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Red Velvet Poke Cake with White Chocolate Frosting and Marshmallow Filling Recipe

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4.1 from 13 reviews

This Red Velvet Poke Cake recipe features a moist red velvet cake infused with a luscious marshmallow filling and a creamy white chocolate topping, all crowned with a fluffy whipped cream frosting and colorful sprinkles. Perfect for celebrations, this easy-to-make dessert combines classic flavors with a fun poke cake technique for a visually appealing and delicious treat.

Ingredients

Cake Ingredients

  • 1 box Red Velvet Cake Mix
  • 1 cup water (or as directed on box)
  • 3 large eggs (or as directed on box)
  • 1/2 cup vegetable oil (or as directed on box)
  • Red food coloring (optional)

Marshmallow Filling

  • 2 1/2 cups marshmallow fluff
  • 2 tablespoons water

White Chocolate Filling

  • 1 3/4 cups white chocolate chips
  • 14 ounce can sweetened condensed milk
  • 3 tablespoons heavy whipping cream

Whipped Topping

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Sprinkles (as desired)

Instructions

  1. Prepare the Cake: Preheat your oven and mix the red velvet cake mix with water, eggs, and vegetable oil according to the package instructions. Pour the batter into a greased 9x13-inch baking pan or line it with parchment paper for easier removal. Bake as directed on the box and let the cake cool on a wire rack for about 20 minutes.
  2. Poke the Cake: Using the round handle of a wooden spoon, poke holes all over the cake about an inch apart, making each hole approximately two-thirds the depth of the cake but not all the way through.
  3. Prepare Marshmallow Filling: In a microwave-safe bowl, combine marshmallow fluff and 2 tablespoons of water. Microwave in 20-second intervals, stirring well each time, until the mixture is smooth and melted, about 1 minute.
  4. Fill the Cake with Marshmallow: Pour the melted marshmallow mixture into a piping bag or a resealable plastic bag with the corner snipped off. Pipe the mixture into the holes poked in the cake. Spread any remaining marshmallow fluff evenly across the top of the cake. Refrigerate to chill and set.
  5. Make White Chocolate Filling: In another microwave-safe bowl, combine white chocolate chips, sweetened condensed milk, and 3 tablespoons heavy cream. Microwave in 20-second bursts, stirring after each, until the mixture is fully melted and smooth, usually 2-3 minutes.
  6. Cover the Cake: Spread the warm white chocolate filling evenly over the chilled cake. Return the cake to the fridge to cool completely and set this layer.
  7. Prepare Whipped Topping: Using an electric mixer, beat the remaining 2 cups heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form. Spread this fluffy whipped cream over the top of the chilled cake.
  8. Garnish and Serve: Decorate the cake with sprinkles as desired. Keep chilled until serving. Enjoy your luscious red velvet poke cake!

Notes

  • For best results, make sure the cake is warm but not hot when poking the holes to avoid crumbling.
  • Microwave times may vary; stir well to ensure even melting of marshmallow and chocolate mixtures.
  • Optional red food coloring can enhance the vibrant red color of the cake.
  • Use a piping bag for clean filling in the holes, but a plastic bag with a snipped corner works well too.
  • Keep the cake refrigerated until serving to maintain texture and flavor.

Find it online: https://cookedbygrace.com/red-velvet-poke-cake-with-white-chocolate-frosting-and-marshmallow-filling-recipe/