Name: Pistachio Chocolate Ganache Bundt Cake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 box white cake mix; 1 box instant pistachio pudding mix (3.4 oz); 4 eggs; ¼ cup vegetable oil; 1½ cups water; 1 teaspoon almond extract; a few drops green food coloring; ¼ cup unsalted butter; ¼ cup milk; 1½ cups powdered sugar; 2 tablespoons cocoa powder; 1 teaspoon almond extract; chopped pistachios, for sprinkling

If you’re looking to wow your guests with something a little different yet irresistibly delicious, this Pistachio Chocolate Ganache Bundt Cake Recipe is just the ticket. It’s soft, moist, and loaded with nutty pistachio flavor, all topped off with a silky chocolate ganache and crunchy pistachios that make every bite feel like a celebration.

The image shows a round bundt-shaped cake with two color layers: a light green bottom layer and a light brown upper layer, both with a soft, slightly spongy texture. Thick, shiny dark brown chocolate icing flows down from the top, forming long drips along the sides. The chocolate icing is sprinkled with small chopped nuts, mostly light beige with hints of green, scattered evenly on top. The cake sits on a white plate with a subtle design around the edge, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pistachio Chocolate Ganache Bundt Cake Recipe
Top Tip
How to Serve Pistachio Chocolate Ganache Bundt Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pistachio Chocolate Ganache Bundt Cake Recipe

Why You'll Love This Recipe

Whenever I bake this pistachio bundt cake, it instantly becomes the star of the table. The way the pistachio pudding gives the cake such a unique, soft texture paired with that luscious chocolate ganache? There’s just nothing quite like it!

Unique Flavor Combination: Pistachio and chocolate come together to create a perfect harmony of nutty and rich tastes.
Moist & Tender Texture: The instant pistachio pudding mix keeps the cake incredibly moist without extra fuss.
Elegant Presentation: A bundt pan’s intricate design makes this cake look sophisticated with minimal effort.
Perfect for Celebrations: Especially great for St. Patrick’s Day or whenever you want to impress with something a little different.

Ingredients & Why They Work

Before you dive into baking, make sure to grab high-quality ingredients like a reliable white cake mix and instant pistachio pudding mix—it really makes all the difference in flavor and texture. Also, a good bundt pan is key for that elegant look.

Flat lay of a few whole uncracked brown eggs, a small pile of shelled green pistachios, a small white ceramic bowl with smooth cocoa powder, a small white ceramic bowl with melted butter, a small white ceramic bowl with milk, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with clear vegetable oil, a small white ceramic bowl with water, a small white ceramic bowl with almond extract, a small white ceramic bowl with green liquid food coloring, two small white ceramic bowls containing white cake mix and light green instant pistachio pudding mix powders, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White cake mix: This serves as the base for our cake, ensuring a soft crumb and easy preparation.
Instant pistachio pudding mix: Adds that unmistakable pistachio flavor and keeps the cake wonderfully moist.
Eggs: Bind everything together and help with the cake’s structure.
Vegetable oil: Keeps the cake tender without overpowering the flavor.
Water: Hydrates the mix and balances the batter consistency.
Almond extract: Boosts the nutty notes and pairs beautifully with pistachios.
Green food coloring: Just a few drops give that festive pop of color, perfect for St. Patrick’s Day or any occasion you want to impress.
Unsalted butter: For the ganache, it adds richness and smoothness.
Milk: Helps create that creamy ganache texture.
Powdered sugar: Sweetens and thickens the ganache into a glossy finish.
Cocoa powder: Provides deep chocolate flavor without heaviness.
Chopped pistachios: Adds that final crunchy, nutty garnish for texture and looks.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Pistachio Chocolate Ganache Bundt Cake Recipe is how easily you can make it your own. Whether you’re tweaking flavors, swapping ingredients, or adding special touches, it’s all about making the cake truly yours.

Variation: For an extra nutty twist, I love stirring ¼ cup of finely chopped pistachios directly into the batter. It adds delightful texture and amps up the pistachio flavor beautifully.
Dairy-Free Option: Substitute the butter and milk in your ganache with plant-based alternatives like vegan butter and almond milk. It still turns out luxuriously rich and creamy!
Oil Swap: If vegetable oil isn’t your go-to, canola or melted coconut oil work wonderfully and bring slight unique notes to the cake.
Presentation: Using a bundt pan with intricate design molds helps the cake look spectacular for those special occasions like St. Patrick’s Day or any time you want to impress guests.

Step-by-Step: How I Make Pistachio Chocolate Ganache Bundt Cake Recipe

A single slice of bright green cake with a soft, airy texture sits on a small white plate. The cake is thickly covered on the outside with a smooth, dark chocolate layer topped with crushed pistachio nuts, giving a rough nutty texture on the edges. The green inside contrasts strongly with the dark chocolate outside. In the background, there are a few blurred pistachio nuts scattered on a white marbled surface and a silver fork resting beside the cake slice. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F. Thoroughly grease your 10-inch bundt pan with butter or nonstick spray—this step is crucial to easily release your cake without any sticking. I usually pay extra attention to every nook to keep the intricate bundt design intact when unmolding.

Step 2: Whip Up the Batter

In your stand mixer bowl, combine the white cake mix and instant pistachio pudding mix. Add 4 eggs, ¼ cup vegetable oil, 1½ cups water, 1 teaspoon almond extract, and just a few drops of green food coloring to get that perfect festive shade. Beat on medium speed for at least 2 minutes until the batter is smooth and glossy. This thorough mixing ensures a lovely fluffy and moist crumb.

Step 3: Bake the Cake

Pour the batter evenly into your prepared bundt pan. Bake for 55 minutes, or until a toothpick inserted in the center comes out clean. The cake’s aroma will start filling the kitchen—that’s your cue it’s nearly ready! Once baked, let it cool in the pan for about 15 minutes. This cooling time helps the cake set before you flip it out gently onto a serving tray.

Step 4: Make the Chocolate Ganache

While the cake cools, get started on the ganache. In a small saucepan over low heat, combine ¼ cup unsalted butter, ¼ cup milk, and 2 tablespoons cocoa powder. Whisk occasionally until the butter melts and the mixture becomes smooth—be careful not to let it boil. Remove from heat and then whisk in 1½ cups powdered sugar and 1 teaspoon almond extract until the ganache is glossy and luscious. This warm ganache will be perfect for coating your cake.

Step 5: Frost and Garnish

Pour the warm chocolate ganache over the still-warm cake, letting it beautifully drizzle down the sides. To finish, sprinkle chopped pistachios on top for that elegant, crunchy touch. I find it helps to do this step while both elements are warm—the ganache adheres wonderfully without sliding off.

Top Tip

When it comes to creating the perfect Pistachio Chocolate Ganache Bundt Cake Recipe, a few thoughtful tweaks can elevate your baking from good to unforgettable. These tips come from plenty of practice and tasting—so you don’t have to figure it all out yourself!

Greasing the Bundt Pan Thoroughly: Using a baking spray with flour or brushing with butter and dusting with a little flour ensures the cake comes out cleanly without a hitch—this step saved me from some heartbreaking cake breakage!
Mix at Medium Speed: Beating the batter at medium speed for at least 2 minutes helps fully combine the pistachio pudding with the cake mix for a smooth, moist batter. I found shorter times made the texture a bit uneven.
Cooling Before Ganache: Letting the cake cool in the pan for about 15 minutes before flipping and making sure it’s warm but not hot when pouring the ganache prevents it from sliding off too quickly.
Don’t Overheat the Ganache: Melting the butter and cocoa on low and avoiding boiling keeps the ganache silky and shiny—a small detail that really makes the frosting look professionally done!

How to Serve Pistachio Chocolate Ganache Bundt Cake Recipe

In a round silver Bundt pan, there is a base layer of smooth, light green batter filling most of the pan evenly. On top of this green layer, there are swirls of thick, dark brown batter that form a flowing, curved pattern across the surface. A woman's hand holding a spoon is seen at the edge of the pan, drawing through the top batter to create a marbled effect. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Beyond the chopped pistachios sprinkled on top, try adding a light dusting of powdered sugar or even some edible gold leaf for an extra touch of elegance—perfect if you’re serving this at a festive occasion like St. Patrick’s Day. Fresh mint leaves can add a nice pop of green and complement the nutty flavor beautifully.

Side Dishes

Serve your pistachio chocolate ganache bundt cake alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the richness. A simple cup of black coffee or a mint-infused tea will also highlight the cake’s nutty and chocolatey flavors without overpowering them.

Make Ahead and Storage

Storing Leftovers

This cake stays wonderfully moist when stored in an airtight container at room temperature for up to 3 days. If you live in a warm climate, refrigerate the cake to keep the ganache from becoming too soft, but allow it to come back to room temperature before serving for the best flavor and texture.

Freezing

You can freeze the bundt cake without ganache by wrapping it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight, then add the fresh ganache and chopped pistachios before serving to keep that fresh homemade touch.

Reheating

To gently warm slices of the cake, microwave for 15–20 seconds on medium power. This brings out the moist texture and softens the ganache slightly without melting it completely. It’s a wonderful way to enjoy your Pistachio Chocolate Ganache Bundt Cake Recipe at its best!

Frequently Asked Questions:

Can I use a different type of cake mix for this recipe?

Absolutely! While the recipe calls for white cake mix to let the pistachio flavor shine, you can experiment with yellow cake mix for a slightly richer taste. Just be mindful it may alter the color and subtlety of the pistachio flavor.

Is it necessary to add green food coloring?

Green food coloring is optional and mainly for the festive look, especially for occasions like St. Patrick’s Day. If you prefer a more natural appearance, you can skip it altogether or add less to achieve a subtle green tint.

Can I make the ganache dairy-free?

Yes! Substitute the unsalted butter and milk with plant-based alternatives like coconut oil and almond milk to make a delicious dairy-free ganache. Just watch the heat carefully to keep the right consistency and shine.

How do I know when the cake is fully baked?

The best test is inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs (not wet batter), your Pistachio Chocolate Ganache Bundt Cake is perfectly baked, usually after 55 minutes at 350°F.

Final Thoughts

Baking this Pistachio Chocolate Ganache Bundt Cake Recipe always feels like a special occasion in my kitchen. The unique pistachio flavor paired with the rich chocolate ganache is a match made in dessert heaven. Whether you’re celebrating a holiday or simply treating yourself, this cake brings joy in every moist, nutty bite. I hope it becomes a beloved staple in your baking repertoire, just like it has in mine!