If you’re looking for a show-stopping dessert that’s easy to make and packed with flavor, this Red Velvet Oreo Poke Cake is the perfect recipe! Made with a moist red velvet cake, a rich cream cheese and sweetened condensed milk soak, and topped with fluffy chocolate whipped cream and crushed Oreos, this cake is pure indulgence in every bite. Whether you’re making it for a holiday, birthday, or just because, this poke cake is sure to be a crowd favorite!
What is a Poke Cake?
A poke cake is a simple yet delicious dessert where holes are poked into a freshly baked cake and then filled with a flavorful liquid or filling. This method makes the cake extra moist and flavorful, ensuring every bite is packed with deliciousness. For this recipe, we’re using a sweet and creamy cream cheese soak to infuse the cake with even more richness.
Why You’ll Love This Red Velvet Oreo Poke Cake
- Moist & Flavorful – The cream cheese and sweetened condensed milk soak keeps every bite soft and decadent.
- Easy to Make – Uses simple ingredients and comes together in just a few steps.
- Perfect for Any Occasion – Whether it’s Valentine’s Day or a weekend treat, this cake is always a hit.
- Oreo Lovers Rejoice! – Crushed Oreos add the perfect crunch and chocolatey goodness on top.
Ingredients You’ll Need
To make this Red Velvet Oreo Poke Cake, gather the following ingredients:
For the Cake:
- ½ cup unsalted butter
- ¾ light brown sugar
- 1 cup granulated sugar
- 2 ½ tablespoons red velvet emulsion (this gives color and enhances flavor)
- 3 eggs
- 2 ¼ cup all-purpose flour
- 2 tablespoons cocoa powder (I use Extra Brute Cacao Barry Cocoa Powder)
- 1 teaspoon salt
- 1 ½ cups buttermilk
- ¼ cup sour cream
- 1 tablespoon white vinegar
- 1 ¼ teaspoon baking soda
For the Cream Cheese Soak:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
For the Chocolate Whipped Cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
For the Topping:
- 10–12 crushed Oreo cookies
Step-by-Step Instructions
1. Bake the Cake
Prepare the red velvet cake mix according to the instructions below and bake it in a 9×13-inch dish. Once baked, allow it to cool for about 30 minutes.
2. Poke & Soak
Using the handle of a wooden spoon or a straw, poke holes all over the cake. In a mixing bowl, beat the softened cream cheese and sweetened condensed milk until smooth. Pour the mixture evenly over the cake, ensuring it soaks into the holes.
3. Make the Chocolate Whipped Cream
In a large stainless steel bowl, beat heavy cream, powdered sugar, cocoa powder, and vanilla extract together until medium-stiff peaks form. Spread this over the soaked cake.
4. Top with Crushed Oreos
Sprinkle crushed Oreos generously over the whipped cream topping.
5. Chill & Serve
Can be served right away, or refrigerate for a couple hours before serving. This allows the flavors to meld together and makes the cake even more delicious!
Tips for the Best Red Velvet Poke Cake
- Use Full-Fat Cream Cheese – This ensures a rich and creamy soak.
- Let the Cake Cool Slightly – Don’t pour the cream cheese mixture over a hot cake, or it may become too runny and the cake may break as you spread the mixture around.
- Chill for the Best Flavor – Refrigerating the cake helps enhance its texture and taste.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! This cake is actually best when made a day ahead, allowing the flavors to develop beautifully.
Can I use red velvet box cake mix?
Sure! The flavor and texture aren’t quite as good, in my opinion, but if you need to speed up the process and prefer to use a box mix, go for it! Bake the cake according to the directions on the box and then follow my steps for the rest of the elements.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
How to Make Red Velvet Poke Cake – Video Tutorial
The Most Delicious Red Velvet Oreo Poke Cake Recipe
This Red Velvet Oreo Poke Cake is the ultimate dessert for any occasion. It’s rich, creamy, and packed with the perfect balance of flavors. Whether you’re an Oreo lover, a red velvet fan, or just a dessert enthusiast, this cake is a must-try!
Try this recipe and let me know how it turned out in the comments! Don’t forget to share and pin this recipe for later! 🍰❤️ #RedVelvetCake #PokeCake #OreoDesserts
Red Velvet Oreo Poke Cake
Ingredients
FOR THE CAKE
- 1/2 cup (113 g) unsalted butter, at room temperature
- 3/4 cup (165 g) light brown sugar, packed
- 1 cup (200 g) granulated sugar
- 2 1/2 tbsp (35g) red velvet emulsion , (I use LorAnn Oils Emulsions)
- 3 large or extra large eggs, at room temperature
- 2 1/4 cups (270 g) all-purpose flour
- 2 tbsp (14.75 g) cocoa powder
- 1 tsp (6 g) salt
- 1 1/2 cups (360 g) buttermilk, at room temperature
- 1/4 cup (60 g) sour cream, at room temperature
- 1 tbsp (14.37 g) white vinegar
- 1 1/4 tsp (5 g) baking soda
FOR THE SOAK
- 8 oz cream cheese
- 14 oz (1 can) sweetened condensed milk
FOR THE CHOCOLATE WHIPPED CREAM
- 2 cups (240 g) heavy whipping cream, cold
- 1/2 cup (62.5 g) powdered sugar, measured then sifted
- 1/4 cup (30 g) good quality cocoa powder, measured then sifted
- 1 teaspoon (4.2 g) vailla extract
Garnish
- 10-12 Oreo cookies, crushed
Instructions
FOR THE CAKE
- Preheat the oven to 325 degrees F. Spray a 9×13-inch rectangular baking pan with nonstick spray. Set aside. (NOTE: I use a glass baking dish for this recipe and keep the cake in the pan for the soak and when I serve it. If you want to remove the cake before adding the toppings, line the baking dish with parchment paper. Also, if you use a metal baking dish, reduce the bake time by 3 to 5 minutes).
- In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Beat the ingredients on medium-high speed for about 3 to 5 minutes, or until the mixture is light in color and slightly increased in volume. Stir in the red velvet emulsion.
- Scrape down the sides and bottom of the bowl and mix again for about a minute. Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next. Once all of the eggs are added, turn the mixer to medium-high and beat for another minute or two, until the mixture is smooth.
- In a separate bowl, whisk together the flour, cocoa powder and salt.
- With the stand mixer on low speed, alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just incorporated. Fold in the sour cream.
- In a small bowl, combine the vinegar and baking soda until it fizzes and then add to the batter. Stir on low or fold in until blended.
- Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
- Let the cake cool completely before adding the soak.
FOR THE SOAK
- Combine the cream cheese and the sweetened condensed milk in a medium size mixing bowl. Using a hand mixer or whisk, beat the ingredients together until smooth.
- Once the cake has cooled, poke holes (generously) all over the cake with the back of a wooden spoon or a straw. Pour the soak over the cake, ensuring it goes into the holes.
FOR THE CHOCOLATE WHIPPED CREAM
- In a chilled stainless steel bowl, combine the whipped cream, powdered sugar, cocoa powder and vanilla. Beat on medium-high speed until medium-stiff peaks form.
- Spread the whipped cream over the cake and sprinkle with crushed Oreos.