Lime Poke Cake
Lime Poke Cake
Dress your cake for St. Patrick's Day using lime gelatin and our ricotta frosting!
Print Recipe
Ingredients
- 1 teaspoon butter softened
- 2½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
- 2½ teaspoons vanilla divided
- 2 cups sugar
- 1 cup butter softened
- 3 eggs beaten
- 1½ cups water divided
- 3 ounces lime gelatin
- 4 ounces Miceli's Ricotta Cheese
- 2 cups powdered sugar
- 2 tablespoons butter softened
- 1 cup cream
- ½ teaspoon green sprinkles
Instructions
- Preheat your oven to 350℉, and grease a 9 x 13 inch cake pan with the teaspoon of butter.
- Whisk together the flour, baking powder, baking soda, and salt.
- Whisk together the buttermilk and the 2 teaspoons of vanilla.
- Beat together the sugar and the cup of butter on medium speed for about 5 minutes, and then beat in the eggs.
- Beat in a third of the flour mixture and half of the buttermilk mixture on low speed, beat in another third of the flour mixture, and then beat in the remaining buttermilk mixture and remaining flour mixture.
- Transfer it to the pan, let it bake for about 15 minutes, and then turn it.
- Let it bake for about 15 more minutes, let it cool for 30 minutes, and then poke it with a fork.
- Add the cup of water to a pan, bring it to a boil, and then add the gelatin.
- Stir the mixture for 2 minutes, add the remaining water, and then add it to the cake.
- Refrigerate it for about 2 hours.
- Beat together the ricotta, powdered sugar, remaining butter, and remaining vanilla.
- Beat the cream on high speed for about 3 minutes, and then add it to the ricotta mixture.
- Add the frosting to the cake, and then add the sprinkles.
Notes
The more you poke the cake, the more evenly distributed the flavors will be! We baked it on the lowest oven rack.
