I find myself turning to this Pistachio Pudding Cake whenever I need a simple, reliable dessert that feels special without the fuss. I recently baked one for a casual spring get-together, and its soft green hue and tender crumb were an absolute hit. It’s wonderfully straightforward, relying on a box of pudding mix to guarantee a moist texture every time.
What makes this recipe a keeper is its simplicity and rich, nutty flavor. The oil-based batter creates a wonderfully soft crumb that stays fresh for days, and the instant pudding mix is the secret weapon for that signature velvety texture. It’s an accessible bake for any skill level and delivers a comforting, delicious cake perfect for any occasion.
How to Guarantee a Moist Crumb
The key to this cake’s incredibly moist texture lies in two things: the ingredients and the baking time. The instant pudding mix contains emulsifiers that help lock in moisture, creating a soft, tender crumb that doesn’t dry out. Vegetable oil, as a liquid fat, also contributes more moisture than butter. To ensure you don’t lose that benefit, monitor the baking time closely. Check the cake at the 40-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs attached, it’s done. Overbaking is the fastest way to a dry cake, so pull it from the oven as soon as it’s ready.
Boosting the Pistachio Flavor
While the pudding mix provides a lovely pistachio base, you can easily amplify that nutty, rich taste. For a deeper flavor, lightly toast the chopped pistachios before using them as a garnish. Just spread them on a baking sheet and toast at 350°F (175°C) for 5–7 minutes until fragrant. This simple step releases their natural oils and intensifies their flavor. If you want even more pistachio essence in the cake itself, you can substitute the vanilla extract with 1 teaspoon of pistachio extract. This gives the cake a more pronounced, authentic pistachio profile from the inside out.
Ingredient Swaps for Dietary Needs
This recipe is quite flexible. If you need a nut-free version, you can omit the chopped pistachio garnish or replace it with toasted sunflower seeds or pepitas for a similar crunchy texture, though the flavor will change. For a dairy-free cake, substitute the milk with an equal amount of unsweetened almond milk or oat milk. Most instant pistachio pudding mixes are dairy-free, but always check the label to be sure. The recipe will work beautifully with these simple adjustments, yielding a cake that’s just as moist and flavorful.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 8–10 slices
- Difficulty: Easy
Ingredients
- 240g (2 cups) all-purpose flour
- 300g (1 1/2 cups) granulated sugar
- 102g (1 package) instant pistachio pudding mix
- 8g (2 teaspoons) baking powder
- 3g (1/2 teaspoon) salt
- 3 large eggs (approx. 150g)
- 240g (1 cup) whole or 2% milk
- 180g (3/4 cup) vegetable oil
- 4g (1 teaspoon) vanilla extract
- 60g (1/2 cup) chopped pistachios, for garnish
Step-By-Step Instructions
Preheat Oven and Prepare Pan
First, position a rack in the center of your oven and preheat to 350°F (175°C). Grease a 9×13-inch cake pan with non-stick spray or butter. This ensures the cake releases cleanly after baking.
Whisk the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Whisking aerates the flour and distributes the leavening evenly, which helps the cake rise properly.
Combine the Wet Ingredients
In a separate medium bowl, whisk the eggs, vegetable oil, milk, and vanilla extract until smooth and fully combined. A uniform liquid mixture incorporates more easily into the dry ingredients.
Combine Wet and Dry Mixtures
Pour the wet mixture into the bowl with the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few small lumps in the batter are perfectly fine and prevent a tough cake.
Fold in the Pudding Mix
Sprinkle the instant pistachio pudding mix over the batter. Gently fold it in with a spatula until it is evenly incorporated and no dry streaks remain. The batter will thicken slightly and take on a pale green color.
Pour Batter and Bake
Pour the batter into your prepared cake pan and use the spatula to spread it into an even layer. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool the Cake
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 15 minutes. After this initial cooling, you can serve it warm from the pan or transfer it to the rack to cool completely. Cooling is essential for neat, clean slices.
Garnish and Serve
Once the cake is cool, sprinkle the chopped pistachios evenly over the top. Slice and serve as is, or with a dollop of whipped cream.
Substitutions & Variations
- Cream Cheese Frosting: Add a simple layer of cream cheese frosting for an extra tangy and rich finish.
- Citrus Twist: Fold in the zest of one lemon into the batter to add a bright, fresh note that complements the pistachio.
- Different Nuts: Swap the pistachios for finely chopped almonds or hazelnuts for a different nutty flavor profile.
- Cupcake Version: Pour the batter into a lined muffin tin, filling each cup two-thirds full. Bake at 350°F (175°C) for 18–22 minutes.
- Simple Finish: For a lighter topping, skip the nuts and simply dust the cooled cake with powdered sugar.
If you enjoy this dish, try our Triple Chocolate Mousse Layered Dessert for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
To store, cover the cake tightly with plastic wrap or transfer it to an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze the unfrosted cake for up to 3 months. Thaw it overnight in the refrigerator before garnishing and serving.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 350
- Protein: 5g
- Fat: 18g
- Carbohydrates: 40g
- Estimates only.
FAQ
Why did my cake turn out dry and dense instead of soft and moist?
The most common cause is overbaking, which dries out the crumb. Also, check how you measure your flour; scooping from the bag can add too much, absorbing excess liquid.
My crumb came out gummy and heavy. What could have caused this?
A gummy texture often comes from overmixing the batter, which develops too much gluten. Mix just until the flour disappears to keep the crumb tender and light.
How do I know the cake is done without relying only on a toothpick?
Look for visual cues. The cake's edges will start to pull away from the sides of the pan, and the top should spring back lightly when you gently press on it.
Can I use a different pan size, like two 8-inch round pans?
Yes, but be sure to adjust the baking time. Thinner layers in smaller pans will bake faster, so start checking for doneness about 10 minutes earlier than stated.
Is it possible to make this cake gluten-free with good results?
Yes, you can substitute the all-purpose flour with a quality 1-to-1 gluten-free baking blend. This will produce a very similar texture without major changes.
Can I swap the pistachios for another type of nut in this recipe?
Absolutely. Finely chopped almonds or hazelnuts are excellent substitutes. They will change the flavor profile but provide a similarly rich, nutty texture to the crumb.
Can I prepare this pistachio cake a few days before serving it?
Yes, you can bake the cake layer ahead of time. Store the unfrosted cake, tightly wrapped, at room temperature for up to three days for the best texture.
Is it okay to freeze this cake after I've added the frosting?
I don't recommend freezing the frosted cake, as cream cheese frosting can become watery when it thaws. Freeze the unfrosted cake layer for the best results.
What is the best way to store leftovers to keep the cake moist?
For a frosted cake, store it in an airtight container in the refrigerator for up to five days. Let slices come to room temperature before serving for better flavor.
Equipment
- 9×13-inch cake pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Wire rack
- Oven
Ingredients
- 240 g (2 cups) all-purpose flour
- 300 g (1 1/2 cups) granulated sugar
- 102 g (1 package) instant pistachio pudding mix
- 8 g (2 teaspoons) baking powder
- 3 g (1/2 teaspoon) salt
- 3 large eggs (approx. 150g)
- 240 g (1 cup) whole or 2% milk
- 180 g (3/4 cup) vegetable oil
- 4 g (1 teaspoon) vanilla extract
- 60 g (1/2 cup) chopped pistachios for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch cake pan.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk eggs, vegetable oil, milk, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined with a few lumps remaining.
- Gently fold in instant pistachio pudding mix until evenly incorporated and batter is pale green.
- Pour batter into prepared pan and bake 40–45 minutes, until toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool cake in the pan on a wire rack for at least 15 minutes, then cool completely if desired.
- Sprinkle chopped pistachios evenly on top before slicing and serving.
