Soft, light and buttery Pistachio Bundt Cake made with real pistachios and not Pistachio pudding! Finished off with fun and festive green candy melts topping.
You need to try my easy pistachio cupcake recipe next. Find all my Bundt Cake Recipes here!
Pistachio is such an underrated dessert flavor! Pistachio pairs wonderfully with so many other flavors. Vanilla, Almonds, Strawberries, Coconut and Omg Orange!
Desserts taste THE BEST when Pistachio is the flavor in focus. Seriously, don’t you love pistachio flavored ice-cream? Or pistachio and vanilla flavored cookies? Coconut-Pistachio layer cake?? Anyone???
I am getting super hungry, need to crack some pistachios open!!! And already getting dynamite ideas for my next post. ;D
Recipe Ingredients:
- Pistachios. We aren’t using any artificial pistachio pudding in today’s recipe. We will ground our beautiful green shelled pistachios and add them in the cake batter. ⇓
- A combination of oil and butter to make the pistachio bundt cake taste buttery and stay ultra-moist and tender for days!
- An egg for binding and structure.
- greek yogurt for the added moisture and richness.
- Almond and vanilla extracts. Because we aren’t using any fake pistachio flavors in our cake, we certainly need to amp up the flavor of pistachio with almond extract. And pistachios pair supremely well with almond.
- A few drops of Green food coloring to reach that light green pistachio color. You see, pistachios add a hint of green to the cake batter. But if you don’t mind food-colorings, I recommend adding some drops for that prettiest pistachio green.
- Cake flour as opposed to all purpose flour. Cornstarch present in cake flours produces very light textured cakes. If you want your cake to taste light, use cake flour.
Quick Tip: You can even make a DIY at home. Just measure a cup of APF, remove 2 Table spoons out and replace with 2 Tablespoons of cornstarch. Sift 3-4 times. And there you have it!
Rest is the usual gang of leaveners, some salt, sugar and milk. No brainer there!
How do you make pistachio cake from scratch?
- Beat butter and sugar together.
- Add oil, egg, yogurt and mix it well.
- Next add pistachios, extracts and food coloring.
- Fold in dry ingredients alternating with milk and bake at 350 deg F.
Also that topping is so easy to do, pretty to look at and your cake tastes like pistachios and white chocolate cake! Win-Win-Win!!
Pistachio Cake: Taste and Texture
- Buttery and supremely moist
- Light and fluffy with a tight crumb
- Flavored with pistachios, vanilla and almond flavors
- Tastes like real pistachios and not ARTIFICIAL flavorings!
- Topped with a green, vanilla and white chocolate flavored candy melts topping
You will taste buttery and sweet pistachio flavor combined with vanilla and a hint of almond in every bite!
Such a lovely Easter tide bake! Or a perfect St Patrick’s Day cake if you will. Oh come on do you even need a reason! 😀 😀 😀
Can you bake with pistachios?
Of course! Pistachio nuts taste wonderful in muffins, cakes, cupcakes and breads. They pair wonderfully with lemon desserts too. For more inspiration, make sure to check out all my pistachio desserts.
More Pistachio Desserts:
Pistachio Chocolate Orange Cranberry Muffins
Readers Favorite Date Nut Bars
Pistachio Rose Rice Krispie Rolls
If you liked this recipe, give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!
Pistachio Bundt Cake
Equipment
- Bundt Pan
Ingredients
- 1 Cup + 2 1/2 Tbsp (125 Gms) Cake flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 3 Tbsp (43 gms) Butter (unsalted, room temperature)
- 2 Tbsp (30 ml) Oil (I use avocado)
- 3/4 Cup Granulated sugar
- 1 large Egg
- 1/4 Cup Greek yogurt
- 3/4 Cup (98 gms) Shelled and ground Pistachios (unsalted)
- 1 1/4 tsp Vanilla Extract
- 1/4 tsp Almond extract
- 1/3 Cup Milk (Room temperature)
- Few drops of green food coloring (optional)
For the topping:
- 1/2 Cup Green Candy Melts
- Handful of Shelled pistachios
Instructions
- Preheat your oven to 350°F (177°C) and grease/spray a 6 inches bundt pan.
- Ground the Pistachios: Ground your shelled pistachios in a food processor or a hand blender into fine crumbs.
- Sift cake flour, baking soda, baking powder and salt together. Set aside.
- Using a hand held mixer, beat butter and sugar together until light and fluffy. About 2 minutes. Add in oil and beat well. Now add egg and beat again to combine.
- Now beat in yogurt, almond and vanilla extracts. Add the grounded pistachios in. Add half of the dry ingredients into wet and fold in. Add milk, green food coloring (if adding) and the rest of dry ingredients, fold just until combined.
- Pour batter in pre-prepared pan and bake for 25 minutes or till a toothpick inserted in the center of the cake comes out clean. Allow to cool down for 5-10 minutes. Run a plastic knife around the edges of pan. Invert on a wire stand. Allow the cake to cool down completely before tapping and attempting to unmold.
- Make the topping: Melt 1/2 cup of green candy melts in microwave (30 seconds at a time) and stir in between. Allow to cool slightly and drizzle on room temperature cake. Top with more pistachios to serve.
Notes
- Any left overs will stay good at room temp (covered tightly) for 2 days.
- For longer storage, keep in refrigerator up to 5 days!
- This cake can also be frozen for 2 months. Thaw in the refrigerator overnight or on counter top for a few hours before serving.
Confunsed with recipe of cake flour. Is it 125gms cake flour or 250gms? Its written (125) (125).
What does it mean? I wanna try
It is now fixed Eleonor! The recipe uses 125 gms of cake flour.
I have a bundtlette pan, do I need to change anything in the recipe or just just keep it as it is?
These cakes will bake perfectly as mini bundt cakes, but I am not sure about the baking time. Keep an eye on them while they are in oven and bake till they pass toothpick test.
Tried your recipe. Came out lovely. The flavors were just perfect. Thanks for sharing.
What a lovely cake. I absolutely love the flavors and all the pistachios. Color of the glaze is so attractive. I must make this soon. Thanks for the recipe.
Cake was good definitely have to watch cake and take out just as it get done. Would love recipe for bigger bundt cake
I love pistachio period and especially in cake and yours looks light and fluffy and I love the Bundt presentation
One of my favourite ingredients! The colour is so amazing and it looks absolutely delicious! Needed this recipe in my life, thank you!
What an incredible color to this cake, I love it! I’m a huge fan of pistachios so will definitely be making this later this week. Great tip about using white chocolate instead of candy melts.
Wow this cake looks amazing and perfectly moist. I love pistachios so I can’t wait to try this one.
This pistachio bundt cake looks so flavorful and delicious. Pistachios are my absolute favorite nut so I’m sure I will love this cake recipe!
True, pistachios are so underrated and so delicious! This is a gorgeous bundt cake, and that light green food coloring adds to the charm!
I love this pistachio cake, it looks so moist and just perfect! I also love the colour of the candy melt topping, so vibrant. I need to try this recipe out for my family. Thank you for sharing this recipe!
We love pistachios. My hubby is Sicilian and there they put pistachios in so many desserts, cakes and ice-cream. They even make pistachio pesto! Your bundt cake looks really good. Love the candy melt topping!
I am a seasoned baker and always looking for new and different recipes from scratch. I made this delicious cake but used a jumbo cupcake pan because I do not own a 6 cup bundt. I baked them at the same temp for about 22m They came out great but I’m wondering if doubling the recipe you could use a bigger Bundt
pan. Thank you for sharing this light cake that is chock full of crunchy pistachios! I am going to try a very light glaze and sprinkle the tops with more crunch!
Yes Susan, you can double this recipe to use in a bigger bundt pan. Your version of glaze sounds delicious!
I love the color of this cake! I can’t wait to make it. This cake works for St. Patrick’s Day as well as any day of the year.