Pistachio Bundt Cake

Celebrating a special occasion or simply craving a sweet treat calls for a dessert that feels both indulgent and elegant. This pistachio Bundt cake brings a delightful nutty flavor, tender crumb, and a hint of green that’s perfect for festive gatherings. Its unique taste and beautiful presentation make it ideal as a St Patrick’s day dessert or even as a standout pistachio birthday cake. Every slice feels like a little celebration.

What makes this pistachio dessert extra special is how it balances richness with lightness. The cake itself is soft, moist, and infused with the subtle, buttery flavor of finely ground pistachios. Unlike traditional Bundt cakes that can be dense, this one melts in your mouth while still holding its classic shape. It’s the kind of cake you want to make from scratch because the freshness of the ingredients really shines through.

Making a Bundt cake at home may sound intimidating, but learning how to make pistachio Bundt cake is easier than you think. With a few simple steps, you can transform everyday ingredients into something extraordinary. The recipe encourages you to get hands-on, mix the batter just right, and enjoy that satisfying moment when the cake slides out of the pan in a perfect ring.

Whether you’re planning a holiday gathering, a birthday celebration, or just a quiet afternoon with coffee, this pistachio cake recipe is versatile enough to impress any crowd. Its vibrant color, nutty aroma, and delicate crumb make it a memorable dessert that people will ask for again and again. You might even find yourself making it for occasions beyond its St Patrick’s day appeal.

Why You’ll Love It

• Rich Pistachio Flavor in Every Bite – This Bundt cake has a natural, nutty sweetness that comes from real pistachios, giving each slice a flavor that feels both indulgent and sophisticated.
• Perfect for Celebrations – Whether it’s a St Patrick’s day dessert or a pistachio birthday cake, the green hue and elegant shape make it a showstopper on any table.
• Moist and Tender Crumb – Unlike some Bundt cakes that can be dense or dry, this recipe creates a soft, melt-in-your-mouth texture that’s a joy to eat on its own or with a simple glaze.
• Made From Scratch, Made With Love – There’s something special about making a pistachio Bundt cake from scratch. You get to enjoy the fresh ingredients, the aroma while baking, and the satisfaction of creating a homemade masterpiece.
• Versatile for Any Occasion – Serve it at a birthday, brunch, holiday, or even just because. This pistachio dessert works beautifully with coffee, tea, or a scoop of ice cream for extra indulgence.

Ingredient List

For the Pistachio Bundt Cake

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but adds a nice depth)
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup finely ground pistachios (unsalted, shelled)
• ¾ cup buttermilk
• 2–3 drops green food coloring (optional, for St Patrick’s day fun)

For the Glaze (Optional)

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract
• Chopped pistachios, for garnish

Ingredient Notes

• I always use unsalted, shelled pistachios for grinding—it brings out the flavor without any bitterness.
• Don’t skip the buttermilk! It keeps the Bundt cake super moist and tender.
• Almond extract is optional, but I love how it enhances the nutty pistachio flavor.
• A few drops of green food coloring make it festive for a St Patrick’s day dessert, but it’s just as delicious without it.
• For the glaze, I use a splash of milk at a time—it’s easier to get the perfect drizzle consistency.

Kitchen Equipment Needed

• Bundt pan (10–12 inch) – Essential for that signature ring shape; I love using a non-stick pan for easy release.
• Mixing bowls – One for dry ingredients, one for wet; I keep a set of glass bowls handy because they’re sturdy and easy to clean.
• Electric mixer or stand mixer – Makes creaming butter and sugar a breeze; hand mixers work too if you don’t have a stand.
• Measuring cups and spoons – Accuracy is key for a perfect pistachio Bundt cake.
• Spatula – Perfect for folding in pistachios and scraping down the sides.
• Sifter or fine mesh sieve – For flour and powdered sugar; keeps the batter smooth and the glaze lump-free.
• Cooling rack – Helps the cake cool evenly and prevents soggy bottoms.

Instructions

Step 1: Prep Your Pan and Ingredients

• Preheat your oven to 350°F (175°C).
• Grease your Bundt pan generously with butter or non-stick spray, then lightly dust with flour. This prevents sticking and ensures your cake comes out cleanly.
• Gather all your ingredients and measure them out. It makes the process smoother and more enjoyable.

Pro Tip: For extra easy release, line the pan with a bit of parchment in tricky spots like the center tube.

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Step 2: Cream Butter and Sugar

• In a large mixing bowl, combine the softened butter and granulated sugar.
• Use an electric mixer on medium speed to beat them together until light, fluffy, and pale in color (about 3–4 minutes).
• Scrape down the sides of the bowl halfway through to ensure everything gets evenly mixed.

Pro Tip: Properly creamed butter and sugar create air pockets that make your Bundt cake tender and light.

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Step 3: Add Eggs and Extracts

• Beat in the eggs, one at a time, mixing well after each addition.
• Add the vanilla extract and almond extract (if using), and mix until fully incorporated.

Pro Tip: Room temperature eggs mix more evenly and help prevent the batter from curdling.

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Step 4: Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Stir in the finely ground pistachios, ensuring they’re evenly distributed.

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Step 5: Alternate Adding Dry Ingredients and Buttermilk

• Reduce your mixer to low speed. Add one-third of the flour mixture to the butter-egg mixture, then half of the buttermilk. Repeat until all ingredients are incorporated.
• Mix just until combined; overmixing can make the cake dense.

Pro Tip: Fold gently with a spatula at the end to ensure the pistachios stay evenly distributed without overworking the batter.

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Step 6: Add Color (Optional)

• If you want a festive green pistachio Bundt cake for St Patrick’s day, add 2–3 drops of green food coloring.
• Stir gently until the color is uniform.

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Step 7: Bake the Cake

• Pour the batter into your prepared Bundt pan, smoothing the top with a spatula.
• Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 15–20 minutes.

Pro Tip: Letting the cake cool slightly prevents it from breaking when you invert it.

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Step 8: Cool and Glaze

• Carefully invert the Bundt pan onto a cooling rack and let the cake cool completely.
• If desired, mix powdered sugar, milk, and vanilla extract to make a simple glaze. Drizzle it over the cooled cake and sprinkle with chopped pistachios.

Pro Tip: Make the glaze just before serving to keep it fresh and slightly glossy.

Tips and Tricks for Success

• Room Temperature Ingredients – Always use room-temperature butter and eggs; it helps everything blend smoothly and prevents curdling.
• Don’t Overmix – Once you add the flour, mix just until combined. Overmixing can make the Bundt cake dense.
• Grease and Flour Well – Properly prepping the pan ensures your pistachio Bundt cake releases perfectly.
• Check for Doneness Early – Start testing with a toothpick at 50 minutes; ovens vary, and you don’t want a dry cake.
• Cool Slightly Before Inverting – Let the cake rest 15–20 minutes in the pan so it keeps its shape when removed.

Ingredient Substitutions and Variations

• Buttermilk Substitute – Use ¾ cup milk + 1 teaspoon lemon juice or vinegar; let sit 5 minutes.
• Nut Variations – Swap pistachios for almonds or hazelnuts for a different twist.
• Gluten-Free Option – Replace all-purpose flour with a 1:1 gluten-free baking flour.
• Flavor Boost – Add a teaspoon of orange zest for a citrusy note that pairs beautifully with pistachios.
• Chocolate Twist – Fold in ½ cup mini white chocolate chips for a sweet, melty surprise in each slice.

Serving Suggestions

• I love serving this pistachio Bundt cake with a scoop of vanilla ice cream—it brings out the nutty flavor beautifully.
• Pair it with a cup of hot coffee or a frothy cappuccino for an afternoon treat that feels extra special.
• Drizzle a little extra glaze and sprinkle chopped pistachios on top for a festive St Patrick’s day dessert presentation.
• Slice it for a pistachio birthday cake and serve alongside fresh berries for a colorful, celebratory touch.
• For brunch, I enjoy serving it with a dollop of whipped cream and a side of fresh fruit—it balances the richness perfectly!

Storage and Reheating Instructions

• Store the Bundt cake in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week.
• To freeze, wrap the cooled cake in plastic wrap and then foil; freeze for up to 3 months.
• Reheat slices in the microwave for 10–15 seconds for a warm, fresh-from-the-oven feel.
• Avoid storing the cake with the glaze already on if freezing, as it may affect texture; add glaze after thawing.

Frequently Asked Questions

Can I make this pistachio Bundt cake ahead of time?

Absolutely! You can bake it a day or two in advance. Store in an airtight container at room temperature and add any glaze right before serving for the freshest taste.

Can I use store-bought pistachio paste instead of ground pistachios?

Yes! Just reduce the sugar slightly, as store-bought pistachio paste is usually sweetened. It will give the cake a more concentrated pistachio flavor.

How do I know when the Bundt cake is done?

Insert a toothpick or skewer into the center. If it comes out clean or with just a few crumbs, it’s ready. Avoid opening the oven too early to prevent sinking.

Can I make this cake gluten-free?

Definitely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour. The texture may be slightly different, but it will still be moist and delicious.

Can I skip the food coloring?

Of course! The pistachio flavor shines on its own. The green is just for festive occasions like a St Patrick’s day dessert.

What’s the best way to serve leftovers?

Leftover slices taste great at room temperature, or you can warm them slightly in the microwave. Pair with coffee, tea, or a little whipped cream for a quick treat.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite ways to enjoy this pistachio Bundt cake.