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 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 hunting for a show-stopping dessert that’s as festive as it is delicious, you’ll want to try this Chocolate Pistachio Bundt Cake Recipe. It’s a moist, vibrant pistachio cake with a luscious chocolate ganache topping that’s perfect for any celebration, especially St. Patrick’s Day!

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 remember the first time I baked this cake—it instantly became a favorite at family gatherings. The blend of pistachio pudding with white cake mix creates this wonderfully tender crumb, and that almond extract adds a subtle depth I just adore.

Easy to Make: Using a boxed cake mix combined with instant pudding makes this a quick and foolproof dessert.
Vibrant & Festive: The green hue from the food coloring makes it stand out on any dessert table.
Decadent Chocolate Ganache: The rich topping complements the nutty pistachio perfectly.
Great for Celebrations: Whether it’s St. Patrick’s Day or just because, this cake impresses every time.

Ingredients & Why They Work

When gathering your ingredients for this Chocolate Pistachio Bundt Cake Recipe, it’s best to pick quality options especially for the pudding mix and almond extract—they truly elevate the flavor here. Plus, don’t skip the garnishes; those chopped pistachios add a lovely crunch and visual appeal.

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: A classic base that’s light and versatile, allowing the pistachio flavor to shine.
Instant pistachio pudding mix: Adds real pistachio flavor and helps keep the cake moist.
Eggs: Bind everything together and add structure.
Vegetable oil: Keeps the cake tender and moist without overpowering flavors.
Water: The necessary liquid to create that perfect batter consistency.
Almond extract: Enhances the nutty notes and adds aromatic warmth.
Green food coloring: Optional but perfect for giving the cake its festive green tint.
Unsalted butter: Essential for the creamy chocolate ganache, providing richness.
Milk: Helps create a smooth ganache texture.
Powdered sugar: Sweetens and thickens the ganache beautifully.
Cocoa powder: Brings deep chocolate flavor to the ganache.
Chopped pistachios: Adds texture and an extra pistachio punch as a garnish.

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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 beautiful thing about this Chocolate Pistachio Bundt Cake Recipe is how easy it is to tweak and make your own. Whether you want to enhance the pistachio flavor, cut down on dairy, or swap colors to fit your celebration, there are plenty of delicious ways to personalize it.

Stronger Pistachio Punch: I love adding ½ teaspoon of pistachio extract alongside the almond extract—it really lifts that nutty flavor to another level and makes the cake smell irresistible while baking.
Dairy-Free Delight: For friends with dietary restrictions, substituting the milk and butter in the ganache with plant-based alternatives works wonderfully. Using vegan powdered sugar keeps it completely dairy-free without sacrificing that rich chocolatey finish.
Seasonal Color Twist: Feel free to play around with the green food coloring—or skip it altogether if you prefer a more natural pistachio tone. Adding a little extra for a vivid shade is perfect for St. Patrick’s Day celebrations or any festive occasion.
Easy Serving Tip: I find chilling the frosted cake for about 30 minutes before slicing helps the ganache set nicely, so each slice looks neat and keeps its shape beautifully.

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 and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). While it warms up, grease a 10-inch bundt pan thoroughly with butter or non-stick spray—this step is key to ensuring your cake releases perfectly once baked. I like to give the pan a light dusting of flour on top of the grease for extra insurance against sticking.

Step 2: Mix Together Your Cake Batter

In the bowl of your mixer, combine the white cake mix and instant pistachio pudding mix. To this, add the 4 eggs, ¼ cup vegetable oil, 1½ cups water, 1 teaspoon almond extract, and a few drops of green food coloring. Beat on medium speed for at least 2 minutes, until the batter is smooth, creamy, and well combined. The batter should have a soft, slightly thick texture, with that gentle pistachio aroma starting to come through.

Step 3: Bake the Cake

Pour your batter evenly into the prepared bundt pan. Place it in the center of the preheated oven and bake for 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean with just a few crumbs attached. Avoid opening the oven too early to prevent the cake from sinking.

Step 4: Cool and Turn Out the Cake

Once baked, let the cake rest in the pan for about 15 minutes. Then, carefully invert the bundt pan onto a cake plate or tray to release your beautiful cake. Allow it to cool completely before adding the chocolate ganache—this avoids it melting into the cake and keeps the ganache glossy and intact.

Step 5: Whip Up That Luscious Chocolate Ganache

In a small saucepan over low heat, combine ¼ cup unsalted butter, ¼ cup milk, and 2 tablespoons cocoa powder. Whisk gently and frequently, being careful not to let the mixture boil. Once the butter melts and everything is smooth, remove from heat. Whisk in 1½ cups powdered sugar and 1 teaspoon almond extract until fully blended into a silky ganache that's warm but not hot to the touch.

Step 6: Frost and Garnish Your Masterpiece

Pour the warm ganache evenly over your slightly warm cake, allowing it to cascade down the sides. Then, sprinkle generously with chopped pistachios for that final nutty crunch and festive finish. Let the ganache set for at least 30 minutes before slicing and serving to showcase those perfect, clean cuts.

Top Tip

Getting this Chocolate Pistachio Bundt Cake Recipe just right is easier than you think! Here are some helpful tips that make baking and decorating a breeze, ensuring your cake turns out moist, flavorful, and stunning every time.

Bake Time Precision: I always rely on the toothpick test to make sure the cake is perfectly baked without overdoing it—remember, 55 minutes at 350°F is just right for this recipe.
Color Control: I learned to add green food coloring a few drops at a time to achieve the perfect festive hue—too much can make the batter look odd, so go slow.
Ganache Warmth: When pouring the chocolate ganache, make sure it’s warm but not hot to get a smooth, even coating that sticks well without melting the cake.
Pan Prep Is Key: Greasing that bundt pan thoroughly is essential to prevent the cake from sticking—spray and dust with flour for easy release.

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

This cake shines with its chopped pistachios topping, adding crunch and nutty flavor. For an extra festive touch, consider dusting with powdered sugar or adding a few whole pistachios and edible gold flakes. A dollop of whipped cream or a scoop of vanilla bean ice cream pairs beautifully, balancing the rich chocolate ganache with creamy lightness.

Side Dishes

Serve your Chocolate Pistachio Bundt Cake alongside fresh berries or a fresh fruit salad to add brightness. For a St. Patrick’s Day celebration, mint-infused tea or a light sparkling wine complements the nutty and chocolate notes wonderfully, rounding out a delightful dessert experience.

Make Ahead and Storage

Storing Leftovers

Leftover slices of this cake keep well covered at room temperature for up to 2 days. For longer storage, place the cake in an airtight container and refrigerate for up to 5 days. Chilling after the ganache sets helps firm up the frosting and makes slicing easier.

Freezing

You can freeze the entire unfrosted cake wrapped tightly in plastic wrap and foil for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then add the chocolate ganache and pistachios fresh for best results. Alternatively, freeze individual frosted slices on a baking sheet, then transfer to a freezer-safe bag.

Reheating

To warm leftover cake slices, gently microwave them for 10-15 seconds or let them sit at room temperature. Avoid heating too long to keep the ganache from melting excessively. This brings back that freshly-baked softness and enhances the chocolate flavor.

Frequently Asked Questions:

Can I make this cake without green food coloring?

Absolutely! The green food coloring is optional and only for a vibrant look. The cake will still taste amazing without it, showcasing the natural pistachio flavor.

What if I don’t have pistachio extract?

No problem! This recipe uses almond extract to enhance the flavor, which works beautifully. If you want more pistachio flavor, adding ½ teaspoon of pistachio extract is a nice touch but not mandatory.

Can I use a different pan instead of a bundt pan?

A bundt pan gives the cake its lovely shape, but you can substitute with a tube pan or two 9-inch round pans. Adjust baking time accordingly and use the toothpick test to check doneness.

Is there a dairy-free version of this cake?

Yes! Use plant-based butter and milk alternatives, and vegan powdered sugar to make both the cake and ganache dairy-free. The texture and flavor stay delightfully close to the original.

Final Thoughts

This Chocolate Pistachio Bundt Cake Recipe is a true crowd-pleaser that brings festive cheer and comforting flavors to your table. Whether you're celebrating St. Patrick's Day or simply craving a luscious, nutty chocolate treat, this cake is sure to delight. I hope you enjoy baking and sharing it as much as I enjoyed crafting it—here’s to many joyful moments and sweet memories around every slice!