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4.6 from 5 votes

Chocolate Pistachio Bundt Cake

Made with instant pistachio pudding and real melted chocolate, this gorgeous marbled cake is a show-stopping dessert that is worthy of dusting off your Bundt pan.
Prep Time20 mins
Cook Time50 mins
Cooling Time1 hr
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Baking, Cake, Chocolate, Dessert, Pistachio
Servings: 10 servings
Calories: 736kcal


  • 8 cup Bundt pan


For the marbled cake:

  • 3 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs at room temperature
  • 1 cup canola oil or other neutral flavored oil
  • 1 ½ cups granulated sugar
  • 2 teaspoon vanilla extract
  • 1 cup whole milk at room temperature
  • 1 box Pistachio Instant Pudding 3.4-ounce box
  • 4 ounces semi-sweet chocolate melted and slightly cooled.

For the chocolate glaze:

  • 3 cups powdered sugar sifted
  • 2 ounces semi-sweet chocolate melted and slightly cooled
  • 2 tablespoon milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Crushed pistachios to garnish


For the marbled cake:

  • Preheat oven to 350 degrees. Spray an 8-cup Bundt pan generously with baking spray and dust with granulated sugar, just as you would normally flour a cake pan. Turn out excess sugar from pan and discard. Set aside.
  • Whisk together the flour, baking powder, soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the eggs, oil, and sugar until light and thick, about 5 minutes. Scrape down bowl before stirring in vanilla extract.
  • Working in three batches, add the dry ingredients, alternating with two additions of the milk. Scrape down the bowl as necessary to ensure the batter is uniform.
  • Before the final batch of dry ingredients are fully incorporated, stir in the instant pudding by hand. This ensures the batter will be completely uniform but not overmixed.
  • Divide ⅓ of the batter into a glass bowl and stir in the melted chocolate. Voila! Chocolate cake batter! (Note: this batter will be thicker than the plain pistachio.)
  • To marble the cake: Pour about 1 ½ cups of pistachio cake batter into the bottom of the prepared Bundt pan. Follow with about 1 cup of the chocolate cake batter dolloped throughout. Repeat the process of layering the pistachio batter and chocolate batter (always using more pistachio batter than chocolate) until all the batter is used. Gently swirl the batter in the pan with a chopstick or butterknife.
  • Bake cake in preheated oven for 45 – 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Remove cake to a wire rack to cool upside down for 10 minutes before turning over and allowing to cool completely. (Cake should slide out of pan as it cools.)
  • When cake is completely cooled, drizzle with chocolate glaze and top with chopped pistachios.

For the chocolate glaze:

  • Whisk together all the ingredients in a large bowl until smooth.


  • Cake can be stored in an airtight container at room temperature for up to three days or in the fridge for up to a week.


Serving: 1slice | Calories: 736kcal | Carbohydrates: 105g | Protein: 8g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 568mg | Potassium: 197mg | Fiber: 2g | Sugar: 73g | Vitamin A: 140IU | Calcium: 115mg | Iron: 3mg