Prepare the Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
3. Mix Wet Ingredients: In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, mixing until just combined and smooth.
5. Bake Cake: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

Make the Cream Cheese Filling

1. Beat Cream Cheese: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
2. Add Sugar and Cream: Gradually add the powdered sugar, followed by the heavy cream and vanilla extract, beating until creamy and smooth.

Poke the Cake

1. Poke Holes: Once the cake is completely cooled, use the end of a wooden spoon or a skewer to poke holes all over the top of the cake, about 1 inch apart.
2. Fill with Cream Cheese Mixture: Spread the cream cheese filling over the top of the cake, ensuring the mixture fills the holes.

Prepare the Topping

1. Whip Cream: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
2. Frost the Cake: Spread the whipped cream topping evenly over the cream cheese filling.

Chill and Serve

1. Chill Cake: Cover the cake and refrigerate for at least 3 hours to allow the flavors to meld and the cake to set.
2. Serve: Before serving, top with festive sprinkles or crushed candy canes if desired. Slice and enjoy your Christmas Red Velvet Poke Cake!