St. Patrick’s Day calls for festive foods, and what better way to celebrate than with a vibrant, zesty lime poke cake? This delightful dessert dazzles with its bright green hue and refreshing flavor, making it the perfect treat for any gathering, especially during this cheerful holiday. It has a moist, fluffy texture that invites you to take another slice, and the bright punch of lime is both invigorating and satisfying, setting it apart from the usual chocolate or vanilla cakes.

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
Recipe FAQs
St. Patricks Day Lime Poke Cake

I first discovered the magic of poke cakes at a family gathering where the dessert table was bursting with color and flavor. The moment I tasted lime poke cake, I was hooked. The layers of flavor meld together beautifully, and the cool, creamy topping complements the cake’s brightness perfectly. Plus, it’s incredibly easy to make, budget-friendly, and an absolute crowd-pleaser! I can’t wait for you to experience this delicious treat yourself.

Why You’ll Love This Recipe

Simple & Quick: This cake comes together in just about 20 minutes, with minimal effort required.
Irresistible Flavor: The zesty lime flavor combined with a rich creamy topping is refreshingly delightful.
Eye-Catching Appeal: Its vibrant green color makes it a showstopper on any dessert table.
Flexible Serving: Perfect for parties, potlucks, or as a summer dessert to satisfy those sweet cravings.
Make-Ahead Friendly: Chill it overnight, and you’ll have the perfect treat ready to go!

Ingredients You’ll Need

1 cup unsalted butter, softened: This adds moisture and richness to the cake. Make sure it’s at room temperature for easier blending.
2 ½ cups all-purpose flour: Provides structure to the cake. If you want to make it gluten-free, you can substitute with a gluten-free baking blend.
½ teaspoon baking powder: Helps the cake rise and become fluffy. Always check for freshness.
½ teaspoon baking soda: Aids in leavening to create a light texture.
½ teaspoon fine salt: Enhances the other flavors and balances the sweetness.
1 ¼ cups buttermilk, well shaken: Adds moisture and a slight tang; you can replace it with a DIY substitute of 1 cup milk mixed with 1 tablespoon lemon juice.
2 teaspoons pure vanilla extract: Adds depth and enhances the sweet flavors.
2 cups granulated sugar: Sweetens the cake and contributes to its moistness.
3 large eggs, lightly beaten: Binds the ingredients together and gives the cake structure.
3 ounces lime gelatin: Infuses the cake with intense lime flavor, making it uniquely refreshing.
2 cups heavy cream, cold: Whipped into a fluffy topping for a luscious finish.
1 tablespoon granulated sugar (for cream): Sweetens the whipped cream, making every bite delicious.
Green sanding sugar (for sprinkling): A fun decoration that completes the festive look.

How to Make St. Patricks Day Lime Poke Cake

Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease and butter a 9×13-inch baking pan thoroughly; this will prevent sticking and ensure lovely edges.

Mix Dry Ingredients: In a bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine salt. This combination creates a perfect foundation for your cake.

Combine Wet Ingredients: In a spouted measuring cup, mix 1 ¼ cups buttermilk and 2 teaspoons pure vanilla extract until combined.

Cream Butter and Sugar: In a large mixing bowl, cream 1 cup softened unsalted butter and 2 cups granulated sugar using an electric mixer at medium speed for about 5 minutes, or until the mixture is fluffy and light in color.

Add Eggs: Gradually incorporate 3 lightly beaten large eggs into the butter mixture. Mix until combined smoothly. This step ensures the batter is light and airy.

Alternate Mixing: Slowly add the flour mixture and buttermilk mixture, beginning and ending with the flour. Mix just until everything is well incorporated, being careful not to overmix; this will help create a light texture.

Bake the Cake: Spread the batter evenly into the prepared pan. Bake for about 30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Let it cool in the pan for 30 minutes while you prepare the next steps.

Poke Holes: Using a fork, poke holes in the cake about 1 inch apart. Make sure to poke down deep enough but not all the way through to the bottom.

Prepare Gelatin: In a small bowl, dissolve 3 ounces of lime gelatin in 1 cup of boiling water. Stir until fully dissolved before adding ½ cup of cold water, mixing well.

Pour Over the Cake: Gently pour the gelatin mixture over the poked cake, allowing it to seep into the holes. This adds a burst of flavor and moisture.

Chill: Refrigerate the cake for at least 2 hours, allowing the gelatin to set and infuse the flavors throughout the cake.

Whip Cream: In a chilled mixing bowl, whip 2 cups of cold heavy cream with 1 tablespoon granulated sugar and a splash of vanilla until soft peaks form. This will be your light, fluffy topping.

Spread on Cake: Once chilled, spread the whipped cream over the top of the cake evenly. Finish it off with a sprinkle of green sanding sugar for that festive touch.

Storing & Reheating

To store your lime poke cake, cover it tightly and refrigerate for up to 5 days. If you’d like to keep it longer, consider freezing it. Slice the cake into portions, wrap each piece in plastic wrap, and place it in an airtight container. The cake can be frozen for up to three months. When you’re ready to enjoy, simply thaw in the refrigerator overnight — just note that the texture may be a little softer after freezing, which is still delicious!

Chef’s Helpful Tips

Make sure your butter is softened but not melted to achieve the perfect creamy texture when mixing with sugar.
For an added citrusy kick, consider zesting a lime into the batter or topping for extra flavor.
If the whipped cream isn’t holding its shape, try adding a tablespoon of powdered sugar for stability.
Don’t skip the chilling step; letting the cake sit for a while is essential to allow the flavors to meld and the textures to set beautifully.
If you want to reduce the sweetness, you can cut back slightly on the sugar in the whipped cream.

The zesty flavor combined with the creamy topping makes this cake an unforgettable treat perfect for celebrating St. Patrick’s Day. I encourage you to experiment with the flavors and even incorporate your favorite elements. Enjoy this festive dessert and the smiles it brings to your table!

Recipe FAQs

Can I make this cake gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend. Just ensure the blend has a good structure for best results.

How long in advance can I make the lime poke cake?

You can prepare the cake up to one day in advance. It actually benefits from chilling overnight, allowing the flavors to settle beautifully.

Can I use a different flavor of gelatin?

Yes! If lime isn’t your favorite, you can certainly use other flavors like lemon, orange, or even berry gelatin for a fun twist on this classic poke cake.

What can I serve with this cake?

This cake is delicious on its own, but you can serve it with fresh berries or a scoop of vanilla ice cream for an extra treat!

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

St. Patricks Day Lime Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

This St. Patricks Day Lime Poke Cake features an irresistible lime flavor with a fluffy whipped cream topping. It’s a quick and simple dessert perfect for any occasion!

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F and prepare a 9×13-inch baking pan by buttering it.
In a bowl, combine the flour, baking powder, baking soda, and salt, whisking them together.
In a spouted measuring cup, mix the buttermilk and vanilla extract.
At medium speed, cream the butter and granulated sugar together for 5 minutes until the mixture is fluffy.
Gradually add the beaten eggs to the butter mixture until well incorporated.
Alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture, mixing thoroughly between additions.
Spread the batter evenly in the prepared baking pan and bake for 30 minutes, then allow to cool for 30 minutes.
Using a fork, poke holes about 1 inch apart throughout the surface of the cake.
In a bowl, dissolve the lime gelatin in 1 cup of boiling water, then combine with 1/2 cup of cold water and pour this mixture over the cake evenly.
Refrigerate the cake for 2 hours to let it set.
Whip the cold heavy cream with 1 tablespoon of sugar and vanilla extract in a chilled bowl until fluffy.
Spread the whipped cream over the top of the cake, garnish with green sanding sugar, and serve.

Notes

Make sure to use cold heavy cream for the best whipped topping results.
Feel free to adjust the amount of sanding sugar for garnish based on your preference.