Pistachio Bundt Cake
Indulge in the nutty delight of our delicious Pistachio Bundt Cake – a tender and moist masterpiece with a creamy pistachio glaze. Perfect dessert for any occasion for spring or summer but especially for the holiday season!
Pistachio Bundt Cake is a delightful dessert that will tantalize your taste buds with its nutty goodness. If you’re looking for a delicious and visually stunning cake to impress your guests, this easy recipe is a must-try.
I made this at least twice last summer and every time it’s served people gave me compliments! Not only does this homemade pistachio cake recipe look beautiful, but the taste and texture are simply outstanding.
The combination of moist cake, crunchy pistachios, and a creamy pistachio glaze makes it a perfect treat for any occasion.
In this blog post, we’ll share a step-by-step guide to creating this Pistachio Bundt Cake, along with some useful tips and tricks. Plus, we’ll answer some frequently asked questions to ensure your baking experience is a breeze.
Why You Would Love This Recipe for Pistachio Bundt cake with Pudding Glaze
You would love this recipe for a simple Pistachio Bundt Cake because it combines the rich and nutty flavors of pistachios in a moist, flavorful dessert. The pudding glaze adds a creamy and unique twist to the classic bundt cake, making it a delightful treat for any occasion. It’s a perfect balance of sweetness and nuttiness that’s sure to satisfy your taste buds.
Ingredients
- 1 ⅓ cups white sugar
- 3 eggs, room temperature
- 1 cup butter
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 cups All Purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ⅓ cup pistachios, divided
For the Pudding Glaze
- 1 pack pistachio-flavored instant pudding
- 1 ½ cups milk
Instructions for Pistachio Bundt Cake
- Grease a 9-inch bundt pan with butter. Lightly dust with flour. Preheat your oven to 350 F.
- Grind ⅓ cup of the pistachio nuts until fine and powdery. Coarsely chop the remaining nuts. Set aside separately and remove about 2 tablespoons from the chopped pistachios to use for garnishing later.
- Using an electric mixer, beat the sugar with eggs, adding one egg at a time. Add the butter and whip for about 3 minutes until it looks light and creamy. Add the buttermilk and vanilla extract and give it a quick whisk to incorporate.
- In a separate bowl mix the flour with baking powder, baking soda, and salt. To this mixture add the ground pistachio and stir to blend well.
- In the meantime, soak the remaining pistachios in water (not including the 2 tablespoons set aside for garnish) and leave it for a minute. Drain well. This technique will prevent the pistachios from dropping into the bottom of the cake.
- Mix the flour into the egg mixture gently just until fully incorporated. Gently fold in the drained chopped pistachios.
- Pour the batter into the bundt cake and bake for about 40-45 minutes or until a tester comes out clean. Allow to cool for 15 in the pan then invert into a wire rack. Cool completely before adding the glaze!
FOR THE PUDDING GLAZE
In a small bowl mix the instant pistachio pudding with 1 ½ cups of milk and allow to soft-set for about 5 minutes. See the package of pistachio pudding for further instructions.
Once it is set and thickened, spoon onto the top of the bundt cake and garnish with remaining pistachios. Slice and serve.
FAQs (Frequently Asked Questions)
I use unsalted butter for this recipe? Yes, you can use unsalted butter, and it’s a good choice if you prefer to control the salt content in your cake. However, using regular butter will work just fine.
Is there a suitable substitute for buttermilk? If you don’t have buttermilk on hand, you can easily make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 10 minutes before using.
Can I use a different type of nut for this cake? While pistachios are the star of this recipe, you can experiment with other nuts like almonds or pecans if you prefer. Just make sure to adjust the quantities accordingly. You may wish to change the pistachio frosting or glaze if you wish to use other nuts.
How do I store this yummy Pistachio Bundt Cake and how long does it keep? To store this delicious Pistachio Bundt Cake, place it in an airtight container or wrap it tightly with plastic wrap. You can store it at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for 2-3 months. Ensure it’s kept in a cool, dry place away from direct sunlight for room temperature storage. If the cake is glazed, consider adding the glaze before serving if it has been refrigerated or frozen.
Pistachio Bundt Cake is a delicious dessert that’s perfect for any occasion. With its rich, nutty flavor and creamy pistachio glaze, it’s a treat that’s sure to impress your friends and family.
Follow the simple steps outlined in this recipe, and you’ll be on your way to baking a cake that not only tastes amazing but also looks stunning.
So, why wait? Give this Pistachio Bundt Cake recipe a try and delight your taste buds with its delightful flavors.
Pistachio Bundt Cake
Ingredients
- 1 ⅓ cups white sugar
- 3 eggs room temperature
- 1 cup butter
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 cups all Purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ⅓ cup roasted pistachios, divided
For the Pudding Glaze
- 1 pack jello pistachio instant pudding available on amazon
- 1 ½ cups milk
Instructions
- Grease a 9-inch bundt pan with butter. Lightly dust with flour. Preheat your oven to 350 F.
- Grind ⅓ cup of the pistachio nuts until fine and powdery. Coarsely chop the remaining nuts. Set aside separately and remove about 2 tablespoons from the chopped pistachios to use for garnishing later.
- Using an electric mixer, beat the sugar with eggs, adding one egg at a time. Add the butter and whip for about 3 minutes until it looks light and creamy. Add the buttermilk and vanilla extract and give it a quick whisk to incorporate.
- In a separate bowl mix the flour with baking powder, baking soda, and salt. To this mixture add the ground pistachio and stir to blend well.
- In the meantime, soak the remaining pistachios in water (not including the 2 tablespoons set aside for garnish) and leave it for a minute. Drain well. This technique will prevent the pistachios from dropping into the bottom of the cake.
- Mix the flour into the egg mixture gently just until fully incorporated. Gently fold in the drained chopped pistachios.
- Pour the batter into the bundt cake and bake for about 40-45 minutes or until a tester comes out clean. Allow to cool for 15 in the pan then invert into a wire rack. Cool completely before adding the glaze!
For the Pudding Glaze
- In a small bowl mix the instant pistachio pudding with 1 ½ cups of milk and allow to soft-set for about 5 minutes. See the package of pistachio pudding for further instructions.
- Once it is set and thickened, spoon onto the top of the bundt cake and garnish with remaining pistachios. Slice and serve.
Nutrition
Last updated on April 17th, 2024 at 08:36 pm
