Pistachio Bundt Cake Recipe

Pistachio Bundt Cake is a delightful dessert that has quickly become a family favorite in our home. The moment I first baked this cake, the aroma of pistachios and almond extract filled the kitchen, promising a treat that was both fragrant and flavorful. And it truly delivered! The texture is incredibly soft and light, a testament to the cake flour and Greek yogurt in the recipe. The buttery notes add richness without making it heavy, and the pistachio flavor is beautifully pronounced, not artificial or overpowering like some pistachio desserts can be. The subtle hint of almond extract elevates the overall taste, creating a sophisticated sweetness that’s simply irresistible. My kids, who are usually picky eaters, devoured slices of this cake with enthusiasm, especially loving the vibrant green candy melts topping and the crunchy pistachios sprinkled on top. It’s a cake that’s both visually appealing and incredibly delicious, perfect for any occasion, from a casual family gathering to a more festive celebration. Baking this Pistachio Bundt Cake is a joy, and sharing it with loved ones is even better.

Ingredients

To embark on your Pistachio Bundt Cake baking adventure, gather these fresh and flavorful ingredients. Each component plays a vital role in creating the perfect balance of texture and taste that makes this cake so exceptional. Let’s delve into the specifics of each ingredient and why they are crucial for achieving bundt cake perfection.

• 1 Cup + 2 ½ tablespoon (125 Gms) Cake Flour: Cake flour is the secret ingredient to achieving that signature soft and tender crumb that defines a truly exceptional bundt cake. Unlike all-purpose flour, cake flour has a lower protein content. This lower protein content translates to less gluten development when mixed with liquids, resulting in a cake that’s wonderfully light and delicate, rather than dense or chewy. Using cake flour is non-negotiable if you’re aiming for that melt-in-your-mouth texture that makes this Pistachio Bundt Cake so irresistible. If you absolutely cannot find cake flour in your local store, you can make a substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons, and then adding 2 tablespoons of cornstarch. Sift this mixture together a couple of times to ensure it’s well combined. While this works in a pinch, the texture will be slightly different from using actual cake flour. For the best results, always opt for the real deal.
• 1 tsp Baking Powder: Baking powder is a chemical leavening agent that is essential for giving your Pistachio Bundt Cake its rise and airy texture. It’s a combination of baking soda, an acid (usually cream of tartar), and a drying agent (like cornstarch). When baking powder is mixed with liquid and heated, it produces carbon dioxide gas, which creates bubbles in the batter, causing the cake to rise. Using the correct amount of baking powder is crucial. Too little, and your cake will be dense and flat; too much, and it might rise too quickly and then collapse, or have a slightly bitter taste. Ensure your baking powder is fresh, as it loses its potency over time. To test its freshness, place a teaspoon of baking powder in a cup of hot water. If it fizzes vigorously, it’s still good to use.
• ¼ tsp Baking Soda: While baking powder is the primary leavening agent, baking soda also plays a role in this recipe. Baking soda, or sodium bicarbonate, is another chemical leavening agent, but it requires an acidic ingredient to activate it. In this recipe, the Greek yogurt provides the acidity needed to react with the baking soda. Baking soda contributes to the cake’s rise and also helps to tenderize the crumb. It also reacts with the acids in the batter to produce carbon dioxide, further enhancing the lightness of the cake. Just like baking powder, use a fresh baking soda for optimal results.
• ¼ tsp Salt: Salt is a seemingly small ingredient, but it plays a vital role in baking. It doesn’t just make the cake taste salty; instead, it enhances the flavors of all the other ingredients. Salt balances the sweetness of the sugar, intensifies the pistachio and almond flavors, and prevents the cake from tasting flat or bland. It also controls the yeast activity in yeast-based baked goods (though not relevant in this particular recipe, it’s a general function of salt in baking). In cakes, salt also strengthens the gluten structure, but in this case, with cake flour and a focus on tenderness, the primary role is flavor enhancement. Use fine sea salt or table salt in this recipe, ensuring it’s measured accurately.
• 3 tablespoon (43 gms) Butter (unsalted, room temperature): Butter is the heart of many delicious baked goods, and this Pistachio Bundt Cake is no exception. Unsalted butter is specified to give you control over the total salt content of the recipe. Room temperature butter is crucial for creaming properly with the sugar. When butter is at room temperature (around 65-70°F or 18-21°C), it’s soft enough to incorporate air when beaten with sugar, creating a light and fluffy base for the cake. This process, called creaming, is essential for achieving a tender and moist cake. Butter also adds richness, flavor, and moisture to the cake. The fat in butter contributes to the tenderness by coating the flour proteins and inhibiting gluten development. Make sure your butter is truly at room temperature – it should be soft enough to press with your finger but not oily or melted.
• 2 tablespoon (30 ml) Oil (I use avocado): Adding oil alongside butter might seem unusual in a cake recipe, but it’s a baker’s secret for extra moistness. Oil, unlike butter, is 100% fat and remains liquid even after baking and cooling. This means it contributes to a cake that stays moist for longer. Avocado oil is a great choice because it’s neutral in flavor and has a high smoke point. However, you can also use other neutral oils like canola oil, vegetable oil, or grapeseed oil. Olive oil can be used, but it may impart a slight flavor to the cake, which might not complement the pistachio flavor as well. The combination of butter for flavor and richness, and oil for moisture, creates a perfectly balanced cake texture.
• ¾ Cup Granulated Sugar: Granulated sugar provides sweetness to the Pistachio Bundt Cake, but it also does much more than just sweeten. Sugar is hygroscopic, meaning it attracts and holds moisture. This contributes to the cake’s moistness and prevents it from drying out quickly. During baking, sugar caramelizes, adding flavor and color to the cake. When creamed with butter, sugar creates air pockets, which contribute to the cake’s light and airy texture. Use regular granulated sugar for this recipe. Avoid using powdered sugar or brown sugar in the batter as they have different properties and will affect the cake’s texture and flavor.
• 1 large Egg: Eggs are another essential ingredient in baking, serving multiple roles. They provide structure, richness, and moisture to the cake. Eggs contain protein, which coagulates during baking, setting the cake and giving it structure. The yolks are rich in fat, adding flavor and richness, and also contributing to the cake’s moistness and tenderness. Eggs also act as emulsifiers, helping to bind together the fat and liquid ingredients in the batter, creating a smooth and homogenous mixture. Use a large egg at room temperature. Room temperature eggs emulsify better and incorporate more easily into the batter.
• ¼ Cup Greek Yogurt: Greek yogurt is a fantastic ingredient in baking, adding moisture and tenderness while also contributing a slight tanginess that balances the sweetness of the cake. The acidity in Greek yogurt also reacts with the baking soda, enhancing the leavening process. Greek yogurt adds a creamy texture to the cake and keeps it incredibly moist. You can use full-fat or low-fat Greek yogurt. Full-fat will result in a slightly richer cake, while low-fat will be a bit lighter. Plain, unsweetened Greek yogurt is essential. Do not use flavored or sweetened yogurt as it will alter the flavor and sweetness of the cake.
• ¾ Cup (98 Gms) Shelled and Ground Pistachios (unsalted): Pistachios are the star ingredient of this bundt cake, providing the signature flavor and a beautiful green hue. Using shelled and unsalted pistachios is crucial. Shelled pistachios are convenient, and unsalted pistachios allow you to control the salt content of the cake. Grinding the pistachios into fine crumbs releases their flavor and ensures they are evenly distributed throughout the cake. You can use a food processor or a hand blender to grind the pistachios. Be careful not to over-process them into pistachio butter. You want fine crumbs, not a paste. Using high-quality pistachios will make a significant difference in the flavor of your cake. Look for vibrant green pistachios for the best color and taste.
• 1 ¼ tsp Vanilla Extract: Vanilla extract is a flavor enhancer that complements the pistachio and almond flavors beautifully. It adds depth and warmth to the cake, rounding out the overall taste profile. Use pure vanilla extract for the best flavor. Imitation vanilla extract can have a slightly artificial taste. Quality vanilla extract will make a noticeable difference in the flavor of your baked goods.
• ¼ tsp Almond Extract: Almond extract is a potent flavoring agent that enhances the pistachio flavor and adds a delicate, slightly nutty note to the cake. A little almond extract goes a long way, so use it sparingly. Too much can overpower the other flavors and make the cake taste artificial. High-quality almond extract will have a pure and clean almond flavor.
• ⅓ Cup Milk (Room temperature): Milk is the liquid component in this recipe, adding moisture to the batter and helping to bring all the ingredients together. Room temperature milk is recommended to ensure it emulsifies properly with the other ingredients and doesn’t cool down the melted butter. You can use whole milk, 2% milk, or even non-dairy milk like almond milk or oat milk. The type of milk you use will slightly affect the richness of the cake. Whole milk will result in a slightly richer cake, while non-dairy milk will make it lighter.
• Few drops of green food coloring (optional): Green food coloring is entirely optional, but it enhances the visual appeal of the Pistachio Bundt Cake, especially if your pistachios are not intensely green. Use gel food coloring for the best results as it is more concentrated and won’t add excess liquid to the batter. Start with a few drops and add more until you achieve your desired shade of green. If you prefer a more natural approach, you can skip the food coloring altogether, or try using spinach powder or matcha powder in very small amounts to enhance the green color naturally, although this might slightly alter the flavor.
• For the topping: ½ Cup Green Candy Melts: Green candy melts provide a fun and festive topping that complements the pistachio flavor and adds a beautiful visual element to the cake. Candy melts are easy to melt and drizzle, creating a smooth and glossy finish. You can find green candy melts at most craft stores or online. Alternatively, you can use white candy melts and add green food coloring to them.
• Handful of Shelled pistachios: Shelled pistachios for topping add a delightful crunch and enhance the visual appeal of the cake. They also reinforce the pistachio flavor. Use roasted and salted pistachios for a contrast in flavor and texture, or unsalted pistachios if you prefer a less salty topping. Roughly chop the pistachios before sprinkling them over the candy melts.

Instructions

Follow these step-by-step instructions to bake your perfect Pistachio Bundt Cake. Each step is designed to ensure success, from preheating your oven to the final flourish of the pistachio topping. Baking is a science and an art, and paying attention to each detail will reward you with a truly delicious and beautiful cake.

1. Preheat and Prepare: Begin by preheating your oven to 350°F (177°C). This is a crucial first step as it ensures the oven is at the correct temperature when you place the cake in to bake. A preheated oven is essential for even baking and proper rise. While the oven is preheating, prepare your bundt pan. Grease and flour a 6-inch bundt pan thoroughly. Greasing prevents the cake from sticking, and flouring helps it release cleanly after baking. You can use cooking spray with flour in it for convenience, or grease with butter or shortening and then dust with flour. Make sure to get into all the nooks and crannies of the bundt pan to prevent sticking. Set the prepared pan aside.
2. Grind the Pistachios: The next step is to grind your shelled pistachios. Place the shelled pistachios in a food processor or a hand blender. Pulse until they are finely ground into crumbs. Be careful not to over-process them into pistachio butter. You want a crumbly texture, not a paste. Set the ground pistachios aside. The freshly ground pistachios will infuse the cake with their rich, nutty flavor.
3. Sift Dry Ingredients: In a medium-sized mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Sifting is an important step as it aerates the dry ingredients, removes any lumps, and ensures they are evenly combined. This contributes to a lighter and more uniform cake texture. Set the sifted dry ingredients aside.
4. Cream Butter and Sugar: In a large mixing bowl, using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and granulated sugar together until light and fluffy. This process, known as creaming, is essential for incorporating air into the batter, which contributes to the cake’s light and airy texture. Beat for about 2-3 minutes, or until the mixture is pale yellow and noticeably fluffy. Stop and scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
5. Add Oil and Egg: Add the oil to the creamed butter and sugar mixture and beat well until combined. The oil adds moisture to the cake. Then, add the large egg and beat again until fully incorporated. Make sure to beat well after adding the egg to create a smooth and emulsified batter.
6. Incorporate Wet Flavorings and Pistachios: Beat in the Greek yogurt, almond extract, and vanilla extract. These ingredients add moisture, tanginess, and flavor to the cake. Once these are combined, add the ground pistachios and mix until evenly distributed throughout the batter. The pistachios will give the cake its signature flavor and color.
7. Combine Wet and Dry Ingredients: Gradually add half of the sifted dry ingredients to the wet ingredients and fold in gently using a spatula. Fold just until partially combined. Avoid overmixing at this stage, as overmixing can develop gluten and result in a tough cake. Then, add the milk and green food coloring (if using) to the batter. The milk adds moisture, and the food coloring enhances the green hue. Finally, add the remaining dry ingredients and fold just until everything is combined. The batter should be smooth and just mixed. A few streaks of flour are okay at this point, as they will disappear as you pour the batter into the pan.
8. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Gently smooth the top of the batter with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven, so start checking for doneness around 25 minutes. The cake should be golden brown on top and spring back lightly when touched.
9. Cool and Unmold: Once the cake is baked, remove it from the oven and let it cool in the bundt pan for 5-10 minutes. This allows the cake to firm up slightly, making it easier to unmold. After the initial cooling, run a plastic knife or spatula around the edges of the pan to loosen the cake. Invert the bundt pan onto a wire rack and gently tap the pan to release the cake. If the cake doesn’t release immediately, let it sit inverted for a few more minutes and try again. Allow the cake to cool completely on the wire rack before adding the topping. Cooling completely is essential before frosting or glazing, as the heat from the cake will melt the topping.
10. Prepare the Topping: While the cake is cooling, prepare the green candy melts topping. Place the green candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the candy melts are melted and smooth. Be careful not to overheat them, as they can burn easily. If you don’t have a microwave, you can melt the candy melts in a double boiler over simmering water.
11. Drizzle and Garnish: Once the cake is completely cool, drizzle the melted green candy melts evenly over the top of the bundt cake. Allow the candy melts to cool slightly so they thicken a bit and create a nice drizzle. While the candy melts are still slightly wet, sprinkle the handful of shelled pistachios over the top. The pistachios add a beautiful finishing touch and enhance the pistachio flavor.
12. Set and Serve: Allow the candy melts topping to set completely before slicing and serving the Pistachio Bundt Cake. This will take about 15-20 minutes at room temperature, or you can speed up the process by placing the cake in the refrigerator for a shorter period. Once the topping is set, your beautiful Pistachio Bundt Cake is ready to be served and enjoyed!

Nutrition Facts

Serving Size: 1 slice (approximately 1/8 of the cake)
Calories: Approximately 142 kcal per serving

Please note that these are estimated values and can vary based on specific ingredient brands and portion sizes. For a more precise nutritional breakdown, you can use online nutrition calculators with the exact brands of ingredients you use.

• Calories: 142kcal
• Nutritional information for other macronutrients and micronutrients is not provided in the original recipe.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

This Pistachio Bundt Cake is relatively quick to prepare and bake, making it an excellent choice for a delicious dessert even when you are short on time. The active prep time is minimal, mainly involving measuring ingredients, grinding pistachios, and mixing the batter. The baking time is also relatively short, allowing you to enjoy a freshly baked cake in under an hour.

How to Serve

This Pistachio Bundt Cake is delightful on its own, but here are some serving suggestions to elevate your dessert experience:

• Classic Slice: Simply slice the bundt cake and serve it as is. The soft texture and pistachio flavor are wonderful without any additions.
• Dusting of Powdered Sugar: For a simple yet elegant touch, dust the cake with powdered sugar before serving. The white powdered sugar provides a beautiful contrast to the green cake and candy melts.
• Whipped Cream or Vanilla Ice Cream: Serve each slice with a dollop of freshly whipped cream or a scoop of high-quality vanilla ice cream. The cool creaminess complements the nutty pistachio flavor and adds another layer of texture.
• Fresh Berries: Garnish each slice with fresh berries like raspberries, strawberries, or blueberries. The tartness of the berries provides a lovely contrast to the sweetness of the cake and candy melts. The vibrant colors of the berries also add visual appeal.
• Pistachio Glaze: For an extra pistachio punch, make a simple pistachio glaze by mixing powdered sugar with a bit of milk and pistachio paste or finely ground pistachios. Drizzle the glaze over the cake instead of or in addition to the candy melts.
• Accompanied by Coffee or Tea: Serve slices of Pistachio Bundt Cake with a cup of hot coffee, tea, or even a latte. The warm beverages pair beautifully with the sweet and nutty flavors of the cake.
• Dessert Platter: Include slices of Pistachio Bundt Cake on a dessert platter with other treats like cookies, fruit, and chocolate for a more elaborate presentation, especially for parties or gatherings.

Additional Tips for the Perfect Pistachio Bundt Cake

To ensure your Pistachio Bundt Cake turns out perfectly every time, consider these helpful tips:

1. Use Room Temperature Ingredients: Ensure your butter, egg, Greek yogurt, and milk are all at room temperature before you begin baking. Room temperature ingredients emulsify better, creating a smoother batter and a more evenly textured cake. Room temperature butter creams more effectively with sugar, and room temperature eggs incorporate more easily into the batter.
2. Don’t Overmix the Batter: Overmixing the batter, especially after adding the dry ingredients, can develop the gluten in the cake flour, resulting in a tough and dense cake. Mix just until the ingredients are combined. A few streaks of flour are acceptable; they will disappear during baking. Gentle folding is key after adding the dry ingredients.
3. Measure Flour Correctly: Accurately measuring flour is crucial in baking. Too much flour can result in a dry and dense cake. The best way to measure flour is to use the “spoon and level” method. Lightly spoon the flour into your measuring cup and then level it off with a straight edge, like the back of a knife. Avoid scooping flour directly from the bag, as this can compact the flour and result in using too much.
4. Cool Cake Completely Before Topping: Ensure the bundt cake is completely cooled before drizzling the candy melts topping. If the cake is still warm, the candy melts will melt excessively and become too runny, not setting properly on the cake. Allow the cake to cool fully on a wire rack before adding any glaze or frosting.
5. Toast Pistachios for Enhanced Flavor: For an even more intense pistachio flavor, lightly toast the shelled pistachios before grinding them. Spread the pistachios in a single layer on a baking sheet and toast in a 350°F (177°C) oven for about 5-7 minutes, or until fragrant. Let them cool completely before grinding. Toasting brings out the nutty flavor of the pistachios and adds a depth of taste to the cake.

Frequently Asked Questions (FAQ)

Here are some common questions about making Pistachio Bundt Cake, focusing on ingredients and substitutions:

Q1: Can I use all-purpose flour instead of cake flour?

A: While cake flour is highly recommended for the softest and most tender texture, you can use all-purpose flour in a pinch. However, the cake will be slightly denser. To make a substitution closer to cake flour, for every cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Sift the mixture together a couple of times. Keep in mind that the texture will still not be exactly the same as using cake flour. For the best results, try to use cake flour.

Q2: Can I use salted butter instead of unsalted butter?

A: Yes, you can use salted butter if you don’t have unsalted butter. However, you will need to reduce or omit the ¼ teaspoon of salt called for in the recipe. Salted butter already contains salt, so adding more might make the cake too salty. Taste the batter before baking and adjust if needed. If you are sensitive to salt, it’s always best to use unsalted butter and control the salt content yourself.

Q3: Can I substitute the Greek yogurt?

A: Yes, you can substitute the Greek yogurt with sour cream or plain yogurt. These substitutes will provide a similar tangy flavor and moisture to the cake. Sour cream will result in a slightly richer cake, while plain yogurt will be a closer substitute to Greek yogurt. If using regular plain yogurt, you may want to drain off some of the excess liquid to achieve a texture closer to Greek yogurt or sour cream.

Q4: Can I use pistachio extract instead of real pistachios?

A: While pistachio extract can add pistachio flavor, it won’t provide the same depth of flavor and texture as using real ground pistachios. Pistachio extract is often artificial and may not have the authentic nutty taste of real pistachios. For the best pistachio flavor, using real ground pistachios is highly recommended. If you must use extract, use a high-quality pistachio extract and consider adding a small amount of finely chopped pistachios for texture.

Q5: Can I omit the almond extract?

A: Yes, you can omit the almond extract if you prefer or don’t have it on hand. However, the almond extract enhances the pistachio flavor and adds a subtle layer of complexity to the cake. It complements the pistachio beautifully. If you omit it, the cake will still be delicious, but it might lack that extra hint of almond flavor that elevates the overall taste. If you enjoy almond flavor, it is recommended to include it for the best result.

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