Pink Champagne Poke Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
-
Cake
- 1 white cake mix
- 3 eggs
- 1⁄3 cup oil
- 3⁄4 cup pink champagne
- 4 -6 drops red food coloring
-
Poke Filling
- 1⁄4 cup cold water
- 1⁄2 cup hot water
- 1.5 (7 g) packets unflavored gelatin
- 3⁄4 cup pink champagne
-
Frosting
- 3⁄4 cup butter
- 2 1⁄2 cups powdered sugar
- 3 tablespoons milk
- 1 1⁄2 - 2 cups candy sprinkles (rosà )
directions
-
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
-
I don't understand this recipe. It says to follow the instructions on the cake box, but then also says to add 3 eggs, 1/4 c oil, and 3/4 c pink champagne. My box says to add 1/2 cup oil and 1 cup of water. Am I supposed to substitute the champagne for the water, or prepare the package directions and then also add the champagne? Also, once I poured the gelatin mixture into the holes, the cake was sopping wet. Cutting the tops off was more like scooping slush.
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RECIPE SUBMITTED BY
Food.com
United States
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