Pistachio Cake

A pistachio cake recipe is the perfect combination of savory and sweet, and everybody loves the bright green color. You can make many variations, including this one, which can easily be cut into squares. The only chopping is for the pistachios. Everything else is store-bought, including the cake mix and instant pudding mix.

This recipe needs only 15 minutes of prep and because it’s recommended to chill before you cut and serve, that means making it ahead of time is no problem at all.

In addition to this recipe, you could make our pistachio bundt cake or pistachio cake with walnuts to satisfy eaters who are crazy about nuts.

Given the cake’s vibrant green color, this could also be a fun cake to make for the winter holidays or St. Patrick’s Day.

Ingredients for Pistachio Cake

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• Cake mix: Choose a white cake mix that’s sold in stores, typically in the baking aisle, and around 13 or 14 ounces.
• Instant pudding mix: Pistachio pudding mix gives this cake recipe pistachio flavor. You will need one 3.4-ounce package for the cake batter and another 3.4-ounce package for the frosting.
• Lemon-lime soda: Use either store-brand lemon-lime soda or Sprite.
• Canola oil: Also called rapeseed oil, this is a heart-healthy cooking oil produced from rapeseeds.
• Eggs: Eggs act as a protein but also a binding to help mix ingredients in the cake batter together.
• Walnuts: In this recipe, you’ll need chopped walnuts, which are sold prechopped in the baking aisle or nuts section at grocery stores. Among walnuts’ health benefits are positive effects on blood pressure and gut health.
• Milk: The milk should be cold (right out of the fridge) when making the frosting for this cake recipe. This keeps the frosting smooth, not full of lumps.
• Whipped topping: Kept in the fridge, this light and fluffy whipped topping should be thawed before topping the cake.
• Pistachios: Use whole pistachios that are still in the shell, not ones that are already shelled and chopped.
• Mint: This herb will top the cake as a garnish. Choose fresh mint leaves, not dried mint.

 Directions 

Step 1: Combine the cake batter ingredients.

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In a large bowl, combine the first five ingredients and beat on low speed for 30 seconds. Beat on medium speed for two more minutes, then stir in the walnuts.

Step 2: Bake the cake.

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Pour the cake batter into a greased 13×9-in. baking pan. Bake at 350° for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack before frosting and serving.

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Step 3: Make the frosting and frost the cake.

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For the frosting, start by chopping the pistachios or dropping them into a food processor until they’re reduced to chunks. Then, in a large bowl, beat the milk and pudding mix on low speed for 2 minutes. Fold in the whipped topping. Spread the frosting over the cake and sprinkle with the chopped pistachios. Refrigerate for about 30 minutes before cutting. Garnish with mint if desired. Refrigerate any leftovers.

Editor’s Tip: If you really want to go all-in and make this an even more homemade recipe, make your own whipping cream using our easy recipe.

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Pistachio Cake Variations

• Make the cake greener. Add green food coloring to further boost the green hue.
• Use a cream-cheese frosting. If you like cream-cheese frostings, similar to what’s on a carrot cake, swap out our frosting in this recipe for a cream-cheese version.

How to Store Pistachio Cake

To keep this cake moist as long as possible, store it in the fridge. You can also make it ahead of time and either freeze it or chill it before enjoying it, as long as you follow our tips below.

Can you freeze pistachio cake?

If you store this cake in an air-tight container or resealable freezer bag, it will keep for up to three months. Know for certain that you’ll make this ahead of time and serve it for the first time after it’s been in the freezer? Then wait to add the frosting until it’s time to enjoy.

How long does pistachio cake last? 

This cake can last for up to a week in the fridge if it’s stored in a covered air-tight container.

Can you make pistachio cake ahead of time? 

Definitely! Just be sure to store it in the fridge, in an airtight covered container, for no more than one to two days before you plan to enjoy it.

Pistachio Cake Tips

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Can I make a gluten-free version of this cake?

Yes, you sure can! The only ingredient you will need to swap out is the cake mix. Look for a gluten-free white cake mix instead.

Can I use chopped pistachios?

We’re huge fans of any time savers in the kitchen so, yes, go ahead and buy those chopped pistachios in the store and add more time into your day.

Can I make this into a layered cake instead?

This recipe will work just fine as a layered cake. The ingredients for this recipe are enough for two round cake pans that are 9×2-inches. To add a third layer, you would need to use half of the amounts in the recipe.