Champagne Cherry Poke Cake Food

CHERRY POKE CAKE

Steps:

• Preheat oven to 350 degrees and coat a 13x9 baking dish with cooking spray
• In a large mixing bowl or bowl of a stand mixer, combine cake mix, eggs, buttermilk, vegetable oil, vanilla and almond extract until smooth.
• Spread evenly into baking dish, bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool for 15 minutes.
• Combine cherry gelatin and boiling water and stir about 2 minutes until dissolved, add cold water.
• Using a wooden skewer or large fork, poke holes into cake about every 1/2 inch.
• Carefully pour gelatin over the cake making sure it can get into all the holes.
• Cover and place in refrigerator at least 3 hours or overnight.
• In a mixing bowl, combine all ingredients, starting with ¼ cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
• Spread over cake.
• Cover and store in refrigerator until ready to serve.
• Serve with fresh cherries, canned cherries or sliced almonds and of course, additional whipped cream.
• If you've tried this recipe, come back and let us know how it was!

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.

POKE CAKE III

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake with a fork. Holes should be at 1 inch intervals.
• While the cake cools, combine the gelatin with boiling water. Pour gelatin mixture over the cake. Top with the cherry pie filling, then cover with whipped topping. Refrigerate cake for one hour before serving.

25 BEST POKE CAKES RECIPE COLLECTION

Steps:

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

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.