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