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    BeeyondCereal » Recipes » Cake Recipes

    Chocolate Pistachio Bundt Cake

    Modified: Oct 17, 2023 Published: Mar 2, 2022 by Nicole Durham This post may contain affiliate links. Leave a Comment

    Jump to Recipe Pin Recipe
    4.67 from 6 votes

    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!

    Recipe: $6.93 | Per Serving: $0.58 | Servings: 12

    a glazed Chocolate Pistachio Bundt Cake.

    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 This Recipe Works
    • 🥘 Ingredients
    • 🧾 Substitutions
    • 🔪 Instructions for Chocolate Pistachio Bundt Cake
    • 🍴 Recipe Tips
    • 💭 Recipe FAQs
    • ❤️ More Delicious Bundt Cake Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. 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.
    2. It's delicious! This pistachio marble cake didn't last long around my house as everyone kept going back for another slice.
    3. 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

    Ingredient Notes:

    Cake mixes- You'll need a box of chocolate cake mix and a box of yellow cake mix too.

    Boxed instant puddings- You will need a box of chocolate flavored instant pudding as well as pistachio flavored instant pudding. Do not prepare according to the box. We only want the dry stuff.

    Green food coloring- For a stronger green color, you can add in green food coloring. I recommend gel based food coloring because it's got a stronger hue.

    Glaze- For the simple glaze on top of the cake, you will need powdered sugar, milk, and pistachios.

    For specific ingredients and measurements, please see the recipe card below.

    🧾 Substitutions

    Cake mixes. You can use ANY chocolate-flavored cake mix of the same size. This includes devil's food cake, chocolate, or another chocolate variation. You can also use a white cake mix instead of a yellow cake mix.

    Milk or water. While the cake mix box suggests using water, we prefer to use milk in our recipe for the added richness it imparts to the cakes, both in taste and texture. However, if you prefer, you can certainly stick with using water as directed.

    Chocolate chips. For a fun little variation, if desired, you can stir in one cup of chocolate chips or mini chocolate chips to the chocolate cake batter.

    🔪 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.

    Chocolate Pistachio Bundt Cake slice on white plate with background cake and nuts.

    🍴 Recipe Tips

    1. Using Leftover Batter: With the pistachio bundt cake recipe, you'll likely have leftover batter. Utilize this by making 6-8 muffins. Fill greased muffin cups ¾ full with the batter and bake for 25-30 minutes at 350F until a toothpick comes out clean.
    2. Layering Technique: For the swirling effect seen in the photos, layer the batter in the bundt pan. The first batter placed becomes the outer layer. While pistachio was used, chocolate is another option.
    3. Greasing the Bundt Pan: If chocolate batter is placed on the outside, grease the bundt pan and dust it with cocoa powder rather than flour. This ensures a seamless appearance, preventing white streaks on the cake after removal.

    💭 Recipe FAQs

    How long is pistachio swirled bundt cake good for?

    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.

    Can I freeze pistachio bundt cake?

    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.

    How long do you let a Bundt cake cool before flipping?

    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.

    a slice of Chocolate Pistachio Bundt Cake.

    ❤️ More Delicious Bundt Cake Recipes

    • cornbread bundt cake with some pieces sliced.
      Cornbread Bundt Cake
    • sliced oreo bundt cake with marshmallow icing and oreo cookies to the side.
      Oreo Bundt Cake
    • raspberry lemon bundt cake with fresh lemon slices and raspberries.
      Lemon Raspberry Bundt Cake
    • sliced hidden rainbow heart chocolate bundt cake on a wooden cake stand and a plate below it.
      Rainbow Heart Cake

    If you tried this Chocolate Pistachio Bundt Cake, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    a slice of Chocolate Pistachio Bundt Cake.
    Print Recipe
    4.67 from 6 votes

    Chocolate Pistachio Bundt Cake

    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!
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Servings: 12 slices
    Calories: 642kcal
    Cost Recipe $6.93 / Serving $0.58
    Prevent your screen from going dark

    Equipment

    • Mixing Bowls
    • Electric Mixer
    • Bundt Pan
    • Wire Cooling Rack
    • Whisk
    • Measuring Cups
    • Measuring Spoons

    Ingredients

    Chocolate cake batter

    • 1 box (15.25oz) chocolate cake mix ($1.00)
    • 1 box (3.4oz) instant pudding box chocolate flavor ($0.83)
    • 1 ¼ cup milk ($0.25)
    • 3 large eggs ($0.45)
    • ½ cup vegetable oil ($0.35)

    Pistachio cake batter

    • 1 box (15.25oz) yellow cake mix ($1.00)
    • 1 box (3.4oz) instant pudding mix pistachio flavor ($0.86)
    • 1 cup milk ($0.20)
    • 3 large eggs ($0.45)
    • ½ cup vegetable oil ($0.35)
    • 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)
    US Customary - Metric

    Instructions

    • Preheat oven to 350 degrees F and grease and lightly flour inside of 10 or 12 cup bundt pan. Set aside.
    • In one bowl combine all of the ingredients for the chocolate cake batter, until smooth.
    • In another bowl, combine all of the ingredients for the pistachio cake batter until smooth and desired green color is achieved.
    • 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.
    • Follow up with another small layer of the other cake flavor. Repeat until the bundt pan is ¾ of the way full.
    • Use a long wooden skewer or a butter knife to swirl throughout the cake for a marble look. *This step is optional.
    • You will have batter left over. Use that to make 6-8 cupcakes (they bake for about 25-30 minutes).
    • Bake cake for 55 minutes or until a toothpick can be inserted and come out clean.
    • Place onto a wire rack to cool for 10 minutes before inverting onto the rack and removing the pan. Let cool completely.
    • Once cooled, prepare glaze by whisking together the ingredients until smooth.
    • Drizzle or spoon glaze over the cake. Garnish with pistachios.
    • Let rest about 5 minutes for the glaze to set before slicing and serving.

    Notes

    Muffins from Leftover Batter: Use leftover batter for 6-8 muffins in greased cups. Bake for 25-30 minutes until a toothpick comes out clean.
    Layer Placement and Cake Cooling: The bottom layer determines the outer color. For a chocolate outer layer, place it at the bottom, greasing the pan and dusting with cocoa powder. If using pistachio, dust with flour. Cool the cake for 10 minutes in the pan, then transfer to a rack.
    Storage and Freezing: Store in an airtight container for up to a week at room temperature. Avoid adding pistachios to the glaze if making the cake in advance. Freeze the unglazed cake wrapped in plastic for up to 3 months. Thaw before adding the glaze and serving.

    Nutritional Information

    Serving: 1slice | Calories: 642kcal | Carbohydrates: 88g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 847mg | Potassium: 273mg | Fiber: 2g | Sugar: 60g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 3mg
    Author Nicole Durham
    Course Dessert
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    A photo of Nicole from Beeyond Cereal

    Hey, I'm Nicole

    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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