Lime Poke Cake Whipped (Printable version)

A zesty lime gelatin dessert topped with fluffy whipped cream, ideal for warm weather treats.

# What you need:

→ Cake Base

01 - 1 box (15.25 oz) white or yellow cake mix
02 - 1 cup water
03 - 1/3 cup vegetable oil
04 - 3 large eggs

→ Lime Gelatin Layer

05 - 1 box (3 oz) lime-flavored gelatin
06 - 1 cup boiling water
07 - 1/2 cup cold water

→ Whipped Cream Topping

08 - 2 cups heavy whipping cream
09 - 1/4 cup powdered sugar
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lime for garnish

# How To:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - Combine cake mix, water, vegetable oil, and eggs in a large bowl. Beat according to package directions until completely smooth, approximately 2 minutes. Pour batter evenly into prepared pan.
03 - Bake for 28 to 32 minutes until a toothpick inserted into the center emerges clean. Remove from oven and allow to cool for 15 minutes.
04 - Using the handle of a wooden spoon, poke holes evenly across the entire surface of the cake, spacing approximately 1 inch apart.
05 - Dissolve lime gelatin completely in boiling water, stirring until no granules remain. Stir in cold water.
06 - Slowly pour the gelatin mixture over the warm cake, ensuring it fills the holes evenly.
07 - Refrigerate for at least 1 hour or until completely chilled and gelatin is fully set.
08 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form, approximately 3 to 5 minutes.
09 - Spread whipped cream evenly over the chilled cake. Sprinkle with fresh lime zest. Add optional thin lime slices for decoration.
10 - Slice into squares and serve cold. Store covered in refrigerator.

# Expert Advice:

01 -
  • The poke cake technique creates this incredible texture where the lime gelatin settles into little pockets throughout making every bite differently wonderful
  • It is genuinely foolproof even if you are nervous about baking which I absolutely was when I started
  • You can make it the night before and it actually gets better as it sits giving you one less thing to worry about when hosting
02 -
  • The fifteen minute cooling window before poking is crucial I have tried rushing this and the gelatin does not absorb the same way
  • Let your gelatin mixture cool slightly before pouring or it can make the cake texture weirdly dense in spots
  • Room temperature whipped cream is a nightmare to work with so put your bowl in the freezer for ten minutes before whipping
03 -
  • Do not poke your holes too close to the edges or the gelatin might seep out and make a mess
  • Sprinkle your lime zest right before serving or it can start to look tired after sitting in the fridge

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