This Pistachio Bundt Cake with Vanilla Glaze is a stunning, flavor-packed dessert that’s as elegant as it is delicious. Moist, buttery cake infused with real pistachios is topped with a sweet vanilla glaze and a sprinkle of crushed nuts for the perfect finish. Ideal for brunches, tea parties, or holiday tables, this cake is both simple to make and impressive to serve.

Why You’ll Love This Recipe

This cake has the perfect balance of nuttiness, sweetness, and softness. The Bundt shape allows for an even bake with beautiful presentation. The ground pistachios add flavor and texture, while the vanilla glaze provides a silky finish. Whether served plain or dressed up with fruit, it’s a recipe that feels refined yet familiar.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Whole milk or buttermilk
Ground pistachios (shelled, unsalted)
Chopped pistachios for garnish

For the glaze:

Powdered sugar
Vanilla extract
Milk or cream
Pinch of salt

Directions

Preheat oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan thoroughly.
Grind pistachios in a food processor until fine, but not a paste.
Mix dry ingredients: Combine flour, baking powder, salt, and ground pistachios in a large bowl.
Cream butter and sugar until pale and fluffy. Beat in eggs one at a time, followed by vanilla extract.
Alternate wet and dry ingredients: Add the flour mixture in batches, alternating with milk, mixing until just combined.
Pour batter into pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
Prepare glaze by whisking together powdered sugar, vanilla, milk, and a pinch of salt until smooth.
Drizzle glaze over the cooled cake and sprinkle with chopped pistachios.

Servings and timing

Servings: 12
Preparation time: 20 minutes
Cooking time: 50 minutes
Cooling and decorating time: 1 hour
Total time: 2 hours 10 minutes

Variations

Add citrus: Incorporate lemon or orange zest into the batter or glaze.
Make it chocolatey: Fold in mini white chocolate chips or swirl in melted white chocolate.
Almond version: Replace pistachios with almonds and add almond extract.
Gluten-free: Use a 1:1 gluten-free flour substitute and check consistency.

Storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To serve, allow refrigerated slices to come to room temperature. The cake freezes well (without glaze) for up to 2 months. Wrap tightly in plastic and foil before freezing.

FAQs

Can I use pistachio flour instead of grinding nuts?

Yes, you can substitute the same amount of pistachio flour for ground pistachios.

How do I prevent the cake from sticking to the Bundt pan?

Grease and flour the pan thoroughly, paying special attention to crevices.

Can I use salted pistachios?

Use unsalted if possible; if using salted, reduce the added salt in the recipe.

Can I make this cake without a Bundt pan?

You can bake it in two 9-inch round pans or a loaf pan, adjusting bake time accordingly.

How thick should the glaze be?

The glaze should be pourable but thick enough to cling to the cake in ribbons.

Is it okay to skip the glaze?

Yes, the cake is delicious on its own or with a dusting of powdered sugar.

Can I make this cake dairy-free?

Substitute the butter and milk with plant-based alternatives for a dairy-free version.

Why did my cake turn out dry?

Overbaking or not measuring ingredients properly can result in dryness. Use a kitchen scale if possible.

Can I add fruit to this cake?

Chopped dried cranberries or apricots pair well with pistachios and add a colorful touch.

Can I toast the pistachios before using?

Yes, lightly toasting the pistachios enhances their flavor and adds depth.

Conclusion

This Pistachio Bundt Cake with Vanilla Glaze is a beautifully balanced dessert that combines elegance with ease. Its soft crumb, subtle nutty flavor, and attractive glaze make it an excellent choice for celebrations or simple gatherings. Whether served with tea or coffee or as a centerpiece for dessert, it’s a recipe worth returning to.

Pistachio Bundt Cake with Vanilla Glaze

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A moist and nutty pistachio bundt cake made with real pistachios and enhanced with a hint of almond, topped with a smooth vanilla glaze for a beautiful and flavorful finish.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture alternately with milk, beginning and ending with flour.
Stir in ground pistachios and chopped pistachios if using.
Pour batter evenly into prepared bundt pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
To make glaze: Whisk powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cake.