Pistachio Cake Recipe
If you’re looking for a showstopper dessert that hums with bright, nutty flavor and dreamy, cloudlike frosting, you simply have to try Pistachio Cake. This vibrant green cake blends the warm, comforting sweetness of classic American baking with a playful twist from pistachio pudding and a hint of almond. Everyone goes wild for the unique color and glorious texture, but let’s be honest: it’s the irresistible taste that will have people begging you for the recipe every time.
Ingredients You’ll Need
Every ingredient in this Pistachio Cake pulls its weight—nothing fussy, just classics that create a moist crumb, lovely green hue, and unforgettable taste. Having the right mix sets you up for a dessert that’s as easy as it is impressive.
- White cake mix: The ultimate shortcut for a tender, fluffy base with reliably consistent results every time.
- Instant pistachio pudding mix: Packs in nutty flavor, subtle green color, and extra moisture, making the cake anything but ordinary.
- Large eggs: Help the cake rise and add richness that balances out the sweetness perfectly.
- Vegetable oil: Ensures a super-moist crumb and gentle chew—keeps leftovers fresh for days.
- Club soda or lemon-lime soda: The bubbles lighten the texture and the fizz adds a little magic for an extra-tender cake.
- Chopped pistachios (optional): Gives a satisfying crunch and visual charm—reserve extra for garnish if you want that wow factor.
- Almond extract: Just a splash amps up the flavor and highlights the pistachio notes beautifully.
- Whipped topping: Forms the base of that dreamy, cloudlike frosting everybody loves.
- Another package of instant pistachio pudding mix (for frosting): Doubles down on pistachio flavor and ties the whole dessert together.
- Cold milk: Thickens the pudding for the frosting—don’t skip this, it creates the smoothest texture.
- Chopped pistachios for garnish: For a pretty, bakery-worthy finish and bursts of real pistachio goodness in every bite.
How to Make Pistachio Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan or two 8-inch round pans, and grease and flour them well. This simple step ensures your Pistachio Cake pops out with no sticky surprises.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the white cake mix, one package of pistachio pudding mix, eggs, oil, club soda (or lemon-lime soda), chopped pistachios (if you’re using them), and that crucial touch of almond extract. With an electric mixer, beat everything together on medium speed for about two minutes, until your batter is smooth and lightly tinged green. The fizz from the soda will make the batter look almost mousse-like—just what you want!
Step 3: Bake to Perfection
Pour the batter into your prepared pan(s), making sure to spread it evenly. Pop the pan into your preheated oven and bake for 30–35 minutes. When a toothpick inserted in the center comes out clean, you’re golden. Let the cake cool completely in the pan, which keeps it super moist and easy to frost.
Step 4: Whip Up the Frosting
When your cake is cool, it’s time for that ultra-creamy pistachio frosting. In a bowl, whisk together the second package of pistachio pudding mix and cold milk until thickened—this happens quickly! Next, gently fold in the whipped topping, moving slowly so you keep the mixture light and fluffy. This frosting is delightfully pale green and as luscious as it gets.
Step 5: Frost and Garnish
Spread the frosting generously over your cooled cake, taking it right to the edges for that glorious, bakery-worthy look. Sprinkle chopped pistachios on top for crunch and color. For the best eating experience, chill your Pistachio Cake for at least an hour before slicing—it develops the flavor and makes for clean, picture-perfect servings.
How to Serve Pistachio Cake
Garnishes
This Pistachio Cake absolutely shines with a simple shower of chopped pistachios on top, but you can also go bold with a sprinkle of edible glitter or a crown of fresh berries for an extra pop of color. A little dusting of powdered sugar looks beautiful if you want a snowy touch.
Side Dishes
Mild, creamy sides balance out your Pistachio Cake and make it feel even more special. Try serving it with vanilla ice cream, a dollop of lightly sweetened whipped cream, or a scoop of lemon sorbet to cut the richness and add a bright note.
Creative Ways to Present
Beyond the classic 9×13-inch rectangle, you can turn Pistachio Cake into cupcakes for parties, stack it into a festive layer cake for celebrations (just double the frosting recipe), or bake it in a Bundt pan for a dramatic centerpiece. For a playful spin, use a cookie cutter to make adorable cake bites perfect for little hands or dessert buffets.
Make Ahead and Storage
Storing Leftovers
Leftover Pistachio Cake will keep beautifully in the refrigerator for up to four days. Just cover the dish tightly with plastic wrap or a lid to keep every bite moist and flavorful. The frosting holds up well and actually gets even silkier with a little extra chill time!
Freezing
If you’d like to bake ahead, Pistachio Cake freezes surprisingly well. Wrap individual cake slices or the entire (unfrosted) cake tightly in plastic wrap and then foil—store in the freezer for up to two months. For best results, frost after thawing, but you can freeze frosted pieces too; just expect a slightly softer texture upon defrosting.
Reheating
Honestly, Pistachio Cake is at its best served cold or at room temperature, but if you prefer a slightly warm bite, pop a slice in the microwave for 10 seconds—just enough to take the chill off without melting the frosting. For an elegant touch, let slices sit out for 15 minutes before serving to soften the crumb.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Freshly whipped cream makes a dreamy, soft frosting, just be sure to sweeten it slightly and stabilize with a little extra pudding mix if you want it to hold up overnight.
My cake didn’t turn out very green. Did I do something wrong?
The classic pastel hue depends on the brand of pistachio pudding mix used—some are more vibrant than others. If you want a bolder green, a drop or two of green food coloring in the batter will do the trick!
What’s the purpose of the soda in this recipe?
The bubbles in club soda or lemon-lime soda lighten the cake’s texture and make it especially airy. Plus, a citrusy soda adds a subtle, zesty background note that pairs so nicely with pistachio.
Can I make this Pistachio Cake gluten free?
Definitely! Swap the regular cake mix for your favorite gluten-free white cake mix, and ensure the pudding and other ingredients are also gluten-free. The result is just as moist and delicious.
Is it possible to bake this as cupcakes instead?
Yes—you can divide the batter among cupcake tins and bake for about 20–22 minutes. They’re cute, easy to serve, and perfect for parties or picnics!
Final Thoughts
There’s something wonderfully nostalgic and unexpected about Pistachio Cake—it always brings a pop of color and joy to any table. Whether you’re baking for a big celebration or just an afternoon treat, this recipe is sure to bring smiles all around. Give it a try soon, and don’t be surprised when it disappears in record time!
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Pistachio Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This delightful Pistachio Cake is a moist and flavorful dessert that’s perfect for any occasion. The combination of pistachio pudding mix and chopped pistachios gives this cake a unique and nutty flavor that is sure to impress your guests.
Ingredients
Cake:
- 1 box white cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 4 large eggs
- 1 cup vegetable oil
- 1 cup club soda or lemon-lime soda
- ½ cup chopped pistachios (optional)
- 1 teaspoon almond extract
Frosting:
- 1 container (8 oz) whipped topping
- 1 package (3.4 oz) instant pistachio pudding mix
- ½ cup cold milk
- Chopped pistachios for garnish
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a 9×13-inch pan or two 8-inch round pans.
- Mix cake batter: In a large bowl, combine cake mix, pistachio pudding mix, eggs, oil, club soda, chopped pistachios, and almond extract. Beat until smooth.
- Bake: Pour batter into prepared pan(s) and bake for 30–35 minutes until a toothpick comes out clean.
- Make frosting: Whisk together pistachio pudding mix and cold milk until thickened. Fold in whipped topping.
- Frost and chill: Spread frosting over cooled cake, garnish with pistachios, and chill for at least 1 hour before serving.
Notes
- Double frosting for a layer cake.
- Whipped cream can be used instead of whipped topping.
- Bake in a Bundt pan for 45–50 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
