When you’re all your decked out head-to-toe in your green gear on St. Patrick’s Day, Can’t-Pinch-Me Poke Cake will be the extra nudge of fun you’ll just love! This sweet, very moist treat comes ladened with hints of vanilla and marble-y swirls of green, thanks to some citrusy lime gelatin. Um, yum! Topped with creamy vanilla frosting and a sprinkle of green sanding sugar for extra luck, nothing can ever pester you when Can’t-Pinch-Me Poke Cake is being served!
Ingredients
For the cake:
- 1 cup unsalted butter, softened, plus more, to taste, for greasing the pan
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups buttermilk, well-shaken
- 2 teaspoons pure vanilla extract
- 2 cups granulated sugar
- 3 large eggs, lightly beaten
- 1 (3-ounce) box lime gelatin
- 1 cup boiling water
- 1/2 cup cold water
For the frosting:
- 2 cups heavy cream, cold
- 1 tablespoon granulated sugar
- 2 teaspoons pure vanilla extract
- green sanding sugar, to taste, for topping
Directions
Step 1 –Adjust an oven rack to the lower third position of the oven and preheat the oven to 350 degrees F.
Step 2 –Use the extra butter to grease the bottom and sides of a 9-x13-inch baking pan.
Step 3 –In a medium bowl, add the flour, the baking powder, the baking soda, and the salt and whisk to combine.
Step 4 –In a spouted measuring cup, add the buttermilk and 2 teaspoons of the vanilla and whisk to combine.
Step 5 –In the bowl of a stand mixer, add 2 cups of the granulated sugar and 1 cup of the butter and beat on medium speed, scraping down the sides of the bowl, as needed, until it is very light and fluffy, about 5 minutes.
Step 6 –With the mixer still running, slowly add the eggs and beat until they are fully incorporated.
Step 7 –Gradually add 1/3 of the flour mixture and 1/2 of the buttermilk mixture to the sugar mixture and beat, scraping down the sides of the bowl, as needed, until it is well-combined. Repeat this step once.
Step 8 –Add the remaining flour mixture to the cake batter and beat, scraping down the sides of the bowl, as needed, until it is well-combined.
Step 9 –Spread the cake batter into the prepared pan.
Step 10 –Bake the cake, rotating it halfway through, until it is golden-brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Step 11 –Transfer the pan to a wire rack and let the cake cool, about 30 minutes.
Step 12 –Use a large fork to poke holes through the cake, about 1 inch apart and all the through.
Step 13 –In a medium, heat-safe bowl, add the gelatin and top with the boiling water. Stir until the gelatin has completely dissolved, about 2 minutes.
Step 14 –Stir the cold water into the gelatin mixture and evenly pour it over the cooled cake.
Step 15 –Transfer the baking pan into the refrigerator and let the cake chill, about 2 hours.
Step 16 –Put a large bowl in the refrigerator and let it chill.
Step 17 –Transfer the baking pan to a wire rack.
Step 18 –In the chilled bowl, add the heavy cream, the remaining granulated sugar, and the remaining vanilla and whip with an electric hand mixer until it is fluffy.
Step 19 –Spread the frosting over the chilled cake and sprinkle with the sanding sugar.
Step 20 –Slice and serve.
