Delicious nutty cake that is easy to make and will satisfy your sweet tooth. A perfect taste balance and natural ingerdients.

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If you love bundt cakes, this Easy Pistachio Bundt Cake from scratch will quickly become one of your favorite go-to recipes.

Unlike many pistachio cakes made with instant pudding mix, this recipe uses real ground nuts and pantry staples. The result is a soft crumb and moist texture with a naturally rich flavor and delicate green hue.

If you love bundt cakes, I recommend you also my super popular Moist Marble Cake with Oil and Yogurt and the Cinnamon Coffee Bundt Cake.

Why you'll Love this recipe

Looks impressive but doesn't require complicated steps or special skills.
Made entirely from scratch, with no boxed mixes.
Light, soft texture thanks to the balance of eggs, milk, and oil.
The batter is simple and comes together in less than 15 minutes.
Perfect for brunch, afternoon tea, or a holiday dessert table.
It has a wonderful mild flavor of vanilla and pistachio

two slices of pistachio cake from scratch on a plate

Ingredients Overview

You only need basic ingredients for this cake:

Eggs and sugar whipped together for a maximum volume and fluffy texture
Oil: the vegetable oil keeps the crumb moist for days. I prefer Olive Oil.
Milk: adds richness and helps blend the dry and wet ingredients smoothly.
Vanilla extract: enhances the pistachio flavor rather than competing with it.
Flour and baking powder: create the structure of the cake.
Salt: for flavor enhancement.
Ground pistachios: the key ingredient; use unsalted raw nuts grinded in a food processor.
For the glaze, you'll need just white chocolate, milk, and chopped pistachios for garnish. It's optional but adds a lovely finish.

Preparation summary

Grease and flour your bundt pan thoroughly, making sure every corner is coated. This step is crucial for easy release.
Mix the dry ingredients in a bowl. You can also sift them together.
Beat the eggs and sugar to create the volume of the cake. Use the highest speed of your mixer.
Then add the oil and vanilla.
Gradually add the dry ingredients, alternating with milk. That way you have less possibility to create lumps in the batter.
Finally add the ground pistachios.
Bake at for about 45 minutes at 350℉/ 180℃ or until toothpick inserted in a crack of the cake comes out clean (bundt cakes usually crack on top).
Let the cake rest 30-60 minutes before removing it from the pan. This helps it hold its shape perfectly.
The chocolate glaze is optional but will create a beautiful and decadent finish of your cake. Melt the white chocolate with milk on a double boiler without overheating it.
Spread the glaze on top and sprinkle with roughly chopped pistachios.

Tips for Success

Grind pistachios carefully: Beware that grinding them for several minutes in a food processor or high speed blender turns them into paste. You don't need a very fine texture so pulse them for just a few seconds in your processor.
Use room temperature ingredients for a smooth, even batter.
Don't overbake: Check the cake around 35-40 minutes, as soon as the top and the sides look golden brown and you can feel a nice aroma in the kitchen.

How to store the cake

Keep the cake in an airtight container at room temperature or refrigerated for up to 3 days. Lightly warm the cold cake before serving - it will taste and feel much better.

You can freeze sliced bund cake in zip-lock bags for up to 2 months.

Serving Ideas

This pistachio bundt cake pairs beautifully with:
A spoon of Greek yogurt or whipped cream;
With a cup of Cappuccino, Latte Espresso, Hot Tea or Iced Tea.
It's versatile enough for everyday snacking but elegant enough for celebrations.

two plates with pistachio cake slices on a table, flat lay

Final Thoughts

This amazing recipe is proof that simple ingredients can create a sophisticated dessert. It's not overly sweet, travels well, and always looks impressive on the table.

If you love pistachio, here are some more desserts you may like:

Don't forget to leave your feedback if you made the recipe - hearing from my readers means a lot to me!

Pistachio Bundt Cake