Introduction

This Key Lime Poke Cake is a refreshing and tangy dessert that’s perfect for warm days or any time you crave a citrusy treat. The cake soaks up a luscious lime filling, topped with fluffy whipped cream for a delightful finish. Easy to make and sure to impress your guests.

The image shows a square piece of layered lime dessert on a white plate, placed on a soft green cloth on a white marbled surface. The dessert has three visible layers: the bottom layer is light golden brown cake, the middle layer is creamy pale green lime filling, and the top layer is thick white whipped cream. A small slice of lime rests on the whipped cream as decoration. A silver fork with a woman's hand holding it is on the plate, with the fork touching the dessert. The background includes more pieces of the same dessert on white plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white cake mix, plus ingredients listed on the box
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
2/3 cup Key lime juice (bottled or fresh)
Yellow and green food coloring (optional, see note)
2 teaspoons lime zest, plus more for garnish
2 cups heavy whipping cream
2 tablespoons granulated sugar
Slices of lime (for garnish, optional)

Instructions

Step 1: Prepare the white cake in a 9 x 13 inch pan according to the box instructions. Let the cake cool for 5 to 10 minutes.
Step 2: Using the handle of a wooden spoon about 1/2 inch in diameter, poke holes in the cake about 1 inch apart. Make sure to push the handle all the way to the bottom, twist, then pull back up. This allows the filling to soak deeply.
Step 3: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and lime zest. Add the Key lime juice and optional food coloring, then whisk until combined. The mixture will thicken immediately, which is normal.
Step 4: Pour the lime filling over the cake, using a rubber spatula to spread it evenly across the surface and down the sides, filling all the holes.
Step 5: Loosely cover the cake with foil or plastic wrap and refrigerate for 2 hours or up to 1 day. This allows the filling to soak in and firm up. Once firm, the cake surface will no longer be wet.
Step 6: To make the whipped cream topping, combine the heavy whipping cream and granulated sugar in a large bowl or stand mixer. Beat on high speed until stiff peaks form, about 3 to 4 minutes.
Step 7: Spread the whipped cream evenly over the cake. Garnish with extra lime zest and lime slices if desired. Serve immediately.

Tips & Variations

For a more vibrant look, add a few drops of yellow and green food coloring to the lime filling mixture.
Use fresh Key lime juice if possible for the best authentic flavor, though bottled juice works well too.
If you prefer a tangier cake, add an extra teaspoon of lime zest to the filling.
Make the cake a day ahead to allow the flavors to fully meld and the texture to improve.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the creamy texture of the whipped topping and filling. When ready to serve, you can let it sit at room temperature for about 15 minutes for easier slicing, but it’s best enjoyed cold.

How to Serve

The image shows a square piece of layered cake on a white plate. The bottom layer is a light yellow cake, soft and thick. Above it is a pale green creamy layer with a smooth texture. On top is a thick white whipped cream layer, fluffy and slightly swirled. A small slice of lime is placed on the whipped cream as a garnish. In the background, more pieces of cake are visible on similar white plates, sitting on a green cloth over a white marbled surface. A silver fork is on the plate, and a woman's hand is reaching toward one cake slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime juice instead of Key lime juice?

Yes, regular lime juice works well as a substitute, though the flavor will be slightly different. Key lime juice has a unique tartness that gives this cake its signature taste.

Can I make this cake gluten-free?

Yes, by using a gluten-free white cake mix, you can easily adapt this recipe to be gluten-free without sacrificing flavor or texture.