Pistachio Bundt Cake

I am currently testing a lot of cake recipes, and I realized I never made a Pistachio Bundt Cake recipe for the blog, which is a shame since I have such a wonderful one. I went to work and made this for you! This cake is everything that is good in this world: moist, nutty, with a delicious pistachio taste, and a pistachio ganache that tastes like pure heaven.

\Pistachio cakes can sometimes lean artificial or overly sweet, which is why I built this recipe around real pistachio flour and pistachio cream. The texture is soft but sturdy enough for a Bundt cake, and the syrup brushed on while the cake is warm adds another layer of flavor. If you enjoy recipes like my Pistachio Cheesecake or my Pistachio Blondies, this cake follows the same approach—real pistachio flavor first. I also have a full post dedicated to making your own pistachio paste!

Why You’ll Love This Cake

There are a few things I really enjoy about this recipe.

• The pistachio ganache makes the cake feel finished and elegant
• The crumb is incredibly moist without feeling heavy, just like this Strawberry or Lime version.
• Pistachio flour adds a real nutty flavor instead of an artificial taste
• The almond extract quietly enhances the pistachio
• The syrup creates a delicate caramelized crust on the outside

Key Ingredients & Why I Use Them

Pistachio flour: I like adding ground pistachios to the batter because it gives the cake real pistachio flavor and a slightly tender crumb.

Pistachio cream: This adds richness and another layer of pistachio flavor. I usually reach for sweetened pistachio cream, but pistachio paste works too.

Neutral oil: I prefer oil over butter for Bundt cakes because it keeps the crumb moist for days. Butter-based cakes tend to dry out faster.

Sour cream: I almost always add sour cream to cakes like this. I’ve found it softens the texture and gives the crumb a creamy richness.

Almond extract: A small amount of almond extract brings out the pistachio flavor. I’ve used this trick for years in pistachio desserts.

White chocolate: For the ganache, I always use real white chocolate with cocoa butter. It melts smoothly and creates a silky topping.

How to Make Pistachio Bundt Cake

Don’t be intimidated by how labor-intensive this looks! It’s actually quite easy if you have the right bundt pan! The full recipe card is below, but here’s how I make it step by step. Follow along with me!

Step 1: Prepare the pan and mix the dry ingredients

Preheat the oven to 350°F (175°C). If using a convection oven, I bake it at 325°F (163°C). Grease a 12-cup Bundt pan generously with butter, then dust it with flour. I make sure to get into every crevice so the cake releases cleanly later. Tap the pan lightly to remove any excess flour.

In a large bowl, whisk together the all-purpose flour, pistachio flour, baking powder, baking soda, salt, and granulated sugar. Whisking everything together evenly helps the cake rise properly.

Step 2: Mix the wet ingredients

In another bowl, whisk together the eggs, sour cream, milk, oil, pistachio cream, vanilla extract, and almond extract. I whisk until the mixture looks smooth and creamy.

Step 3: Combine the Batter

Pour the wet ingredients over the dry ingredients.

Step 4: Gently mix

Using a spatula, fold everything together just until the batter becomes smooth. I stop mixing as soon as I don’t see dry flour anymore. Overmixing at this stage can make the cake slightly dense.

Step 5: Bake the Cake

Pour the batter into the prepared Bundt pan. Bake for 55–75 minutes, depending on your oven. The cake should be deeply golden, and a toothpick inserted into the center should come out clean.

Because this cake is very moist, I always check it in a few spots. If the toothpick comes out with wet batter, I give it another five minutes.

Step 6: Make the syrup and brush it over the warm cake

While the cake bakes, prepare the syrup so it has time to cool. In a small saucepan, combine water, sugar, and almond extract. Bring the mixture to a boil and stir just until the sugar dissolves. Then turn off the heat and let it cool for about 10 minutes.

Once the cake comes out of the oven, let it sit for 5 minutes. Use a fork to gently prick the top of the cake. Then slowly pour the syrup over the warm cake. Some of the syrup will run down the sides of the pan, which is perfectly fine. It creates a lightly caramelized crust as the cake cools.

Let the cake cool completely before adding the ganache.

Step 7: Make the Pistachio Ganache

About an hour before frosting the cake, prepare the ganache. Place the chopped white chocolate in a bowl. Heat the heavy cream until hot, then pour it over the chocolate. Let it sit for about a minute before stirring until smooth. Add the pistachio cream and mix until combined.

Step 8: Decorate!

Once the cake has cooled, pour the ganache over the top and gently spread it with a spatula.

Finish with chopped pistachios or a light sprinkle of pistachio flour.

Baking Tips

A few small details make a big difference with this cake.

• Grease the Bundt pan very well: Bundt cakes love to stick, especially when the pan has detailed edges.
• Don’t underbake the cake: Because the crumb is moist, it’s easy to pull the cake out too early. If you’re unsure, I recommend baking it for another five minutes.
• Use good white chocolate for the ganache: Real white chocolate melts smoothly. Baking chips often seize and create a grainy ganache.

Storage and Make-Ahead

This cake keeps very well, which is one reason I like baking it for gatherings. I usually store it covered at room temperature for 2 days, or in the refrigerator for up to 4 days.

The ganache can also be made ahead and stored in the refrigerator for up to one week. When ready to use it, I gently microwave it until it becomes spreadable again.

FAQ

More cake recipes

If you enjoy cakes like this one, you might also like my Almond Cake, my Pistachio Cheesecake, or my Lemon Bundt Cake. They all share the same soft, moist texture and simple finishing touches.

Let me know!

If you bake this Pistachio Bundt Cake, I’d love to see it. Feel free to tag me on Instagram or leave a rating and comment below—it always makes my day to see your cakes come out of the oven.

Pistachio Bundt Cake

Camila Hurst

This Pistachio Bundt Cake is soft, moist, and full of real pistachio flavor thanks to pistachio flour and pistachio cream in the batter. The cake is brushed with a light almond syrup while warm and finished with a silky pistachio white chocolate ganache and chopped pistachios.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Cool Time 2 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 14 slices

Calories 420 kcal

Ingredients

 

• 2¾ cups all-purpose flour 330g
• ¾ cup pistachio flour, read notes 90g
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• ¾ cup neutral oil 165g
• 1¾ cups granulated sugar 350g
• 4 large eggs, room temperature
• ¾ cup sour cream, room temperature 180g
• ¾ cup milk, room temperature 180ml
• ⅓ cup pistachio cream or pistachio paste or pistachio paste, 100g
• 2 tsp vanilla extract
• ½ tsp almond extract

Pistachio Ganache

• ¾ cup chopped white chocolate 127g
• ¼ cup heavy cream 60ml
• 3 tbsp pistachio cream 45g

Sugar Syrup

• 100 g water scant ½ cup
• 100 g sugar ½ cup
• ½ tsp almond extract

Instructions

 

• Preheat the oven to 350°F (175°C). For convection oven, use 325°F (163°C)
• Grease a 12-cup Bundt pan with butter, then dust with flour. If the pan has crevices, make sure to grease them well. Tap the pan to shake off the excess.
• In a large bowl, whisk together the flour, pistachio flour, baking powder, baking soda, salt, and sugar. Set aside.
• In another bowl, add the eggs, sour cream, milk, oil, pistachio cream, almond, and vanilla extract. Whisk until combined.
• Pour the wet ingredients over the dry and fold with a spatula until the batter is smooth.
• Pour the batter into the bundt pan and bake the cake in the preheated oven for about 55-75 minutes. Baking time depends on your oven. Bake until the cake is deeply golden and a toothpick inserted in the center comes off clean. Make sure to test in a few different spots. If in doubt, let the cake bake for another five minutes. This cake is very moist and should not be under baked.
• While the cake bakes, make the syrup so it has a chance to cool down.

Sugar Syrup (Optional)

• In a small saucepan, combine the water, sugar, and almond. Stir and bring to a boil, just until the sugar dissolves. Turn the heat off and let the syrup cool down for at least 10 minutes.
• Once you remove the cake from the oven, let it cool down for 5 minutes. Prick the top of the cake with a fork.
• Pour the syrup over the cake. It’s okay if it goes down the sides, because it will form a delicious caramelized sugary crust on the cake.
• Let the cake cool down completely as you prep the ganache.

Pistachio Ganache

• Make the ganache about one hour before frosting the cake. Place the chopped white chocolate in a bowl. Heat the heavy cream until hot, then pour it over the chocolate. Let it sit for about a minute before whisking until smooth.
• Add the pistachio cream and mix until combined.
• You can make the ganache ahead of time and keep it in the fridge for up to 1 week. Let it come to room temperature, or microwave gently to make it softer and drippier again. Or just use it once the cake is ready.
• After spreading the ganache over the cake, sprinkle chopped pistachios, or pistachio flour on top to decorate!

Notes

Bundt pan size: You can use a smaller bundt pan, but don’t fill it all the way. Fill the pan about ⅔ of the way. You can bake the leftover batter in cupcake tins or greased ramekins.

Pistachio Flour: Make pistachio flour by processing the pistachios in a food processor. Process the shelled pistachios for a few seconds, sift, and return whatever didn’t go through the sifter to the food processor and process again. Keep repeating this until you end up with fine flour. It’s better to do it this way, in stages, rather than just keep processing all the nuts together for a long time, because this may cause the flour to start releasing oils and turn into butter.

Pistachio Cream: I used sweetened pistachio cream instead of paste. Pistachio paste will work well, but the cream tastes delicious and already provides some sweetness. The difference shouldn’t be so noticeable that you have to add more sugar to the cake if using unsweetened paste instead of cream. Ultimately, it’s a matter of preference.

Syrup: The syrup is optional. It adds a nutty taste and some moisture to the cake. The cake is already pretty moist, so if you don’t like your cake to be extra moist, skip the syrup.

White Chocolate: Make sure to use good-quality white chocolate for the ganache, with at least 20% cocoa butter. I buy the white chocolate Lindt bars. Avoid using white baking chips since those aren’t often real white chocolate because they don’t contain 20% cocoa butter, so they end up seizing or messing up your ganache.

Sour Cream: Feel free to use Greek yogurt instead.

Almond extract: It’s very common in the food industry to use almond extract in pistachio bakes due to the similar flavor profile, and it can elevate the pistachio taste. Feel free to adjust the amounts to add more or less—according to your preference.

Gluten-free flour: Gluten-free flour may be used, but I’d skip the syrup if using a gluten-free flour blend.

Nutrition

Serving: 1sliceCalories: 420kcal

Keyword bundt, bundt cake, pistachio, pistachio bundt cake

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