This Pistachio Cake with White Chocolate glaze is the perfect dessert to serve with a cup of coffee. What makes it even more special is that you can cut your cost and preparation time by using pistachio pudding mix for this Pistachio Cake recipe.
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The white chocolate glaze on Pistachio Cake brings a simple dessert up a notch. Perfect for Christmas, Easter, Halloween or Thanksgiving.
Want single serve desserts instead, mini dessert cups are perfect when you are entertaining your family and you don't know what to make for dessert. You can make flavors like Raspberry White Chocolate Mini Dessert Cups, Cookies and Cream Mini Cups, or Mini Tiramisu Dessert Cups or Vanilla Birthday Cake.
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Why You'll Love Pistachio Cake with Chocolate Glaze
Who doesn't love a bundt cake that's easy to make. But, this pistachio cake comes with it's own reasons to love and make it over and over again.
- Unique Flavor Combination of pistachio flavor and white chocolate make this cake delicious and unique with sweet and salty nutty flavors.
- Rich and Moist Texture of pudding adds a rich and moist texture to the cake, making each bite incredibly satisfying.
- Eye-Catching Presentation of the vibrant green color of pistachios create a visually appealing cake against the white chocolate glaze.
- Easy to Make Recipe to follow that doesn't require complex techniques.
- Cost Effective recipe using pistachio pudding mix instead of costly pistachios.
And that's just a few reasons why you shouldn't skip over this recipe!
Ingredients Needed to Make Pistachio Cake with Pudding
These are the ingredients that you will need to make Pistachio Cake with a White Chocolate Glaze. Don't let the list scare you though! pistachio pudding mix, pistachio, flour, eggs, baking powder, vegetable oil, butter, sugar, cornstarch, vanilla extract, almond extract, greek yogurt, milk, cream, salt and white chocolate.
Pistachio Pudding Mix is the base flavor for this cake.
Vanilla Extra and Almond Extract compliment the nutty flavor of pistachio and add an extra flavor boost to the cake.
Greek Yogurt adds an extra touch of moisture to the cake.
Cream and White Chocolate are used to make the white chocolate glaze that tops the cake to perfection.
See recipe card for quantities.
Instructions on How to Make Pistachio Bundt Cake
Pre-heat oven to 350 F. Grease and flour a bundt pan.
In a small bowl, combine the flour, cornstarch, baking powder and salt. In another bowl combine the milk, oil, vanilla and greek yogurt. Set both bowls aside.
Place the butter and sugar in the bowl of a stand mixer and cream until fluffy. Add the pistachio pudding and combine.
Add the eggs one at a time. Add ground pistachios.
Begin to add the flour and milk mixture alternating. Mix thoroughly.
Bake for 60 minutes or until a tooth pick inserted into the middle of the cake comes out dry. Cool cake by flipping it upside down on a cooling rack. Cool completely to room temperature before pouring the frosting on top.
Making the White Chocolate Glaze
To make the white chocolate glaze you will want to mix 1 part cream to 2 parts chocolate. You can warm up cream to boiling point and then pour over chocolate, stir until the chocolate dissolves.
If chocolate doesn't dissolve fully, you can microwave for 20 seconds at a time until the chocolate is fully dissolved.
If it is too runny, let it sit in the fridge for a couple of hours (2 hours) until it solidifies to a point where you can pour it but it doesn't run down the cake.
Top Tip
Making chocolate glaze can get tricky. If your chocolate and cream mixture appears dry once mixed together, just warm up more cream and add a little at a time until the mixture smooths out.
HINT: Add hot cream to your chocolate until you get a smooth and creamy texture.
Substitutions and Variations
You can vary the flavors and the frosting to come up with some pretty interesting combinations, like:
- Chocolate Chips - add chocolate chips to the batter to make a chocolate chip pistachio cake
- Flavor - use lemon or regular chocolate to make a pistachio cake with lemon frosting or a pistachio cake with milk chocolate frosting.
- Layer Cake - turn this pistachio bundt cake into a two layer cake with frosting
- Gluten Free - make it gluten free by using gluten free flour (note you may need to adjust the recipe)
- Powdered Sugar - if you don't feel like making chocolate glaze, you can skip this step and dust the cake with powdered sugar
If you know how to make this pistachio pudding unique or suit another diet, go for it! Let me know how it turns out in the comments.
Equipment Recommended
Equipment has a big impact on how a recipe turns out. For this recipe you will need a stand mixer or a hand mixer. Measuring spoons and cups will also come in handy. You will also need small bowls to hold ingredients when pouring into the stand mixer.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
This pistachio cake is frosted with a chocolate glaze and is best stored in the refrigerator for up to 5 days.
If you plan to make this cake ahead, you can freeze it unfrosted. When you are ready to frost it, remove it from the freezer and thaw it out int he refrigerator.
Once frosted, it's not recommended that it is frozen.
Answers to Commonly Asked Questions
While the pistachio pudding mix contributes significantly to the unique flavor of the cake, you can experiment with other pudding flavors. However, keep in mind that it will alter the taste.
The pistachio flavor in the cake is pronounced but well-balanced. It provides a distinct nuttiness without being overpowering, creating a harmonious blend with the sweetness of the cake.
Absolutely! To make this pistachio cake gluten-free, you can use a gluten-free flour blend as a substitute for regular flour. Additionally, ensure that the pistachio pudding mix and white chocolate glaze ingredients are gluten-free.
Other Dessert Recipes
Recipe Details
Pistachio Bundt Cake with White Chocolate Glaze
Ingredients
Cake
- 3.4 oz Pistachio Pudding
- 1 ¾ cups all purpose flour
- ½ teaspoon salt
- 3 Eggs
- 3 teaspoons baking powder
- â…“ cup vegetable oil
- ½ cup unsalted butter
- ¾ cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 6 tablespoons greek yogurt
- 1 ¼ cup milk
Frosting
- ½ cup cream
- ½ cup white chocolate
Instructions
Cake
- Pre-heat oven to 350 F. Grease and flour a bundt pan.
- In a small bowl, combine the flour, cornstarch, baking powder and salt. In another bowl combine the milk, oil, vanilla and greek yogurt. Set both bowls aside.
- Place the butter and sugar in the bowl of a stand mixer and cream until fluffy. Add the pistachio pudding and combine.
- Add the eggs one at a time. Add ground pistachios.
- Begin to add the flour and milk mixture alternating. Mix thoroughly.
- Bake for 60 minutes or until a tooth pick inserted into the middle of the cake comes out dry.
- Cool cake by flipping it upside down on a cooling rack. Cool completely to room temperature before frosting.
Chocolate Glaze
- P.S. If you don't want to make chocolate ganache, just dust powdered sugar over your cake.
- Warm up cream to boiling point and pour over white chocolate (that you have placed in a bowl)
- Stir until the chocolate is dissolved. If it does not dissolve place the bowl in the microwave for 20 seconds at a time until fully dissolved.
- Allow to cool.
- If it is too runny, let it sit until it solidifies a little for a creamy texture. You can also place in the freezer for 10 minutes to cool and solidify slightly.
- Pour over cake and refrigerate until ready to serve.
Nutrition
PIN It Here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
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