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A beautifully baked, golden-brown pistachio bundt cake sits on a speckled ceramic serving plate. The cake has a thick, glossy white glaze dripping down its fluted ridges and is generously topped with chopped green pistachios. One slice has been cut out and laid slightly forward, showcasing its soft, pale green interior crumb. A small bowl of shelled pistachios, a gold fork resting on a green linen napkin, and delicate white flowers are visible in the background.

Pistachio Bundt Cake

RASHA
This Pistachio Bundt Cake is a moist, elegant dessert made with real pistachios for authentic nutty flavor and a tender crumb. Finished with a silky vanilla glaze and topped with chopped pistachios, it is perfect for holidays, brunches, celebrations, or anytime you want a bakery-quality cake at home.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 10-12 cup Bundt pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Wire cooling rack
  • Measuring cups and spoons
  • Spatula

Ingredients
  

Cake Base

  • 2 cups Shelled pistachios, finely ground
  • 2.5 cups All-purpose flour
  • 2 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Salt
  • 1 cup Unsalted butter softened
  • 1.75 cups Granulated sugar
  • 4 Large eggs room temperature
  • 1 tbsp Vanilla extract
  • 0.5 tsp Almond extract
  • 1 cup Sour cream
  • 0.5 cup Whole milk

Vanilla Glaze

  • 1.5 cups Powdered sugar
  • 2 tbsp Milk use up to 3 tablespoons as needed
  • 0.5 tsp Vanilla extract
  • 2 tbsp Chopped pistachios for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C). Thoroughly grease a 10 to 12 cup Bundt pan and lightly dust with flour, tapping out any excess.
  • In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract.
  • Add the dry ingredient mixture in three additions, alternating with the sour cream and milk. Mix only until combined.
  • Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 15 minutes. Carefully invert onto a wire rack and cool completely.
  • To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake and garnish with chopped pistachios.

Notes

Use fresh pistachios for maximum flavor and aroma. Measure flour carefully to avoid a dry cake. Room temperature ingredients create a smoother batter and more even texture. Allow the cake to cool completely before glazing. Almond extract enhances the pistachio flavor without overpowering it. For variations, add lemon zest, cardamom, white chocolate chips, or a touch of honey.
Keyword bundt cake recipe, moist pistachio cake, pistachio bundt cake, pistachio dessert, vanilla glaze cake