pistachio poke cake recipe

Written BySheba G Updated On
pistachio poke cake recipe
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The Best pistachio poke cake recipe

I’ve been making pistachio poke cake for years, and it’s still a favorite in our household. The recipe originated from Hawaii, where poke cake is a popular dessert. I love how moist and flavorful the cake is, with the perfect balance of sweet and nutty flavors.

My kids always ask for seconds when I serve it, and it’s a staple at family gatherings. I like that this recipe is relatively easy to make and requires no special equipment, making it perfect for home cooks of all levels. One of the best things about pistachio poke cake is its versatility – you can serve it as a dessert or even as a snack.

The health benefits of this recipe are also a plus, with pistachios providing a good source of protein and fiber. I’ve experimented with different flavor combinations, but the classic recipe remains my go-to. The texture of the cake is another highlight – it’s light and fluffy, yet still has a nice density to it.

When I take the cake out of the oven, the aroma fills the whole house and everyone knows we’re having a special treat. The combination of the nutty flavor from the pistachios and the sweetness from the sugar is just right. My family loves when I make this cake for special occasions like birthdays or holidays.

It’s also a great way to use up leftover pistachios you have on hand.

Pistachio Poke Cake

Pistachio Poke Cake

4.6 from 564 votes

A moist and delicious pistachio-flavored cake with a creamy pistachio filling. Perfect for pistachio lovers.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp pure vanilla extract
1/2 cup whole milk
1/2 cup pistachio paste
1/2 cup crushed pistachios

For the Poke Filling

1 cup heavy cream
1/2 cup powdered sugar
1 tsp pure vanilla extract
1/2 cup pistachio paste

For the Topping

1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp pure vanilla extract
2 tbsp crushed pistachios

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking dish.
Set aside.
3In a medium bowl, combine the flour, baking powder, and salt.
4Whisk until well mixed and set aside.
5In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
6Add the eggs, one at a time, mixing well after each addition.
7Stir in the vanilla extract and pistachio paste until fully incorporated.
8Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
9Begin and end with the dry ingredients, mixing just until combined.
10Fold in the crushed pistachios.
11Pour the batter into the prepared baking dish and smooth the top with a spatula.
12Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13Remove from the oven and let it cool for 5 minutes.
14Using the handle of a wooden spoon, poke holes evenly across the surface of the cake.
15In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
16Fold in the pistachio paste until well combined.
17Spread the filling evenly over the cake, ensuring it fills the holes.
18Let it cool completely to room temperature.
19In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
20Spread the topping evenly over the cooled cake.
21Sprinkle the crushed pistachios on top.
22Refrigerate for at least 2 hours before serving.
23This allows the flavors to meld together and the cake to set.
24Serve chilled and enjoy.

🔧Equipment

9×13 inch baking dish
Mixing bowls
Electric mixer
Whisk
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 110mg🧂Sodium: 350mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: Ensure the cake is completely cool before adding the poke filling and topping. This prevents the filling from melting and ensures even distribution. You can substitute almond paste for pistachio paste if needed.

Watch Video Of How Pistachio Poke Cake Works

Pistachio poke cake is always a good idea for any occasion – whether it’s a birthday party or just a Tuesday evening dinner.

To store this cake properly, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil and placing it in an airtight container in the fridge for up to 5 days or freeze it for up to 2 months.

When reheating this cake after freezing or refrigeration, let it sit at room temperature for about 30 minutes before slicing and serving.

❓ Frequently Asked Questions About Pistachio Poke Cake

1. What is pistachio poke cake?

Pistachio poke cake is a dessert made with a moist vanilla cake infused with chopped pistachios and topped with a creamy frosting.

2. Where did this recipe originate from?

This recipe originated from Hawaii, where poke cake is a popular dessert.

3. How do you make pistachio poke cakes?

To make this recipe, you’ll need to start by preheating your oven to 350°F (175°C). Then, you’ll mix together flour, sugar, baking powder, salt, eggs, milk, melted butter, vanilla extract, and chopped pistachios in a large bowl.

4. Can I use other types of nuts instead of pistachios?

You can experiment with different types of nuts if you prefer – walnuts or almonds would be good substitutes.

5. How long does pistachio poke cake last?

This cake will keep for up to 3 days at room temperature or 5 days in an airtight container in the fridge.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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