Red Velvet Poke Cake: Creamy Baked Dessert for 24 Servings

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch pan thoroughly with butter or non stick spray to ensure easy removal of those 24 slices later.
2. In a large mixing bowl, combine the red velvet cake mix, 1 cup water, 0.5 cup oil, 3 eggs, 0.5 cup sour cream, and 1 tsp vanilla. Whisk until just combined. Note: Over mixing at this stage can lead to a tough, rubbery cake, so stop as soon as the flour streaks disappear.
3. Pour the batter into your prepared pan. Bake for 30 minutes (check at 28 mins) until a toothpick comes out with just a few moist crumbs.
4. Remove the cake from the oven and let it sit on a wire rack for exactly 10 minutes. This cool down period is vital so the cake has enough structure to be poked without tearing.
5. Using the handle of a wooden spoon, poke holes across the entire surface of the cake. Space them about 1 inch apart and go about 3/4 of the way down. until the cake looks like a honeycomb.
6. In a small bowl, whisk together the 14 oz sweetened condensed milk, 2 tbsp heavy cream, and 0.5 tsp sifted cocoa powder.
7. Slowly pour this mixture over the warm cake. Use a spatula to gently nudge the liquid into the holes. Note: Doing this while the cake is warm allows the crumb to pull the liquid in via capillary action.
8. While the cake continues to cool, beat the 8 oz cream cheese and 0.5 cup butter in a clean bowl until the mixture is silky and pale.
9. Gradually add the 3 cups of powdered sugar and 1 tsp vanilla bean paste. Beat on high for 2-3 minutes until the frosting is light and fluffy.
10. Spread the frosting evenly over the completely cooled cake. Cover and refrigerate for at least 4 hours. until the soak has fully set and the frosting is firm. > Chef's Tip: Sift your cocoa powder before adding it to the milk. Cocoa is notorious for forming tiny, stubborn lumps that are impossible to whisk out once they get wet. Sifting ensures a perfectly smooth, dark speckled soak.