Zesty, refreshing, and delightfully green, the St. Patricks Day Lime Poke Cake is the kind of dessert that invites smiles at any gathering. Picture a fluffy cake, infused with vibrant lime flavor and topped with a dreamy whipped cream. It’s the ultimate solution to your warm-weather cravings, making it perfect for celebrations or simply treating yourself. This cake isn’t just a feast for the taste buds; it’s a festive centerpiece sure to brighten your table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make St. Patricks Day Lime Poke Cake
Storing & Reheating
Chef’s Helpful Tips
St. Patricks Day Lime Poke Cake

I remember the first time I made this poke cake—I was bombarded with requests for the recipe. Friends couldn’t get enough of the zesty punch that just screams adventure and sunshine. This dessert not only tastes amazing but looks stunning with its charming green hue adorned with a sprinkle of sanding sugar. Whether you’re hosting a St. Patrick’s Day party or just want to indulge in something uniquely sweet, this cake is calling your name!

Why You’ll Love This Recipe

Simple & Quick: Whip up this cake in just 20 minutes of hands-on prep time.
Irresistible Flavor: The combination of zesty lime and rich whipped cream creates a perfect balance.
Eye-Catching Appeal: Its vibrant green color is sure to steal the spotlight at any event!
Flexible Serving: Great for dessert, a snack or even a festive breakfast treat.
Diet-Friendly Options: Customize with dairy-free cream for a delightful twist.

Ingredients You’ll Need

1 cup unsalted butter, softened: This gives your cake an incredibly rich and moist texture. Make sure it’s at room temperature for easy creaming.
2 1/2 cups all-purpose flour: Essential for structure, this flour ensures your cake has the right density without being too heavy.
1/2 teaspoon baking powder: This helps your cake rise beautifully.
1/2 teaspoon baking soda: Works alongside the baking powder to ensure a lighter texture.
1/2 teaspoon fine salt: Enhances flavor throughout the cake.
1 1/4 cups buttermilk, well shaken: Tenderizes the cake and adds delightful moisture. Whole milk with a splash of vinegar can be an easy substitute if needed.
2 teaspoons pure vanilla extract: Adds a warm note of sweetness that balances the zing of lime.
2 cups granulated sugar: Sweetens the cake perfectly while creating a light, fluffy texture.
3 large eggs, lightly beaten: These bind the ingredients together and add richness.
3 ounces lime gelatin: This contributes the signature lime flavor that’s unmistakable in the poke cake.
2 cups heavy cream, cold: Whipped into clouds of deliciousness for frosting the cake.
1 tablespoon granulated sugar (for cream): Sweetens the whipped cream beautifully without overpowering the lime flavor.
Green sanding sugar (for sprinkling): Just for fun! A little sprinkle on top adds a touch of festivity.

How to Make St. Patricks Day Lime Poke Cake

Preheat & Prepare: Start by preheating your oven to 350°F (175°C) and grease a 9×13-inch baking pan with a bit of unsalted butter or nonstick spray. This will prevent your cake from sticking, ensuring a clean release that makes serving easier.

Whisk Dry Ingredients: In a mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt. This helps to evenly distribute the leavening agents and salt, setting a solid foundation for your cake.

Mix Wet Ingredients: In a spouted measuring cup, combine 1 1/4 cups buttermilk with 2 teaspoons pure vanilla extract. Give it a little shake to mix together; then set aside.

Cream Butter & Sugar: In a large mixing bowl, cream together 1 cup softened unsalted butter and 2 cups granulated sugar at medium speed for about 5 minutes until the mixture is fluffy and pale. This step is vital for airy, light cake—so don’t rush it!

Incorporate Eggs: Slowly add in the lightly beaten 3 eggs, mixing on low until just combined. This helps to maintain that fluffy texture.

Combine Dry & Wet: Alternately add the dry flour mixture and the buttermilk mixture to the butter mixture, starting and ending with the flour. Mix until combined but do not overmix, as that can toughen the cake.

Bake the Cake: Pour your lovely batter into the prepared pan, spreading it evenly. Bake in your preheated oven for approximately 30 minutes, or until the edges are golden, and a toothpick inserted comes out clean. Allow the cake to cool in the pan for about 30 minutes.

Poke Holes: Using a fork, gently poke holes about 1 inch apart all over the top of your slightly cooled cake. These holes are what will make your cake a “poke” cake, allowing the gelatin to soak in and flavor the cake.

Prepare Gelatin Mixture: In a bowl, dissolve 3 ounces of lime gelatin in 1 cup of boiling water. Stir until completely dissolved, then add in 1/2 cup cold water for a quick cool down.

Soak the Cake: Pour the gelatin mixture evenly over the poked holes in the cake, allowing it to absorb into the cake. This will infuse the moist layers with a vibrant lime flavor.

Chill: Refrigerate the cake for at least 2 hours so it can soak up all the yumminess from the gelatin and firm up.

Whip Cream: In a chilled mixing bowl, whip 2 cups of cold heavy cream with 1 tablespoon granulated sugar until it reaches soft peaks. You can also add a splash of vanilla for extra flavor!

Frost the Cake: Spread the whipped cream over the chilled cake, creating smooth waves of fluff.

Sprinkle: Lastly, lightly sprinkle green sanding sugar over the top for that festive touch. This is where the fun really shines!

Storing & Reheating

To keep your St. Patricks Day Lime Poke Cake tasty and fresh, store it in the refrigerator, preferably in an airtight container. It will stay delicious for about 2-3 days. If you wish to store it longer, it can be frozen for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight for the best texture. Due to the whipped cream frosting, it’s best enjoyed within the first few days for optimal creaminess.

Chef’s Helpful Tips

Be sure your eggs and buttermilk are room temperature for better blending.
Don’t rush the baking time; keep an eye on the cake to achieve that perfect golden top.
If using homemade whipped cream, ensure it’s thick enough to hold up well on the cake.
Feel free to experiment with flavors; lemon or orange gelatin can create equally delicious variations.

The St. Patricks Day Lime Poke Cake combines a refreshing flavor with a fun presentation, making it a standout dessert. You’ll love how simple the recipe is, yet it impresses with its vibrant look and delightful taste.

Recipe FAQs

Can I use a different flavor of gelatin?

Absolutely! While lime is traditional for this poke cake, lemon or even berry-flavored gelatin can work well. Just ensure it’s a flavor you enjoy since it will influence the overall taste.

How should I serve the cake?

This cake shines at parties or gatherings but is just as delightful for a midweek treat. Pair it with a cup of tea or coffee for a cozy dessert.

Is there a substitute for heavy cream?

If you prefer a lighter option, you can use whipped topping or a whipped dairy-free cream. Keep in mind that the texture and flavor will vary slightly, but it can still be delightful!

Can I make this cake ahead of time?

Definitely! The cake can be made up to a day in advance. Just be sure to sprinkle the sanding sugar right before serving to maintain its festive look. Enjoy!

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St. Patricks Day Lime Poke Cake

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Author: Peter
Prep Time: 20 minutes
Cook Time: 200 minutes
Total Time: 3 hours 40 minutes
Yield: 12 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This St. Patricks Day Lime Poke Cake combines zesty lime flavor with a moist cake. Simple to prepare, it features buttery goodness, refreshing lime gelatin, and a fluffy cream topping. Perfect for festive celebrations or any occasion!

Ingredients

Scale

1 cup unsalted butter, softened
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, well shaken
2 teaspoons pure vanilla extract
2 cups granulated sugar
3 large eggs, lightly beaten
3 ounces lime gelatin
2 cups heavy cream, cold
1 tablespoon granulated sugar (for cream)
green sanding sugar, for sprinkling

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Instructions

Preheat the oven to 350°F and butter a 9×13-inch baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine buttermilk and vanilla in a spouted measuring cup.
Cream the softened butter and sugar on medium speed for 5 minutes until fluffy.
Gradually add the eggs to the butter mixture until fully incorporated.
Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
Spread the batter in the prepared pan and bake for 30 minutes. Allow cooling for 30 minutes after baking.
Use a fork to poke holes 1 inch apart throughout the cake.
Dissolve the gelatin in 1 cup of boiling water, mix in 1/2 cup of cold water, and pour over the cake.
Refrigerate the cake for 2 hours.
In a chilled bowl, whip heavy cream with sugar and vanilla until fluffy.
Spread the whipped cream over the cake, sprinkle with sanding sugar, and serve.

Notes

Ensure the cake is completely cooled before poking holes for the gelatin mixture.
For a thicker topping, add more heavy cream when whipping.
Can be stored in the refrigerator for up to 3 days.