This chocolate pistachio bundt cake is a blend of rich chocolate flavors and earthy goodness in every bite. If you love pistachios then you're in for a real treat!
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We love pistachios around here, and chocolate is always a winner too, so combining them both into one pistachio marble bundt cake was an obvious recipe for success.
This decadent dessert offers the perfect blend of rich chocolate and subtle nutty pistachios. Whether you're planning a special occasion or simply craving a slice of heaven, this recipe is here to satisfy your sweet tooth.
Plus, the impressive bundt cake presentation makes it an excellent choice for sharing with friends and family. Serve it for dessert or breakfast (like a Cake Mix Coffee Cake) and enjoy it with tea or ice cream. It'll be delicious either way!
If you still have pistachios leftover, don't forget to check out this Pistachio Banana Bread!
Jump to:
- 💛 Why You'll Love This Recipe
- 🛒 Ingredients
- 🔀 Substitutions & Variations
- 💰 Budget-Friendly Tips
- 🥄 Instructions for Chocolate Pistachio Bundt Cake
- 👩🏻🍳 Expert Tips
- ❄️ Storage, Freezing & Make Ahead
- 🥗 Side Dishes or Pairing Ideas
- ❓ Chocolate Pistachio Bundt Cake FAQs
- 🍽️ More Recipes You'll Love
- 📖 Recipe
- 💬 Comments
💛 Why You'll Love This Recipe
- Easy to make. Making this pistachio marble cake is incredibly easy thanks to boxed mixes lending us a helping hand but the end results are still fabulous and impressive.
- It's delicious! This pistachio marble cake didn't last long around my house as everyone kept going back for another slice.
- Great for any occasion. Serve it up for any occasion or serve it up for St Patrick's Day because the green coloration adds a festive touch to the holiday. Pair it with other festive favorites like Lucky Charms Cookies or serve it after some Easy Shepherd's Pie with Instant Mashed Potatoes and Slow Cooker Cabbage with Bacon.
🛒 Ingredients
Cake mixes - One box of chocolate cake mix and one box of yellow cake mix.
Instant puddings - One box chocolate and one box pistachio instant pudding. Use the dry mix only.
Green food coloring - Optional, but gel coloring gives the brightest green.
Glaze - Powdered sugar, milk, and chopped pistachios for topping.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Cake Mixes: Any chocolate cake mix works (devil's food, dark chocolate, etc.). You can swap the yellow cake mix for white cake mix if preferred.
Liquid Options: Using milk instead of water makes a richer, softer crumb, but water still works fine if you want to save ingredients.
Add-Ins: Stir 1 cup chocolate chips or mini chips into the chocolate batter for extra richness.
💰 Budget-Friendly Tips
Use store-brand mixes and pudding. They taste identical once baked and cost far less.
Stretch the batter. The leftover batter makes 6-8 cupcakes, giving you an extra dessert for free. Fill greased muffin cups ¾ full with the batter and bake for 25-30 minutes at 350F until a toothpick comes out clean.
Buy pistachios in bulk. Chopped nuts are much cheaper from the baking aisle than prepackaged snack bags.
🥄 Instructions for Chocolate Pistachio Bundt Cake
Step 1: Preheat oven to 350 degrees F and grease and lightly flour inside of 10 or 12 cup bundt pan. Set aside.
Step 2: In one bowl combine all of the ingredients for the chocolate cake batter, until smooth.
Step 3: In another bowl, combine all of the ingredients for the pistachio cake batter until smooth and desired green color is achieved.
Step 4: Scoop the batter from one bowl and place it into the bundt pan (about 2 cups). Make a small layer at the bottom of the pan and spread it out evenly.
Step 5: Follow up with another small layer of the other cake flavor. Repeat until the bundt pan is ¾ of the way full.
Step 6: Use a long wooden skewer or a butter knife to swirl throughout the cake for a marble look. *This step is optional.
Step 7: You will have batter left over. Use that to make 6-8 cupcakes (they bake for about 25-30 minutes).
Step 8: Bake cake for 55 minutes or until a toothpick can be inserted and come out clean.
Step 9: Place onto a wire rack to cool for 10 minutes before inverting onto the rack and removing the pan. Let cool completely.
Step 10: Once cooled, prepare the glaze by whisking together the ingredients until smooth.
Step 11: Drizzle or spoon glaze over the cake. Garnish with pistachios.
Step 12: Let rest for about 5 minutes for the glaze to set before slicing and serving.
👩🏻🍳 Expert Tips
- Grease well. Bundt pans stick easily, use a thick layer of oil + flour, or cocoa powder for a chocolate exterior.
- Don't skip the rest time. Let the cake cool 10 minutes in the pan so it releases cleanly.
- Layer for best swirl. Alternating spoonfuls of batter creates clean marbling with little effort.
❄️ Storage, Freezing & Make Ahead
Storage: Keep the cooled Chocolate Pistachio Bundt Cake covered at room temperature for up to 5-7 days. If making ahead, wait to add the glaze so the pistachios don't discolor the icing.
Freezing: Freeze the unglazed cake for up to 3 months. Wrap tightly in plastic + foil, thaw at room temp, then glaze before serving.
Make Ahead: Bake the cake the day before serving for even better flavor, bundt cakes stay moist and slice beautifully the next day.
🥗 Side Dishes or Pairing Ideas
Enjoy this Chocolate Pistachio Bundt Cake with coffee, tea, or a scoop of vanilla ice cream. It pairs wonderfully with brunch favorites like Cake Mix Coffee Cake, Pistachio Banana Bread, or lighter breakfast options such as fresh fruit or yogurt.
- Cake Mix Coffee CakeRecipe $3.46 / Serving $0.22
- Pistachio Banana BreadRecipe $3.41 / Serving $0.34
- Instant Pot YogurtRecipe $3.76 / Serving $0.24
- Strawberry Blueberry Fruit SaladRecipe $3.35 / Serving $0.84
❓ Chocolate Pistachio Bundt Cake FAQs
You can keep this cake well covered or stored in an airtight container at room temperature for up to a week. Note that the pistachios on the glaze will cause the glaze to have some discoloration after the first day so if you're making this cake in advance, don't add the glaze until almost ready to serve.
Yes, you can freeze this cake after it has been baked and cooled completely. If you do this, then make sure to not add the glaze until ready to serve. Wrap your cooled cake in plastic wrap and place it into an airtight container. Freeze for up to 3 months and thaw on the counter for a few hours until no longer too firm to slice through. Add glaze and serve.
You should allow your bundt cake to cool for at least 10 minutes before flipping it onto a wire rack. This will help the cake to finish the cooking process and start to cool, thereby naturally retracting away from the sides of the pan. This makes it a lot easier to remove the cake without breakage as well.
🍽️ More Recipes You'll Love
- Cornbread Bundt CakeRecipe $4.96 / Serving $0.50
- Oreo Bundt CakeRecipe $5.72 / Serving $0.48
- Lemon Raspberry Bundt CakeRecipe $9.54 / Serving $0.80
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🐝 If you tried this Chocolate Pistachio Bundt Cake, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Chocolate Pistachio Bundt Cake
Ingredients
Chocolate Cake Batter
- 1 box (15.25 ounces) chocolate cake mix - ($1.00)
- 1 box (3.4 ounces) instant chocolate pudding mix - ($0.83)
- 1 ¼ cup milk - ($0.25)
- ½ cup vegetable oil - ($0.35)
- 3 large eggs - ($0.45)
Pistachio Cake Batter
- 1 box (15.25 ounces) yellow cake mix - ($1.00)
- 1 box (3.4 ounces) pistachio pudding mix - ($0.86)
- 1 cup milk - ($0.20)
- ½ cup vegetable oil - ($0.35)
- 3 large eggs - ($0.45)
- 3-5 drops green food coloring, optional - ($0.02)
Glaze
- 1 ½ cup powdered sugar - ($0.54)
- 2 tablespoons milk - ($0.01)
- 3 tablespoons pistachios, roughly chopped - ($0.62)
Instructions
- Prep. Preheat the oven to 350 degrees F. Grease and lightly flour a 10 to 12 cup bundt pan. Set aside.
- Mix chocolate batter. In a large bowl, combine the chocolate cake mix, chocolate pudding mix, milk, oil, and eggs. Mix until smooth.
- Mix pistachio batter. In a separate bowl, combine the yellow cake mix, pistachio pudding mix, milk, oil, and eggs. Mix until smooth. Add food coloring, if using.
- Layer. Spoon about 2 cups of one batter into the bundt pan and spread evenly. Add a layer of the other batter. Repeat, alternating flavors, until the pan is about ¾ full.
- Swirl. Use a butter knife or skewer to gently swirl the batters together for a marbled effect, optional.
- Bake. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
- Glaze. Whisk the powdered sugar and milk until smooth. Drizzle over the cooled cake and sprinkle with pistachios, if desired. Let set for 5 minutes before slicing.
Notes
- Leftover batter. Makes 6 to 8 cupcakes. Bake at 350 degrees F for 25 to 30 minutes.
- Outer color control. The first batter added becomes the outside of the cake. Use chocolate first for a dark exterior or pistachio first for green.
- Pan prep. Dust with cocoa powder for chocolate batter or flour for pistachio to prevent sticking.
- Storage. Store covered at room temperature for up to 7 days.
- Freezing. Freeze unglazed cake tightly wrapped for up to 3 months. Add glaze after thawing.
Nutritional Information
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