Incredibly Moist Pistachio Cake with Chocolate Glaze
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
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
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- 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.
- 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.
- 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.
- 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.
- Make chocolate glaze. When cake is cool drizzle the glaze every two inches or so around cake and decorate with fresh fruit. Enjoy.