Description
A festive red velvet cake soaked in a sweet cream filling and topped with fluffy cream cheese frosting.
Ingredients
Units
Scale
For the Cake:
- 1 box red velvet cake mix (plus ingredients listed on the box)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup white chocolate chips (melted)
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping
For the Garnish:
- Red and white sprinkles or sugar pearls
Instructions
- Bake the Cake: Prepare and bake the red velvet cake as directed in a 9×13-inch pan.
- Poke Holes & Fill: While warm, poke holes and pour melted white chocolate mixed with condensed milk over the cake.
- Chill: Refrigerate for at least 2 hours.
- Make Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Fold in whipped topping.
- Decorate & Serve: Spread frosting over the cake and top with festive sprinkles.
Notes
- Can be made a day ahead for richer flavor.
- Add crushed peppermint for a holiday twist.
