Delicious Pistachio Cake Recipe | Easy Bundt Cake with Creamy Glaze
Pistachio Cake is a dessert that’s both visually stunning and incredibly delicious. This vibrant green Bundt cake is not just a treat for the eyes but a delight for the taste buds. Made by enhancing a simple cake mix and instant pudding with the rich flavor of homemade pistachio butter, this cake is elevated to a whole new level. Topped with a sweet and creamy glaze, it becomes an irresistible dessert perfect for any occasion.
Table of Contents
The Best Pistachio Cake Recipes
Notes on Ingredients
Creating a perfect pistachio cake involves selecting the right ingredients. Here’s a closer look:
- Unsalted Pistachios or Pistachio Butter: The star ingredient, providing that unique nutty flavor. Toasting the pistachios enhances their natural flavor before processing them into a smooth butter.
- White Cake Mix and Instant Pistachio Pudding Mix: These make the base of the cake, ensuring it’s light and fluffy with a consistent texture.
- Water, Eggs, Vegetable Oil: These staples bring the cake batter together, adding moisture and richness.
- Green Food Coloring and Pistachio Extract: Optional but recommended for that vibrant green color and intensified pistachio flavor.
- For the Glaze: Confectioners’ sugar, heavy cream, and vanilla extract combine to create a luscious glaze that complements the nutty cake.
How to Make Pistachio Cake
Making this delightful pistachio cake is straightforward:
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt or tube pan to prevent sticking.
- Process the Pistachios: Blend the toasted pistachios in a food processor until they become a smooth and creamy butter. This should take 7-10 minutes.
- Mix the Batter: In a large bowl, whisk together the cake mix and pudding mix. Create a well in the center and add water, eggs, oil, pistachio butter, green food coloring, and pistachio extract. Whisk until fully combined.
- Bake the Cake: Pour the batter into the prepared pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- Prepare the Glaze: Whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Spoon the glaze evenly over the cooled cake and garnish with chopped pistachios.
How to Serve Pistachio Cake
This pistachio cake is best served at room temperature. Its vibrant green color and rich glaze make it a showstopper for any dessert table. Slice and serve it on a beautiful dessert plate, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
How to Store Pistachio Cake
To keep your pistachio cake fresh and moist:
- At Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerated: Keep it in the fridge for up to a week, covered to prevent it from drying out.
- Freezing: Wrap the cake (whole or sliced) in plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition information
Nutrition Information for Pistachio Cake
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Pistachio Cake
Can I use store-bought pistachio butter?
Yes, store-bought pistachio butter can be used if you prefer not to make your own. Ensure it is unsweetened and of good quality.
Can I omit the green food coloring?
Absolutely! The food coloring is optional and only for aesthetic purposes. The cake will taste just as delicious without it.
Can I use a different type of pan?
Yes, you can use a different type of pan, but the baking time might vary. Keep an eye on the cake and use the toothpick test to check for doneness.
How do I make the cake gluten-free?
You can substitute the cake mix and pudding mix with gluten-free versions to make this recipe gluten-free.
The Best Pistachio Cake Recipes
Ingredients
Pistachio Cake:
- cooking spray or oil for greasing
- all purpose flour for dusting pan
- 3/4 cup unsalted pistachios toasted or 1/3 cup pistachio butter
- 1 15.25 ounce package white cake mix
- 1 3.4 ounce package instant pistachio pudding mix
- 1 ½ cups water
- 4 large eggs
- 1/4 cup vegetable oil
- 2 to 4 drops green food coloring
- 1/2 teaspoon pistachio extract Optional
Glaze:
- 1 cup confectioners sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- chopped pistachios for garnish Optional
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Process pistachios in a food processor until nuts become smooth and creamy, 7 to 10 minutes, stopping to scrape down sides of bowl as needed. Set aside.
- Whisk cake mix and pudding mix together in a large bowl, create a well in the center.
- Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into center of well. Whisk together until fully combined. Pour batter into prepared pan.
- Bake in the preheated oven until cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean, 50 to 55 minutes.
- Cool in the pan for 15 minutes. Turn out onto a wire rack and cool completely.
- To make the glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a small bowl until fully combined.
- Spoon glaze evenly over cooled cake, garnish with chopped pistachios, slice and serve.
Enjoy this delightful pistachio cake that’s as pleasing to the eye as it is to the palate!
