Lime Poke Cake Whipped (Print Version)

Zesty lime-infused cake layered with gelatin and topped by fluffy whipped cream for refreshing enjoyment.

# What You'll 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 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

# Steps:

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 smooth, approximately 2 minutes. Pour batter evenly into prepared pan.
03 - Bake for 28-32 minutes until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in pan 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 1 cup boiling water, stirring until no granules remain. Stir in 1/2 cup cold water.
06 - Slowly pour the gelatin mixture over the warm cake, ensuring liquid seeps into the poked holes evenly across the surface.
07 - Refrigerate cake for at least 1 hour until completely chilled and gelatin is fully set.
08 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with electric mixer until stiff peaks form, approximately 3-4 minutes.
09 - Spread whipped cream evenly over the chilled cake. Sprinkle with fresh lime zest. Optional: arrange thin lime slices on top for decoration.
10 - Slice into 12 equal portions and serve immediately, or keep refrigerated until serving time.

# Expert Tips:

01 -
  • The lime gelatin keeps every forkful impossibly moist without any special technique
  • You can make it the night before and simply pull it from the fridge when guests arrive
  • That tropical lime brightness cuts through rich summer meals like nothing else
02 -
  • The cake must still be warm when you pour the gelatin or it will not absorb properly
  • Letting the gelatin cool slightly before pouring prevents it from making the cake soggy
  • Refrigerate the cake for the full hour before adding whipped cream or the layers will mix
03 -
  • Use a box grater for the lime zest instead of a microplane for more visible green flecks
  • Place the mixing bowl for whipped cream in the freezer for 10 minutes before whipping

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