This cake was the first non-vegan thing I ate. I secretly sat on the counter top scraping the bits and pieces out of the pan as I cut a perfect slice to photograph. I had a guilty smile on my face the whole time, I just couldn't help myself; cream cheese, butter, eggs, it was too much for my vegan belly to reject. I wanted butter so bad.
I made this cake in honor of Chelsea's 29th birthday, hence the rainbow sprinkles. Chelsea is all things bright, loud, and colorful, and I wanted this cake to be a reflection of her. She also happens to love red velvet so I knew she would enjoy this cake. Conveniently, she was in town for the week staying with us. I'm thankful we were able to celebrate a birthday with a good friend who now lives far away.
For the past five years Ruth, Stacey, and I have all celebrated the same birthdays within a year. Stacey's birthday is in January so it always signaled the start of a new round of birthdays and a new number candle to buy. With Stacey living far away, we did not have a chance to buy the "9" candle yet. Luckily, Ruth was able to stretch her muscles and grab a new candle on the way home.
This is a rich cake, and how can it not be? When a caked is baked and then doused in sweetened condensed milk, you just know it's going to be amazing. The cake is dense and the milk keeps everything nice and moist. According to Ruth on a Monday after a long day of work, "the corner is even more moist than it was a few days ago." And the frosting, oh my the frosting. So sweet and creamy, and everything a former vegan needed. This is some real good frosting.
In conclusion, if you would like an easy, delightful cake to make for a large crowd this is the cake for you. The flavors are simple and pleasing, sweet and rich. You can decorate the top with whatever sort of sprinkle to fit any occasion. Make this cake, you'll be happy, and so will your friends.
One Year Ago: My Favorite Brownie Recipe
Red Velvet Poke Cake Adapted from Brown Eyed Baker Yield - 9x13” cake (15-20 servings)
8 tablespoons (1 stick) unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 5 tablespoons unsweetened cocoa powder big squirt red gel food coloring 3 tablespoons water 1 tablespoon vanilla 1 cup buttermilk 2 1/4 cup flour 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon white vinegar 1 14-ounce can sweetened condensed milk
- Preheat the to 350 F and grease and flour a 9 x 13” pan.
- Cream the butter and sugar together until pale yellow for about 3 minutes on medium-high speed. Add in the eggs one at a time and beat on high speed. Scrape the bowl as needed.
- In a small bowl mix together the cocoa, water, and vanilla. Add the paste to the egg mixture and beat in until well incorporated.
- Reduce the speed to low and pour in half the buttermilk and then half the flour. Repeat with the second half of buttermilk and flour. Mix for 1 minute until smooth. Scrape the bowl as needed.
- Add in the salt, baking soda, and vinegar. Beat together for 2 minutes on high.
- Spread the batter in the prepared pan and bake for 25-30 minutes or until a knife inserted comes out clean.
- Use the handle of a wooden spoon to poke holes all over and then slowly pour the sweentened condensed milk over the top.
- Allow to cool completely before frosting.
Frosting 8 tablespoons (1 stick) unsalted butter, room temperature 8 ounces cream cheese, room temperature 3 1/2 cups powdered sugar 2 tablespoons vanilla colored sprinkles
- Cream the butter and cream cheese in the bowl of a stand mixer with a whisk for for about 5 minutes.
- Add in the powdered sugar slowly and beat on high to mix thoroughly. Scrape the bowl as needed and then mix in the vanilla.
- Spread evenly on the cooled cake.
- To make a rainbow with sprinkles use foil to expose one strip of frosting at a time and the n sprinkle generously with sprinkles. Repeat as desired.