Best Pistachio Bundt Cake Recipe (From Scratch)

This moist Pistachio Bundt Cake Recipe is made from scratch with real pistachios and topped with a sweet vanilla glaze. Perfect for brunch, dessert, Easter, holidays, or anytime.

Pistachio Bundt Cake Recipe

This Pistachio Bundt Cake Recipe is moist, buttery, nutty, and made completely from scratch with real pistachios. No cake mix, no pudding mix, no neon green mystery situation. Just a beautiful homemade bundt cake with real pistachio flavor.

The pistachios are baked right into the cake and sprinkled on top of the vanilla glaze for extra crunch. The result is a soft, tender cake with a sweet glaze and a gorgeous nutty flavor in every slice.

It is perfect for brunch, dessert, Easter, Mother’s Day, holidays, birthdays, or whenever pistachios start calling your name from the pantry.

Why You’ll Love This Pistachio Bundt Cake

• Made from scratch: no boxed cake mix or pudding mix needed.
• Real pistachios: ground pistachios give the cake natural flavor and texture.
• Moist crumb: sour cream helps keep the cake soft and tender.
• Beautiful presentation: bundt cakes always look elegant with very little decorating.
• Perfect for celebrations: great for brunch, holidays, and dessert tables.

Made With Real Pistachios

What makes this cake special is that it uses real shelled pistachios instead of pistachio pudding mix. The pistachios are ground and added to the cake batter, giving it a naturally nutty flavor and a tender crumb.

The color will be more natural than bright green boxed versions, and that is a good thing. Real pistachios bring flavor, texture, and a little elegance without needing food coloring.

The Secret To A Moist Pistachio Cake

Sour cream is the secret ingredient that helps keep this pistachio cake moist. It adds richness and tenderness without making the cake heavy.

Cake flour also helps create a softer crumb. If you only have all-purpose flour, you can use it, but cake flour gives the best texture.

Vanilla Glaze And Pistachio Topping

The vanilla glaze adds just enough sweetness to balance the nutty cake. Once the glaze drips over the bundt cake, chopped pistachios go on top for color, crunch, and a little bakery-style drama.

Make sure the cake is completely cool before glazing. If the cake is warm, the glaze will melt right off and run away from its responsibilities.

Tips For The Best Pistachio Bundt Cake

• Grease the bundt pan well: get into every curve so the cake releases cleanly.
• Use shelled pistachios: unsalted pistachios work best.
• Do not overmix: mix just until combined after adding flour.
• Watch Browning: tent loosely with foil if the cake browns too quickly.
• Cool before glazing: this keeps the glaze thick and pretty.

Can I Make This Cake Ahead?

Yes. This pistachio bundt cake is a great make-ahead dessert. Bake the cake one day ahead, let it cool completely, and store it covered. Add the glaze and chopped pistachios before serving for the prettiest presentation.

How To Store Pistachio Bundt Cake

Store the cake covered at room temperature for up to 3 days. You can also refrigerate it for up to 5 days, but let slices come to room temperature before serving for the best texture.

Can I Freeze It?

Yes. Freeze the cake without glaze for the best results. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.

Pistachio Bundt Cake Recipe

I hope you try this delicious Pistachio Bundt Cake Recipe at home. It is moist, nutty, made from scratch, and beautiful enough for any special occasion.

For more ideas, check out my best cake recipes.

Print Recipe

4.74 from 15 votes

Pistachio Bundt Cake Recipe

This delicious Pistachio Bundt Cake Recipe is made entirely from scratch and is topped with a sweet vanilla icing. Perfect for dessert, brunch, or anytime!

Prep Time10 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Brunch, Dessert

Cuisine: American

Keyword: bundt cake from scratch, pistachio bundt cake, pistachio cake recipe, pistachio dessert, vanilla glaze cake

Servings: 12

Calories: 611kcal

Author: Tiffany Bendayan

Ingredients

For Bundt Cake

• 1 cup pistachios shelled
• 3/4 cup sour cream
• 3 cups cake flour you may use all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 1/2 sticks unsalted butter
• 2 1/2 cups granulated sugar
• 6 eggs
• 2 teaspoon vanilla extract

For Glaze

• 1/2 cup chopped pistachios
• 1/2 cup powdered sugar
• 1-2 teaspoons milk
• 1/2 teaspoon vanilla

US Customary - Metric

Instructions

For Bundt cake

• Preheat oven to 350 degrees Fahrenheit
• Grease a bundt pan thoroughly making sure every groove is greased
• Ground the pistachios in a food processor
• In a bowl mix the ground pistachios, flour, and baking powder. Set aside
• In the bowl of a mixer, place the butter and sugar and mix using the paddle attachment for 3-4 minutes on medium-high speed
• Scrape the sides of the bowl with a spatula
• Add the vanilla and keep mixing
• Add the eggs one a time beating well after each addition
• Reduce the speed and slowly add the flour mixture in 3-4 batches
• Finally, add the sour cream and mix
• Pour the batter evenly in the bundt cake pan
• Bake for 60-70 minutes or until a skewer inserted in the middle of the cake comes out clean
• Remove from oven and let it cool in the pan for 15-20 minutes on a rack
• Carefully invert the cake over the rack and let it cool completely

For Glaze

• In a bowl place the powdered sugar
• Add 1 teaspoon and milk and mix. If mixture is too stiff, add a bit more milk
• Add vanilla and mix
• Pour glaze over the cooled cake and garnish with the chopped pistachios
• Enjoy!

Notes

• Use unsalted shelled pistachios for the best flavor and color.
• Do not overmix after adding flour to keep crumb tender.
• Grease every groove of the bundt pan well to prevent sticking.
• Tent loosely with foil if cake browns too quickly.
• Let cake cool 15-20 minutes before inverting.
• Store covered at room temp up to 3 days.

Nutrition

Calories: 611kcal | Carbohydrates: 74g | Protein: 10g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 139mg | Sodium: 47mg | Potassium: 295mg | Fiber: 2g | Sugar: 48g | Vitamin A: 860IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1.4mg

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