Description
This delicious red velvet cake is topped with a creamy frosting and is perfect for any festive occasion.
Ingredients
Scale
- 1 box red velvet cake mix
- As listed Eggs, oil, and water (as listed on the box)
- 1 (14 oz) can sweetened condensed milk
- 1 cup white chocolate chips, melted
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- Festive sprinkles or holiday decorations (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare the red velvet cake mix according to the package instructions in a greased 9×13-inch baking dish.
- Bake according to the package instructions and let cool for about 10 minutes.
- Poke holes all over the top of the cake using a wooden spoon handle, about an inch apart.
- In a mixing bowl, combine the sweetened condensed milk with the melted white chocolate until smooth.
- Pour the mixture over the still-warm cake, ensuring it seeps into the holes, and let cool for at least 30 minutes.
- Beat the softened cream cheese until smooth, then mix in powdered sugar and vanilla extract until fluffy.
- Gently fold in the whipped topping until well incorporated.
- Spread the cream cheese frosting over the cooled cake, covering it entirely.
- Decorate with festive sprinkles or holiday decorations, then chill the cake for another 30 minutes before serving.
Notes
- Make sure the cake is cool before spreading the frosting to prevent it from melting.
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg