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–+ servings
angled shot of pistachio cake on upside down plate with three slices laying beside on plate with cake knife and a small plate of cake slices beside, eucalyptus branches, white flowers, and white cheesecloth behind.

Pistachio Olive Oil Bundt Cake

4.60 from 15 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Traci Crossland
Moist, tender, nutty, lightly fruity, and SO. GOOD. This Pistachio Olive Oil Bundt Cake is the perfect cake to bake when you want something sweet, but simple and pretty much effortless to make. Yum!

Ingredients

Cake

  • 2½ cups all purpose flour*
  • 1 cup granulated sugar
  • 1 cup ground pistachios
  • 2½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 large eggs room temperature
  • 1¼ cups whole milk
  • ⅝ cup olive oil
  • 1¼ teaspoons vanilla extract

Glaze

  • 1 cup powdered sugar sifted
  • 2 Tablespoons whole milk
  • ¼ teaspoon vanilla extract
US Customary - Metric

Instructions

Cake

  • Heat oven to 350℉.
  • Spray a 10 inch bundt pan with baking spray. Set aside.
  • In a large bowl, whisk together eggs, milk, oil, and vanilla.
  • Add flour, sugar, pistachios, baking powder, and salt.
  • Whisk well.
  • Pour into prepared pan.
  • Bake 45-50 minutes, or until done.
  • Cool in pan 15-20 minutes before turning out.

Glaze

  • Combine all ingredients in a small bowl.
  • Whisk until smooth.
  • Spoon over cooled cake.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Substitutions:
  • Vegetable oil can be used instead of olive oil.
  • To make this recipe vegan, you can use your favorite non-sweetened plant based milk with your favorite vegan egg substitute. Our favorite is aquafaba!
Expert Tips:
  • Make sure to not use flavored pistachios in this recipe!
  • This cake works best if the pistachios are finely ground.
  • Be careful to not over-mix the batter.
  • If you're unsure if the cake is baked after 50 minutes, you can use a tooth pick or a cake tester to test if the cake is done. If the tester comes clean, the cake is baked!
  • Let the cake cool about 10-15 minutes in the pan, or until it's cool enough to handle. If the cake cools completely in the pan, it may stick.
  • The icing is optional, but highly recommended!

Nutrition

Serving: 1sliceCalories: 385kcalCarbohydrates: 51gProtein: 7gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 34mgSodium: 257mgPotassium: 188mgFiber: 2gSugar: 29gVitamin A: 133IUVitamin C: 1mgCalcium: 103mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.