Pistachio cake is a delightful indulgence that combines the rich, buttery flavor of pistachios with a soft, moist crumb. Its vibrant green hue makes it an eye-catching centerpiece, while the delicate, nutty aroma adds an irresistible charm. The cake’s subtly sweet taste is perfectly balanced, offering a light, airy texture that melts in your mouth with every bite. Whether topped with a smooth frosting, a dusting of powdered sugar, or enjoyed plain, pistachio cake feels both luxurious and comforting, like a hidden gem in the world of desserts. Ideal for celebrations, afternoon tea, or simply as a sweet treat, it brings a sophisticated twist to traditional cake offerings, leaving a lasting impression on anyone lucky enough to take a slice.
Pistachio Cake
Pistachio cake is a moist and flavorful dessert that features the rich, nutty taste of pistachios, often paired with a delicate, soft texture. Its vibrant green color and subtle sweetness make it both visually striking and delicious.
Ingredients
- cooking spray or oil for greasing
- all purpose flour, for dusting pan
- ¾ 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
- 1½ cups water
- 4 large eggs
- ¼ cup vegetable oil
- 2 to 4 drops green food coloring
- ½ teaspoon pistachio extract (Optional)
- 1 cup confectioners sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- chopped pistachios for garnish (Optional)
Instructions
- Collect all the ingredients and preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt or tube pan to ensure the cake doesn't stick and bakes evenly. This preparation step helps the cake release smoothly once it's baked, creating a perfect, clean shape.
- Pulse the pistachios in a food processor for 7 to 10 minutes until they transform into a smooth, creamy consistency, stopping occasionally to scrape down the sides of the bowl. This step ensures the pistachios are finely ground and evenly processed, helping to incorporate them seamlessly into the cake batter for a rich, nutty flavor. Set aside once done.
- In a large bowl, whisk together the cake mix and pudding mix, then create a well in the center. This helps to evenly distribute the dry ingredients and creates a space for adding the wet ingredients, ensuring they are incorporated smoothly without overmixing.
- Pour the water, eggs, oil, processed pistachios, green food coloring, and pistachio extract into the well you created in the dry ingredients. Whisk everything together until fully combined into a smooth batter. Once mixed, pour the batter into the prepared pan, ensuring it’s evenly spread to create a uniform texture as it bakes.
- Bake in the preheated oven for 50 to 55 minutes, or until the cake springs back when lightly pressed, and a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked through and has a light, airy texture. Keep an eye on it towards the end of baking to avoid overcooking.
- Let the cake cool in the pan for 15 minutes. Then, carefully turn it out onto a wire rack to cool completely. Allowing it to cool in the pan helps it set, while transferring it to the wire rack ensures even cooling and prevents the cake from becoming soggy.
- To make the glaze, whisk the powdered sugar, heavy cream, and vanilla extract together in a small bowl until smooth and fully combined. This creates a silky, sweet glaze that will add a rich finish to the cake.
- Drizzle the glaze evenly over the cooled cake, then garnish with chopped pistachios for an extra touch of flavor and texture. Slice the cake and serve, enjoying the perfect balance of sweetness and nuttiness in every bite.
