This pistachio cake is a beautiful dessert that’s not only easy to make but also delivers a rich, nutty flavor that elevates any occasion. Made with pistachio pudding and a hint of vanilla, this cake is sure to satisfy.
This dessert recipe addresses challenges of dryness and lack of flavor often found in traditional cakes, making it a festive addition to celebrations.
I’ve found that regular cakes can sometimes end up dry or crumbly, but this recipe mixes in simple ingredients to ensure a moist texture. It’s a real lifesaver when you want something sweet without too much fuss, perfect for busy weeknights or when guests drop by unexpectedly.
This cake only takes about 40 minutes from start to finish, making it an excellent option for those last-minute cravings. Once it’s baked and cooled, the icing made from whipped topping and pistachio pudding is a delightful finish that truly ties everything together.
If you’re looking for another easy dessert to try, check out my recipe for Strawberry Shortcake Cake Roll!
Table of contents
Why You Will Love This Recipe
- Moist and Flavorful , Thanks to the instant pistachio pudding, this cake is incredibly moist, giving each bite a rich flavor that’s hard to resist.
- Festive Touch , With its vibrant green hue, this cake adds a cheerful splash of color to your St. Patrick’s Day celebrations, making it an eye-catching centerpiece.
- Quick and Simple Preparation , The straightforward steps allow you to whip up this cake in no time, making it a hassle-free choice for even novice bakers.
- Perfect for Leftovers , The cake stays fresh for days, so you’ll get to enjoy it long after the celebration ends, making it an ideal make-ahead treat.
Pistachio Cake Recipe
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
This pistachio pudding cake provides a moist, nutty dessert option ideal for St. Patrick’s Day or anytime you want a simple cake with a festive touch.
Ingredients
- 1 box (approximately 15.25 ounces or 432 g) vanilla cake mix
- 3.4 ounces (96 g) instant pistachio pudding mix
- 3 large eggs
- 1 cup (240 ml) vegetable or canola oil
- 1 cup (240 ml) cold milk
- Optional: Green food coloring, a few drops
- 8 ounces (227 g) whipped topping (such as Cool Whip)
Instructions
- Step 1: Preheat your oven to 350°F (177°C). Prepare a 9×13-inch baking dish by spraying it thoroughly with nonstick spray.
- Step 2: In a medium bowl, combine the vanilla cake mix and the instant pistachio pudding mix. Stir together until evenly combined.
- Step 3: Add the eggs, oil, and cold milk to the dry mixture. Stir gently and only until just combined to avoid a dense cake. Mixing time should be about 30 seconds after adding wet ingredients.
- Step 4: If a more vibrant green cake is desired, add a few drops of green food coloring to the batter and gently mix to incorporate evenly. This step is optional.
- Step 5: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes. Rotate the baking dish halfway through the baking time to ensure even browning. To test doneness, insert a toothpick into the center of the cake—if it comes out clean, the cake is done.
- Step 6: Remove the cake from the oven and allow it to cool completely in the pan before frosting. Cooling fully prevents the frosting from melting and ensures proper texture.
- Step 7: In a mixing bowl, combine the instant pistachio pudding mix with ½ cup (120 ml) cold milk. Stir until smooth and creamy but not runny.
- Step 8: Gently fold the thawed whipped topping into the pudding mixture. Stir carefully to preserve a light, airy texture. If the topping appears too thin, add an additional 2 tablespoons (approximately 15 g) of pistachio pudding mix 5 minutes after mixing in the whipped topping.
- Step 9: Spread the prepared frosting evenly over the cooled cake. For added texture and appearance, sprinkle crushed unsalted, shelled pistachios on top as garnish.
Notes
- Room Temperature: Store the cake in an airtight container at room temperature up to 2 days. Keep away from direct sunlight or heat.
- Refrigeration: Cover with plastic wrap or place in an airtight container and refrigerate up to 5 days. Remove from refrigerator and bring to room temperature before serving.
- Freezing: Wrap cake tightly in plastic wrap, then place in a freezer-safe container and freeze up to 3 months. Thaw overnight in the refrigerator before serving.
- Avoid overmixing the batter after adding wet ingredients to prevent the cake from sinking in the middle. Mix only until just combined, about 30 seconds.
- Rotate the baking dish halfway through baking to prevent uneven browning.
- For a stronger pistachio flavor, add 1 teaspoon (5 ml) of pure pistachio extract to the batter before pouring into the pan.
- If frosting starts melting while spreading, chill it for 10 minutes before applying to maintain structure and avoid a runny finish.
- Serve at room temperature or gently warm cake slices in a microwave for 10 to 15 seconds if desired. Avoid overheating to maintain moistness.
- Serve slices topped with additional whipped cream or vanilla ice cream for added richness.
- Accompany the cake with a light fruit salad or fresh berries to balance sweetness.
- For special occasions, make mini pistachio cupcakes or layer cakes using this batter.
- Consider layering pieces in a trifle with fruit and whipped cream for a festive dessert option.
- Drizzle with chocolate ganache or pistachio frosting for extra flavor and garnish with crushed pistachios.
- Substitute regular milk with almond or coconut milk for a lighter variation, but avoid reduced fat options to retain moist texture.
- Use a 1:1 gluten-free flour replacement if needed, though the recipe originally uses a boxed vanilla cake mix which is not gluten free.
- Use shelled, unsalted pistachios for garnish to add a crunchy texture that contrasts the moist cake.
- Choose a high-quality vanilla cake mix and instant pistachio pudding mix for balanced flavor and texture.
- Use unsalted butter at room temperature if substituting oil, noting this will change moisture slightly.
- Use large eggs at room temperature to help the cake rise and keep a fluffy crumb.
- Check expiration dates on baking powder and pudding mix to ensure proper rising and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Pistachios: Go for shelled, unsalted pistachios for the best flavor and texture. Their crunch adds delightful contrast to the cake’s moistness!
- All-purpose flour: Use a good-quality all-purpose flour for a light and airy cake. Make sure it’s fresh to avoid any off flavors. You can substitute with a 1:1 gluten-free flour if needed.
- Sugar: Granulated sugar is essential for sweetness and helps to create a lovely texture. Avoid brown sugar; it can make the cake too dense.
- Butter: Use unsalted butter to control the saltiness. It gives richness and moisture but make sure it’s at room temperature for easy blending into the batter!
- Eggs: Large eggs at room temperature help incorporate air into the batter, making the cake fluffy. Be sure not to overbeat the eggs to keep a tender crumb.
- Baking powder: This helps the cake rise. Check the expiration date for freshness; stale baking powder won’t give you the lift you need!
- Vanilla extract: A good quality pure vanilla extract enhances the cake’s flavor beautifully. Avoid imitation extracts; they can taste artificial.
- Milk: Whole milk adds moisture and richness. If you want a lighter version, you can substitute with almond milk or coconut milk, but avoid lighter fat options for the best texture.
- Pistachios: Go for shelled, unsalted pistachios for the best flavor and texture. Their crunch adds delightful contrast to the cake’s moistness!
- All-purpose flour: Use a good-quality all-purpose flour for a light and airy cake. Make sure it’s fresh to avoid any off flavors. You can substitute with a 1:1 gluten-free flour if needed.
- Sugar: Granulated sugar is essential for sweetness and helps to create a lovely texture. Avoid brown sugar; it can make the cake too dense.
- Butter: Use unsalted butter to control the saltiness. It gives richness and moisture but make sure it’s at room temperature for easy blending into the batter!
- Eggs: Large eggs at room temperature help incorporate air into the batter, making the cake fluffy. Be sure not to overbeat the eggs to keep a tender crumb.
- Baking powder: This helps the cake rise. Check the expiration date for freshness; stale baking powder won’t give you the lift you need!
- Vanilla extract: A good quality pure vanilla extract enhances the cake’s flavor beautifully. Avoid imitation extracts; they can taste artificial.
- Milk: Whole milk adds moisture and richness. If you want a lighter version, you can substitute with almond milk or coconut milk, but avoid lighter fat options for the best texture.
Recipe Tips
- If the cake sinks in the middle, avoid overmixing after adding wet ingredients. Mix only until just combined, about 30 seconds.
- When the cake is browning unevenly, rotate the baking dish halfway through the 30-minute bake time for better heat distribution.
- If the topping is too thin, mix in an additional 2 tablespoons of pistachio pudding mix 5 minutes after adding whipped topping.
- For a more intense pistachio flavor, enhance the cake with 1 teaspoon of pure pistachio extract immediately before pouring the batter into the dish.
- If frosting starts to melt while spreading, chill it for 10 minutes before applying to the cooled cake to maintain its structure.
Serving Suggestions
Serve slices of pistachio cake with whipped cream or vanilla ice cream for added enjoyment. A light fruit salad or fresh berries complements the cake’s sweetness nicely.
Use to make mini pistachio cake cupcakes or layer cakes for special occasions. Add pistachio cake to a trifle with layers of fruit and whipped cream for a festive dessert.
Top with a drizzle of chocolate ganache or creamy pistachio frosting for added richness. A sprinkle of crushed pistachios provides a delightful crunch and visual appeal.
Recipe variations
- You can use a vanilla cake mix as the base for this pistachio cake recipe to provide structure and sweetness essential for the final product.
- Add about 3.4 ounces of instant pistachio pudding mix to introduce moisture and pistachio flavor for a light texture throughout the cake layers.
- Either vegetable oil or canola oil can be used; both keep the cake moist and tender while blending well with the other liquid ingredients.
- If using for a larger group, double all ingredients to fill two 9×13-inch pans, ensuring consistent baking by adjusting the oven time as needed.
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How to Store?
To keep your pistachio cake fresh and delicious, follow these storage tips:
Room Temperature: Place the cake in an airtight container at room temperature. Store up to 2 days. Avoid direct sunlight or heat exposure.
Refrigeration: Cover cake with plastic wrap or place in an airtight container. Refrigerate for up to 5 days. Bring to room temperature before serving.
Freezing: Wrap the cake tightly in plastic wrap, then place in a freezer-safe container. Freeze up to 3 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
- Classic Pumpkin Loaf
- Pumpkin Almond Flour Loaf
- Pumpkin Chocolate Chip Bars
- Pumpkin Cream Cheese Scones
If you enjoyed this pistachio cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
