Lime Poke Cake
This crazy delicious and completely delectableLime Poke Cake is the perfect cake for summer or spring!
What You Need For Lime Poke Cake:
Cake:
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter
- 2 teaspoons vanilla extract
- 2 cups granulated sugar
- 3 large eggs (lightly beaten)
- 1 1/4 cups buttermilk (shake well)
Topping:
- 1 3-oz box of lime gelatin
- 2 cups heavy whipping cream (cold)
- 1 Tablespoon granulated sugar
- 2 teaspoons vanilla extract
- Green sprinkles or sugar
How To Make Lime Poke Cake:
Move oven rack to lower part of the oven. Preheat oven to 350 degrees. Evenly grease a round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, using the medium speed on a mixer, cream granulated sugar and soft butter until light and fluffy. Slowly add eggs and vanilla until everything is well blended.
Reducing the mixer to low, slowly alternate adding flour mixture and buttermilk until everything is well blended.
Bake for 20 to 25 minutes, or until golden brown (you’ll know the cake is done when you can insert a toothpick and remove it without anything sticking to the toothpick).
After cake has cooled at least a half hour, combine the lime gelatin with 1/2 cup cold water. Use a fork to poke evenly spaced holes into the cake (about an inch apart), then pour gelatin mixture over entire cake. Refrigerate for 2 hours.
When the cake is almost ready to remove from the refrigerator, you can start making your whipped topping. Using a blender on high, combine cream, sugar, and vanilla to make whipped topping.
Place cake on serving plate and cover with whipped topping. Sprinkle sugar or sprinkles to decorate. S
Pro Tip: To give your Lime Poke Cake a fun St. Patty’s Day flare, decorate the top with a cute shamrock design. To do this, after you have covered your cake with whipped topping (but before the sprinkles), place cake in freezer for 10 minutes to cool. Next, cut a shamrock design into a piece of copy paper. ‘Lightly’ place paper over now cooled cake (do not press down, it’ll make it harder to remove) and sprinkle sugar over top. Remove the paper by tipping toward the center (that way any extra sugar lands on your design, and not the cake).
Ingredients
Cake
- 2 ½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 sticks unsalted butter
- 2 teaspoons vanilla extract
- 2 cups granulated sugar
- 3 large eggs lightly beaten
- 1 ¼ cups buttermilk shake well
Topping
- 1 box lime gelatin 3 0z
- 2 cups heavy whipping cream cold
- 1 Tablespoon granulated sugar
- 2 teaspoons vanilla extract
- Green sprinkles or sugar
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, using the medium speed on a mixer, cream granulated sugar and soft butter until light and fluffy. Slowly add eggs and vanilla until everything is well blended.
- Reducing the mixer to low, slowly alternate adding flour mixture and buttermilk until everything is well blended.
- Bake for 20 to 25 minutes, or until golden brown (you’ll know the cake is done when you can insert a toothpick and remove it without anything sticking to the toothpick).
- After cake has cooled at least a half hour, combine the lime gelatin with 1/2 cup cold water. Use a fork to poke evenly spaced holes into the cake (about an inch apart), then pour gelatin mixture over entire cake. Refrigerate for 2 hours.
- When the cake is almost ready to remove from the refrigerator, you can start making your whipped topping. Using a blender on high, combine cream, sugar, and vanilla to make whipped topping.
- Place cake on serving plate and cover with whipped topping. Sprinkle sugar or sprinkles to decorate.
- Serve and enjoy!
Notes
Delicious!
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