Let Me Tell You About This Pistachio Cake
You know that one dessert you make and suddenly your house is full of people who apparently “just dropped by”? For me, that’s pistachio cake. The first time I made it, the kitchen looked like I’d just hosted a kids’ birthday party (I hadn’t, it was just me and my sister picking at the mixing bowl). Now it’s the cake I bring to every get-together. My neighbor Doug, who swears he hates nuts, ate three slices and I’ve *never* let him forget it. Oh, and let me be honest, I make this for myself almost as much as for anyone else. (Should I be worried? Maybe. But life’s short.)
Why You’ll Love This Cake (Honestly)
I pull this recipe out when someone needs cheering up or I’m in the mood for something that looks—and tastes—like I’ve put in a ton of effort (even if my kitchen says otherwise). My family goes absolutely barmy for this because, well, it tastes fancy but honestly is not fussy. Plus, it’s green-ish, so you can lie to yourself a little about it being healthy. (Not that I would… much.)
Now, once I tried skipping the pistachios because I was out, and just sprinkled some almonds on top instead. Wouldn’t recommend that. World’s laziest cake? Maybe. World’s tastiest? Not really.
Stuff You’ll Need (And My Sane Swaps)
- 1 box of white cake mix (or yellow if that’s all you’ve got—no crime in using Betty Crocker, but my Gran would raise an eyebrow)
- 3 large eggs (I once used 2 because I dropped one… worked fine, but a bit less rich)
- 1 packet instant pistachio pudding mix (3.4 oz; Jell-O is my go-to, but I’ve used store brand—couldn’t taste the difference…maybe I just wanted to think I could!)
- 1 cup club soda (ginger ale if you’re feeling zippy; water if you’re out of both, though it’s not quite as bouncy)
- 1/2 cup vegetable oil (or melted butter, but that honestly makes it heavier—your call)
- 3/4 cup shelled pistachios, roughly chopped (I just toss in a rough handful, a little over or under is no biggie)
- Optional: 1/2 tsp almond extract (I add this when I have it; it amps up the nutty vibes, but don’t sweat it if you forget)
Alright, Let’s Bake (Here’s What I Do)
- Preheat your oven to 350°F (175°C). Old ovens can run hot or cold—just keep an eye out. Grease a bundt tin or a 9×13-inch pan. (I use a nonstick spray, but you can butter it like my Aunt Ruth insists. One time I forgot and spent half an hour chiseling cake form the pan. Never again.)
- Mix the cake: In a big bowl, dump in the cake mix, pudding, eggs, oil, and club soda. I just use a hand mixer, but a sturdy spoon works if you wanna skip arm day. Mix till it’s smooth-ish—don’t overdo it, or it gets tough. This is where I sneak a lick.
- Stir in pistachios. Don’t worry, it looks a bit lumpy. It always does.
- Pour into your pan. Give it a wobble to level it out (or bash it on the countertop, just not too hard—once I cracked a plate doing this, true story!)
- Bake for 35-40 mins, or until a toothpick poked in comes out clean. Yours might take a bit less or more—just peek at 30 mins. If your oven has moods like mine, rotate halfway through.
- Cool for 10-15 minutes. Don’t flip it too soon, or it’ll stick; but wait too long, and it clings on tighter than my cat at bath time. Take your pick.
- Frost or don’t. I sometimes dust with icing sugar. If I’m feeling extra, I whip up a light icing with powdered sugar and milk, sometimes adding a little more almond extract. Up to you—sometimes cake just wants to be cake.
Notes (From Trials and More Than One Error)
- The color’s a bit muted if you skip the pudding, but it’s still tasty (green food dye does make it pop, if that’s your jam)
- If the cake sticks: let it cool a tad longer and try again. Or just eat it out of the pan with a spoon—nobody’s judging here
- Less sugar in the mix? Sure, but it’s not really a diet cake—believe me, I’ve tried. Probably best to embrace it
Variations I’ve Fiddled With
- Once, I threw in mini chocolate chips—works like a dream. Gives it a bit of a Rocky Road kinda vibe
- Tried orange zest in the batter. Interesting… but wouldn’t do it again. Sorta clashed, you know?
- I’ve replaced club soda with lemon-lime soda (7Up)—tastes like it came from a bakery (or at least that’s what my cousin claimed)
What You’ll Need (And a Workaround or Two)
- Mixing bowl – any biggish bowl’s fine, honestly
- Hand mixer (or a strong spoon and your own elbow grease—oh and a podcast to listen to if you’re mixing by hand!)
- Bundt pan or 9×13 pan (done it as cupcakes too, but watch the bake time)
- Cooling rack (sometimes I improvise with the stove burner—just don’t tell my mum)
Storing This (But Will You Even Need To?)
Supposedly, this keeps for up to four days in an airtight box (counter is fine, fridge if you want). But honestly, in my place, it rarely lasts past day one. If by chance you forget, nuke it for 10 seconds—tastes brand new.
(If you want advice on freezing: slice, wrap, then pop in a baggie—good for a month. I’ve never met a freezer cake I loved as much as fresh, though!)
How We Serve (Family Traditions, or Just Me Being Fancy)
I like mine plain, with a proper mug of strong tea. My niece insists it’s not dessert unless there’s a scoop of vanilla ice cream. On birthdays, I sprinkle chopped pistachios and rose petals on top because it looks like I care, even if it’s just for Instagram. If you want to up your game, check how Sally does her pistachio frosting—her recipes got me over my fear of homemade icing. Sometimes, I also serve it warm (microwaved for ten-ish seconds)—trust me, the aroma alone could win over even the nut skeptics.
Pro Tips (Learned the Hard Way)
- Don’t rush the cooling time. I tried once—ended up with half a cake and a new pan-washing technique I’d rather forget.
- Use proper measuring cups (instead of the mug that was nearest); the cake comes out lighter. Lesson learned.
- If you’re thinking of blending whole pistachios for the batter, I’ve done that. It’s too grainy. Actually, I find it works better if you just chop them roughly.
- My gran used to sift the cake mix—me, not so much, but if you want fluffy cake, go for it!
FAQ (Real Questions—And Honest Answers)
- Can I make this gluten-free? Yep—grab your favorite GF cake mix and swap in. Texture might shift a bit, but it’s still good. Add an egg if the mix looks dry.
- Do I have to use a bundt pan? Not at all—I use 9×13 all the time. Cupcakes, even. The only time it didn’t work so well was the time I tried a loaf tin; it got a bit dense in the middle.
- Where do I get unsalted pistachios? I usually get mine at Aldi or Trader Joe’s—here’s a good online guide if you need help comparing pistachios. Salted ones are fine too, just skip extra salt elsewhere.
- What if I don’t have the pudding mix? It’s honestly best with it, but in a pinch, substitute with 1/4 cup cornstarch and a little extra sugar. The flavor will be less pistachio-ey, but hey, cake is cake!
- Do I really have to cool it before cutting? Ugh, yeah. I’ve tried skipping—I always regret it; it’s just a mess, promise.
Anyway, if you give this cake a go, let me know how it turns out—unless it’s a disaster, in which case, we’ll just blame the oven, right? (For more pistachio inspiration, I sometimes browse Bon Appétit’s baking archives—can’t hurt to dream!)
Ingredients
- 1 cup shelled unsalted pistachios, ground
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup whole milk
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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2In a food processor, grind the pistachios until finely ground but not pasty.
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3In a medium bowl, whisk together flour, baking powder, and salt.
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4In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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5Fold in the ground pistachios, then alternately add the flour mixture and milk, beginning and ending with the flour mixture. Mix until just combined.
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6Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
350 caloriescal
Protein:
7gg
Fat:
17gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
44gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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