There’s something magical about the combination of chocolate and pistachio. It’s a pairing that feels both nostalgic and modern — rich, nutty pistachio balanced by deep, luscious chocolate. This Chocolate Pistachio Bundt Cake is a moist, marbled cake that’s stunning to look at, easy to prepare, and absolutely irresistible to eat. Whether you’re baking for a celebration, a holiday, or just because, this cake is a crowd-pleaser.
Why You’ll Love This Cake
- Incredibly Moist thanks to the addition of pudding mix and sour cream.
- Visually Stunning with a natural marbled swirl of green pistachio and chocolate.
- Easy to Make using boxed cake mix and pantry staples.
- Perfect for Any Occasion — elegant enough for holidays, easy enough for weekday baking.
Ingredients
For the Cake:
- 1 box white or yellow cake mix (15.25 oz)
- 1 package instant pistachio pudding mix (3.4 oz)
- 4 large eggs
- 1 cup sour cream (or plain Greek yogurt)
- ½ cup vegetable oil
- ½ cup water or orange juice
- 1 teaspoon almond extract (optional, enhances pistachio flavor)
- Green food coloring (optional, for a vibrant pistachio look)
- ½ cup chocolate syrup or ½ cup melted semi-sweet chocolate
Optional Garnishes:
- Powdered sugar (for dusting)
- Chocolate ganache or glaze
- Chopped roasted pistachios
Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Generously grease and flour a 10- or 12-cup bundt pan, making sure to coat all the curves and edges to prevent sticking.
2. Make the Pistachio Batter
In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, sour cream, oil, water (or orange juice), and almond extract (if using). Mix with a hand or stand mixer on medium speed for about 2 minutes until smooth. If you’d like a more vibrant green color, add a few drops of green food coloring and mix again.
3. Divide and Chocolate-ify
Scoop out about 1 to 1½ cups of the pistachio batter and place it in a separate bowl. Stir in the chocolate syrup or melted chocolate until fully combined to create the chocolate layer.
4. Layer the Batters
Pour about half of the pistachio batter into the prepared bundt pan. Spoon the chocolate batter evenly over the pistachio layer. Then pour the remaining pistachio batter on top. For a marbled effect, gently swirl a butter knife through the batter once or twice — don’t overmix.
5. Bake
Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking, as this cake is meant to be extra moist.
6. Cool and Unmold
Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely.
7. Finish and Serve
Once fully cooled, dust with powdered sugar or drizzle with chocolate ganache. Optionally, sprinkle chopped pistachios on top for a crunchy finish.
Serving Suggestions
This cake is perfect on its own, but if you want to take it to the next level, serve slices with:
- A dollop of whipped cream
- A scoop of vanilla or pistachio ice cream
- A drizzle of warm chocolate sauce
Tips for Success
- Don’t skip greasing the pan well, especially if using a detailed bundt mold.
- Use high-quality chocolate for the best flavor if you’re melting your own.
- Let it cool completely before slicing for the cleanest cuts and best texture.
- Make it ahead — this cake actually tastes even better the next day!
Storage Instructions
Store the cake in an airtight container at room temperature for up to 3–4 days. It can also be refrigerated for up to a week or frozen (wrapped tightly) for up to 3 months.
Final Thoughts
This Chocolate Pistachio Bundt Cake brings together the best of both worlds: a retro-inspired, pistachio pudding-infused cake with a modern chocolate twist. It’s easy enough for beginner bakers, yet beautiful and flavorful enough to impress at any gathering. The moist crumb, the striking green-and-brown marbled interior, and the rich taste make this one cake you’ll want to bake again and again.