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Homemade Buttermilk Lime Poke Cake

The perfect dessert for St. Patrick’s Day!!

Did you know that you can make a homemade poke cake from scratch just as quick as you can make one from a cake mix?  I was so delighted with this cake.  Buttermilk and butter make this cake super moist and full of buttery flavor.  The cake is infused with a delightful lime flavor from lime jello, and freshly whipped cream gets spread over the top.    

This cake was so quick and easy to make.  If you need to make a quick and easy dessert for a get together or to take to work on St. Patrick’s Day, make this easy but delicious cake.

Here’s all I did to whip together this easy cake…

  1. I mixed up the cake batter which took 5 minutes and baked it in a 9 x 13 cake pan.
  2. I cooled the cake and poked holes all over the top.
  3. I mixed up some lime jello and poured it all over the top.   Then I refrigerated it for 2 hours.
  4. I whipped up some whipping cream and spread over the top of the cake.
  5. Easy!!

Have a Happy St. Patrick”s Day!!

Print

Homemade Buttermilk Lime Poke Cake


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45

Ingredients

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, room temperature
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, lightly beaten
  • 1 1/4 cups full fat buttermilk
  • 1 box lime gelatin, 3 ounce

Topping

  • 2 cups cold heavy whipping cream
  • 1 tablespoon granulated sugar
  • 2 teaspoons pure vanilla extract
  • Green sanding sugar for sprinkling top of cake

Instructions

Cake

  1. Position oven rack in the lower third of the oven. Preheat oven to 350 degrees. Butter the bottom and insides of a 9 x 13 inch cake pan and set aside.
  2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
  3. Add the butter to the bowl of a stand mixer or use a hand mixer. Mix the butter on medium speed until smooth. Add the sugar and mix on medium speed until smooth and creamy, about 30 seconds. Add the vanilla and eggs and mix until fully incorporated. With mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the buttermilk, 1/3 of the flour mixture, the remaining buttermilk and ending with the last 1/3 of the flour mixture, stopping to scrape down the sides of bowl. Mix until ingredients are just incorporated. Do not over mix.
  4. Spread batter in the prepared cake pan. Bake until cake is golden brown on top and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer cake to a wire rack and allow to cool completely. Using a large fork or a wooden skewer, poke holes an inch apart all over the cake going all the way through the cake.
  5. Bring 1 cup of water to a boil and pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup of cold water and pour gelatin mixture evenly over the entire top of cake. Refrigerate for at least 2 hours.

Topping

  1. Remove the cake from the refrigerator. Add the whipping cream, sugar and vanilla to a large mixing bowl. Using the whisk attachment of a stand mixer, or using a hand mixer, mix the whipping cream until it forms stiff peaks. Spread the whipping cream evenly over the cake and sprinkle the top with sanding sugar. Slice and serve.
  2. Refrigerate leftover cake. If serving from the refrigerator, allow cake to set out of the refrigerator for a few minutes before serving, for best flavor.

Notes

  • Total time does not include time for jello to set up in cake.

Nutrition

  • Serving Size: 15

 

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