Buttermilk Lime Poke Cake Recipe — Moist Citrus Dessert

This Homemade Buttermilk Lime Poke Cake is super moist and delicious with a perfect lime flavor and it’s topped with whipped cream. It’s simple to make and ideal for celebrations.

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 tablespoons canola oil
• 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 (optional)

Instructions

Cake

1. Position an oven rack in the lower third of the oven and preheat to 350°F. Butter a 9 x 13 inch cake pan and set aside.
2. In a medium bowl whisk together the flour, baking powder, baking soda and salt; set aside.
3. In a stand mixer or using a hand mixer, beat the butter on medium until smooth. Add the canola oil and sugar and beat until creamy, about 30 seconds. Add the vanilla and eggs and mix until incorporated. With the mixer on low, add one-third of the flour mixture, then half of the buttermilk, then another third of the flour, the remaining buttermilk, and finish with the last third of flour, scraping the bowl as needed. Mix just until combined—do not overmix.
4. Spread the batter evenly in the prepared pan. Bake 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Using a fork or skewer, poke holes about an inch apart across the top, piercing through the cake.
5. Bring 1 cup of water to a boil. Pour the hot water over the lime gelatin in a medium bowl and stir until fully dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the gelatin evenly over the cake and refrigerate for at least 2 hours to set.

Topping

1. Remove cake from the refrigerator. In a large bowl, combine the cold heavy cream, sugar and vanilla. Whip on medium-high speed using a whisk attachment or hand mixer until stiff peaks form. Spread the whipped cream over the chilled cake and sprinkle with green sanding sugar if desired. Slice and serve.
2. Store leftover cake in the refrigerator. For best flavor when serving chilled cake, let it sit at room temperature for a few minutes before slicing.

• Total time listed does not include the time needed for the gelatin to set in the cake.