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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!
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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!
Course Brunch, Dessert
Cuisine American
Keyword bundt cake from scratch, pistachio bundt cake, pistachio cake recipe, pistachio dessert, vanilla glaze cake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
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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