Description
A festive red velvet dessert filled with sweetened condensed milk and topped with cream cheese frosting and whipped topping, perfect for holiday celebrations.
Ingredients
Scale
- 1 box red velvet cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1 jar (8 oz) cream cheese frosting
- 1 cup whipped topping
- Crushed peppermint candies (for garnish)
- Red and green sprinkles (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, combine the red velvet cake mix with the eggs, water, and vegetable oil. Mix until well combined.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes. Poke holes all over the top with a fork or skewer.
- Whisk the sweetened condensed milk until smooth and pour it over the cake, ensuring it seeps into the holes.
- Let the cake cool completely before spreading cream cheese frosting on top. Top with whipped topping, crushed peppermint, and sprinkles.
- Refrigerate for at least 2 hours before serving.
Notes
This cake can be made a day ahead for enhanced flavor and can also be frozen before frosting.
- Prep Time: 25
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 26g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg