This recipe is a delicious twist on the classic marble cake you already know and love. Many people bake the traditional version in a loaf pan, slice it slowly, and enjoy every bite. Recently, I decided to try the same recipe in a bundt pan using a technique that has become very popular among bakers. After preparing it several times in both pans, I realized the bundt version is even better!
The structure of the pan, the way it distributes heat, and the final elegant shape all come together to create a stunning and incredibly moist cake.

Ingredients

For the Pistachio Marble Cake

• 100 g heavy whipping cream
• 100 g sweetened pistachio spread (around 50% pistachios)
• 150 g softened butter
• 140 g light brown sugar
• 60 g dark muscovado or dark brown sugar
• 180 g eggs (about 3 medium eggs)
• 280 g sifted flour
• 10 g baking powder
• 160 g heavy cream (second amount)

Pistachio Chocolate Glaçage (Optional but Recommended)

• 150 g white chocolate, chopped
• 20 g neutral oil (canola or sunflower)
• 45 g natural pistachio paste (unsweetened, no food coloring)

Preparation

1. Make the Cake

1. Preheat the oven to 180°C (350°F). Butter and flour your baking pan generously. Prepare two piping bags.
2. In a small saucepan, heat the first amount of cream (100 g) until it begins to boil. Remove from heat, add the pistachio spread, and mix until smooth. Let cool slightly.
3. In a stand mixer or using a hand mixer, cream the butter with both sugars until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition until fully incorporated.
5. Add the flour mixed with baking powder alternately with the second amount of cream (160 g). Mix only until combined—do not overmix.
6. Transfer about 5–6 tablespoons of the plain batter to the pistachio mixture and stir until well combined.
7. Fill one piping bag with the plain batter and the second piping bag with the pistachio batter.
8. Pipe the two batters alternately into the pan.
   • For a bundt pan: Start with plain batter, pipe mounds around the base, then pipe pistachio batter into the center of each mound. Continue in layers to create a spiral marble effect.
   • For a loaf pan: Pipe long alternating stripes of each batter.
9. Bake for 40–45 minutes, or until the cake is set but still moist.
10. If using a bundt pan, unmold the cake while still warm. Let it cool completely. If glazing, refrigerate the cake for two hours before applying the glaçage.

2. Prepare the Pistachio Glaçage

11. Melt the white chocolate in a double boiler or microwave.
12. Add the oil and whisk until smooth.
13. Add the pistachio paste and stir until fully incorporated. Let the mixture cool to room temperature.
14. Pour the glaçage over the chilled cake and let it drip naturally for a beautiful finish.

Tips & Additional Notes

• Using a bundt pan often gives a more impressive texture and shape thanks to better heat distribution.
• Choose a pistachio spread with at least 50% pistachios for the best flavor.
• Natural pistachio paste (unsweetened and without coloring) enhances the aroma without artificial taste.
• The glaçage is optional but adds moisture, shine, and an extra layer of pistachio richness.
• This cake keeps beautifully for several days in an airtight container. In fact, it tastes even better after 2–3 days as the flavors deepen and the texture softens.