Green Velvet Poke Cake

This Green Velvet Poke Cake delivers all the classic flavor of red velvet with the ease of a boxed mix. Soaked in a sweetened condensed milk blend for an ultra-moist, decadent crumb and topped with a homemade cream cheese whipped cream frosting, it tastes completely from scratch. Perfect for St. Patrick’s Day, spring celebrations, or any green-themed gathering.

Keep this cake in mind for your St. Patrick’s Day celebration. With green as the holiday’s color, this recipe transforms classic red velvet cake into a fun, festive green velvet poke cake. I love making this style of cake because it’s incredibly moist and can be frosted right in the pan—no stacking or unmolding required.

Using a doctored boxed cake mix keeps the process simple while still delivering a from-scratch taste. I finish the cake with an easy homemade whipped cream frosting mildly flavored with cream cheese—it’s light, fluffy, and not overly sweet, with just the right tang to perfectly complement the cake.

What’s unique about red velvet cakes?

Red velvet cake stands apart from other cakes thanks to its subtle hint of chocolate and signature hint of tang. That distinct flavor comes from a small amount of cocoa powder paired with buttermilk and vinegar.

Ingredients needed:

• Boxed cake mix—use a vanilla or butter boxed cake mix for its rich foundation and a light color, reducing the need for excessive food coloring to reach your preferred hue. Try to get the 15.25-ounce size. Duncan Hines and Pillsbury are the two brands I use.
• Green food coloring—I use gel food coloring because it’s thick and doesn’t thin out the batter like regular food coloring. Choose the shade you like and add it to reach the desired shade.
• Sweetened condensed milk—combined with cream cheese and heavy cream—is poured into the cake to provide richness, flavor, and moisture.
• Heavy cream—you can use whipping cream as well, but heavy cream creates a thicker, more stable, richer result.
• Buttermilk—helps create tender crumbs and imparts a slight tang to the cake.
• Neutral oil—it keeps the cake moist and tender while also aiding in leavening by trapping gas bubbles. I use canola or vegetable.
• Vinegar—just a small amount to impart a slight signature tang and create a tender crumb. In traditional red velvet cakes, it reacts with the cocoa powder, enhancing the cake’s red color.
• Vanilla extract—added as a flavor enhancer.
• Eggs—for adding structure, richness, and airiness.
• Cocoa powder—to provide the cake with a hint of chocolate.
• Confectioners’ sugar—to add sweetness to the cream cheese whipped cream frosting.
• Cream cheese—contributes richness and tanginess to the frosting, while also helping to stabilize the whipped cream. It also adds heft and cuts down the sweetness of the sweetened condensed milk filling.

Recipe highlights:

• Preheat the oven to 325°F.
• Combine cake mix and cocoa powder and blend. Add the eggs, buttermilk, oil, vanilla extract, vinegar, and food coloring. Beat until well blended, about 1 minute.
• Transfer the batter to a 9 x 13-inch pan and bake at 325° F for 25-30 minutes, then let the cake cool for 15 minutes.
• While the cake cools, beat the cream cheese until smooth for the filling. Gradually add the sweetened condensed milk, then the heavy cream and vanilla extract, beating until smooth.
• Poke holes in the cake using the back of a wooden spoon. Pour the filling over the cake, ensuring it seeps into the holes.
• Refrigerate for at least 2 hours before frosting.
• To make the frosting, beat the cream cheese on medium speed until smooth. Add confectioners’ sugar and beat until smooth. Gradually add the heavy cream and vanilla extract, beating continuously until stiff peaks form.
• Frost the chilled cake and top with sprinkles, optional.
• Detailed instructions are in the recipe card section below.

Customize the cake color for the occasion:

Food coloring doesn’t change the flavor of the cake—it only changes its appearance. That means you can make this velvet cake any color you like while keeping the same delicious taste. Customize it to match the occasion, whether it’s St. Patrick’s Day, Valentine’s Day, a game day for your favorite team, a school celebration, or a bridal or baby shower. However you color it, it’s always a crowd-pleaser.

How to store:

Cover tightly and refrigerate for up to 4 days.

You can store the cake in a freezer-safe container for up to 3 months, though its texture may change upon thawing. For optimal freshness, I suggest first freezing the cake on a parchment-lined plate or platter until it hardens. Then wrap it in plastic wrap or foil and place it in a freezer bag or a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw it in the refrigerator.

Pro tips:

• Let the cake cool for 15 minutes once it comes out of the oven. Poking holes and filling into a hot-from-the-oven cake can make it overly soft and cause it to fall apart.
• If the cake is domed, level it with a long, sharp serrated knife. A domed cake may cause the frosting to slide off when sliced. If you don’t level it before frosting, freezing it for 1 to 1 1/2 hours before slicing will prevent the frosting from sliding.
• I usually don’t encounter problems, but some sprinkles may bleed into the frosting. For the best presentation, I recommend adding the sprinkles at the last minute if you’re unsure.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• Electric mixer—this has seven speeds, a quick-release button, and a lockable swivel cord to keep the cord from getting in the way.
• Silicone spatula—this set of assorted spatulas and a brush is heat-resistant up to 500°F.
• Mixing bowls—this set of nesting three varying-sized mixing bowls has good grip handles, non-slip bottoms, and a pour spout. I have this set and love it!
• Wire hand whisk—stainless steel balloon whisk with a comfortable nonslip handle.
• 9″ x 13″ Baking pan—this nonstick cake pan is oven-safe up to 450° F and comes with a plastic lid or easy storage.
• Wooden spoon—for poking holes into the cake.
• Gel food coloring—use this shade of green or any other you prefer.

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Green Velvet Poke Cake

Author: In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time:2 hours Total time:2 hours 45 minutesServings:12 Servings

Description

This Green Velvet Poke Cake delivers all the classic flavor of red velvet with the ease of a boxed mix. Soaked in a sweetened condensed milk blend for an ultra-moist, decadent crumb and topped with a homemade cream cheese whipped cream frosting, it tastes completely from scratch. Perfect for St. Patrick’s Day, spring celebrations, or any green-themed gathering.

Ingredients

For the cake:

• 1 (15.25-ounce) box butter or vanilla cake mix
• 2 tablespoons unsweetened cocoa powder
• 4 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1/2 cup canola or vegetable oil + more for greasing the pan
• 1-2 teaspoons green gel food coloring*
• decorative sprinkles, optional

For the filling:

• 5 ounces (9 tablespoons) cream cheese
• 1 (14-ounce) can sweetened condensed milk
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract

For the cream cheese whipped cream frosting:

• 2 cups heavy cream
• 5 ounces (10 tablespoons) cream cheese
• 1/2 cup confectioners’ sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F. Lightly grease all sides of a 9″ x 13″ baking dish with oil.
2. Combine the cake mix and cocoa powder, then whisk to blend. Add the eggs, buttermilk, oil, vanilla extract, vinegar, and food coloring. Start on low, then gradually increase to medium speed, beat for 1 minute.
3. Pour the batter into the prepared baking pan. Tap it on the counter several times to release trapped air bubbles. Bake at 325° F for 25-30 minutes or until a toothpick comes out with a few crumbs attached. Let the cake cool for 15 minutes.
4. Prepare the sweetened condensed milk filling: While the cake cools, beat the cream cheese until smooth. Gradually incorporate the sweetened condensed milk, then add the heavy cream and vanilla extract, mixing until thoroughly combined.
5. After the cake has cooled slightly, level the top with a long serrated knife, then poke holes using the back of a wooden spoon, reaching almost to the bottom of the cake and spacing them about 3/4 to 1 inch apart. Pour the filling over the cake, ensuring it seeps into the holes. Use a spatula to help spread the filling evenly.
6. Refrigerate for at least 2 hours for the sweetened condensed milk filling to soak into the cake before frosting.
7. Make the frosting: Add the cream cheese to a mixing bowl. Beat on medium speed until smooth. Then add the confectioners’ sugar, starting on low, then increase to medium, and beat until smooth. Gradually add the heavy cream and vanilla extract, beating continuously until stiff peaks form. Frost the chilled cake. Top with sprinkles, optional.
8. Chill until ready to serve. For optimal taste, serve this cake after it has fully set in the refrigerator overnight.
9. Makes 12 servings.

Note:

• * Gel food coloring is much more concentrated than regular food coloring. You will need to add more regular food coloring to match the gel’s shade. Use as much as you need to achieve the desired shade.
• You can replace the heavy cream in the frosting with 12 ounces of Cool Whip. Simply fold in the Cool Whip after mixing the cream cheese, confectioners’ sugar, and vanilla extract.
• Some sprinkles might bleed into the frosting. If you are unsure about yours, wait until the last minute to add them for the best presentation.

Keywords:Poke Cake, Red Velvet Cake, Green Velvet Poke Cake, Doctored Boxed Cake Mix, St. Patrick’s Day Celebration

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