Description
This Pistachio Bundt Cake is a moist, flavorful dessert featuring ground pistachios blended into a tender cake batter, enhanced with vanilla and almond extracts for a rich nutty aroma. Finished with a glossy green candy melt drizzle and topped with crunchy pistachios, it’s a stunning centerpiece perfect for gatherings or special occasions.
Ingredients
Dry Ingredients
- 2 and ⅓ Cups Cake flour
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
Wet Ingredients
- ½ Cup Butter (unsalted, at room temperature)
- ¼ Cup Oil (avocado oil recommended)
- 1 and ¾ Cups Granulated sugar
- 3 large Eggs (at room temperature)
- ½ Cup Greek yogurt (full fat, at room temperature)
- 1 Cup Milk (full fat, at room temperature)
Flavorings and Additions
- 1 and ½ Cups Shelled and ground Pistachios (raw and unsalted)
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Almond extract
- Few drops of green food coloring (optional)
Toppings
- 1 Cup Green Candy Melts
- Handful of Shelled pistachios
- 1 batch Cream Cheese Frosting (optional, for serving)
Instructions
- Preheat and prepare baking pan: Preheat your oven to 350°F (177°C). Grease or spray a 10-12 cup bundt pan thoroughly to prevent sticking.
- Prepare pistachios: Pulse the shelled pistachios in a food processor or with a hand blender until you get fine crumbs. Set aside.
- Sift dry ingredients: Sift together the cake flour, baking powder, baking soda, and salt in a bowl; set aside for later use.
- Cream butter and sugar: Using a stand mixer with a whisk attachment or a handheld mixer, beat the butter and granulated sugar together on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy. Add the oil and incorporate completely.
- Add eggs: Add the eggs one at a time into the butter mixture, beating well after each addition. Scrape down the sides and bottom of the bowl as needed to ensure everything is well mixed.
- Add yogurt and extracts: Beat in the Greek yogurt along with the almond and vanilla extracts until combined. Then fold in the ground pistachios.
- Combine dry and wet ingredients: With the mixer running on low speed, add half of the sifted dry ingredients to the wet mixture and beat just until combined. Add the milk and green food coloring (if using) along with the remaining dry ingredients. Mix only until fully incorporated to avoid over-mixing.
- Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 40 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and unmold: Allow the cake to cool in the pan for 10-15 minutes. Run a plastic knife around the edges to loosen. Invert the bundt pan onto a wire rack and let cool completely before unmolding to maintain its shape.
- Prepare topping: Melt half a cup of green candy melts in the microwave, heating in 30-second intervals and stirring in between until smooth. Let it cool slightly before drizzling over the room temperature cake.
- Decorate and serve: Garnish the drizzled cake with a handful of shelled pistachios. Optionally, serve with cream cheese frosting for added richness.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for a smoother batter and better rise.
- Using raw, unsalted pistachios ensures a natural nutty flavor without added saltiness.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake texture.
- Green food coloring is optional but provides a festive and appealing color contrast.
- Candy melts drizzle should be slightly cooled before drizzling to avoid melting the cake surface.
- If you don’t have a bundt pan, a tube pan or a 9-inch round cake pan can be used, adjusting the baking time accordingly.
- Storing: Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
