Eggless Red Velvet Brownie Poke Cake

This Eggless Red Velvet Brownie Poke Cake is the perfect mash-up of two family favorites—rich, velvety red velvet and fudgy, chocolatey brownie—all in one irresistible bite. It’s super easy to make with just a few simple ingredients. Plus, it’s totally egg-free and can be easily adapted to be dairy-free, making it perfect for any occasion, from casual get-togethers to special celebrations.

Oriana’s Thoughts On The Recipe

This Eggless Red Velvet Brownie Poke Cake is always my go-to when I’m in the mood for something indulgent and crowd-pleasing. It combines two of my family’s favorite treats: rich, fudgy brownies and red velvet cake’s classic, velvety goodness. It’s the kind of dessert that makes everyone come running to the kitchen for a bite, and it’s so easy to prepare! You really can’t go wrong with this one.

What I Love About This Recipe

• Red Velvet Meets Brownie Magic: I love that this cake combines two of my family’s favorite treats: red velvet and brownies! It’s the best of both worlds in one dessert!
• Super Simple: This cake is so easy to make, even for beginners. You don’t need to be a pro in the kitchen to pull it off. You really only need a few key ingredients to create this delicious, moist, and flavorful cake.
• Egg-Free and Easly Adaptable: It’s also totally egg-free, which is perfect for anyone with egg allergies or those who are avoiding eggs. And it’s so simple to make it dairy-free as well.
• A Sweet Treat That Pleases Everyone: This is the dessert I prepare when I want something indulgent and crowd-pleasing.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For The Red Velvet Cake:

• Red Velvet Cake Mix: The base of the cake, providing that signature red color, mild cocoa flavor, and tender crumb (substitute with a homemade red velvet recipe).
• Vegetable or Canola Oil: Adds moisture and richness for a soft crumb (substitute with melted coconut oil or butter).
• Water: Activates dry ingredients and smooths the batter.
• Plain Yogurt: Replaces eggs, adding moisture and binding the batter (substitute with sour cream).
• All-purpose Flour (optional): Adjusts batter consistency for structure.

For The Brownie Layer:

• Brownie Mix: Creates a fudgy, chocolatey base (substitute with homemade brownie batter).
• Hot Water: Dissolves cocoa and sugar for a richer texture.
• Oil: Keeps brownies moist and fudgy (substitute with melted butter for richer flavor).
• Cream Cheese: Binds ingredients with a tangy note (substitute with plain yogurt if cream cheese is unavailable).
• Cocoa Powder: Enhances chocolate flavor.

For Soaking:

• Sweetened Condensed Milk: Adds sweet creaminess, making the cake moist and luscious (substitute with dairy-free condensed milk).

For The Frosting:

• Easy Whipped Cream Cheese Frosting: Light, creamy, and slightly tangy to balance the sweetness (substitute with stabilized whipped cream or buttercream).
• Hot Fudge, sprinkles, or chocolate jimmies (optional, for garnish). Check out my Easy Chocolate Hot Fudge Sauce (No Corn-Syrup) recipe.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 -Make The Brownie Mixture

In a mixing bowl, combine brownie mix with water, oil, cream cheese, and cacao powder. Mix well until all ingredients are combined. Pour batter into a 9×13” pan. Bake for 10 minutes. Meanwhile, prepare the cake mix.

Step 2 – Make The Cake Mixture

In a mixing bowl, combine red velvet cake mix with oil, water, yogurt, and extra flour. Mix well until all ingredients are combined. Carefully remove the cake pan from the oven, and pour the batter over the brownie batter.

Step 3 – Bake

Bake for an additional 30-35 minutes, or until a cake tester inserted into the center comes out with a few moist crumbs, but no wet batter. Remove from the oven and let the cake cool completely before serving.

Step 4 – Soak

When the cake is cool, take the end of a wooden spoon or a straw and poke holes all over the top of your cake. Pour a can of sweetened condensed milk over the top of the cake and allow it to absorb in the cake.

Step 5 – Make The Frosting

Make the whipped cream cheese frosting following the instructions here.

Step 6 – Frost and Enjoy

Spread the frosting over the completely cooled cake. Decorate the cake, if desired. After adding the cream cheese frosting, the cake must be refrigerated.

Variations & Additions

• For a seasonal twist, add some cinnamon or use a pumpkin spice cake mix.
• Swap out the whipped cream cheese frosting for a buttercream frosting if you prefer a sweeter, less tangy option.
• For an extra fun twist, sprinkle some chopped nuts (like pecans or walnuts) on top of the frosting for a little crunch.

Storing and Freezing Instructions

Storing: Keep the cake in the fridge if you’re not serving it immediately. It will stay fresh for up to 3 days in an airtight container.

Freezing: I do not recommend freezing this cake because of its unique texture and moisture content. It’s recommended that you enjoy this cake fresh or store it in the refrigerator for a few days instead of freezing it.

More Egg-Free Red Velvet Recipes You’ll Love!

• Eggless Red Velvet Brownies
• Eggless Red Velvet Cheesecake
• Eggless Red Velvet Cookies
• Eggless Red Velvet Cake
• Easy Eggless Red Velvet Cupcakes
• Eggless Red Velvet Whoopie Pies
• Easy Eggless Red Velvet Donuts
• Fluffy Red Velvet Pancakes (No Eggs)
• Eggless Red Velvet Bundt Cake
• Browse more recipes…

Recipe Card

Eggless Red Velvet Brownie Poke Cake

Oriana Romero

This Eggless Red Velvet Brownie Poke Cake is the perfect mash-up of two family favorites—rich, velvety red velvet and fudgy, chocolatey brownie—all in one irresistible bite. It’s super easy to make with just a few simple ingredients. Plus, it’s totally egg-free and can be easily adapted to be dairy-free, making it perfect for any occasion, from casual get-togethers to special celebrations.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 12 servings

Equipment

• ▢
  Kitchen Scale
• ▢
  Mixing Bowls
• ▢
  Rectangular Cake Pan

Ingredients

 

For The Cake:

• ▢ 1 box Red Velvet Cake mix (see notes)
• ▢ Oil – Use the amount called in the box
• ▢ Water – Use the amount called in the box
• ▢ Plain yogurt – substitute each egg called for in the box with 2 tablespoons – 30 g of plain yogurt
• ▢ ¼ cup (35 g) all-purpose flour, optional (see notes)

For The Brownie:

• ▢ 1 Brownie Mix Box (see notes)
• ▢ Hot Water – Use the amount called in the box
• ▢ Oil – Use the amount called in the box
• ▢ Cream cheese – substitute each egg called for in the box with 1.5 oz (3 tablespoons or 42 g) of cream cheese for a fudgier texture, or use plain yogurt if you prefer a less fudgy result
• ▢ 2 tablespoons (15 g) Cacao powder optional (see notes)

For Soaking:

• ▢ 14 oz (1 can – 397g) sweetened condensed milk

For the Frosting:

• ▢ 5 oz (142 g) full-fat cream cheese
• ▢ 1 cup (240 ml) heavy whipping cream, cold
• ▢ 2/3 cup (80 g) confectioners’ sugar, sifted
• ▢ 1 teaspoon  (5 ml) pure vanilla extract

To Decorate (optional):

• ▢ sprinkles, chocolate jimmies, chocolate chips, or hot fudge

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

 

• Preheat oven to 350º F (180º C). Spray a 9×13” pan with waking spray with flour.

Prepare The Brownie Mix:

• In a mixing bowl, combine brownie mix with water, oil, cream cheese, and cacao powder. Mix well until all ingredients are combined. Pour batter into a 9×13” pan. Bake for 10 minutes. Meanwhile, prepare the cake mix.

Prepare The Red Velvet Cake Mix:

• In a mixing bowl, combine red velvet cake mix with oil, water, yogurt, and extra flour. Mix well until all ingredients are combined. Carefully remove the cake pan from the oven, and pour the cake batter over the partially baked brownie batter.

Bake:

• Bake for an additional 30-35 minutes, or until a cake tester inserted into the center comes out with a few moist crumbs, but no wet batter. Remove from the oven and let the cake cool completely.
• When the cake is cool, take the end of a wooden spoon or a straw and poke holes all over the top of your cake. Pour can of sweetened condensed milk over the top of cake and allow it to absorb in the cake.

Make the Frosting:

• Add the cream cheese to a large mixer bowl and beat untilsmooth and creamy, then set aside.
• Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream at medium-high speed until it reaches medium peaks, for 3 to 5 minutes. Add the confectioners’ sugar and vanilla and continue whipping until stiff peaks form, 2 to 4 minutes.
• Add about 1/2 of the whipped cream to the cream cheese and gently fold together to combine so that you don’t deflate the whipped cream. When mostly combined, add the remainder of the whipped cream and gently fold together until completely combined.

Frost The Cake:

• Spread the frosting over the completely cooled cake. Decorate the cake with sprinkles, chocolate jimmies, chocolate chips, or hot fudge, if desired.
• Pro Tip: For the best texture, refrigerate the cake for at least 2 hours or overnight (even better) before serving. Chilling helps the flavors meld together and allows the creamy filling to set, making each slice perfectly moist and delicious.

Oriana’s Notes

 

Cake and Brownie Mix: With so many cakes and brownie mixes on the market, it’s important to follow the ingredient instructions on the specific boxes you’re using, as requirements can vary between brands. For the cake mix, replace each egg with 2 tablespoons of plain yogurt. For the brownie mix, substitute each egg with 1.5 oz (3 tablespoons or 42 g) of cream cheese for a fudgier texture, or use plain yogurt if you prefer a less fudgy result. This ensures the perfect texture and flavor every time!

 

Extra flour in the cake mix: I like to add a little extra flour to the cake mix because, in my experience, it helps improve the texture. The added flour gives the cake a slightly denser, more structured crumb, making it sturdier without sacrificing moisture and still being soft and tender.

 

Extra cacao in the brownie mix: I like to add extra cocoa powder to my brownie mix because it enhances the chocolate flavor, making the brownies richer and more decadent. 

 

Storing: Keep the cake in the fridge if you’re not serving it immediately. It will stay fresh for up to 3 days in an airtight container.

 

Freezing: I do not recommend freezing this cake because of its unique texture and moisture content. It’s recommended that you enjoy this cake fresh or store it in the refrigerator for a few days instead of freezing it.

 

Food Allergy Swaps:

• Dairy-Free: To make this recipe dairy-free, simply substitute the yogurt with a dairy-free alternative. There are many brands available these days, so feel free to choose your favorite. I recommend opting for an unsweetened and plain variety. Since we also have a nut allergy in our household, I typically use Silk or Oatly yogurt. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original. For the whipped cream frosting, aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results. For the sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk. 
• Gluten-Free:  Use a gluten-free cake and brownie mix. Many brands have received positive feedback for their taste, texture, and ease of preparation. While I haven’t personally tried making this poke cake with gluten-free mix yet, it’s important to note that different brands may require varying ingredients, making it challenging to provide one-size-fits-all advice. However, I can suggest that you replace the eggs called for in the mix with yogurt. Use 2 tablespoons (30g) of yogurt for each egg.

 

Potential Recipe Challenges & Pro Tips:

• Poking the Cake Evenly: It can be tricky to poke the cake evenly without creating holes in random places. Pro Tip: Use the handle of a wooden spoon or a skewer to poke the cake in even rows, gently pressing down to make sure the holes are uniform. This will help the soaking liquids spread throughout the cake better.
• Frosting Consistency: Whipped cream cheese frosting can sometimes get too runny. Pro Tip: Be sure to chill whipping cream before you make the frosting. The colder the ingredients, the better it will hold up and be easier to spread.

 

Extra Recipe Tips For Success:

• Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
• Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
• Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
• Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
• Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
• Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
• Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.

 

Variations & Additions:

• For a seasonal twist, add some cinnamon or use a pumpkin spice cake mix.
• Swap out the whipped cream cheese frosting for a buttercream frosting if you prefer a sweeter, less tangy option.
• For an extra fun twist, sprinkle some chopped nuts (like pecans or walnuts) on top of the frosting for a little crunch.

 

 

 

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Nutrition

Calories: 498kcalCarbohydrates: 56gProtein: 7gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 55mgSodium: 411mgPotassium: 318mgFiber: 1gSugar: 34gVitamin A: 651IUVitamin C: 1mgCalcium: 194mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert

Cuisine American

Calories 498

Keyword brownie mix brownies cake mix recipe recipes red velvet