We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just lightly chilled, so let it warm up a bit while you whip the cream for the topping.
| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 5 min |
| Inactive: | 2 hr 30 min |
| Cook: | 35 min |
| Yield: | 15 slices |
Ingredients
- 1 cup (2 sticks) unsalted butter, softened, plus more for greasing 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
- One 3-ounce box lime gelatin
- 2 cups heavy cream, cold
- 1 tablespoon granulated sugar
- 2 teaspoons pure vanilla extract
- Green sanding sugar, for sprinkling
Instructions
- Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
- Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running on medium, slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed.
- Spread the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, about 30 minutes, rotating the pan halfway through. Let cool for 30 minutes in the pan. Use a large fork to poke holes an inch apart in the top and all the way through the cake.
- Bring 1 cup water to a boil, pour over the gelatin in a medium bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
- Remove the cake from the refrigerator. Whip the cream with the granulated sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake and sprinkle the sanding sugar on top. Slice and serve.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 451 |
| Total Fat | 25 g |
| Saturated Fat | 16 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 10 g |
| Cholesterol | 114 mg |
| Sodium | 210 mg |
Reviews
This recipe is a winner! I have made it several times for family events and it is the most requested cake that I make. Very easy to make from scratch and so worth it too! I have found the bake time to be longer than the stated 30 minutes.
Wasn’t a hit. Should have doubled the jello.
This cake was horrible. The jello did something weird to it and ruined it. It was too dense. I had to throw the entire thing out.
Delicious ! My family loved it! Very festive cake for Saint Patrick’s Day.
This is truly a GREAT CAKE! One of the best I’ve ever made/eaten! Young and old ate it yesterday and agreed” best cake”!!
This recipe is awesome! My daughters loved it and I’m making it again for them this year. We’re a gluten free household so I substitute a generic gluten free all
purpose flour.
purpose flour.
It was one of the best cakes I’ve ever made. Served it at a bridge party on St Patrick’s Day, of course.
Very easy to follow instructions.
I added the jello mix to the cake batter instead of topping it with the jello. I have very picky children and they ate it all up!
I added the jello mix to the cake batter instead of topping it with the jello. I have very picky children and they ate it all up!
The jello ruined my cake! The cake came out moist, added the jello, topped with cream. Looked great. Embarrassing took as dessert to St Patrick party and the cake was dry and solid from the jello. Not recommended, maybe pudding appropriate.
So easy. So yummy. All my coworkers loved it.