Lime Poke Cake Whipped (Print version)

Zesty lime gelatin seeps into moist cake, topped with fluffy whipped cream for a refreshing dessert.

# What you need:

→ Cake Components

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

→ Lime Infusion Layer

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

→ Whipped Topping

08 - 2 cups heavy whipping cream
09 - 1/4 cup powdered sugar
10 - 1 tsp vanilla extract
11 - Zest of 1 lime for garnish
12 - Fresh lime slices for decoration

# Directions:

01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with cooking spray or butter.
02 - Combine cake mix, water, vegetable oil, and eggs in a large mixing bowl. Beat on medium speed for 2 minutes until completely smooth and well incorporated. Pour batter evenly into prepared pan.
03 - Bake at 350°F for 28-32 minutes until golden brown and a wooden toothpick inserted in center emerges clean. Remove from oven.
04 - Allow cake to cool in pan for 15 minutes. Using handle of wooden spoon, poke holes uniformly across surface at 1-inch intervals, pressing halfway through cake.
05 - Dissolve lime gelatin powder in 1 cup boiling water, stirring vigorously until completely dissolved. Stir in cold water and let mixture cool slightly.
06 - Slowly pour cooled gelatin mixture evenly over poked cake surface, ensuring liquid seeps into holes. Pour in circular motion for even distribution.
07 - Refrigerate cake uncovered for minimum 1 hour or until gelatin is completely set and cake is thoroughly chilled.
08 - In chilled metal bowl, beat heavy cream, powdered sugar, and vanilla extract with electric mixer on high speed until stiff glossy peaks form, approximately 3-4 minutes.
09 - Spread whipped cream evenly over chilled cake surface. Sprinkle with fresh lime zest and decorate with thin lime slices if desired.
10 - Cut into 12 equal rectangles. Serve immediately while cold or refrigerate until ready to serve.

# Expert advice:

01 -
  • The gelatin infusion keeps the cake impossibly moist for days
  • It's one of those desserts that looks fancy but takes almost zero skill
  • The lime cuts through the sweetness so you never feel like you've overdone it
02 -
  • The cake must still be warm when you poke the holes or the gelatin won't absorb properly
  • Pour the gelatin slowly or it will pool on top instead of seeping down
  • Let the whipped cream come to room temperature for 2 minutes before you start whipping
03 -
  • Chill your mixing bowl in the freezer for 10 minutes before whipping the cream
  • The cake should wobble slightly when you shake the pan that's how you know it's perfectly set

Return