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A slice of red velvet Oreo poke cake on a blue scalloped plate with a black fork.

Red Velvet Oreo Poke Cake

5 from 2 votes
Tender and moist red velvet cake, soaked with cream cheese icing and topped with chocolate whipped cream and crushed Oreos.

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 9x13-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.
Course: Dessert
Cuisine: Cake
Keyword: cream cheese icing, red velvet cake, red velvet oreo poke cake, red velvet poke cake