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Red Velvet Oreo Poke Cake-5

Red Velvet Oreo Poke Cake

Course: Dessert
Cuisine: American
Keyword: red velvet poke cake
Prep Time: 35 minutes
Cook Time: 45 minutes
Chilling Time: 9 hours
Servings: 15 servings
Calories: 584kcal
Author: Kara @I Scream for Buttercream
A moist red velvet cake with chopped oreos covered with a thick chocolate pudding soaked into the cake then topped off with a fluffy cream cheese and oreo whipped topping.
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For the cake:

  • 1 box red velvet cake mix
  • 1 cup all purpose flour
  • 1 cup sugar
  • ¾ teaspoon salt
  • 1 ⅓ cup water
  • 2 Tbls oil
  • 2 teaspoon vanilla bean paste (or extract)
  • 1 cup sour cream
  • 3 large eggs
  • 15 crushed Oreos

For the pudding mixture:

  • 2 boxes instant chocolate pudding (small boxes) (you can use white chocolate pudding if you prefer)
  • 3 cups milk

For the topping:

  • 1 (8 oz) pkg cream cheese (softened, but not warm)
  • 2 cups confectioner's sugar
  • 1 teaspoon vanilla
  • 1 ½ cups cold heavy cream (sometimes called whipping cream)
  • 10 crushed Oreos


For the cake:

  • Preheat oven to 325 degrees. Grease and flour or spray a deep 13x9 inch pan. (See notes if you do not have a deep 13x9 inch pan.)
  • Add all of the ingredients into a large mixing bowl.
  • Beat on medium speed for about one minute.
  • Scrape down the sides of the bowl and beat again on medium for another minute.
  • Stir in about 15 crushed Oreos.
  • Pour batter into greased and floured 13x9 inch pan.
  • Bake at 325 for about 45 - 50 minutes.
  • Set onto a rack to cool slightly (only about 15 minutes), then prepare pudding mixture.

For the pudding mixture:

  • Add the two boxes of chocolate pudding to a bowl with three cups of whole milk. Whisk until it just starts to thicken.
  • Immediately poke holes in the warm cake with the handle of a wooden spoon and quickly pour the pudding mixture over. Work quickly so that they pudding doesn't over-thicken.
  • Spread the pudding evenly over the cake with a rubber spatula and press the pudding down into the holes you made.
  • Cover the cake with plastic wrap and chill in the refrigerator for at least one hour.

For the topping:

  • Add the room temperature cream cheese, confectioners sugar and vanilla to a cold glass or metal bowl.
  • Use a whisk attachment if you’re using a stand mixer. If you don’t have a stand mixer, just use a regular handheld mixer and mix it as well as you can. It may still be crumbly at this point or it may be creamy depending on how warm your cream cheese is.
  • Now, you’ll add in your cold heavy cream, but only a small amount at a time. You’ll add it in four parts slowly as follows:
  • Pour in a small amount of the cold heavy cream. (Only pour in about a ¼ cup at this point.) Mix well until creamy.
  • Pour in a bit more of the heavy cream and mix that until very creamy. (You’re slowly adding in the heavy cream, so that the mixture doesn’t become lumpy.)
  • Do this two more times (until the rest of the heavy cream is all added).
  • Once all the liquid is incorporated, whip on high until stiff peaks form (about a couple minutes).
  • Use a wooden spoon or a rubber spatula (not your mixer) to gently fold in about 10 crushed oreos.
  • Spread the topping onto the chilled cake.
  • Cover the cake again and chill overnight. It's best eaten after it's chilled overnight because the pudding has a chance to soak into the cake.



If you do not have a deep 13x9 inch pan (if your pan is shallow), you'll probably want to just make the red velvet cake mix according to the directions on the box instead of adding the cake ingredients above. This cake will bake up high and if your 13x9 inch pan isn't deep (at least 2 inches deep), the cake will bake over it.
This cake should be stored in the refrigerator and served chilled.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 584kcal | Carbohydrates: 86g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 78mg | Sodium: 686mg | Potassium: 293mg | Fiber: 2g | Sugar: 60g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 4mg