This festive, green velvet poke cake is the perfect St. Patrick’s Day dessert. The moist cake is soaked with a marshmallow cream cheese filling and frosted with a light whipped topping.
We’ve all had red velvet cake, amiright? I thought it would be fun to make it in green-form since St. Patrick’s Day is upon us. And WHAT could be better than making said green velvet cake into a green velvet poke cake?? Oh, friends….I’m so happy I decided to do this. THIS cake.
Can I just tell you that my favorite red velvet cake is made from a cake mix? 🙈 If using cake mix is wrong, then I just don’t want to be right. Let me be clear. I LOVE a good scratch cake, but sometimes I feel like a cake mix recipe. I love to doctor them up and it provides time and convenience. And this is one of those times. 😄
The base of this green velvet poke cake comes from The Cake Mix Doctor’s red velvet cake. Instead of adding the red food coloring to the batter, I would add a 1-ounce bottle of green McCormick food coloring. I couldn’t find it in my grocery store, so I substituted Wilton’s leaf green gel color. Since it’s a poke cake, I needed to fill the holes with a tasty filling. I decided to go with a marshmallow cream cheese filling. OMIGOSH. All the yum!
The cake is baked in a 9 x 13-inch glass baking dish. After removing the cake from the oven, set it aside and mix up the ingredients for the marshmallow cream cheese filling. While the cake is still warm, use the back of a wooden spoon to poke holes all over the cake.
Pour the filling over the entire cake, making sure to fill each hole and cover entire cake. Refrigerate the cake for 1 hour. Frost the top of the cake with a container of whipped topping. Refrigerate cake for several more hours or overnight. Decorate with green sugar or sprinkles before serving.
I almost frosted this cake with the traditional cream cheese frosting that you frost a red velvet cake with, but I realized it would be too sweet with the marshmallow cream cheese filling and then a rich cream cheese frosting. The whipped topping was just what it needed. This cake will be a perfect ending to your corned beef and cabbage dinner!
Green Velvet Cake
For the cake
- 1 15.25-ounce German chocolate cake mix I used Betty Crocker
- 1 cup sour cream
- 1/2 cup water
- 1/4 cup vegetable oil I use Canola for my cakes
- 1 1-ounce bottle green food coloring (McCormick) I used green Wilton gel color
- 3 large eggs
- 1 teaspoon vanilla extract
For the marshmallow and cream cheese filling
- 1 8-ounce brick cream cheese, softened
- 1 16-ounce container Marshmallow Fluff
For the cake
Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch glass baking dish.
In the bowl of a stand mixer or using hand mixer in a large bowl, mix mix together cake mix, sour cream, water, oil, food coloring, eggs and vanilla on low speed for 1 minute. Scrape sides of the bowl and beat 2 minutes on medium speed. Pour batter into baking dish and bake for 25-28 minutes or until a toothpick or cake tester inserted into the middle of the cake comes out clean.
Remove cake from the oven and make marshmallow cream cheese filling.
For the marshmallow cream cheese filling
In the bowl of a stand mixer or using a hand mixer in a medium bowl, beat softened cream cheese until smooth. Add container of Marshmallow Fluff and beat until smooth and completely combined.
Putting the cake together
While the cake is still warm, poke holes all over the cake using the end of a wooden spoon. Pour marshmallow cream cheese filling over the cake making sure to cover entire cake and let the filling soak into the holes. Refrigerate cake for 1 hour.
Remove cake from refrigerator and frost with an entire container of whipped topping. (I used Cool Whip.) Refrigerate cake for another 2-3 hours or overnight. Before serving cake, decorate with green sprinkles or sugar.
Cake should be covered and stored in the refrigerator for up to 1 week.
Cake recipe is adapted from The Cake Doctor.
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