Red Velvet Poke Cake

Amber Pulliam Recipe

By Amber Pulliam AmberLaShay

Red Velvet is my husbands favorite cake so I went on the search for a homemade red velvet cake for his birthday. I found numerous recipes that all sounded great so I took bits and pieces from each recipe and came up with this poke cake. Don't let the ingredients and multiple steps keep you from making this cake. Trust me, it is to die for.

** If you don't have a cream cheese frosting you use please take a look at mine and consider it.. Tastes A-M-A-Z-I-N-G**


Recipe Rating:
 2 Ratings
Serves:
8+
Prep Time:
Cook Time:

Ingredients

2 c
self rising flour
2 Tbsp
cocoa, unsweetened
2 c
sugar
1 c
vegetable oil
2
eggs
1 c
buttermilk
2 tsp
vanilla
1 tsp
white vinegar
1/2 c
prepared plain hot coffee
2 oz
red food coloring drops
2 box
cheesecake instant pudding mix
4 c
milk (for pudding)


Directions Step-By-Step

1
Preheat oven to 325
2
In medium bowl whisk together flour and cocoa powder.
3
In large bowl combine sugar and oil.
4
With your blender mix eggs, buttermilk, vanilla and food coloring with your sugar mixture.
5
Blend in your coffee (Do Not skip this step, it gives your cake an AMAZING flavor)and vinegar.
6
Combine dry ingred's to your wet a little at a time just until combined. (Do not over blend)
7
Grease your pan(s) generously(depending on what kind of cake you would like)with crisco and dust lightly with flour.
8
Pour your batter evenly into your pan(s).
9
Bake cake 30-40 minutes or until tooth pick comes out clean.
10
Remove cake from oven, let cool 5-8 minutes. While your cake is cooling prepare your pudding.
11
Once cake is slightly cooled take the end of a wooden spoon (or similar size object) and poke multiple holes all over your cake making sure you go all the way through to the bottom of the pan.
12
Pour your pudding mix over your cake making sure to focus on getting the pudding into the holes. Try to spread out the pudding as evenly as possible.
13
Put your cake in the fridge to let set atleast 2 hours. Top with your favorite cream cheese frosting or with cool whip and sprinkle with crushed oreos.

**** This cake needs to be kept refrigerated**** (If you want, you can let your cake come to room temp before serving)

About this Recipe

Course/Dish: Cakes

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  • Comments

  • 1-4 of 4
  • user
    Phyllis Dumdie PJDumdie - Sep 12, 2012
    This recipe looks amazing. I am looking forward to trying it.
  • user
    Amber Pulliam AmberLaShay - Sep 13, 2012
    Thanks Phyllis. Believe me it is amazing, hubby said it was the best red velvet he's ever had... and believe me he's had his fair share. :) Hope you and your family enjoy. Please let me know what how it goes!
  • user
    diane Casteel thymeandmarjoram - Sep 13, 2012
    Did you leave the cake in the pan while you poked and filled it? What size pan did you use?
  • user
    Amber Pulliam AmberLaShay - Sep 13, 2012
    Yes leave the cake in the pan while it cools. I used a 9x13. You don't have to let the cake cool completely before pouring on the pudding just a couple of minutes. It will cool and the pudding will settle once you put it in the fridge.