Pink Champagne Poke Cake

"The countdown to a New Year includes this celebratory cake infused with the sparkling essence of champagne."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by photo by
photo by photo by
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 10mins


  • Cake

  • 1 white cake mix
  • 3 eggs
  • 13 cup oil
  • 34 cup pink champagne
  • 4 -6 drops red food coloring
  • Poke Filling

  • 14 cup cold water
  • 12 cup hot water
  • 1.5 (7 g) packets unflavored gelatin
  • 34 cup pink champagne
  • Frosting

  • 34 cup butter
  • 2 12 cups powdered sugar
  • 3 tablespoons milk
  • 1 12 - 2 cups candy sprinkles (rosà )


  • For the Cake:

  • Follow instructions on cake box; use hand mixer to combine.
  • To the bowl of cake batter add pink champagne.
  • Mix with hand mixer.
  • Add red food coloring, mix until the batter has a pink hue.
  • Fill 2 loaves cake pans with the cake batter.
  • Bake at 350F for 30 minutes.
  • For the Poke Filling:

  • In a small bowl, pour in cold water, add the gelatin, and once the gelatin begins to solidify, add hot water.
  • Add pink champagne.
  • For the Frosting:

  • In a medium bowl, hand mix butter, powdered sugar and milk until the buttercream is thick and fluffy.
  • For the Assembly:

  • After the 2 cakes are cooled down, poke holes using the BBQ skewers throughout the cake; make sure to poke in deep, and approximately 1/4 inch spaces between the perforations.
  • Pour the gelatin mixture so that it drains into the holes.
  • For the bottom cake layer, trim the top so that it’s flat.
  • Apply the frosting to the top.
  • With the 2nd cake, trim the top so that too is flat and even.
  • Place the 2nd cake on top of the 1st cake.
  • Cover the entire cake tower with the buttercream frosting.
  • Then cover the entire cake tower with the rosé sprinkles.
  • Insert the sparklers on the top and ignite with a flame.

Questions & Replies

  1. Where can I get the sprinkles that was used, or some other version of it?
  2. How would this work in a Bundt pan or cupcakes?


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