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5 from 27 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 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 8 Slices
Calories: 142kcal
Author: Neha


  • Bundt Pan


  • 1 Cup + 2 ½ Tbsp (125 Gms) Cake flour
  • 1 tsp Baking powder
  • ¼ tsp Baking soda
  • ¼ tsp Salt
  • 3 Tbsp (43 gms) Butter (unsalted, room temperature)
  • 2 Tbsp (30 ml) Oil (I use avocado)
  • ¾ Cup Granulated sugar
  • 1 large Egg
  • ¼ Cup Greek yogurt
  • ¾ Cup (98 gms) Shelled and ground Pistachios (unsalted)
  • 1 ¼ tsp Vanilla Extract
  • ¼ tsp Almond extract
  • ⅓ Cup Milk (Room temperature)
  • Few drops of green food coloring (optional)

For the topping:

  • ½ Cup Green Candy Melts
  • Handful of Shelled pistachios


  • 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.
    Pistachio cake batter in a bundt pan.
  • 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.
    Baked pistachio bundt cake, cooling in a bundt pan.
  • 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.


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.


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