Name: Best Pistachio Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 2 cups All Purpose flour; 1 stick (8 tbsp) butter; 3 eggs; 1 cup caster sugar; 1 tbsp baking powder; 1 cup pistachios; ½ cup hazelnuts; 1 pack jello pistachio instant pudding; 1 cup milk

Jump to Recipe

Indulge in the delightful flavors of our Best Pistachio Cake Recipe, where the nutty essence of pistachios takes center stage in a moist, tender cake.

This enchanting dessert combines finely ground pistachios with a light, fluffy batter, creating a unique treat that captivates the palate will quickly become one of your favorite Cake Recipes.

Topped with a luscious cream cheese frosting, each slice bursts with a perfect balance of sweetness and nuttiness, making it an ideal choice for celebrations or a cozy afternoon treat.

Indulge in the delightful flavors of our Best Pistachio Cake Recipe, where the nutty essence of pistachios takes center stage in a moist, tender cake.

Simple to make yet impressive in taste, this pistachio cake promises to be a showstopper at any gathering.

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What Does Pistachio Cake Taste Like

Pistachio cake offers a unique and delightful flavor profile that makes it a favorite among nut lovers.

The primary taste comes from finely ground pistachios, which provide a rich, nutty essence that is both earthy and slightly sweet.

This nuttiness is often complemented by the cake’s moist and tender texture, creating a satisfying mouthfeel.

The sweetness of the cake balances the savory notes of the pistachios, while any added flavorings, such as vanilla or almond extract, enhance the overall experience without overpowering the delicate pistachio flavor.

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When topped with a cream cheese frosting or a light glaze, the cake gains a creamy sweetness that adds depth to each bite.

Overall, pistachio cake delivers a harmonious blend of nutty richness and subtle sweetness, making it a delightful dessert option.

Ingredients for Best Pistachio Cake Recipe

For the full ingredients measurements, scroll on down to the best pistachio cake recipe card.

All Purpose flour
butter
eggs
caster sugar
baking powder
pistachios
hazelnuts
1 pack jello pistachio instant pudding
milk

How to Make Pistachio Cake

Grease a 9-inch bundt pan with butter or margarine and preheat your oven to 350°F.

In a mixing bowl, beat the sugar and eggs together, adding one egg at a time. Incorporate the butter, then use an electric mixer to whip the mixture for about 3 minutes until it becomes light and creamy.

In a separate bowl, combine baking powder with flour. Soak the pistachios and hazelnuts in water for a minute, then drain and add them to the flour mixture, reserving about 2 tablespoons of pistachios for garnish. This step will help prevent the nuts from sinking to the bottom of the cake. Gradually fold the flour mixture into the batter, mixing until fully incorporated.

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Pour the batter into the prepared bundt pan and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

To prepare the glaze, mix the pistachio-flavored instant pudding with 1½ cups of milk in a small bowl. Once the glaze sets, pour it over the cooled bundt cake and garnish with the remaining pistachios.

More Cake Recipes with Nuts

Delve into a scrumptious selection of cake recipes featuring nuts, where each bite combines the delightful crunch and rich flavors of nuts with moist, tender cake for a truly satisfying treat.

Best Pistachio Cake Recipe

Yield: 8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Indulge in the delightful flavors of our Best Pistachio Cake Recipe, where the nutty essence of pistachios takes center stage in a moist, tender cake.

Ingredients

2 cups All Purpose flour
1 stick (8 tbsp) butter
3 eggs
1 cup caster sugar
1 tbsp baking powder
1 cup pistachios
½ cup hazelnuts
1 pack jello pistachio instant pudding
1 cup milk

Instructions

Grease a 9-inch bundt pan with butter or margarine and preheat your oven to 350°F.
In a mixing bowl, beat the sugar and eggs together, adding one egg at a time. Incorporate the butter, then use an electric mixer to whip the mixture for about 3 minutes until it becomes light and creamy.
In a separate bowl, combine baking powder with flour. Soak the pistachios and hazelnuts in water for a minute, then drain and add them to the flour mixture, reserving about 2 tablespoons of pistachios for garnish. This step will help prevent the nuts from sinking to the bottom of the cake. Gradually fold the flour mixture into the batter, mixing until fully incorporated.
Pour the batter into the prepared bundt pan and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
To prepare the glaze, mix the pistachio-flavored instant pudding with 1½ cups of milk in a small bowl. Once the glaze sets, pour it over the cooled bundt cake and garnish with the remaining pistachios.