Pistachio Bundt Cake

5 from 43 votes

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!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 422kcal

Author: Neha

Equipment

1 10-12 cup Bundt Pan
Stand Mixer/Hand Beater

Ingredients

2 and ⅓ Cups Cake flour
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
½ Cup Butter (unsalted, at room temperature)
¼ Cup Oil (I use avocado)
1 and ¾ Cups Granulated sugar
3 large Eggs (at room temperature)
½ Cup Greek yogurt (full fat, at room temperature)
1 and ½ Cups Shelled and ground Pistachios (raw and unsalted)
2 teaspoons Pure Vanilla Extract
1 teaspoon Almond extract
1 Cup Milk (full fat, at Room temperature)
Few drops of green food coloring (optional)

For the topping:

1 Cup Green Candy Melts
Handful of Shelled pistachios

Or go with:

1 batch Cream Cheese Frosting

US Customary - Metric

Instructions

Preheat your oven to 350°F (177°C) and grease/spray a 10-12 cup bundt pan.
Prepare your Pistachios: Pulse 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.
2 and ⅓ Cups Cake flour, 2 teaspoons Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
Using a stand mixer fitted with whisk attachment or a hand held mixer, beat butter and sugar together on med-high speed until light and fluffy. About 3-4 minutes. Add in oil and beat it in too. Now add eggs one at a time and beat well after each addition to combine. Scrape down the bottom and sides of the mixing bowl as needed.
½ Cup Butter, ¼ Cup Oil, 1 and ¾ Cups Granulated sugar, 3 large Eggs
Now beat in yogurt, almond and vanilla extracts. Add the grounded pistachios in. Also add half of the dry ingredients into wet with mixer running on low speed and beat only till dry ingredients get mixed in. Add milk, green food coloring (if adding) and the rest of dry ingredients. Mix just until combined.
½ Cup Greek yogurt, 1 and ½ Cups Shelled and ground Pistachios, 2 teaspoons Pure Vanilla Extract, 1 teaspoon Almond extract, Few drops of green food coloring, 1 Cup Milk
Pour batter in pre-prepared bundt pan and bake for 40-55 minutes or till a toothpick inserted in the center of the cake comes out clean. Allow to cool down for 10-15 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 ½ 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.
1 Cup Green Candy Melts, Handful of Shelled pistachios

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 (½ cup cream and ½ 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.

For the Pistachios: I have used raw and unsalted pistachios. But you can even use roasted and salted ones here if you prefer. If you decide to use salted pistachio nuts here, adjust the amount of salt used in the recipe accordingly

Nutrition