Moist Pistachio Bundt Cake with Cream Cheese Glaze

This pistachio bundt cake is the kind of simple, buttery cake that feels a little fancy without any fuss. It’s made entirely from scratch, using finely ground pistachios for real nutty flavor and a tender crumb.

Topped with a tangy cream cheese glaze that drips down every ridge, it’s the sort of cake you can serve at a casual brunch or as a weeknight dessert. And it stays moist for days, so you can bake it ahead.

Why This Cake Works

The crumb is soft and tender, thanks to a generous amount of butter and a touch of sour cream. Finely ground pistachios in the batter give it a deep, nutty flavor that’s miles away from anything artificial.

The cream cheese glaze is the ideal finishing touch: tangy, slightly sweet, and it seeps into the cake’s crevices, keeping it moist even a day later. It comes together quickly with just a few ingredients.

It’s the kind of recipe that turns out the same every time, and that’s why I keep coming back to it. No surprise textures, no guesses, just a lovely cake you can count on.

Ingredients

• 2 1/4 cups all-purpose flour: spooned and leveled, not scooped
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened: you want it soft enough to leave a thumbprint but still cool
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 1/2 tsp almond extract: optional, but it boosts the pistachio flavor (if you skip it, add an extra 1/2 tsp vanilla)
• 1 cup sour cream, at room temperature: full-fat works best
• 1 cup finely ground pistachios: from about 1 1/4 cups shelled unsalted pistachios, ground to a meal
• For the glaze:
• 4 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 2 to 3 tbsp milk
• 1/2 tsp vanilla extract

Variations / Substitutions

• Swap the nuts: Almonds or walnuts work, though the flavor will be milder. Lightly toast them before grinding for more depth.
• Make it dairy-free: Use a plant-based butter stick, dairy-free yogurt or sour cream alternative, and vegan cream cheese for the glaze.
• Skip the almond extract: Use an extra 1/2 teaspoon vanilla extract. The cake will still taste wonderfully of pistachio.
• Go gluten-free: Replace the flour with a good 1:1 gluten-free baking blend (one that contains xanthan gum).
• Add a little cardamom: A pinch of ground cardamom in the dry ingredients pairs beautifully with pistachio.

If you love this cake, try my Lemon Blueberry Bundt Cake for a bright citrus twist.

How to Make Pistachio Bundt Cake

Step 1: Mix the Dry Ingredients

Pulse the 1 cup of pistachios in a food processor until they resemble a fine meal. Watch closely and stop as soon as they’re ground, because over-processing will turn them into a paste. Then, in a large bowl, whisk together the ground pistachios, 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon of salt.

The mixture should look evenly speckled with green flecks. No big clumps of nut meal should hide in the flour, so give it a thorough whisk.

Step 2: Cream the Butter and Sugar

In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the 1 cup of softened butter and 1 1/2 cups of sugar on medium speed until light and fluffy, about 3 to 4 minutes, scraping down the bowl once. Add the 3 eggs one at a time, beating well after each. Mix in the 2 teaspoons of vanilla, 1/2 teaspoon of almond extract, and the 1 cup of sour cream.

The batter may look slightly curdled after you add the sour cream. That’s normal, and it will smooth out once the dry ingredients go in.

Step 3: Fold in the Dry Ingredients

With the mixer on low, gradually add the dry mixture to the wet mixture. Beat just until no streaks of flour remain, scraping the bowl as needed. Do not overmix, or the cake will turn out tough.

The batter will be thick and pale, dotted with fine green specks of pistachio. It should look uniform and hold its shape when you spoon it into the pan.

Step 4: Bake the Cake

Preheat your oven to 350°F (175°C). Generously grease a 10- or 12-cup bundt pan with butter and dust it with flour, tapping out the excess, or use a baking spray that contains flour. Spoon the batter into the prepared pan and spread it evenly. Tap the pan firmly on the counter a few times to release any large air bubbles.

Bake until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack and let it cool completely, about 1 hour.

Step 5: Whisk the Glaze

In a medium bowl, beat the 4 ounces of softened cream cheese with a hand mixer until smooth. Gradually add the 1 1/2 cups of powdered sugar, 2 tablespoons of milk, and the 1/2 teaspoon of vanilla. Beat until the glaze is smooth and pours easily. If it’s too thick, add the remaining 1 tablespoon of milk a little at a time.

You want a glaze that clings to the cake but drips in slow ribbons, not a thin icing that runs right off.

Step 6: Glaze and Serve

Set the fully cooled cake on a serving plate. Pour the glaze over the top, letting it spill down the sides and into the grooves. If you’d like a little extra crunch, scatter a few chopped pistachios over the wet glaze.

Slice into thick wedges and serve. The cake will have a tender crumb and a delicate nutty sweetness that holds up beautifully for days.

Tips for the Best Pistachio Bundt Cake

• Ensure your butter, eggs, and sour cream are at room temperature. This helps the batter emulsify properly and rise evenly.
• When you grind the pistachios, use short pulses and check frequently. Going too far will turn them into a greasy paste that can weigh down the cake.
• Grease the bundt pan meticulously. A pastry brush helps get butter into every crevice, then dust with flour and tap out the excess. Baking spray with flour works too.
• After filling the pan, tap it firmly on the counter a few times. This releases large air pockets that can leave unsightly holes.
• Let the cake cool completely on a wire rack before glazing. Even a little warmth will cause the glaze to melt and slide off.

Bake time depends on your pan: the cake is done when a toothpick comes out with a few moist crumbs, and for a precise check, an instant-read thermometer inserted in the center should read 200 to 205°F (93 to 96°C).

Keeping Leftover Cake Fresh

• Store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. Bring it to room temperature before serving so the crumb softens and the flavor is at its best.
• To freeze, wrap the cooled unglazed cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and glaze just before serving.

Frequently Asked Questions

Can I use store-bought ground pistachios?

Yes, but freshly ground pistachios have a brighter flavor. Pre-ground nuts can taste stale, so if you use them, check that they’re very fresh.

Can I make this cake in a different pan?

You can bake it in two 8 1/2 x 4 1/2-inch loaf pans. Start checking for doneness around 40 minutes. The texture won’t be quite as tender, but it will still be delicious.

Do I have to use almond extract?

No. The almond extract just amplifies the nuttiness. If you skip it, add an extra 1/2 teaspoon of vanilla. The cake will still have a clear pistachio presence.

Pistachio Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Calories: 530

Ingredients Method Notes

Ingredients

  

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup sour cream, at room temperature
• 1 cup finely ground pistachios (from about 1 1/4 cups shelled unsalted pistachios)
• For the glaze:
• 4 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 2 to 3 tbsp milk
• 1/2 tsp vanilla extract

Method

 

1. Pulse the pistachios in a food processor until finely ground. In a large bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
2. In a stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each, then mix in the vanilla, almond extract, and sour cream.
3. With the mixer on low, gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain.
4. Preheat the oven to 350°F (175°C). Generously grease a 10- or 12-cup bundt pan. Pour the batter into the pan, smooth the top, and tap the pan on the counter. Bake until golden and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 60 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
5. To make the glaze, beat the cream cheese until smooth. Gradually add the powdered sugar, 2 tablespoons of milk, and vanilla, beating until smooth and pourable. Add an extra tablespoon of milk if needed for a drizzling consistency.
6. Place the cooled cake on a serving plate. Pour the glaze over the top, letting it drip down the sides. Slice and serve.

Notes

If you don’t have a food processor, finely chop the pistachios with a knife, though the texture won’t be as fine. The cake tastes even better the next day after the flavors have settled. For extra crunch, sprinkle a handful of roughly chopped pistachios over the wet glaze.