Pistachio Cake

This Pistachio Cake made in a bundt pan is a beautiful cake topped with sweet icing that is easy to make and perfect for any occasion.

I love all things pistachio. Whether it’s pudding, cookies, or ice cream, I can’t get enough of that flavor. So today I’ve got another addition to my collection of pistachio recipes.

It’s the easy-to-make pistachio cake! Picture slicing into a moist cake, revealing a delightful green hue that whispers the promise of a rich nutty flavor.

Now, imagine tasting that first bite – the taste of pistachios paired with the familiar comfort of a classic yellow cake. That, my friends, is the charm of our Pistachio Cake.

Soft, dreamy, and crowned with a glaze that has just a hint of almond and vanilla, it’s everything you didn’t know your taste buds were craving!

This Pistachio Cake is an invitation to celebrate flavors, to experiment, and most importantly, to indulge.

Whether it’s the vibrant green color, the aromatic blend of almond and vanilla, or the comforting presence of the yellow cake mix that pulls you in, one thing is for sure: every bite brings a burst of joy.

It’s like sharing a secret recipe with a dear friend; the sort of secret you want everyone to be in on. So, here’s to delightful baking and even better eating. 

Common Questions About Pistachio Cake

Why use yellow cake mix instead of white cake mix?

Yellow cake mix, combined with the instant pistachio pudding mix, gives a more profound, richer flavor and a slightly denser, moist cake. In the end, though, I just like it better. Feel free to try another type if you like!

Do I need a stand mixer to make this?

While a stand mixer makes combining the wet and dry ingredients easier, especially at medium speed, a regular electric mixer or even some good old elbow grease can also do the trick.

Why cool the cake completely before icing it?

Letting the cake cool ensures that the icing stays on top of the cake, adding that glossy, beautiful finish. If the cake is warm, the icing will soak in and you’re also more likely to break the cake as you’re spreading it on.

Storage

I’m not sure how pistachio-flavored baked goods became a thing. I’m sure glad they did, though! It a unique and subtle flavor that I just can’t get enough of. 

Refrigerator

Store your Pistachio Cake in an airtight container to keep it moist and fresh. You’ll want to savor this delicious cake over a few days!

Freezer

If you’re prepping ahead, wrap the cooled cake in plastic wrap before freezing. This keeps it fresh and ready for a later date.

Tips

The process of making this cake is a little unique, so make sure you follow the steps closely. Here are just a few tips to keep you moving in the right direction.

• Use Room Temperature Ingredients: Especially the eggs and sour cream. This ensures a smoother batter.
• Grease Well: Ensure you heavily grease your bundt pan. A nonstick spray or shortening works wonders, making sure the cake releases perfectly.
• Cake Cool Patience: Let the cake cool on a wire rack. Patience is key; this ensures the best texture and makes icing easier.
• Nuts on Top: After icing, immediately sprinkle the chopped pistachios on top of the cake, ensuring they stick well.
• The Icing: Use almond extract and vanilla extract in your icing for a wonderfully aromatic blend that complements the pistachio.

Ingredients

The green color of this cake is really fun. It brings a little something different to the table! Feel free to add as much or as little food coloring as you like.

• Yellow cake mix
• Instant pistachio pudding mix
• Eggs
• Vegetable oil
• Sour cream
• Hot water
• Green food coloring (optional)
• Confectioner’s sugar
• Melted butter
• Almond extract
• Vanilla extract
• Half and half
• Chopped pistachios (for topping)

How to Make Pistachio Cake

I highly recommend adding the chopped pistachios at the end. It’s the final step that adds a wonderful crunch and extra flavor to your little masterpiece! 

1. Preheat the oven to 350 degrees.
2. Heavily grease a bundt pan with shortening. Set aside.
3. In the bowl of a stand mixer, combine the cake mix, pudding mix, eggs, oil, and sour cream. Beat on low until just combined.
4. Add the hot water and food coloring (if using). Mix on the lowest setting until the water is incorporated and then increase the speed to medium and beat for approx 2 minutes.
5. Transfer the batter to the prepared bundt pan. Spread out into an even layer.
6. Bake for 50-55 minutes or until the center springs back when gently pressed. You can also do the toothpick test.
7. Cool in the pan for 15 minutes. Then slide a small rubber spatula around the cake to release any areas of the cake from the pan that may have stuck. 
8. Then invert the cake onto a wire rack and allow it to cool completely before adding the icing. (if you add it to a warm cake it will soak in instead of staying on top.)
9. Once the cake is cooled, combine the confectioner’s sugar, melted butter, and extracts in a small bowl. 
10. Whisk in 1 tbsp of half and half at a time until the desired consistency is reached.
11. Drizzle the icing on top of the cake and then top with the chopped pistachios while the icing is still wet so the nuts will stick to the icing.
12. Store in the refrigerator.

Kitchen Supplies You’ll Need for Pistachio Cake

The rubber spatula is my friend when baking cakes. Don’t try scraping the sides of your bowl with a wooden spoon or whisk. That rubber spatula is more effective and satisfying!

• Bundt pan
• Stand mixer or mixing bowl with electric mixer
• Wire rack
• Large bowl
• Medium bowl
• Rubber spatula
• Whisk

What to Serve With Pistachio Cake

I’m a huge fan of ice cream with this cake. Then again, I’m pretty much always a fan of ice cream with cake, haha! What’s your favorite thing to serve with this?

• A dollop of whipped cream
• A side of vanilla or pistachio ice cream
• Fresh fruits like berries or orange slices
• A glass of almond milk or orange juice for a delightful sip alongside

Why You Should Make Pistachio Cake

Because it’s something different! We can’t live life always sticking to the same old chocolate or yellow cake. Those things have their place, but we all need to branch out and try something new sometimes!

• For the Love of Pistachios: Every bite is a pistachio lover’s dream.
• Easy Yet Impressive: This easy pistachio cake recipe is also a showstopper.
• Versatility: Great for special occasions, or just a weeknight dessert.
• Texture and Flavor: A perfect balance of moist cake with a rich, nutty flavor.
• Affordable Ingredients: Uses instant pistachio pudding mix and yellow cake mix, making it budget-friendly.

Variations and Add-Ins for Pistachio Cake

Here are just a few options if you want to change things up a bit. If you have any awesome ideas of your own, let me know in the comments below. I love hearing from you!

• Pistachio Butter Swirl: Swirl in some pistachio butter into the cake batter for an intense pistachio flavor.
• Lemon or Orange Zest: Add a hint of citrusy freshness by including some zest into the batter.
• Cream Cheese Frosting: Swap the icing for cream cheese frosting for a richer finish.
• Chocolate Chips: Sprinkle some in the batter for a chocolatey twist.
• Mascarpone Frosting: A creamy, less sweet alternative to the regular icing.

If you love this easy pistachio cake recipe, you’re going to love these other bundt cakes too. Please click each link below to find the easy, printable recipe!

More Great Pistachio Recipes

Pistachio Cookies

Dark Chocolate Pistachio Truffles

Holiday Cookies with Nutella® hazelnut spread

Dark Chocolate Pistachio Fudge

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