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

Nothing says celebration like a homemade cake, especially when it’s a Pistachio Chocolate Ganache Bundt Cake Recipe that’s as stunning as it is delicious. This moist pistachio cake paired with a silky chocolate ganache is truly a showstopper you’ll want to make again and again.

A bundt cake sits on a white plate with a white marbled surface background. The cake has two visible layers: the bottom layer is light green, and the top layer is light brown. Thick, smooth dark chocolate glaze pours down from the top of the cake in even streams, covering parts of the sides. The top of the cake is sprinkled with crushed nuts that vary in small bits and light tan to greenish colors. The texture of the cake looks soft and spongy, and the glaze is shiny and rich. 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

I remember the first time I made this Pistachio Bundt Cake with Chocolate Ganache—friends kept asking for seconds, and I couldn’t blame them. The combo of nutty pistachios with rich chocolate is pure magic.

Perfectly balanced flavors: The subtle nuttiness of pistachio pairs beautifully with creamy chocolate ganache.
Moist, tender texture: Thanks to the pudding mix, this bundt cake stays irresistibly soft.
Festive and fun: A splash of green food coloring makes it perfect for St. Patrick’s Day or any celebration.
Easy to make: Uses simple boxed mixes and straightforward steps for impressing with minimal fuss.

Ingredients & Why They Work

Gathering the right ingredients is the first step to nailing this pistachio chocolate ganache bundt cake recipe. I love using products that bring out flavor while keeping things simple, so keep an eye out for quality cake mix and fresh pistachios.

Flat lay of a small box of white cake mix in a simple white ceramic box-shaped dish, a small box of instant pistachio pudding mix in a plain white ceramic square dish, four whole brown eggs with clean shells arranged in a perfect row, a small white ceramic bowl with clear vegetable oil, a small white ceramic bowl filled with clean water, a few small sprigs of fresh green almond leaves, a tiny drop of green food coloring on a white ceramic spoon-shaped dish, a small white ceramic bowl of unsalted butter cubes, a small white ceramic bowl of milk, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of cocoa powder, and a small white ceramic dish with chopped fresh green pistachios, all placed 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: Acts as a perfect, fluffy base that bakes evenly and lightly.
Instant pistachio pudding mix: Adds moistness and amplifies that pistachio flavor beautifully.
Eggs: Provide structure and richness to the cake batter.
Vegetable oil: Keeps the cake tender and moist without weighing it down.
Water: Necessary to hydrate the dry ingredients, achieving the right batter consistency.
Almond extract: Enhances the nutty notes and complements the pistachios perfectly.
Green food coloring: Optional, but great for adding a festive touch to the cake’s appearance.
Unsalted butter: For a smooth, rich ganache without extra saltiness.
Milk: Helps thin the ganache and makes it glossy and pourable.
Powdered sugar: Sweetens the ganache and adds smooth texture.
Cocoa powder: Provides the deep chocolate flavor in the ganache.
Chopped pistachios: A crunchy garnish that adds texture and a nutty flourish.

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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

The beauty of the Pistachio Chocolate Ganache Bundt Cake Recipe is how easily you can tweak it to suit your tastes or dietary needs. Whether you want to add a personal twist or accommodate a special preference, there’s always room to make this cake uniquely yours.

Nut-Free Variation: Although pistachios are the star here, you can swap chopped pecans or toasted almonds for a nut-free garnish if allergies are a concern. I once replaced pistachios with toasted coconut flakes to great effect, giving the cake a tropical touch while keeping the crunch.
Dairy-Free Version: For those avoiding dairy, I recommend using plant-based milk (like almond or oat) and vegan butter in the ganache. The cake still stays incredibly moist and the ganache remains rich and silky.
Holiday Twist: For St. Patrick's Day, I use a few extra drops of green food coloring, but you can easily swap it for festive sprinkles or a drizzle of white chocolate if you want a different festive touch. Last year, I added a hint of mint extract to the ganache for a refreshing finish that paired beautifully with the pistachio flavor.

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

A single slice of bright green cake sits on a white plate, showing a soft and spongy texture. The cake has one thick layer, covered with a dark chocolate frosting that is rough and creamy. Small pieces of chopped nuts are sprinkled on the sides of the frosting, adding a crunch texture and light brown color contrast. The plate rests on a white marbled surface, and a silver fork is placed next to the cake slice. Blurred light brown nuts are scattered in the background, giving a simple and clean look. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep with Care

Start by preheating your oven to a steady 350°F. This temp is perfect for baking a moist, tender cake without drying it out. Be sure to grease your 10-inch bundt pan really well — every nook and cranny — so the cake releases beautifully. I like to use a combination of butter and a light dusting of flour for the best results.

Step 2: Blend the Batter with Love

In a large bowl or mixer, combine the white cake mix and instant pistachio pudding mix — this duo is what makes the cake irresistibly moist and nutty. Add the eggs, vegetable oil, almond extract, water, and a few drops of green food coloring until you achieve the shade you love. Beat everything on medium speed for at least 2 minutes. This step is key to incorporating air and ensuring a smooth, lump-free batter.

Step 3: Bake to Perfection

Pour your batter evenly into the prepared bundt pan, smoothing the top gently with a spatula. Pop it into the oven and bake for 55 minutes. Around the 50-minute mark, start checking with a toothpick — when it comes out clean, you know you've nailed the bake. This prevents overbaking and keeps the cake moist and tender.

Step 4: Cool Just Enough

Once out of the oven, let the cake cool in the bundt pan for about 15 minutes. This resting time helps it set just enough so it won't crumble when unmolded. Then, carefully turn it out onto a cooling rack or tray to cool completely or remain slightly warm if you prefer to add the ganache sooner.

Step 5: Whisk the Luscious Ganache

In a small saucepan over low heat, melt together the butter, milk, and cocoa powder. Stir gently and keep an eye on it—you want it smooth and glossy but never boiling. Remove from heat and whisk in powdered sugar and almond extract until silky and thickened. This ganache is perfectly balanced — rich yet not overpowering, with that lovely almond hint tying it all together.

Step 6: Finish with a Gorgeous Ganache Glaze

While the cake is still warm, pour the ganache evenly over the top, letting it cascade down the sides naturally. Sprinkle chopped pistachios over the ganache to add that irresistible crunch and a gorgeous finishing touch. Allow the ganache to set for a few minutes before slicing and serving to ensure the perfect texture.

Top Tip

Mastering the Pistachio Chocolate Ganache Bundt Cake Recipe is all about attention to detail. These handy tips can help you get the best texture, flavor, and presentation every time you bake this stunning dessert.

Perfect Batter Mixing: I’ve found that beating the cake and pudding mixes with the eggs, oil, almond extract, water, and food coloring for at least 2 minutes creates a wonderfully smooth batter that bakes up beautifully tender.
Check Doneness Early: Using a toothpick to test the cake around the 50-minute mark helped me avoid overbaking and kept the cake moist and soft, which is essential for this recipe.
Warm Ganache Application: Pouring the chocolate ganache over the cake while it’s still warm allows the glaze to spread evenly and set perfectly with a glossy finish.
Greasing the Bundt Pan Thoroughly: I learned after one sticky attempt that greasing every crevice of the 10-inch bundt pan prevents wrecking the elegant shape when you turn the cake out.

How to Serve Pistachio Chocolate Ganache Bundt Cake Recipe

In a round silver bundt cake pan, there is a batter with two layers: a thick pale green layer filling the pan and a thinner dark brown layer swirled on top in a decorative pattern. The dark brown layer forms elongated teardrop shapes and curves that create a spiral around the center hole of the pan. A woman's hand is holding a spoon, drawing through the layers to create the swirled design. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Beyond the sprinkled chopped pistachios, fresh mint leaves add a lovely touch of green and a refreshing aroma that pairs beautifully with the nutty flavors. A light dusting of powdered sugar or edible gold flakes can also elevate the festive vibe, especially around St. Patrick’s Day.

Side Dishes

This bundt cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream to balance the rich chocolate ganache. Fresh berries like raspberries or sliced strawberries are great for adding a juicy contrast and a pop of color on the plate.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pistachio Chocolate Ganache Bundt Cake in an airtight container at room temperature for up to 2 days to keep the cake moist. If your kitchen is warm, it’s best to refrigerate it, wrapped tightly with plastic wrap to prevent drying out, for up to 4 days.

Freezing

You can freeze this bundt cake without the ganache for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. When ready to enjoy, thaw overnight in the fridge, then add fresh ganache before serving for the best texture and flavor.

Reheating

If you want to enjoy the cake warm, gently microwave individual slices for about 10-15 seconds or warm in a low oven (around 300°F) for 5-7 minutes. Add a little extra chocolate ganache if you like, which will melt nicely over the warm cake.

Frequently Asked Questions:

Can I make this Pistachio Chocolate Ganache Bundt Cake Recipe dairy-free?

Absolutely! Substitute the milk with your favorite plant-based milk and use dairy-free butter alternatives for the ganache. This way, you still get a rich and creamy topping without dairy.

What if I don't have green food coloring?

No worries—green food coloring is optional and mainly for festive appeal. The cake will taste just as delicious without it, showcasing natural pistachio flavor beautifully.

How do I prevent the cake from sticking to the bundt pan?

Make sure to grease the pan thoroughly with butter or non-stick spray, paying special attention to every nook and cranny. You can also dust it lightly with flour after greasing for extra insurance.

Can I use vanilla extract instead of almond extract?

Yes! Vanilla extract is a fine substitute if you prefer a more classic flavor. It will still complement the chocolate ganache and pistachio cake nicely.

Final Thoughts

Making this Pistachio Chocolate Ganache Bundt Cake Recipe is truly a rewarding experience—rich with comforting flavors and impressive in presentation. Whether you’re celebrating a special occasion or just craving a slice of something a bit fancy, this cake promises smiles every time. Give yourself the joy of baking and sharing this delightful treat, and don’t forget to savor every bite!