Sparkling Rosé Poke Cake
This enchanting Sparkling Rosé Poke Cake is the perfect sweet ending to your New Year celebrations. Infused with the bubbly notes of rosé champagne, this layered dessert features a moist white cake that invites flavors of pink champagne in every delicious bite. Topped with a rich buttercream frosting and embellished with sparkling candy sprinkles, it not only tantalizes the taste buds but also dazzles the eye. Whether it's a festive gathering or a special occasion, this showstopper is sure to create memorable moments and sweet smiles!
N/A
Servings
450
Calories
12
Ingredients
Ingredients
white cake mix
1 (follow package instructions)
eggs
3 (room temperature)
oil
1/3 cup (neutral flavored)
pink champagne
1 1/2 cups (divided)
red food coloring
4-6 drops (for coloring the batter)
cold water
1/4 cup (for the gelatin mixture)
hot water
1/2 cup (for dissolving the gelatin)
unflavored gelatin
1.5 (7 g) packets (for the poke filling)
butter
3/4 cup (softened, for buttercream frosting)
powdered sugar
2 1/2 cups (for buttercream frosting)
milk
3 tablespoons (for buttercream frosting)
candy sprinkles (rosé)
1 1/2-2 cups (for decoration)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, prepare the white cake mix according to the package directions, using a hand mixer to combine the ingredients thoroughly.
3
Gradually add 3/4 cup of pink champagne while mixing until well incorporated.
4
Add a few drops of red food coloring and mix until the batter achieves a pleasant pink hue.
5
Divide the cake batter evenly between two greased loaf pans.
6
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans before removing.
7
While the cakes are cooling, prepare the poke filling by mixing cold water and gelatin in a small bowl. Once the gelatin starts to solidify, add hot water and stir until dissolved. Finally, incorporate an additional 3/4 cup of pink champagne into the mixture.
8
For the frosting, whip together softened butter, powdered sugar, and milk in a medium bowl until you achieve a thick, fluffy buttercream consistency.
9
Once the cakes have cooled, carefully poke holes throughout each cake using BBQ skewers, ensuring you press deep but not through the bottom. Space the holes approximately 1/4 inch apart.
10
Pour the gelatin mixture over the cakes, allowing it to soak into the holes for an extra burst of flavor.
11
Trim the domed tops of both cake layers so that each is flat and even, with the bottom layer resting on a serving plate.
12
Spread a generous layer of buttercream frosting on top of the bottom cake layer.
13
Place the second cake layer on top of the frosted bottom layer, ensuring a secure fit.
14
Cover the entire cake tower generously with the remaining buttercream frosting.
15
Decorate the exterior of the cake with an ample amount of rosé candy sprinkles, creating a festive look.
16
To make the presentation memorable, insert decorative sparklers into the top of the cake and ignite them just before serving.
Nutrition Information
19g
Fat
69g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Sparkling Rosé Poke Cake?
It is an enchanting layered dessert featuring a moist white cake infused with the bubbly notes of pink champagne, topped with rich buttercream and sparkling candy sprinkles.
What oven temperature is required for this recipe?
The oven should be preheated to 350°F (175°C) before baking the cake layers.
How much pink champagne is needed in total?
The recipe calls for 1 1/2 cups of pink champagne in total, which is divided between the cake batter and the gelatin poke filling.
How do I make the cake batter pink?
Add a few drops (approximately 4-6) of red food coloring to the batter and mix until it reaches a pleasant pink hue.
What type of pans should I use for baking?
The batter should be divided evenly between two greased loaf pans.
How long does the Sparkling Rosé Poke Cake bake?
Bake the cakes for 30 minutes, or until a toothpick inserted into the center comes out clean.
How is the poke filling prepared?
Mix cold water and gelatin, let it solidify, add hot water to dissolve, and then incorporate 3/4 cup of pink champagne.
What are the ingredients for the buttercream frosting?
The frosting is made by whipping together 3/4 cup of softened butter, 2 1/2 cups of powdered sugar, and 3 tablespoons of milk.
What tool should I use to poke holes in the cake?
Use BBQ skewers to carefully poke holes throughout each cooled cake layer.
How deep should I poke the holes in the cake?
Press the skewers deep into the cake, but be careful not to poke all the way through the bottom.
How far apart should the holes be spaced?
The holes should be spaced approximately 1/4 inch apart to allow the gelatin mixture to soak in evenly.
When should I add the gelatin mixture to the cake?
Pour the gelatin mixture over the cakes after they have cooled and the holes have been poked.
Why do I need to trim the cake tops?
Trimming the domed tops ensures that each cake layer is flat and even, which is necessary for stable layering and frosting.
How is the cake assembled?
Place the bottom layer on a plate, spread a generous layer of buttercream, place the second layer on top, and cover the entire exterior with remaining frosting.
What kind of decorations are used on the outside?
The cake is decorated with an ample amount of rosé candy sprinkles and can be topped with decorative sparklers for serving.
How many calories are in a serving of this cake?
There are approximately 450 calories per serving of this Sparkling Rosé Poke Cake.
How much fat is in one serving?
One serving contains 19 grams of fat.
How many carbohydrates are in each serving?
Each serving contains 69 grams of carbohydrates.
What is the protein content of this dessert?
This cake contains 4 grams of protein per serving.
How much gelatin is used for the poke filling?
The recipe uses 1.5 packets (7 grams each) of unflavored gelatin.
Can I use any white cake mix?
Yes, any standard white cake mix works; just follow the package directions for the base batter.
Is the champagne added to the batter or the filling?
Champagne is added to both; 3/4 cup goes into the cake batter and 3/4 cup goes into the gelatin poke filling.
Do I need to grease the pans?
Yes, you should divide the batter between two greased loaf pans to prevent sticking.
How many eggs are required for the recipe?
The recipe requires 3 room temperature eggs.
How much oil is needed for the cake batter?
You will need 1/3 cup of neutral flavored oil.
What type of water is used for the gelatin?
The gelatin uses 1/4 cup of cold water to solidify and 1/2 cup of hot water to dissolve.
How many ingredients are in this recipe in total?
There are 12 main ingredients including the cake mix, champagne, and frosting components.
Is this cake suitable for a New Year's party?
Yes, it is specifically described as a festive showstopper perfect for New Year celebrations and special occasions.
What is the consistency of the frosting?
The buttercream should be whipped until it achieves a thick, fluffy consistency.
When should the sparklers be ignited?
The decorative sparklers should be ignited just before serving for a memorable presentation.