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pistachio raspberry poke cake
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Pistachio Raspberry Poke Cake

Pistachio Raspberry Poke Cake is a rustic cake with pistachio flour and raspberry geleting. The cake also has a cream cheese pistachio frosting.
Prep Time30 mins
Cook Time25 mins
cooling time 3 hours3 hrs
Total Time3 hrs 55 mins
Course: Dessert
Cuisine: American
Keyword: Pistachio Poke Cake.
Servings: 24
Calories: 419kcal


  • Food processor or powerful blender to make the pistachio flour
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  • 9 X 13 inch cake pan or baking dish.


Pistachio Cake

  • cups roasted pistachio nuts ground into very fine crumbs (280g)
  • 2⅓ cups cake flour (275g)
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. sea salt
  • ¾ cup butter (1½ sticks) (170g)
  • 1⅓ cups granulated sugar (350g)
  • 5 large egg whites (room temperature)
  • ½ cup sour cream
  • 2 tsp.. vanilla extract
  • 1 tsp. almond extract
  • 1 cup whole milk (236ml)
  • 1 drop green food coloring (optional)

Raspberry Gelatin

  • 2 cups pure raspberry juice (472ml)
  • 1 cup sugar (200g)
  • 2 envelopes unflavored geletin

Cream Cheese Pistachio-Butter Frosting

  • ¼ cup pistachio butter (35g)
  • 12 ounces cream cheese (340g) room temp
  • 8 tbsp butter at room temp. (113g)
  • 5 cups powdered sugar (575g)
  • 24 Fresh Raspberries for decoration


Make the Pistachio Cake

  • Preheat the oven to 350°F (177°C)
  • In a food processor, grind the 2 1/4 cups of Pistachios into very fine crumbs. Measure out 1 ½ cups of the crumbs and add to a medium-size mixing bowl. You should have 1/2 cup of crumbs leftover that you will use to make the pistachio butter.
  • Add the cake flour, baking powder, baking soda, and salt to the bowl with the pistachios. Mix and set aside.
  • In a separate mixing bowl add the butter and sugar. With a hand mixer or in a stand mixer beat the sugar and butter until light and creamy. About 3 minutes. Scrape the sides of the bowl.
  • Add the egg whites and beat until soft peaks form, about 2 minutes.
  • Add the sour cream, vanilla and almond extract. Add 1-2 drops of optional green food coloring. Beat for another 2 minutes. Scrape the sides of the bowl down.
  • Add half of the flour mixture and beat in on low. Scrape the bowl and add the rest of the flour mixture, beat in until just combined. The batter will be think, scrape the bottom of the bowl to make sure there are no dry ingredients or lumps.
  • Add the milk and beat in.
  • Pour the cake into a greased 9 X 13-inch cake pan.
  • Bake for 21 - 25 minutes or until a cake tester inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and let it cool completely.

Make the Raspberry gelatin

  • Add ½ cup of raspberry juice (see notes) to a shallow bowl. Sprinkle the 2 packages of gelatin over the juice and let it sit for 5 minutes. This helps the gelatin dissolve evenly.
  • Bring the other 1 1/2 cups of raspberry juice and the sugar to a boil in a small saucepan.
  • Add the hot juice with the sugar to the gelatin-juice mixture. Stir until the gelatin is completely dissolved.

Poke the Pistachio Cake

  • Poke the cooled pistachio cake full of holes with a large fork, a chopstick, or a small wooden dowel. The chopsticks or dowel make larger holes in the cake and will add more raspberry color and flavor to the interior of the cake.
  • Pour the gelatin mixture over the cake and let the juice soak into the cake and fill the holes. If you used a fork to poke the cake you will have extra juice/gelatin. The extra gelatin is delicious as a snack.
  • Refrigerate the cake for several hours, until the gelatin is firm. Do not Freeze to cool. Freezing gelatin causes it to liquefy.

Make the Cream Cheese Pistachio-Butter Frosting.

  • Make the pistachio butter: Add 4 tbsp of room temperature butter to 1/2 cup of the reserved pistachio crumbs. Blend until the mixture forms a smooth butter.
  • In a mixing bowl add the softened cream cheese, 1 stick of butter, and 1/4 cup of pistachio butter. Beat until light and fluffy. Add the powdered sugar and beat in.
    The frosting should hold its shape when piped, but still be spreadable.

Decorate the Cake

  • Add about 1/2 of the frosting to the top of the cake. Pipe 24 large rosettes on the top of the cake. Add a fresh raspberry to the center of each rosette.



SIS (simple is smart) tip:  Make the raspberry juice from fresh raspberries. Add four cups of fresh raspberries to a saucepan with 1/4 cup of water.  Bring to a boil and cook briefly.  Smash the raspberries with a potato masher to extract the juice.  Strain out the seeds with a sieve or use a nut milk bag.  The juice is ready to use. 


Serving: 1piece | Calories: 419kcal | Carbohydrates: 60g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 19mg | Sodium: 243mg | Potassium: 266mg | Fiber: 2g | Sugar: 47g | Vitamin A: 556IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg