For a more intense pistachio flavor, use unsalted pistachios and add a pinch of salt to the batter. To prevent the cake from sticking, grease the Bundt pan thoroughly with cooking spray and dust with flour or use a baking spray that contains flour. Store the cooled cake in an airtight container at room temperature for up to 3 days.
Pistachio Cake
-
PREP TIME20 mins
-
COOK TIME50 mins
-
TOTAL TIME1 hrs 25 mins
-
SERVING14 People
-
VIEWS996
Indulge in the vibrant allure of Pistachio Cake. A simple yet elegant dessert, where the humble cake mix is elevated by the nutty richness of homemade pistachio butter and a whisper of pistachio extract. Crowned with a luscious glaze and a sprinkle of chopped pistachios, it's a delightful treat for any occasion.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate35 g
-
Cholesterol54 mg
-
Fiber0 g
-
Protein3 g
-
Saturated Fat2 g
-
Sodium361 mg
-
Sugar21 g
-
Fat10 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure easy release.
02 Step
Recipe View In a food processor, grind toasted pistachios until they transform into a smooth, creamy butter. (7-10 minutes) Scrape down the sides as needed to ensure even processing.
03 Step
Recipe View In a large bowl, whisk together the cake mix and pistachio pudding mix to eliminate any lumps and ensure a uniform batter.
04 Step
Recipe View Create a well in the center of the dry ingredients. Add water, eggs, vegetable oil, the freshly made pistachio butter, green food coloring, and pistachio extract.
05 Step
Recipe View Whisk all ingredients together until just combined. Be careful not to overmix. Pour batter into the prepared Bundt pan.
06 Step
Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean. (50-55 minutes)
07 Step
Recipe View Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
08 Step
Recipe View In a small bowl, whisk together confectioners' sugar, heavy cream, and vanilla extract until smooth and creamy. Adjust the amount of cream to reach your desired consistency.
09 Step
Recipe View Once the cake is completely cool, drizzle the glaze evenly over the top. Garnish with chopped pistachios before the glaze sets. Slice and serve.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Chance Parisian
Mar 12, 2025Absolutely delicious! The pistachio flavor is prominent, and the cake is incredibly moist. I’ll definitely be making this again!
Gino Rodriguez
Nov 25, 2024The cake turned out beautifully! The green color is so vibrant, and the glaze is the perfect touch of sweetness. Thank you for sharing!
Elise Klein
Jun 12, 2024I substituted almond extract for pistachio and it was still amazing! A great recipe to customize.
Camren Harvey
May 12, 2024I loved how easy this recipe was to follow. The homemade pistachio butter makes all the difference. My family devoured it!
Marty Koss
Aug 28, 2023This is my go-to recipe for pistachio cake now. It's always a hit at parties and potlucks.
Zora Tremblayzboncak
Mar 16, 2023My cake stuck to the pan even after greasing and flouring it. Next time, I'll use baking spray with flour. But the taste was fantastic!