If you love desserts that balance sweetness with a bright, refreshing tang, this Key Lime Poke Cake is about to become your new obsession. It starts with a simple white cake, but once it’s soaked in a silky Key lime milk mixture and topped with clouds of homemade whipped cream, it transforms into something dreamy, creamy, and irresistible. It’s the kind of dessert that instantly transports you to breezy porches, salty air, and summer afternoons no matter what time of year you make it.
Perfect for potlucks, warm-weather gatherings, or whenever you’re craving a splash of tropical sunshine, this cake is a true crowd-pleaser.
How to Make This Dreamy Key Lime Poke Cake
1. Start with a freshly baked white cake.
Bake your cake in a 9×13 pan just as the box instructs. Once it’s out of the oven, let it cool for just a few minutes so it stays soft but not steaming hot.
2. Poke the holes.
Using the end of a wooden spoon, poke deep holes all over the cake about an inch apart. Make sure they go all the way to the bottom so the filling can really soak in.
3. Mix the tangy lime filling.
Whisk together your condensed milk, evaporated milk, lime juice, and zest. It will thicken quickly once the lime juice hits the dairy, that’s exactly what you want.
4. Pour the filling over the cake.
Slowly spread the Key lime mixture across the entire surface, encouraging it into all the holes. Let the cake rest in the fridge for a couple of hours so the filling sets and the flavors settle in.
5. Whip up the topping.
Beat cold heavy cream with a little sugar until stiff peaks form. Spread the fluffy whipped cream across the chilled cake.
6. Garnish and serve.
Finish with a sprinkle of zest or a few lime slices for a bright, pretty presentation. Slice and enjoy each piece is cool, creamy, and wonderfully refreshing.
Tips for the Best Key Lime Poke Cake
- Let the filling thicken fully. Don’t worry if it seems thick when you pour, it’s what gives the cake its creamy texture.
- Chilling is key. The longer the cake chills before topping, the more flavorful it becomes.
- Enhance the color. A tiny bit of food coloring gives the filling that signature soft lime-green hue.
- Boost the lime flavor. Add an extra teaspoon of zest to the filling if you like it extra zingy.
- Add texture. Sprinkle crushed graham crackers on top for a Key-lime-pie vibe.
FAQ
1. Can I make this cake ahead of time?
Absolutely. Make the cake and filling a day ahead, then add the whipped cream right before serving for the freshest texture.
2. Can I use regular limes instead of Key limes?
Yes! the flavor is slightly different but still delicious. Bottled Key lime juice also works well.
3. Why is my filling so thick?
Lime juice naturally thickens the dairy. It’s supposed to happen and ensures the cake has a creamy, luscious texture.
4. Can I use Cool Whip instead of homemade whipped cream?
You can! Homemade whipped cream tastes lighter and fresher, but Cool Whip is a quick and easy substitute.
5. How long does the cake keep?
Store it in the fridge, covered, for up to 3 days. The flavors get even better over time.
Prepare the white cake in a 9 x 13 inch pan, as directed on the box. Let cool for 5-10 minutes. Calories: Approximately 350 per serving (estimate)
Protein: 5g (estimate)
Carbs: 45g (estimate)
Fat: 18g (estimate)
Ingredients
Instructions
Using the handle of a wooden spoon (approximately 1/2 inch in diameter), poke holes in the cake about 1 inch apart. Ensure the handle goes all the way to the bottom and twist before pulling up.
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and lime zest. Add the Key lime juice and optional food coloring; whisk to combine. The mixture will thicken immediately – this is normal!
Immediately pour the Key lime filling over the cake. Use a rubber spatula to spread the filling across the surface and down around the sides, ensuring all holes are filled.
Loosely cover the cake with foil or plastic wrap and refrigerate for at least 2 hours, or up to 1 day, to allow the filling to soak into the cake and firm up. The filling should no longer be wet on the surface before continuing.
To make the whipped cream topping, combine heavy whipping cream and granulated sugar in a large bowl or the bowl of a stand mixer. Beat with hand beaters or a whisk attachment until stiff peaks form (about 3-4 minutes on high speed).
Spread the whipped cream evenly over the cake. Serve immediately, garnished with additional lime zest and lime slices (optional).Nutrition