This no-fuss Chocolate Pistachio Bundt Cake is a real crowd pleaser and could not be easier to make! And you only need one bowl!
This cake is my husband’s favorite cake, ever. My mother-in-law has been making this cake for my husband’s birthday for what seems like forever. He requests this cake every time we even talk about making a cake. We made this cake for my husband’s birthday get-together last year, and there was nothing but crumbs left. Everyone loved it. This chocolate, nutty perfection of a cake is so good while at the same time, not being too sweet. This cake is also super moist, which is always a good thing.
So, I like to make my cakes from scratch. There is just something about measuring out all of the ingredients and mixing them together. Creaming the butter with the sugar, then adding the dry ingredients to the wet ingredients and so on. I suppose I just really enjoy the process of it all. But I know for some, this is not an enjoyable process or can even be a little intimidating. If this is you, or if you just don’t have the time to make a cake from scratch, this recipe is for you!
This recipe calls for a box cake mix. Which means, easy. Easy is always a win in my book. I like to use a yellow cake mix for this. This cake recipe also calls for a small box of instant pistachio pudding mix, some eggs, milk, oil, almond extract, and chocolate syrup. Yep, chocolate syrup. YUM. And the best part – you only need one bowl for this cake, WIN. Less dishes to clean is always a win!
How to make this Chocolate Pistachio Bundt Cake
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the box cake mix, the pistachio pudding mix, the eggs, milk, oil, and almond extract on medium speed for 3-4 minutes until fully combined and smooth.
Pour 2/3 of the cake batter into the prepared bundt pan. Then add the chocolate syrup to the remaining 1/3 of the batter in the bowl. Stir to combine. Add the chocolate mixed batter to the bundt pan. Take a knife and swirl the chocolate syrup batter with the yellow batter. Don’t totally mix them so you will get the marbled effect. Then bake.
We like to add powered sugar to this cake. I don’t think it needs frosting or icing, but feel free to do whatever you would like. My husband likes to put powdered sugar on the cake as soon as it comes out of the oven, and then eat the cake while it’s still warm.
We make this cake in a 9×13 sometimes too. It’s easier to feed a crowd that way.
You could also add more chocolate syrup to this if you would like. We add ¼ cup of chocolate syrup to this cake, but you could add up to ½ a cup. I’m always on board for more chocolate.
This cake is also delish with a nice cup of coffee.
St. Patrick’s Day is coming up. This cake would be perfect for a St. Patrick’s Day party or get together. It has a slight green tint to it. You could even add a little green food coloring if you’re feeling super festive.
I hope you try this Chocolate Pistachio Bundt Cake. I think you will love it as much as we do!
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