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Pink Champagne Poke Cake Pink Champagne Buttercream Frosting


  • Author: Stephanie Pass
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 20 1x

Description

A New Year’s Eve twist on poke cake!


Ingredients

Scale
  • 1 box cake mix (white or yellow) – made according to instructions
  • 1 large box of strawberry jello powder
  • 1/2 cup pink champagne
  • 2 cups boiling water
  • 2 sticks butter, softened
  • 1/2 cup pink champagne
  • 2 tablespoons whipping cream
  • 45 cups powdered sugar
  • Optional: a drop of pink food coloring gel

Instructions

  1. Make the box cake mix according to instructions and bake in a 13 x 9 pan.
  2. Allow to cool before poking holes about 1-inch apart with a straw all along the top of the cake.
  3. Mix jello and champagne with 2 cups of boiling water. Stir until jello is completely dissolved.
  4. Pour over the entire cake.
  5. Chill cake in the fridge for at least 4 hours.
  6. Remove from fridge and add frosting.
  7. Beat butter on medium until smooth and creamy.
  8. Add half the powdered sugar and beat on medium.
  9. Slowly pour in the champagne and add the whipping cream.
  10. Continue adding powdered sugar 1 cup at a time until it reaches the right consistency.
  11. If you want a slight pink color add a small drop of pink food coloring gel. This is optional.
  12. Beat on high for 2-4 minutes to make it fluffy.
  13. Then spread over your poke cake after it’s chilled for at least 4 hours.
  14. Let it sit for at least 15-20 minutes before serving to let the frosting crust up just a little.
  • Category: Dessert Frosting - Dessert
  • Cuisine: American
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