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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?

1. Beat butter and sugar together.
2. Add oil, egg, yogurt and mix it well.
3. Next add pistachios, extracts and food coloring.
4. 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

Soft, light and buttery Pistachio Bundt Cake flavored with real pistachios and almond extract. Finished off with fun and festive green candy melts topping!

5 from 25 votes

Print Pin Rate

Course: Dessert

Cuisine: American

US Customary - Metric

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings 8 Slices

1x2x3x

Calories: 142kcal

Author: Neha

Equipment

• Bundt Pan

Ingredients

• 1 Cup + 2 1/2 Tbsp (125 Gms) (125 Gms) Cake flour1 Cup + 2 1/2 Tbsp (125 Gms) (125 Gms) Cake flour
• 1 tsp Baking powder1 tsp Baking powder
• 1/4 tsp Baking soda1/4 tsp Baking soda
• 1/4 tsp Salt1/4 tsp Salt
• 3 Tbsp (43 gms) Butter (unsalted, room temperature)3 Tbsp (43 gms) Butter (unsalted, room temperature)
• 2 Tbsp (30 ml) Oil (I use avocado)2 Tbsp (30 ml) Oil (I use avocado)
• 3/4 Cup Granulated sugar3/4 Cup Granulated sugar
• 1 large Egg1 large Egg
• 1/4 Cup Greek yogurt1/4 Cup Greek yogurt
• 3/4 Cup (98 gms) Shelled and ground Pistachios (unsalted)3/4 Cup (98 gms) Shelled and ground Pistachios (unsalted)
• 1 1/4 tsp Vanilla Extract1 1/4 tsp Vanilla Extract
• 1/4 tsp Almond extract1/4 tsp Almond extract
• 1/3 Cup Milk (Room temperature)1/3 Cup Milk (Room temperature)
• Few drops of green food coloring (optional)Few drops of green food coloring (optional)

For the topping:

• 1/2 Cup Green Candy Melts1/2 Cup Green Candy Melts
• Handful of Shelled pistachios Handful of Shelled pistachios

US Customary - Metric

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 your milk, green food coloring (if adding) and the rest of dry ingredients, fold just until combined.
• Pour cake batter in the prepared tin. Bake for 24-27 minutes or until a tooth pick inserted in the center of cake comes out clean. Allow to cool down before unmolding.
  
• 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

How to store Pistachio Cake:

• 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.

Quick Tips:

If you don't like candy melts you may use melted white chocolate for topping.

Or you can make ganache using white chocolate/white chocolate chips and heavy cream in 1:1 (1/2 cup cream and 1/2 cup white chocolate) ratio. Simply melt the chocolate with cream in 30 sec increments in your microwave (stir in between). Cool slightly and drizzle on room temperature cake.

Nutrition

Serving: 1Slice | Calories: 142kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Sodium: 58mg | Sugar: 1g

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