Pink Champagne Poke Cake Recipes

PINK CHAMPAGNE CAKE {SCRATCH RECIPE}

Steps:

• In a medium size bowl whisk together the flour, baking powder and salt. Set aside
• In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.
• In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.
• Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
• Cream the softened butter until smooth and lightened in color
• Blend in the salt and vanilla
• Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.
• This recipe makes approximately 8 cups of frosting.

PINK CHAMPAGNE CAKE

Steps:

• Use a box of white cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. So if the box says 3/4 cup water replace with 3/4 cup champagne. I did use one that had 1 1/4 cups water and replaced with champagne, just depends on the cake mix brand you buy. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
• Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
• Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
• Creamy champagne frosting:.
• Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
• Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
• Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
• Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
• This is excellent served the next day after being refrigerated all night so the flavors can blend!

RECIPE: PINK CHAMPAGNE POKE CAKE

Steps:

• Arrange a rack in the middle of the oven and heat to 325°F. Generously coat a 9x13-inch baking dish with cooking spray or butter; set aside.
• Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until fluffy and light, about 3 minutes. Add the egg whites and beat until fully incorporated and the mixture looks creamy.
• Beat in the flour, baking powder, and salt on low speed. Beat in the Champagne and vanilla. The batter will look a little curdled - this is okay. Beat everything together on low for 30 seconds, and then on high for 3 minutes, gradually adding the food coloring until it reaches the desired shade of pink. Scrape down the sides of the bowl as needed. Transfer the batter to the prepared pan.
• Bake for 20 minutes. Rotate the pan, and bake until the cake springs back slightly when pressed and the cake pulls away from the sides of the pan, about 20 minutes more. Remove the pan to a wire rack and cool completely, about 1 hour. Meanwhile, make the syrup.
• Place the strawberries and sugar in a medium bowl and stir to combine. Let sit for about 20 minutes. Transfer to a blender or food processor fitted with the blade attachment and blend until puréed. Set a fine-mesh strainer over a liquid measuring cup or spouted bowl and pour the purée through the strainer to remove the seeds. Set the strained purée aside.
• When the cake is completely cooled, use a sturdy straw, chopstick, or thin handle of a round wooden spoon to poke holes about 3/4 of the way into the cake all over the surface of the cake, spacing the holes about 1-inch apart.
• Carefully pour the syrup into the holes without leaving excess syrup on the surface of the cake. Not all of the syrup may be absorbed initially - after some of it is absorbed, top off the holes as necessary.
• Place the butter in a clean stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until smooth, about 1 minute. Reduce the speed to low, slowly add in 1 1/2 cups of the sugar, and beat until combined. Add the vanilla and Champagne and mix until combined. Once everything is incorporated, mix on medium speed until smooth and creamy.
• Decrease the speed of the mixer to low and beat in the the remaining 1/4 to 1/2 cup of sugar until the buttercream is to your desired texture. Add the food coloring a little bit at a time and mix on medium speed until fluffy and it reaches the desired shade of pink, about 1 minute.
• Spread the frosting in an even layer on the cake. Sprinkle with the pearl sugar if using.

PINK CHAMPAGNE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
• Blend cake mix, 1 1/3 cup pink Champagne, eggs, and vegetable oil together in a large bowl until moistened, about 1 minute. Add 3 tablespoons cherry juice and red food coloring; beat at medium speed until smooth, about 1 minute. Divide batter between cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool in the pans for 5 minutes. Invert onto wire racks and let cool completely, 25 to 30 minutes.
• Beat heavy cream with an electric mixer until peaks form. Sprinkle white chocolate pudding mix over cream; beat until thoroughly mixed. Mix in 1 tablespoon confectioners' sugar and 1 tablespoon half-and-half until filling is smooth.
• Spread filling over 1 cake layer and place second layer on top.
• Beat 2 1/2 cups confectioners' sugar and butter together with an electric mixer until combined. Mix in 1/4 cup half-and-half, 2 tablespoons pink Champagne, 2 tablespoons cherry juice, and vanilla extract until frosting is smooth and spreadable.
• Spread frosting over cake. Top cake with white chocolate shavings. Chill until serving.

PINK CHAMPAGNE POKE CAKE

Steps:

• 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.

25 BEST POKE CAKES RECIPE COLLECTION

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• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a poke cake recipe in 30 minutes or less!