Better Than Valentine’s Day… Red Velvet Poke Cake
I’m sure you knew this was coming. Between my use of Red Velvet as a Valentine’s Day crutch and my recently developed obsession with poke cakes, this was really always part of the plan, right?
But don’t wave it off already! Just like my Christmas Poke Cake, there’s a little more to this one than meets the eye.
Yes, yes. It’s saturated in a copious amount of sweetened condensed milk.
Yes, it has a whipped topping. And the chocolate and chopped pecans on top aren’t really much of a surprise either, are they?
But what you can’t detect just by looking at this cake is that it has some serious Cinnabon flavoring to it!
I’ve been looking for a way to incorporate International Delight’s Cinnabon Creamer into a dessert. Because it is completely divine. I’ve been drinking it in my hot chocolate alllllllll winter. Just open the top and take a whiff– it’s like you’re actually walking into a Cinnabon store! And isn’t their smell the best part? (well, almost)
Anyway. The creamer doesn’t really have a very strong cinnamon-y taste, so I was having a hard time thinking of ways to use it. Because my mind naturally wanted to take it to a cinnamon-y place.
And then it occurred to me: the reason it doesn’t taste like cinnamon is because it tastes like cinnamon roll FROSTING. Which we all know is in a class of it’s own, right?!
And I wanted this cake to have that cream cheese flavor to it, since cream cheese and red velvet are a classic pairing, but I couldn’t find a great place to incorporate actual cream cheese without messing up the texture. The Cinnabon creamer ended up being a perfect solution, and I love how the flavor turned out!
- 9x13 Red Velvet Cake, baked and cooled
- 1 - 14.5 oz can sweetened condensed milk
- 1 cup International Delight Cinnabon creamer, divided
- 1 - 10.6 oz tub Vanilla Cool Whip Frosting
- 1 - 8 oz Cool Whip
- Optional toppings: chocolate shavings and chopped pecans
- Use the bottom of a wooden spoon to poke approximately 20 holes evenly over the cake.
- Whisk together the sweetened condensed milk and 1/2 cup of the creamer. Pour the mixture evenly over the cake, trying to fill the holes as much as possible.
- In a large bowl, whisk together the cool whip frosting, the cool whip, and the remaining creamer. Spread over top of the cake. Top with chocolate shavings and chopped pecans (amount varies according to preference).
- Chill for 4-6 hours, overnight is best. Serves 12.
Notes about this recipe:
- My method for making chocolate curls: I took one whole block of almond bark and microwaved it in the package for 20 seconds. Remove from the package and scrape a vegetable peeler down the side of the block. I only went about halfway down the block– otherwise my peeler would break the curl. I found the middle of the block to be the softest, so that’s where I had the best curls.
- I used a Duncan Hines boxed cake mix for my red velvet cake. A red velvet cake made from scratch would work perfectly too! My favorite from-scratch recipe for red velvet (isn’t on the blog yet!) is by Cake Man Raven. If you google “Cake Man Raven + Red Velvet cake Recipe,” you should be able to find it.
Poke Cake from Friends:
- Gingerbread Butterscotch Better Than… Cake by Crazy For Crust
- Better Than Anything Oreo Poke Cake by Chef in Training
- Better Than Anything Cake by Chef in Training