Name: Pistachio Cake with Chocolate Ganache Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 box white cake mix; 1 package (3.4 oz) instant pistachio pudding mix; 4 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 1/2 teaspoon almond extract (optional); 1/2 cup chopped pistachios (plus more for topping); 1 cup heavy cream; 8 oz semisweet chocolate (chopped or chips); 1 tablespoon butter

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If you’re searching for a show-stopping dessert that’s guaranteed to make everyone swoon, look no further than Pistachio Cake with Chocolate Ganache. This cake combines the nutty, lightly sweet flavor of pistachios with a dreamy, rich chocolate ganache that sets like a delicious velvet blanket over the top. It’s the kind of treat that draws a crowd, sparks conversation, and always results in just one more slice (because how could you resist?). Whether for birthdays, gatherings, or just because, this Pistachio Cake with Chocolate Ganache is destined to become a beloved favorite in your baking rotation.

Pistachio Cake with Chocolate Ganache Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients couldn’t be easier, but each one plays a vital role in creating the cake’s unbeatable flavor, moist texture, and beautiful green hue. These everyday elements come together to build remarkable layers of taste, so don’t skip or skimp!

White cake mix: The perfect shortcut for a tender, fail-proof base with a neutral flavor that lets the pistachio and chocolate shine.
Instant pistachio pudding mix: Infuses the cake with a signature green tint and that unmistakable pistachio flavor—plus extra moisture!
Large eggs: Give the cake structure and help it rise for a fluffy, crowd-pleasing crumb.
Whole milk: Adds richness and keeps each bite extra moist.
Vegetable oil: Ensures the cake stays soft, even after chilling or storing.
Almond extract (optional): A splash of this intensifies the nutty flavors and creates a truly memorable pistachio experience.
Chopped pistachios (plus more for topping): For bursts of nutty crunch inside and a beautiful, textured garnish on top.
Heavy cream: Forms the silky foundation of the chocolate ganache, making it ultra-creamy and luscious.
Semisweet chocolate (chopped or chips): Melts into the ganache for deep cocoa flavor and glossy finish.
Butter: Adds shine and richness to the ganache, ensuring it spreads smoothly over your Pistachio Cake with Chocolate Ganache.

How to Make Pistachio Cake with Chocolate Ganache

Step 1: Prep Your Pans and Oven

First things first, preheat your oven to 350°F to give your cake the best start. Grease and flour a 9×13-inch baking dish or two 8-inch round pans—this keeps your Pistachio Cake with Chocolate Ganache from sticking and ensures smooth release every time.

Step 2: Mix the Batter

In a big mixing bowl, combine the white cake mix, instant pistachio pudding mix, eggs, milk, oil, and almond extract if you’re using it. Beat this on medium speed for 2 to 3 minutes. The batter should look creamy, a little green, and smell incredible. Gently fold in the chopped pistachios—these will give the cake little pops of flavor and color throughout.

Step 3: Bake to Perfection

Pour your batter evenly into the prepared pan(s). Pop them into the oven and bake for 30 to 35 minutes. You’ll know your cake is ready when a toothpick poked into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack. Let it cool completely—trust me, patience here pays off.

Step 4: Create the Chocolate Ganache

For this part, add your heavy cream to a small saucepan over medium heat. As soon as you see gentle bubbles around the edge, remove it from the heat (don’t let it boil!). Pour the hot cream over your chopped chocolate and butter in a bowl, and wait a couple of minutes—no peeking! Then whisk everything until it’s gorgeously smooth and shiny. Let the ganache cool just a bit so it thickens up, but is still pourable.

Step 5: Assemble and Finish

Once your cake is completely cooled, pour the ganache over the top, spreading it with a spatula to create an even, glossy layer. Sprinkle extra chopped pistachios on top to make your Pistachio Cake with Chocolate Ganache as pretty as it is delicious. Let the ganache set before slicing, serve, and bask in the compliments!

How to Serve Pistachio Cake with Chocolate Ganache

Garnishes

For a polished, bakery-style appearance, always finish with a handful of chopped pistachios pressed into the top while the ganache is still fresh. A dusting of powdered sugar or a few shards of chocolate also works beautifully. For special occasions, try edible gold flakes or fresh raspberries for a pop of color.

Side Dishes

This Pistachio Cake with Chocolate Ganache stands strong on its own, but it’s lovely beside a dollop of softly whipped cream or a scoop of vanilla bean ice cream. Fruit salads—especially those with berries—make the nutty, chocolatey flavors truly sing.

Creative Ways to Present

Try baking the batter in a Bundt pan for a gorgeous pistachio Bundt cake shape, then drizzle with ganache so it cascades down the ridges. Individual mini loaves or cupcakes are a fun, portable way to share. Or, slice the 9×13 cake into elegant squares and serve on a fancy platter for a modern touch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Pistachio Cake with Chocolate Ganache, simply cover the cake well with foil or plastic wrap and keep in the refrigerator. It stays moist and flavorful for up to 4 days—just let it come to room temperature before enjoying for the best texture.

Freezing

Pistachio Cake with Chocolate Ganache freezes fantastically! For best results, wrap individual slices (or the whole uncut cake) tightly in plastic and then foil. Thaw overnight in the fridge. If you know you’ll be freezing, you can wait to add the ganache until after thawing for the freshest look.

Reheating

To gently bring chilled or thawed cake back to that just-baked tenderness, let slices sit at room temperature for 30 to 60 minutes. If you’d like your ganache just slightly melty, give pieces a 10-second zap in the microwave, but go slowly to preserve the ganache’s shine.

FAQs

Can I make this Pistachio Cake with Chocolate Ganache without cake mix?

Absolutely! While the cake mix makes things easy, you can use your favorite homemade white or yellow cake recipe as the base, then simply stir in the pudding mix and pistachios for the same flavor and color.

Will the cake still taste good without almond extract?

Definitely! Almond extract is optional—it simply enhances the nutty flavors. If you prefer a subtler taste or have allergies, feel free to skip it. The pistachio pudding mix brings plenty of flavor on its own.

Can I use dark or milk chocolate for the ganache?

Yes, you can use dark, semisweet, or milk chocolate, depending on how rich or sweet you want your ganache. Semisweet strikes the perfect balance, but feel free to experiment and find your favorite!

How do I keep pistachios extra green and vibrant on top of the cake?

For the brightest color, purchase shelled, raw pistachios, and chop them fresh just before using. You can also very gently toast them in a dry pan for added flavor, but keep a close eye so they don’t brown too much.

Can I make this Pistachio Cake with Chocolate Ganache gluten-free?

Yes! Simply swap in your favorite gluten-free white cake mix and double-check that your pudding mix and chocolate are certified gluten-free. The rest of the ingredients are naturally gluten-free.

Final Thoughts

This Pistachio Cake with Chocolate Ganache is the kind of dessert that makes memories—vivid green, decadently chocolatey, and downright fun to eat. Whether you’re celebrating or just need a treat, I can’t recommend it enough. Bake it, share it, and make it part of your family traditions—you’ll be glad you did!

Pistachio Cake with Chocolate Ganache Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of pistachio and chocolate with this Pistachio Cake topped with a rich Chocolate Ganache. This easy-to-make cake is perfect for any occasion, from family gatherings to dinner parties.

Ingredients

Scale

Cake:

1 box white cake mix
1 package (3.4 oz) instant pistachio pudding mix
4 large eggs
1 cup whole milk
1/2 cup vegetable oil
1/2 teaspoon almond extract (optional)
1/2 cup chopped pistachios (plus more for topping)

Ganache:

1 cup heavy cream
8 oz semisweet chocolate (chopped or chips)
1 tablespoon butter

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Instructions

Preheat Oven: Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans.
Prepare Cake Batter: In a large bowl, combine cake mix, pistachio pudding mix, eggs, milk, oil, and almond extract. Beat until smooth. Fold in chopped pistachios.
Bake: Pour batter into pan(s) and bake for 30–35 minutes. Cool on a wire rack.
Make Ganache: Heat cream, pour over chocolate and butter. Whisk until smooth. Let cool slightly.
Decorate Cake: Pour ganache over the cooled cake. Sprinkle with chopped pistachios. Let set before serving.

Notes

This cake can be made a day ahead and refrigerated—just bring it to room temperature before serving.
You can also bake it in a Bundt pan for a classic pistachio Bundt cake look.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American