Stage 1: Bake the Red Velvet Cake
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare the cake mix: In a large bowl, combine the red velvet cake mix, vegetable oil, eggs, buttermilk, vanilla extract, and red food coloring (if using). Beat with an electric mixer on medium speed until smooth and fully combined.
- Bake the cake: Pour the cake batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Stage 2: Prepare the Brownie Layer
- Prepare the brownie mix: While the red velvet cake is cooling, prepare the brownie mix according to the instructions on the package. Typically, this includes combining the brownie mix, vegetable oil, eggs, and water in a large bowl.
- Bake the brownies: Pour the brownie batter over the cooled red velvet cake (do not mix them together). Use a spoon or spatula to spread the brownie batter evenly over the red velvet cake.
- Bake together: Bake both layers together at 350°F (175°C) for an additional 30-35 minutes, or until a toothpick comes out clean from the center of the brownie layer.
- Cool completely: Allow the cake and brownie to cool completely before proceeding to the next step.
Stage 3: Poke the Cake
- Create the holes: Once the cake and brownie have cooled, use the handle of a wooden spoon or a straw to poke deep holes all over the cake, ensuring that you reach both the cake and brownie layers. Be sure to poke holes all the way through to the bottom, but be gentle not to break the cake.
Stage 4: Prepare the Filling
- Make the filling: In a medium bowl, whisk together the sweetened condensed milk, heavy cream, cream cheese, and vanilla extract. The mixture should be smooth and slightly thickened.
- Pour the filling: Pour the cream cheese filling over the top of the cake, making sure it fills all the holes. Use a spoon to gently press the filling into the holes so it seeps through.
- Refrigerate the cake: Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight for the best results.
Stage 5: Prepare the Frosting
- Whip the cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Make the frosting: In a separate bowl, beat the cream cheese with powdered sugar until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture to form a light and fluffy frosting.
- Frost the cake: Spread the cream cheese frosting evenly over the chilled cake, covering it completely.
Stage 6: Garnish and Serve
- Garnish: Optional, but for extra flair, sprinkle red velvet crumbs or chocolate shavings on top of the frosting.
- Serve: Slice into squares and serve chilled. The layers of cake, brownie, filling, and frosting combine for a rich, indulgent treat that everyone will love!
Tips for the Perfect Red Velvet Brownie Poke Cake:
- Make it from scratch: If you prefer, you can make the red velvet cake and brownies from scratch rather than using mixes. Just ensure that both are baked and cooled before you assemble the cake.
- Chill the cake: Letting the cake chill in the fridge for a few hours (or overnight) allows the filling to fully soak into the layers, making the texture even better.
- Flavor variations: You can switch up the flavors of the cake or brownie layers. For example, a chocolate cake with a peanut butter filling would be a delicious variation.
- Storage: Keep this cake refrigerated as the cream cheese frosting and filling need to stay cool.
This Red Velvet Brownie Poke Cake is a decadent dessert that will delight your taste buds with every bite. The layers of rich brownie, moist red velvet cake, creamy filling, and light frosting make this dessert a perfect treat for any special occasion!