About
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.
