Name: Chocolate Pistachio Bundt Cake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 box white cake mix; 1 box instant pistachio pudding mix (3.4 oz); 4 large eggs; ¼ cup vegetable oil; 1½ cups water; 1 teaspoon almond extract; A few drops green food coloring; ¼ cup unsalted butter; ¼ cup milk; 1½ cups powdered sugar; 2 tablespoons cocoa powder; 1 teaspoon almond extract; Chopped pistachios for sprinkling

If you're in the mood for something both rich and a little unexpected, this Chocolate Pistachio Bundt Cake Recipe will quickly become your new favorite. Imagine biting into a moist, pistachio-flavored cake with a silky smooth chocolate almond ganache — it's pure comfort with a festive twist.

The image shows a round bundt-shaped cake with two color layers: a light green bottom layer and a light brown upper layer, both with a soft, slightly spongy texture. Thick, shiny dark brown chocolate icing flows down from the top, forming long drips along the sides. The chocolate icing is sprinkled with small chopped nuts, mostly light beige with hints of green, scattered evenly on top. The cake sits on a white plate with a subtle design around the edge, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Pistachio Bundt Cake Recipe
Top Tip
How to Serve Chocolate Pistachio Bundt Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Pistachio Bundt Cake Recipe

Why You'll Love This Recipe

I honestly can’t get enough of how this cake brings together the delicate nuttiness of pistachios with the decadence of chocolate ganache—it’s like the best of both worlds in every bite!

Festive and Flavorful: Perfect for holidays like St. Patrick’s Day when you want a green-hued dessert that tastes just as amazing as it looks.
Moist and Tender: Thanks to the instant pistachio pudding mix, this cake stays wonderfully soft and moist.
Simple Ingredients: Uses a boxed cake mix as the base, making it easy and approachable for any home baker.
Showstopper Presentation: The glossy almond-scented chocolate ganache topped with crunchy chopped pistachios makes it a beauty to impress your guests.

Ingredients & Why They Work

This cake strikes a great balance between convenience and homemade charm. When you shop, look for good quality instant pistachio pudding and fresh almond extract to really make those flavors pop.

Flat lay of a few whole uncracked brown eggs, a small pile of shelled green pistachios, a small white ceramic bowl with smooth cocoa powder, a small white ceramic bowl with melted butter, a small white ceramic bowl with milk, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with clear vegetable oil, a small white ceramic bowl with water, a small white ceramic bowl with almond extract, a small white ceramic bowl with green liquid food coloring, two small white ceramic bowls containing white cake mix and light green instant pistachio pudding mix powders, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White cake mix: Provides a reliable, fluffy base that's easy to work with and pairs nicely with the pistachio flavor.
Instant pistachio pudding mix: Adds moisture, flavor depth, and helps keep the cake tender.
Large eggs: Bind the ingredients together and add richness.
Vegetable oil: Keeps the cake soft and moist without overpowering flavors.
Water: Necessary for the cake mix and pudding to hydrate properly and create the perfect batter consistency.
Almond extract: Elevates both the cake and ganache with its nutty aroma, complementing the pistachios beautifully.
Green food coloring: Just a few drops to give that festive pistachio green hue—adjust to your personal preference.
Unsalted butter: Forms the luscious base for the chocolate ganache, adding richness without excess salt.
Milk: Blends the ganache ingredients smoothly and keeps it creamy.
Powdered sugar: Sweetens and thickens the ganache for that glossy finish.
Cocoa powder: Gives the ganache its deep chocolate flavor without heaviness.
Chopped pistachios: The final crunchy garnish, adding texture and a pop of nutty flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Chocolate Pistachio Bundt Cake Recipe is how easily you can make it your own. Whether you want to dial up the pistachio flavor or tweak the toppings to suit your mood, there’s plenty of room for creativity without losing that irresistible harmony of flavors.

Nut-Free Variation: I’ve made this cake using sunflower seed butter instead of almond extract and swapped out pistachios for toasted seeds – the texture was just as delightful and the flavor stayed complex and satisfying.
Dairy-Free Version: For friends who need a dairy-free treat, I replaced the butter and milk in the ganache with coconut oil and almond milk. The result was luscious and smooth, with a subtle coconut twist that paired beautifully with the pistachio cake.
Seasonal Twist: Around the holidays, I add a teaspoon of cinnamon and a pinch of nutmeg to the batter for some warm spice notes that complement the chocolate ganache perfectly.
Extra Crunch: Beyond sprinkling chopped pistachios on top, I like folding some lightly toasted pistachios into the batter for bursts of texture and nutty flavor throughout the cake.

Step-by-Step: How I Make Chocolate Pistachio Bundt Cake Recipe

A single slice of bright green cake with a soft, airy texture sits on a small white plate. The cake is thickly covered on the outside with a smooth, dark chocolate layer topped with crushed pistachio nuts, giving a rough nutty texture on the edges. The green inside contrasts strongly with the dark chocolate outside. In the background, there are a few blurred pistachio nuts scattered on a white marbled surface and a silver fork resting beside the cake slice. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat the Oven and Prepare Your Bundt Pan

Start by preheating your oven to 350°F. This ensures it reaches the perfect temperature by the time your batter is ready. Next, thoroughly grease a 10-inch bundt pan—this step is crucial to help your cake release easily later. I love using a non-stick spray combined with a light dusting of flour for extra insurance against sticking.

Step 2: Mix Up That Delicious Cake Batter

In a large mixing bowl, combine your white cake mix and the instant pistachio pudding mix. Add 4 large eggs, ¼ cup vegetable oil, 1 teaspoon almond extract, 1½ cups water, and a few drops of green food coloring to get that festive hue you desire. Beat everything at medium speed for at least 2 minutes until you have a smooth, well-blended batter. You’ll know it’s ready when it looks glossy and velvety with no lumps.

Step 3: Bake to Perfection

Pour the batter evenly into your prepared bundt pan. Smooth out the top a bit so it bakes evenly. Pop it into your preheated oven and bake for 55 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Once finished, let it cool in the pan for about 15 minutes—this resting prevents any cake breakage when you turn it out onto a tray or serving plate.

Step 4: Make the Smooth Chocolate Ganache

While your cake cools, prepare the chocolate ganache. In a small saucepan over low heat, melt together ¼ cup unsalted butter, ¼ cup milk, and 2 tablespoons cocoa powder. Stir gently but consistently until the mixture is smooth and warmed through—be careful not to let it boil. Remove from heat, then whisk in 1½ cups powdered sugar and 1 teaspoon almond extract until you have a silky, glossy ganache ready to pour.

Step 5: Frost and Garnish with Love

Pour the warm ganache evenly over your still-warm bundt cake, letting it cascade beautifully down the sides. Right away, sprinkle on chopped pistachios for a crunchy, colorful contrast. The ganache will set slightly as the cake cools, creating that perfect balance of soft cake and rich chocolate coating.

Top Tip

These tips come straight from my kitchen to yours, ensuring your Chocolate Pistachio Bundt Cake Recipe turns out perfectly every time. Little things make a big difference!

Grease Your Bundt Pan Thoroughly: I always make sure to grease every nook and cranny of my 10-inch bundt pan with butter and a light dusting of flour. This helps the cake release smoothly, preserving that beautiful shape.
Beat the Batter Well: Mixing your batter for at least 2 minutes at medium speed creates a velvety texture by incorporating air, which made my first attempts so much more tender and fluffy.
Pour Ganache While Warm: Pour the chocolate ganache over the cake while it’s still warm to let it drizzle nicely down the sides, but not so hot that it seeps into the cake too much. Waiting just a minute helps to get that perfect glossy finish.
Don’t Skip the Cooling Time: Cooling the cake for about 15 minutes in the pan is the sweet spot—it lets the cake firm up a little so you can turn it out without breaking.

How to Serve Chocolate Pistachio Bundt Cake Recipe

In a round silver Bundt pan, there is a base layer of smooth, light green batter filling most of the pan evenly. On top of this green layer, there are swirls of thick, dark brown batter that form a flowing, curved pattern across the surface. A woman's hand holding a spoon is seen at the edge of the pan, drawing through the top batter to create a marbled effect. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Aside from the chopped pistachios sprinkled on top, try adding a few fresh mint leaves for a pop of green and subtle freshness. A light dusting of powdered sugar or a drizzle of white chocolate can offer a lovely contrast to the rich ganache.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For a festive touch, serve alongside fresh berries, which cut through the richness and complement the almond and pistachio flavors.

Make Ahead and Storage

Storing Leftovers

Store your Chocolate Pistachio Bundt Cake Recipe covered at room temperature to keep it moist and delicious for up to 2 days. Make sure it’s tightly covered with plastic wrap or stored in an airtight cake box.

Freezing

For longer storage, freeze the cake uncut by wrapping it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving, then bring to room temperature for the best flavor.

Reheating

If you want to warm a slice, pop it in the microwave for about 15-20 seconds. This brings out the ganache’s richness and makes the cake feel freshly baked without drying it out.

Frequently Asked Questions:

Can I use homemade pistachio pudding instead of instant pudding mix?

While you can try making your own pistachio pudding, the instant mix is specifically formulated to blend smoothly with cake batter, providing moisture and flavor that helps achieve the ideal texture. Using homemade might change the cake's consistency.

What if I don’t have green food coloring? Will the cake still taste good?

Absolutely! The green coloring is purely decorative to give a festive look, especially for occasions like St. Patrick’s Day. The flavor remains delicious even without it.

Can I substitute almond extract with vanilla extract?

You can substitute vanilla extract if almond isn’t available, but the almond extract adds a distinctive nutty aroma that complements the pistachio beautifully. It’s worth trying if you can!

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake after 55 minutes of baking. If it comes out clean or with just a few crumbs, your cake is ready. Avoid opening the oven too early to prevent the cake from sinking.

Final Thoughts

This Chocolate Pistachio Bundt Cake Recipe has become one of my favorite go-to treats for celebrations, especially around St. Patrick’s Day. It’s a lovely balance of flavors—moist pistachio cake, smooth almond-scented chocolate ganache, and the delightful crunch of pistachios on top. I hope it brings a warm, festive smile to your table just like it does on mine. Happy baking, and don’t forget to share the joy!