If you’re looking for a dessert that combines elegance with flavor, a Pistachio Bundt Cake is the answer. This cake is rich, moist, and full of the distinctive nutty flavor that comes from pistachios. The best part? It’s surprisingly easy to make and doesn’t require any fancy techniques. Whether you’re hosting a dinner party, bringing dessert to a potluck, or just craving something delicious, this pistachio cake is a winner every time.
Why You’ll Love This Pistachio Bundt Cake
This cake is not just about flavor; it’s about texture too. The soft, dense crumb of the cake pairs beautifully with the crunchy, toasted pistachios on top. A sweet glaze made from powdered sugar adds the perfect finishing touch, making this cake as visually appealing as it is tasty. Plus, it’s versatile—serve it as a fancy brunch treat or as a dessert for special occasions.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 cup shelled unsalted pistachios (ground into a fine meal)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- Optional: A few drops of green food coloring (for a classic pistachio cake color)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Optional: A few drops of green food coloring
- Chopped pistachios for topping
Instructions:
1. Prepare the Bundt Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour your Bundt pan well. You don’t want any sticky spots when it’s time to remove the cake!
2. Mix the Dry Ingredients:
In a bowl, whisk together the all-purpose flour, ground pistachios, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This will take about 3–5 minutes. Make sure the butter is at room temperature for best results.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredients into the wet mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined. If you want to give the cake a brighter green color, add a few drops of green food coloring at this stage.
6. Bake the Cake:
Pour the batter into your prepared Bundt pan and smooth out the top. Bake for about 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
7. Prepare the Glaze:
While the cake cools, prepare the glaze by whisking together the powdered sugar, milk or cream, and vanilla extract. Add a few drops of green food coloring for a fun, vibrant look if desired.
8. Glaze and Garnish:
Once the cake is fully cooled, drizzle the glaze over the top, letting it spill down the sides. Sprinkle chopped pistachios on top for an extra touch of crunch and flavor.
Enjoy Your Pistachio Bundt Cake!
This Pistachio Bundt Cake is the perfect balance of nutty, sweet, and creamy. The moist cake combined with the rich glaze and the crunch of pistachios makes it an unforgettable dessert. It’s simple enough to make on a weekend, yet elegant enough to impress guests at any event. Whether you’re making it for yourself or sharing it with loved ones, this cake is sure to be a hit every time.