Incredibly Moist Pistachio Cake with Chocolate Glaze

4 stars from 13 ratings of Moist Pistatio Cake with Chocolate Sauce

The best cake for company

Bundt cakes are one of the most loved cakes, but some people including myself find the edges can be a bit dry and tasteless. This one takes only a little extra work, but it tastes moist all the way through and it has a beautiful pistachio green color that makes it a bit unique and a little bit unexpected. The color also makes it a hit for Christmas and St. Patrick's Day.

The basic recipe comes from my Plush Yellow Cake recipe and it is worth the extra time and effort making a homemade cake versus a box. This cake will also be very dense and moist so a heavy frosting is not necessary.

However, I couldn't leave a cake naked so I made a simple chocolate glaze to dress it up. I am head-over-heals in love with the combination of chocolate and pistachio. The glaze is so simple too.

Cook Time

Prep time: 15 min
Cook time: 55 min
Ready in: 1 hour 10 min
Yields: 10 inch Bundt

Ingredients

  • 4 Cups + 2 Tablespoon Cake Flour
  • 2 Teaspoons Baking Powder
  • 1 1/2 Teaspoons Baking Soda
  • 1 1/4 Teaspoons Salt
  • 2 sticks (1 cup) unsalted butter, Softened
  • 2 cups Sugar
  • 2 Teaspoons Pure vanilla extract
  • 2 cups Buttermilk, Room Temperature
  • 4 Large eggs, Room Temperature
  • 1 Large Package Instant Pistachio Flavored Pudding
  • 1/4 cup Pistachios, Finely chopped
  • 1/4 Teaspoon Almond extract

You Can Earn Money Writing From Home on Hubpages

If you are interested in writing for Hubpages and would like to learn how you can earn money for writing content articles, recipes, DIY guides and more join me on Hubpages.

  1. Pre-heat oven and grease your Bundt pan thoroughly and evenly. Every cake pan is different depending on age and coating. I recommend after coating your pan tip it upside down over a paper towel to let excess drain. This will give your cake a more even and prettier surface.
  2. Sift flour, baking powder, baking soda, and salt in a separate bowl. Beat butter and sugar at medium speed until fluffy, then beat in vanilla and almond extracts. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk and pudding mix. Slowly add flour mixture until it is all incorporated. Add chopped nuts by folding in with spatula.
  3. Pour batter into pan. Drop pan a few times on counter to even out batter in the grooves of Budnt Cake pan and to get the air bubbles out.
  4. Bake for 45-55 minutes. Because everyone's oven varies I would test cake with a wooden skewer. Remove cake and let stand for 1 hour before attempting to remove from pan.
  5. Make chocolate glaze. When cake is cool drizzle the glaze every two inches or so around cake and decorate with fresh fruit. Enjoy.

More by this Author


Comments 12 comments

Ibidii 2 years ago

Nom Nom, I think your photos look great! You can see the pistachio color well. I can not wait for my daughter to make this for us! I will let you know when she does!


LA Elsen profile image

LA Elsen 3 years ago from Chicago, IL Author

Thanks Peggy. This cake turns out each time and it is very easy. I do think it tastes better if you keep it in the fridge. But maybe that is just me. I like a cold cake. Thanks for the votes!


Peggy W profile image

Peggy W 3 years ago from Houston, Texas

This looks and sounds like it would be a terrific cake recipe. A friend of ours is soon to have a birthday. Might just have to bake this for him! Thanks for your recipe. Up and useful votes.


schoolgirlforreal profile image

schoolgirlforreal 3 years ago from USA

Looks delicious, been awhile since I baked anything.


Suzie HQ profile image

Suzie HQ 3 years ago from Dublin, Ireland

Looks gorgeous and tasty! Thanks so much for sharing this as it looks easy to follow and the glaze really sets it off perfectly! Serious YUM factor! Voted Up, useful, shared and pinned!


stephhicks68 profile image

stephhicks68 3 years ago from Bend, Oregon

Looks delicious and actually quite easy even though the cake is made from scratch. I love pistachio! Rated up and 5 stars. Best, Steph


LA Elsen profile image

LA Elsen 4 years ago from Chicago, IL Author

mlowell, Thank you, the pictures did not turn out as great as it really looked at the time. I have a very very bad camera. I'm not that great a photographer when it comes to food, but I think this one looked so pretty. Thanks for reading my hub!


LA Elsen profile image

LA Elsen 4 years ago from Chicago, IL Author

You're welcome caltex. It is extremely easy and a great holiday cake too.


caltex profile image

caltex 4 years ago

Chocolate and pistachio - two of my favorites! This I have to try. Thanks for sharing!


LA Elsen profile image

LA Elsen 4 years ago from Chicago, IL Author

Thank you. This is a throw-back to the 1950s version with a box cake mix. I like that one as well, but this cake is very heavy and is almost a meal in itself. Serve small slices. Very filling.


Eiddwen profile image

Eiddwen 4 years ago from Wales

Mmm a great addition to my ever expanding recipe book.

Take care and enjoy your weekend.

Eddy.


mlowell profile image

mlowell 4 years ago from Georgia

This looks great; I will have to try this one. Pretty pictures too, thank you for sharing.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working