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This moist, homemade Pistachio Bundt Cake is loaded with real pistachios, topped with vanilla cream cheese frosting, and decorated with fresh berries. It works for Easter, spring brunch, and dinner parties!
Pistachio Cake Has the Most Incredible Texture
Many pistachio cake recipes online rely on pistachio instant pudding mix, which gives the cake an artificial green color and a sweeter, more artificial pistachio flavor. To me, that is not really a pistachio cake; it is more of a pudding cake with pistachio flavoring.
My recipe is a true Pistachio Bundt Cake made entirely from scratch. I designed it to be pistachio-forward in both flavor and texture, using a combination of finely ground and chopped pistachios. The ground pistachios give the crumb a cohesive nuttiness throughout, while the chopped pistachios add visible nut pieces and texture in every bite.
Easy Dessert for Entertaining
It's no secret that I love a good Bundt cake. Some of the most popular recipes on my site are Bundt cakes, including this Pumpkin Pecan Bundt Cake and Cranberry Apple Pecan Bundt Cake.
I really love the Bundt format because it works so well for entertaining. I do not have to worry about layering, stacking, or leveling anything (as I would with a layer cake like my Hummingbird Cake). You simply bake it, invert it, and let the pan create that beautiful shape for you.
This Pistachio Bundt Cake requires only 25 minutes of prep, and once it's completely cool, the decorating process takes only a couple of minutes! It is perfect for spring celebrations like Easter and St. Patrick's Day, as well as holiday brunches, bridal showers, baby showers, and Summer parties!
You'll Need These Ingredients:
Vanilla Cream Cheese Frosting
The cream cheese frosting is designed to be softly spoonable rather than stiff, so it drapes naturally over the pistachio Bundt cake. Make sure the butter and cream cheese are fully softened before mixing to get the beautiful, drippy look you see in my photos.
Top the cake with ground pistachios and fresh berries (raspberries, blueberries, blackberries). You can also decorate this cake with lemon cream cheese frosting, blueberries, and lemon zest as I did with my Lemon Blueberry Bundt Cake (which is also a great option for Easter and spring baking).
Behind the Recipe Testing
- I use whole eggs rather than egg whites. The yolks provide fat, emulsification, and structure, all of which are essential in a nut-heavy Bundt cake. Without yolks, the cake would bake up lighter but noticeably drier, especially around the edges, which can be a common issue with Bundt pans.
- I use both sour cream and milk. Sour cream provides richness, moisture, and acidity to activate the baking soda, while the milk loosens the batter just enough to prevent it from becoming too thick or heavy once the pistachios are added. This balance is important for a cake that needs to rise evenly and release cleanly from a detailed Bundt pan.
- Finally, this cake improves with a short rest. Once chilled and brought back to room temperature, the pistachio flavor deepens and becomes more pronounced, and the crumb settles into a beautifully sliceable texture. For best results, decorate with berries just before serving to keep them fresh and vibrant.
Working With Pistachios
You can use shelled or unshelled pistachios, however using shelled is definitely a timesaver. I used salted pistachios but you can use unsalted if you want to. Here are some important things to keep in mind:
- Pulsing the pistachios with a small amount of flour prevents them from becoming oily. The pistachios should be ground just until fine, stopping short of a paste. Over-processing releases too much oil, which can lead to a dense or greasy crumb.
- Grinding them at the very beginning allows you to control the texture more easily and helps you avoid rushing later in the recipe.
- About cake batter consistency: Because this cake contains a high proportion of nuts, the batter will be thick; this is correct and expected. Folding in the pistachios gently by hand at the end prevents them from breaking down further and keeps the crumb well-structured.
What to Expect From the Cake Batter
It is completely normal for the batter to look slightly curdled after adding the eggs. This usually happens when the butter and eggs are not at exactly the same temperature and is not a sign that anything has gone wrong.
Do not continue beating to try to fix it, as overmixing at this stage can compromise the final texture. The batter will smooth out once the dry ingredients and dairy are added, as they help stabilize the emulsion.
How to Tell When The Bundt Cake Is Done
For doneness, the internal temperature measured with an instant-read thermometer is the most reliable indicator, especially with nut-heavy cakes that can appear baked before the center is fully set. This cake is done when the thickest part reaches 200-205°F.
Pulling it below this range risks a damp center; baking beyond it can dry the crumb.
You can also use visual cues instead of a temperature reading, such as a slight pull-away from the pan, a clean toothpick, and a springy top.
How to Release a Bundt Cake Cleanly
- Grease the pan well: Bundt pans vary widely, so thorough pan preparation is essential. Every ridge must be greased well, then lightly floured, to ensure clean release.
- Let it cool: Allowing the cake to cool for 15 minutes in the pan before turning it out is important: too soon and the cake can break, too late and the sugars can stick as they cool. After baking many bundt cakes, I have found 15 minutes to be the sweet spot, so set a timer!
More Bundt Cake Recipes
Pistachio Bundt Cake
Ingredients
For the bundt cake
- 2 tablespoons melted butter for greasing
- 2 tablespoons flour for greasing
- 1 cup shelled pistachios finely ground (see instructions)
- ¾ cup shelled pistachios chopped (see instructions)
- 3 cups all purpose flour spooned and leveled (plus 1 tablespoon)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter at room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 2 drops green food coloring or more
- 1 cup full-fat sour cream at room temperature
- ½ cup whole milk at room temperature
For the cream cheese frosting
- 4 ounces full fat cream cheese at room temperature
- 4 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 2 tablespoons heavy cream or whole milk, plus more as needed
- 1 teaspoon vanilla extract
- pinch salt
Decoration Elements
- 2 tablespoons reserved ground pistachios
- fresh berries raspberries, blueberries, blackberries
- dried rose petals optional
Instructions
- Preheat the oven to 350°F. Thoroughly coat a 12-cup Bundt pan with 2 tablespoons melted butter, making sure to get into every ridge. Generously dust with flour, then tap out any excess.
- Place 1 heaping cup of pistachios and 1 tablespoon of flour into a food processor. Pulse in short bursts until small crumbs form. They should look fine and crumbly, similar to panko. Do not over-process the nuts, or they will become oily. Measure out 2 tablespoons of the ground pistachios and reserve them for later as a topping. Finely chop the remaining ¾ cup pistachios by hand. Set both aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), add the butter and sugar and beat on medium-high speed for 3-4 minutes, until very pale and fluffy. This step is essential for structure in a nut-heavy Bundt cake.
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. At this stage, the batter may look slightly curdled, which is normal and will correct itself once the dry ingredients are added.
- Mix in the vanilla extract, almond extract, and green gel food coloring, adding just enough to achieve a soft green tint.
- In a small bowl or jug, whisk together the sour cream and milk until smooth.
- With the mixer on low speed, add one-third of the dry ingredients and beat until combined, then add one-third of the sour cream mixture. Repeat until all the dry ingredients and the sour cream mixture have been added. Do not overmix.
- Add the ground and chopped pistachios to the mixing bowl, then fold them into the mixture using a handheld spatula until evenly distributed. The batter will be thick, which is exactly what you want.
- Spoon the batter into the prepared Bundt pan and smooth the top.
- Bake the cake for 50-55 minutes, checking at 45 minutes. If the top browns too quickly, tent loosely with foil for the final 10 minutes. The cake is done when: A thermometer inserted into the thickest part reads 200-205°F. A toothpick inserted into the thickest part comes out clean. The top springs back lightly when pressed. The cake just begins to pull away from the sides of the pan.
- Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack and cool completely before frosting.
- Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese, then beat until completely smooth.
- Add the powdered sugar, vanilla, and salt, beating until thick and smooth.
- Add 2 tablespoons heavy cream or milk, adjusting with a small splash more if needed, until the frosting is thick but softly spoonable. It should drape gently rather than run.
- Spoon the frosting over the cooled cake, allowing it to fall naturally over the top.
- While the frosting is still soft, sprinkle and gently press the reserved 2 tablespoons of ground pistachios and scatter some dried rose petals over the top of the cake. Finish with fresh berries just before serving.
- ⬇️ NOTE: Below this recipe card, I provide helpful step-by-step process photos for how to make this cake. I highly recommend you view them! ⬇️
Notes
- Why did my cake stick to the pan? Almost always a greasing issue. Bundt pans have a lot of surface area and ridges, and spray alone doesn't reach every corner. The recipe calls for melted butter applied with a brush, followed by a generous flour dusting. That combination is the most reliable method. Also, make sure you let the cake cool in the pan for the full 15 minutes before inverting. Too soon and it can tear.
- Can I skip the food coloring? Absolutely. The green food coloring is purely aesthetic. Without it, the cake will bake to a pale golden-cream color with flecks of green from the pistachios. It still looks lovely and tastes exactly the same. If you do use it, I recommend gel coloring over liquid because it gives a more controlled, even tint with far fewer drops.
Storage Tips
- Fridge: Once frosted, store the cake covered in the refrigerator for up to 4 days. The cream cheese frosting requires refrigeration. Let slices come to room temperature before serving - cold cake straight from the fridge is noticeably denser.
- Freezer: Freeze the cake unfrosted, wrapped tightly in plastic wrap and foil, for up to 2 months.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Pistachio Bundt Cake (Step-by-Step Photos)
- Preheat the oven to 350°F.
- Prep the pan: Grease a 12-cup Bundt pan well with melted butter, flour it, and tap out the excess.
- Prep the pistachios: Pulse 1 heaping cup pistachios with 1 tablespoon flour until fine and crumbly, then reserve 2 tablespoons for topping. Finely chop the remaining ¾ cup pistachios.
- Combine dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Combine wet ingredients: In a stand mixer fitted with the paddle attachment (or using a hand mixer and a separate large bowl), beat the butter and sugar until pale and fluffy, then add the eggs one at a time. Mix in the vanilla, almond extract, and green food coloring.
- Whisk together the sour cream and milk in a small bowl or jug.
- Combine dry and wet ingredients: add the dry ingredients and sour cream mixture alternately, in thirds, into a stand mixer fitted with the paddle attachment, mixing just until combined.
- Fold in the pistachios by hand.
- Bake: Spread the batter into the prepared bundt pan and bake for 50 to 55 minutes, or until a toothpick comes out clean and the center reaches 200 to 205°F.
- Cool and release from the bundt pan: Cool in the pan for 15 minutes, then invert onto a rack and cool completely.
- Make the frosting: Beat the cream cheese and butter until smooth. Mix in the powdered sugar, vanilla, salt, and enough cream or milk to make it thick but spoonable.
- Decorate the cake: Spoon the frosting over the cooled cake and top with the reserved pistachios, fresh berries, and, optionally, edible rose petals.
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