I made this Red Velvet Poke Cake and I’m not saying it starts fights at family gatherings but someone definitely went home with crumbs on their shirt.

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I’m obsessed with this Red Velvet Poke Cake because it hits stupidly high on the sweet and sloppy scale. I love how the bright red crumbs soak up that instant vanilla pudding mix and turn into this squishy, creamy thing that makes my fork hesitate.

I don’t pretend it’s elegant. It’s loud, messy, and exactly what I want on a bad day or a good one.

And yes, it’s part of my whole Red Velvet Desserts fantasy pile, right next to cupcakes and midnight slices. Cool Whip on top and Oreos scattered over?

Shut up and pass the pan please.

Ingredients

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Red velvet cake mix: basically gives the soft crumb and that classic reddish color.
Eggs: they’re binding and add a bit of protein and richness.
Water: it keeps the batter loose so it bakes light, not heavy.
Vegetable oil: brings moistness without butter flavor, keeps cake tender.
Instant vanilla pudding mix: basically makes the filling silky and adds extra creaminess.
Cold milk: thins the pudding, gives dairy depth and smooth mouthfeel.
Cool Whip: plus thawed whipped topping gives airy sweetness and easy frosting vibes.
Oreo cookies: crushed cookies add crunch, chocolate hits, and playful texture.

Ingredient Quantities

1 (15.25 oz) box red velvet cake mix

3 large eggs

1 cup water

1/3 cup vegetable oil

1 (3.4 oz) package instant vanilla pudding mix

2 cups cold milk

8 oz container frozen whipped topping Cool Whip, thawed

15 to 20 Oreo cookies, coarsely crushed

How to Make this

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1. Preheat oven to 350°F. Grease a 9×13 inch baking pan and set aside.

2. In a large bowl combine 1 (1
5.25 oz) box red velvet cake mix, 3 large eggs, 1 cup water, and 1/3 cup vegetable oil. Beat with a hand mixer or whisk until smooth, about 2 minutes.

3. Pour batter into the prepared 9×13 pan and spread evenly. Bake 25 to 30 minutes or until a toothpick in the center comes out with just a few moist crumbs.

4. Let cake cool about 10 minutes, then use the handle of a wooden spoon or a large fork to poke holes all over the warm cake spaced about 1 inch apart. Don’t be shy, make lots of holes so the pudding soaks in.

5. While cake cools, whisk together 1 (
3.4 oz) package instant vanilla pudding mix and 2 cups cold milk until thickened, about 2 minutes.

6. Pour the pudding evenly over the warm cake, pushing some into the holes with the back of a spoon so it seeps down. Refrigerate 30 minutes to let it set a bit.

7. Spread 8 oz thawed Cool Whip over the pudding layer, smoothing to the edges. You can leave it rustic or make it look neat, your call.

8. Coarsely crush 15 to 20 Oreo cookies and sprinkle the crumbs over the Cool Whip. Press a few crumbs gently so they stick.

9. Chill the cake at least 2 hours, preferably 4 hours or overnight for best flavor and texture.

10. Slice and serve cold. Store leftovers covered in the fridge for up to 3 days.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13 inch baking pan, greased
3. Large mixing bowl
4. Hand mixer or whisk
5. Measuring cups and spoons
6. Rubber spatula or spoon for spreading
7. Wooden spoon handle or large fork for poking holes
8. Medium bowl for pudding and a whisk
9. Refrigerator (for chilling)

FAQ

Q: Can I use homemade red velvet cake instead of the box mix? A: Yes, you can. Bake a 9×13 homemade red velvet, let it cool slightly, then poke holes and follow the same pudding and Cool Whip steps. Just make sure the crumb is not too dense or the pudding wont soak in well.

Q: Do I have to use instant vanilla pudding or can I use chocolate or cooked pudding? A: Instant vanilla gives the classic flavor contrast, but chocolate or cream cheese instant pudding works fine too. Avoid cooked pudding mixes because theyre thicker and won’t seep into the holes as well.

Q: How do I poke the cake without making a mess? A: Use the handle of a wooden spoon or a large straw, push down about 1/2 inch to 1 inch apart across the cake. Press straight down, not at an angle, so holes stay even. Work quickly while the cake is still warm so the pudding sinks in better.

Q: How long will this cake keep and can I make it ahead? A: Store covered in the fridge up to 4 days. It actually tastes better after a few hours because the pudding soaks in. You can make it a day ahead, but dont freeze after assembling, the texture changes and Cool Whip may get watery.

Q: What about the Oreos, when do I add them and can I use fewer? A: Crush Oreos coarsely and sprinkle on top right before serving so they stay crunchy. You can use fewer, or swap for chopped pecans or sprinkles if you want. If you add them too early they soften from the moisture.

Q: Can I replace Cool Whip with homemade whipped cream? A: Yes, but use stabilized whipped cream (add a bit of powdered sugar and cream cheese or gelatin) so it holds up in the fridge. Regular whipped cream will weep and get flat after a day.

Red Velvet Poke Cake Recipe Substitutions and Variations

Eggs: use 3/4 cup applesauce for each egg for moisture in cakes, or 1 tbsp ground flaxseed mixed with 3 tbsp water per egg (lets sit 5 min) if you want egg-free.
Vegetable oil: swap equal parts melted butter for richer flavor, or use light tasting olive oil or refined coconut oil for a subtle twist.
Instant vanilla pudding mix: replace with 3/4 cup sour cream or plain Greek yogurt to keep the poke filling creamy, or use an instant cheesecake pudding for extra tangy richness.
Cool Whip (frozen whipped topping): fold 1 1/2 cups heavy cream whipped to stiff peaks with 2 tbsp powdered sugar for a fresher taste, or use a block cream cheese frosting thinned with a little milk for a denser topping.

Pro Tips

1. Make the holes while the cake is still warm, not hot, otherwise the pudding will sit on top instead of soaking in. Use the handle of a wooden spoon and press down a little harder than you think, make lots of holes so every forkful gets pudding.

2. Chill long enough. I know you wanna eat it fast but at least 4 hours or overnight is way better. It lets the pudding set and the cake get moister, plus the flavors actually blend together.

3. When you mix the pudding, whisk it by hand and stop when it’s thick but still pourable. If it’s too stiff it wont seep into the holes, too thin and the Cool Whip will slide around. If you overbeat the Cool Whip it’ll get runny, so fold gently when spreading.

4. For extra texture and flavor, save a few Oreo chunks to press into the top right before serving so they stay crunchy. Also use full fat milk and full fat Cool Whip or the dessert will feel flat.

Red Velvet Poke Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made this Red Velvet Poke Cake and I’m not saying it starts fights at family gatherings but someone definitely went home with crumbs on their shirt.

Servings

servings

Calories

405

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9×13 inch baking pan, greased
3. Large mixing bowl
4. Hand mixer or whisk
5. Measuring cups and spoons
6. Rubber spatula or spoon for spreading
7. Wooden spoon handle or large fork for poking holes
8. Medium bowl for pudding and a whisk
9. Refrigerator (for chilling)

Ingredients

1 (15.25 oz) box red velvet cake mix
3 large eggs
1 cup water
1/3 cup vegetable oil
1 (3.4 oz) package instant vanilla pudding mix
2 cups cold milk
8 oz container frozen whipped topping Cool Whip, thawed
15 to 20 Oreo cookies, coarsely crushed

Directions

Preheat oven to 350°F. Grease a 9×13 inch baking pan and set aside.
In a large bowl combine 1 (1
25 oz) box red velvet cake mix, 3 large eggs, 1 cup water, and 1/3 cup vegetable oil. Beat with a hand mixer or whisk until smooth, about 2 minutes.
Pour batter into the prepared 9×13 pan and spread evenly. Bake 25 to 30 minutes or until a toothpick in the center comes out with just a few moist crumbs.
Let cake cool about 10 minutes, then use the handle of a wooden spoon or a large fork to poke holes all over the warm cake spaced about 1 inch apart. Don't be shy, make lots of holes so the pudding soaks in.
While cake cools, whisk together 1 (
4 oz) package instant vanilla pudding mix and 2 cups cold milk until thickened, about 2 minutes.
Pour the pudding evenly over the warm cake, pushing some into the holes with the back of a spoon so it seeps down. Refrigerate 30 minutes to let it set a bit.
Spread 8 oz thawed Cool Whip over the pudding layer, smoothing to the edges. You can leave it rustic or make it look neat, your call.
Coarsely crush 15 to 20 Oreo cookies and sprinkle the crumbs over the Cool Whip. Press a few crumbs gently so they stick.
Chill the cake at least 2 hours, preferably 4 hours or overnight for best flavor and texture.
Slice and serve cold. Store leftovers covered in the fridge for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.