Satisfy your sweet cravings with this delightful pistachio cake! With its vibrant green hue and rich nutty flavor, this cake is a true showstopper. Topped with a luscious glaze and garnished with chopped pistachios, it’s the perfect dessert for any occasion.

Why Try This Recipe

If you’re a fan of pistachios, this cake is a must-try! It’s incredibly moist and flavorful, thanks to the addition of pistachio butter and instant pistachio pudding mix. Plus, with the convenience of using a cake mix as the base, this recipe comes together in no time, making it perfect for busy bakers.

Ingredients Summary

Pistachio Cake:

White cake mix
Instant pistachio pudding mix
Water
Eggs
Vegetable oil
Green food coloring
Pistachio extract (Optional)

Glaze:

Confectioners sugar
Heavy cream
Vanilla extract

Serving Suggestions

Serve slices of this pistachio cake with a cup of hot tea or coffee for a delightful afternoon treat. You can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.

Storage Information

Store any leftover cake in an airtight container at room temperature for up to 2-3 days. The glaze may soften slightly over time, but it will still taste delicious. You can also freeze individual slices wrapped in plastic wrap and stored in a resealable plastic bag for longer storage.

Techniques and Tips

Grease and flour the baking pan well to prevent the cake from sticking.
To make pistachio butter, process toasted pistachios in a food processor until smooth and creamy. Alternatively, you can use store-bought pistachio butter for convenience.
Whisking the cake mix and pudding mix together before adding the wet ingredients helps ensure that the dry ingredients are evenly distributed.
Be careful not to overmix the batter, as this can result in a dense cake. Mix just until everything is combined.
For a more intense pistachio flavor, you can add a few drops of pistachio extract to the batter. This is optional but highly recommended for true pistachio lovers.

Variation

Feel free to customize this pistachio cake to suit your taste preferences. You can add chopped pistachios to the batter for added texture and crunch, or fold in some mini chocolate chips for a decadent twist. You can also experiment with different types of nuts or extracts to create your own unique flavor combinations.

FAQs about the Recipe

Can I use store-bought pistachio butter instead of making my own? Yes, you can use store-bought pistachio butter if you prefer. Just be sure to check the ingredient list to ensure it’s made from 100% pistachios without any added sugars or oils.

Can I omit the green food coloring? Yes, you can omit the green food coloring if you prefer. The cake will still have a delicious pistachio flavor, it just won’t have the vibrant green color.

Pistachio Cake

"Try this delightful pistachio cake recipe topped with a creamy glaze and chopped pistachios. Perfect for any occasion. Try it now!"

Prep Time 20

Cook Time 50

Total Time 1 10

Serving Size

Equipment

- Bundt or tube pan
- Food processor
- Large bowl

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, creating a well in the center.
Add water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into the center of the well. Whisk together until fully combined. Pour batter into prepared pan.
Bake in the preheated oven until the 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 the cooled cake, garnish with chopped pistachios if desired, slice, and serve.

Notes

This pistachio cake is rich and flavorful, with a smooth pistachio flavor. The glaze adds a creamy sweetness, while chopped pistachios provide texture.