Key Lime Poke Cake

Zesty Key Lime Poke Cake with whipped cream and white chocolate, light, tropical, and perfect for any holiday party or summer gathering.

Course Cakes, Dessert

Cuisine American, Southern

Keyword key-lime-cake-recipe, key-lime-poke-cake

Prep Time 15

Cook Time 25

Cooling time 2

Total Time 2 40

Servings Pieces

Calories 458kcal

Author Melissa Sperka

Bake the Cake: Prepare prepare per the package directions in a 13x9-inch pan using the amounts of large eggs, oil and water called for on the box. Pour batter into pan and bake in the oven per the instructions, until a toothpick inserted into the center comes back clean. (See how to make a homemade White Buttermilk Cake here).
Once baked, immediately use the end of wooden spoon or similar to poke holes over the surface of the cake.
Key Lime Filling: Use an electric mixer or a whisk to combine the sweetened condensed milk, 1 cup heavy cream, lime juice, 2 Tbsp lime zest and 1 tsp pure vanilla. Add a few drops of green food coloring, if desired.
Pour the key lime filling mixture over the top of the cake spreading evenly into the holes. Let cool in the fridge completely.
Whipped Cream Frosting: Use an electric mixer to whip the remaining 2 cups heavy cream, 1 tsp vanilla and 1/3 cup granulated sugar until stiff peaks form. Frost the top of the cake with whipped cream.
Sprinkle with the remaining lime zest, toasted sliced almonds and grated white chocolate. Store covered and chilled until serving
Store leftovers in the refrigerator for up to 5 days.

Can You Substitute Key Lime Juice? Regular lime juice can be used as an easy substitute.
Combine with Lemon Juice - For a more authentic flavor, use a mix of half lime juice and half lemon juice.
Store-Bought Lime Juice - Bottled key lime juice is another convenient option if fresh key limes aren’t available.
Any of these options will still give you a bright, citrusy flavor that works well in this recipe.
Cake - You could make this poke cake using yellow cake mix or butter cake mix.