been baked and then “poked” with the handle of a wooden spoon to create holes. These holes are filled with a flavorful liquid or mixture—often pudding, jello, or sweetened condensed milk. The result is a cake that’s moist, layered with texture, and full of flavor in every bite.
How do you make red velvet cake more moist?
To keep red velvet cake ultra-moist, use ingredients like pudding or sour cream in the mix, but even better—make it a poke cake. Pouring pudding into the holes lets the moisture lock in. Also, don’t overbake the cake; pull it out when a toothpick comes out with a few moist crumbs. Letting it cool just slightly before poking helps it absorb the pudding best.
Can you use homemade cake instead of box mix?
Absolutely. A homemade red velvet cake recipe works perfectly in place of boxed mix. Just ensure you bake it in a 9×13-inch pan and allow it to cool slightly before poking holes and filling it. The flavor will be richer, and you get more control over ingredients like cocoa or buttermilk.
How long should a poke cake chill before serving?
A poke cake should chill for at least one hour after adding the pudding so it can fully set. After topping it with whipped topping and add-ons like cookies or fruit, chill for another hour. This helps the flavors blend and makes it easier to slice. Overnight chilling works best if you’re prepping ahead.
Red Velvet Poke Cake is proof that something simple can be downright spectacular. From the vibrant red velvet base to the rich pudding filling, airy whipped topping, and that satisfying cookie crunch, it’s got everything you want in a dessert. Plus, it’s easy enough to throw together on a weeknight and impressive enough for any celebration. With the right tips and a little love, this cake just might become your new go-to treat.
