Ingredients
- 1/2 cup butter softened
- 1 1/2 cups sugar
- 1 1/4 cups milk
- 2 1/4 cups flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon vanilla
- 5 egg whites
- 14 ounces sweetened condensed milk
- 1/2 cup lime juice
- 1 1/2 cups cold whipping cream
- 2 tablespoons sugar
Instructions
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Preheat oven to 350 degrees F. Spray a 9 x 13″ baking dish with cooking spray or grease with butter, and set aside.
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Cream together butter and sugar in an electric mixer on medium speed for about 3 minutes.
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Add milk, flour, baking powder, salt, and vanilla. Mix on low speed until combined, then medium-high for 2 minutes.
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Add egg whites, and mix on medium-high for 2 minutes longer. Spread batter into prepared dish, and bake in preheated oven for 35-40 minutes, or until toothpick inserted into the center comes out clean.
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Allow cake to cool completely, then use the end of a chopstick or wooden spoon to poke holes almost to the bottom of the cake all over the surface, about 1″ apart. Use a paper towel to wipe the cake off your spoon after every few pokes.
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In a medium bowl, whisk together lime juice and condensed milk. Set aside.
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Mix whipping cream on medium-high speed until it starts to thicken. Add in 2 tbsp. sugar, and continue mixing until stiff peaks form.
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Gently fold in 1 cup of your glorious whipped cream into the lime mixture, then pour the lime filling over the top of your cake. Spread it all over the top so it fills the holes, covers the top, and oozes over the sides of the cake a bit.
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Gently spread the remaining whipped cream over the top of the lime filling. Cover your lime poke cake with plastic wrap, and refrigerate for at least an hour before serving.
Notes
Adapted from Key Lime Poke Cake and Silver White Cake by Betty Crocker.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
12 comments
This looks so good! I look forward to making this for my Florida friends this coming winter!!!
Andi, I have never made a poke cake either. One of these days! It looks delicious!!
There are so many good recipes out there! I am going to make another one maybe this weekend. Thanks for stopping by, Lisa!
Haha, I don’t know why I said Key Lime Filling. LIME filling! :)
You know, I’ve never made a poke cake either! I should make one one day! I love your recipe, Andi. Great idea to use key lime filling! Pinned this to one of my large group boards. :)
Thanks, Julie! You don’t have to feel sorry for me after all my whining about Pinterest, but I appreciate it ;)
love a “perfect white cake recipe” as that is my favorite kind of cake! Pour a bit of kaluha or bailey’s down those holes and I’ll do anything for you :-) You are a most excellent wife.
The “perfect” part might have been a little over the top, but no one wants to come see a plain old, perfectly fine white cake. Kahlua poured over the tops sounds divine! Next time!
Key Lime is one of my favorites. Thanks!
Thank YOU for stopping by, Steph! Nice to see you, and I need to head over your way too. I’ve been super busy lately and am way behind on my mingling.
White cake is my favorite! This one looks especially light and fluffy! I have to try a poke cake!
Hi, Tanya! I expected it to be more of a filled cake, with the filling kind of oozing out when I cut it. Instead, the filling just soaked into the cake, making it really moist and tangy. This one was good for sure, but my next poke cake needs to involve chocolate! Thanks so much for your nice comment :)