Christmas Red Velvet Cake

This Christmas Red Velvet Poke Cake brings festive colors and flavors together in a dessert that delights both the eyes and the palate. It combines a moist red velvet cake with a creamy cheesecake-flavored pudding filling and a light whipped topping decorated with holiday-themed toppings. This cake is perfect for holiday gatherings or any time you want a show-stopping sweet treat.

I first made this cake for a Christmas party and it was such a hit that it has become my go-to holiday dessert. Kids and adults alike love the fun colors and creamy layers

Ingredients

• 15.25 ounce box red velvet cake mix: choose a high-quality brand or one you trust for texture and flavor
• 1¼ cups water: room temperature helps with better mixing
• ½ cup vegetable oil: keeps the cake moist without altering the taste
• 3 large eggs: use fresh, large eggs for the best rise and structure
• 3.4-ounce packets of cheesecake flavored instant pudding mix: provides the luscious filling layer look for a good brand with a strong cheesecake taste
• 3¾ cups cold whole milk: essential for the pudding to set properly and achieve creamy texture
• 16 ounces whipped topping, thawed: use a stable brand that keeps its shape well when tinted and spread
• Green food coloring: just a few drops to get a festive green without overpowering flavor
• 3 cups mini marshmallows: adds a soft, chewy texture and a snowy look
• ¼ cup red M&M’s and ¼ cup green M&M’s: colorful and festive candy toppings
• Red sprinkles: add texture and sparkle to finish the cake beautifully

Instructions

Preheat and Prep:

Preheat your oven to 350 degrees Fahrenheit. Generously spray a 9 by 13-inch baking pan with baking spray to ensure the cake releases easily after baking. Set the pan aside while you make the batter.

Prepare the Cake Batter:

In a medium mixing bowl, use a handheld electric mixer on medium speed to blend the red velvet cake mix with water, vegetable oil, and eggs. Mix just until combined following the package directions for consistency.

Bake the Cake:

Pour the batter into the prepared pan and bake in the preheated oven for 25 minutes. Check doneness by inserting a toothpick in the center& it should come out clean or with just a few crumbs. Remove the cake and allow it to cool slightly.

Poke and Prepare for Filling:

Once the cake has cooled for about 10 minutes, use the rounded handle of a wooden spoon to poke holes about half an inch apart across the surface. This step lets the pudding soak into the cake, making every bite moist and flavorful. Set the cake aside.

Make the Cheesecake Pudding:

In a clean medium bowl, whisk the cheesecake pudding powder with cold whole milk for 1 to 1½ minutes until it starts to thicken noticeably but is not fully set.

Fill the Cake:

Evenly pour the slightly thickened pudding over the entire surface of the cake, using a spatula to gently spread and smooth it so that it fills all the poke holes and covers the cake surface completely.

Chill:

Cover the cake tightly with plastic wrap and refrigerate for at least four hours. This chilling step ensures the pudding sets properly, infusing the cake with creamy richness.

Prepare the Whipped Topping:

After chilling, stir a few drops of green food coloring into the thawed whipped topping until the color is even. This adds a festive twist that is perfect for the holiday season.

Decorate the Cake:

Spread the green-tinted whipped topping evenly over the pudding layer. Sprinkle the mini marshmallows last, distributing them evenly over the top. Add the red and green M&M’s next, followed by a scattering of red sprinkles for a festive finish.

Serve:

Cut the cake into twelve squares, each roughly 3 inches by 3 inches. Serve chilled for best texture and flavor.

I really love the cheesecake pudding layer because it transforms the simple boxed cake into something creamy and impressive. One Christmas when I brought this to a family dinner, everyone was stunned how easy yet stunning it was. My nephew even asked for seconds before dessert was officially served.

Storage Tips

Store this cake tightly covered in the refrigerator to keep the whipped topping fresh and prevent it from absorbing any fridge odors. It keeps well up to three days but is best the first two because the marshmallows will gradually soften.

Ingredient Substitutions

If you prefer, you can substitute light or 2 percent milk in place of whole milk for the pudding, though whole milk gives a richer texture. Whipped cream can be fresh whipped instead of premade whipped topping but it needs to be stabilized with gelatin to hold up well.

Serving Suggestions

Serve this dessert chilled with a cup of hot coffee or cocoa. It pairs well with holiday cocktails or spiced tea. For added texture, try sprinkling chopped pecans or walnuts before serving.

This festive poke cake combines traditional holiday flavors with ease and fun, making it a memorable treat to share.

FAQs about Recipes

→ How do I prepare the cake base?

Mix the red velvet cake mix with water, oil, and eggs then bake at 350°F for 25 minutes in a greased 9x13 pan.

→ How is the pudding layer made?

Whisk cheesecake-flavored instant pudding mix with cold whole milk until thickened, then spread evenly over the cooled cake.

→ Why is the cake poked after baking?

Holes allow the pudding to seep into the cake, infusing flavor and moisture throughout the layers.

→ What gives the whipped topping its green color?

Green food coloring is gently stirred into thawed whipped topping to create a festive holiday hue.

→ What decorations are used on top?

Mini marshmallows, red and green M&M’s, and red sprinkles add texture and seasonal color to the whipped cream layer.