Pink Champagne Poke Cake

READY IN: 1hr 10mins


  • Cake
  • 1
    white cake mix
  • 13
    cup oil
  • 34
    cup pink champagne
  • 4 -6
    drops red food coloring
  • Poke Filling
  • 14
  • 12
  • 1.5
    (7 g) packets unflavored gelatin
  • 34
    cup pink champagne
  • Frosting
  • 34
    cup butter
  • 2 12
  • 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.