Pistachio Bundt Cake

If you’re a pistachio lover, this pistachio bundt cake is a must-try! With a rich, nutty flavor and a perfectly moist texture, this cake is both easy to make and incredibly delicious. Using real pistachios, hazelnuts, and a hint of instant pudding, it has a depth of flavor that makes every bite irresistible. Whether you’re looking for pistachio bundt cake recipes for a special occasion or simply want an indulgent treat, this easy pistachio cake is a winner.

Not only is this cake with pistachio full of flavor, but it also has a delicious creamy pistachio glaze and a sprinkle of chopped nuts. If you love pistachio recipes, this bundt cake will quickly become a favorite. Try this pistachio chiffon cake today!

Reasons why you’ll love this recipe♡

• Rich Pistachio Flavor – Made with real pistachios, hazelnuts, and instant pudding, this pistachio bundt cake has a deep, nutty flavor that’s both unique and delicious.
• Moist and Soft Texture – Thanks to butter, milk, and pudding mix, this cake is incredibly soft and stays moist for days, making it perfect for any occasion.
• Easy to Make – This easy pistachio cake comes together with simple ingredients and straightforward steps, making it ideal for both beginners and experienced bakers.

Ingredients you’ll need for this recipe

Equipment

9-inch bundt pan

Ingredients  

Step by Step Guide

Coat a 9-inch bundt pan with butter or margarine. Preheat the oven to 350°F (175°C).

Whisk the sugar with the eggs, adding one egg at a time. Incorporate the butter, then use an electric mixer to beat the mixture for about 3 minutes until it becomes light and creamy.

In a separate bowl, combine the baking powder and flour. Soak the pistachios and hazelnuts in water for a minute, then drain and stir them into the flour mixture (set aside about 2 tbsp of pistachios for garnish). This will help keep the nuts from sinking to the bottom of the cake.

Gradually fold the flour into the batter, mixing gently until fully combined.

Pour the batter into the bundt pan and bake for approximately 40 minutes. Allow the cake to cool before removing it from the pan.

Glaze

In a small bowl, mix the pistachio instant pudding with 1 ½ cups of milk. Once it has set, spread it over the top of the bundt cake and garnish with the remaining pistachios.

Recipe FAQ

Q: Can I make this pistachio bundt cake without hazelnuts?
A: Yes! You can omit the hazelnuts or replace them with more pistachios, almonds, or walnuts for a similar texture.

Q: Do I have to use instant pudding mix?
A: The pudding mix helps keep the cake moist and enhances the pistachio flavor, but you can skip it if needed. The texture may be slightly different.

Q: Can I make this cake gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for the best results.

Q: How do I store this pistachio bundt cake?
A: Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Q: Can I freeze this cake?
A: Yes! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Q: What can I use instead of caster sugar?
A: You can substitute caster sugar with granulated sugar or superfine sugar for a similar texture and sweetness.

Q: Why do I need to soak the nuts before adding them?
A: Soaking prevents the nuts from sinking to the bottom of the cake and helps them stay evenly distributed in the batter.

Q: Can I make this cake in a different pan?
A: Yes! You can use a loaf pan or round cake pan, but adjust the baking time as needed.

Q: How do I know when the cake is done?
A: Insert a toothpick into the center; if it comes out clean, the cake is ready! Baking time may vary slightly depending on your oven.

Q: Can I add extra pistachio flavor?
A: Yes! Add a few drops of pistachio extract to the batter for an even stronger pistachio taste.

Q: Can I use unsalted butter?
A: Yes, but add a pinch of salt to balance the flavors.

Q: What’s the best way to garnish the cake?
A: Top it with chopped pistachios, a dusting of powdered sugar, or a drizzle of white chocolate for extra sweetness.

Q: Can I make this cake dairy-free?
A: Yes! Use dairy-free butter and a plant-based milk alternative like almond or oat milk.

Q: How do I prevent my bundt cake from sticking?
A: Make sure to coat the pan well with butter or cooking spray and dust it lightly with flour before adding the batter.

Q: Can I make this cake ahead of time?
A: Absolutely! Bake it a day in advance, store it in an airtight container, and glaze it just before serving for the freshest taste.