The Best Pistachio Cake Recipe

This pistachio cake brings back so many memories from my childhood. My mother would make this cake on special occasions, mainly Easter and Christmas, and it's a family favorite for sure.

Are there any recipes that transport you back in time? For me, it's this pistachio cake. My mother would bake this cake on a few select holidays each year, but that wasn't enough for us. As we've gotten older, this pistachio cake recipe has also become THE birthday cake of choice. Since there are three kids in our family, that means we get to eat this cake a lot more often!

Sometimes my mom makes this without the chocolate chips, and while it's okay, the chocolate definitely makes it spectacular. You can also add crushed walnuts if you'd like for a little extra texture.

A bundt pan is my pan of choice for this recipe, because that's how my mama makes it. But, you can use any kind of pan you'd like. You could even make cupcakes.

I'm not sure which part of this cake I like more, the chocolate chips or the creamy, cool frosting. After you've frosted this beauty, keep her refrigerated because it's best when served cold. I really can't even describe how good this cake actually is.

When we were little, my mom would sprinkle coconut flakes and jelly beans on the top of the cake to make it more festive for Easter and that's a really cute touch if you have little ones at home.

Without further ado, here is the best pistachio cake recipe. Seriously, it's the best!

Pistachio Cake Recipe

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Pistachio Cake

Ingredients

• Pistachio Cake:
• 1 pkg. yellow or white cake mix not the kind that uses butter
• 1 pkg. 4 serving jello instant pistachio pudding
• 4 eggs
• 1 ¼ cups of club soda
• ¼ cup of oil vegetable or canola
• ½ tsp. almond extract
• 7 drops of green food coloring
• Semi sweet chocolate chips - you decide how many to use
• Fluffy Pistachio Frosting:
• 8 oz whole milk
• 8 oz whipping cream or heavy cream
• 1 pkg pistachio instant pudding
• 7 drops of green food coloring
• Whip in your mixer until stiff and forms peaks then frost the cake once cooled.

Instructions

1. Combine cake mix, pudding mix, eggs, club soda, oil and extract in large mixer bowl.
2. Blend, then beat at medium speed of your mixer for 4 minutes.
3. Pour ⅓ of the batter in the a floured bundt pan first and spread evenly, then sprinkle the chocolate chips in a layer, then add the remaining ⅔ of the batter over the chips.
4. Bake at 350 for 50-55 minutes until cake tester (any chopstick, toothpick, or fork will do!) inserted in the cake comes out clean, and cake begins to pull away from the sides of the pan. Do not under bake!
5. Cool in the pan for about 15 minutes, then remove and cool on rack or plate. (I always put a plate over the cake pan and invert it, then put a plate over the bottom of the cake and invert it again so it sits upright on the plate. You don't need to do that with a bundt pan though.)

I hope you try this cake and love it as much as we do!

Be sure to check out our baking posts!

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