There's something irresistibly delightful about a Pistachio Cake. The moment it comes out of the oven, you’re greeted with a sweet, nutty aroma that fills the kitchen. This cake is tender, moist, and has just the right hint of pistachio flavor that’s sophisticated but still a crowd-pleaser.

This recipe is a quick and simple way to make a pistachio cake from scratch, without any complicated steps or hard-to-find ingredients. Perfect for family gatherings, potlucks, or a cozy afternoon treat, it’s bound to become a favorite in your recipe collection.

Why You’ll Love This Easy Pistachio Cake

This Easy Pistachio Cake combines flavor and simplicity in a way that’ll have you coming back for more.

First, this cake has a wonderfully light, fluffy texture. Using a blend of flour and pistachio pudding mix gives it the perfect balance of moistness and structure, without being too dense.

Next, it’s as easy as can be. With a few simple ingredients and minimal prep time, you can have this cake in the oven in under 15 minutes—ideal for when you’re craving something sweet but don’t want a long kitchen session.

It’s also versatile and visually stunning. The soft green hue from the pistachio and the option to add a sprinkle of chopped nuts on top make it a real showstopper on any table.

Best of all, this cake is made without a separator, which means fewer dishes to clean up afterward—a win for all of us busy bakers!

Ingredients Notes

Every ingredient in this Easy Pistachio Cake contributes to its delicious, tender texture and subtly sweet flavor. Let’s take a closer look at what makes this cake so special.

Pistachio Pudding Mix: The secret to the cake’s unique flavor and light green color. This ingredient gives the cake its signature pistachio taste without any extra work. Be sure to use instant pistachio pudding mix, as it blends perfectly into the batter.

All-Purpose Flour: This is your standard baking flour, ideal for cakes like this. For the best texture, sift your flour before adding it to the mixture to avoid clumping.

Sugar: Regular granulated sugar works perfectly here, giving the cake just the right amount of sweetness. If you prefer a slightly reduced sugar version, you can cut it by about ¼ cup, though it might alter the texture a bit.

Baking Powder and Baking Soda: These are essential for achieving the light, fluffy texture. They help the cake rise evenly in the oven, giving it a soft crumb.

Oil: Vegetable or canola oil keeps the cake moist and tender. You could also use melted butter for a slightly richer flavor, though the texture will be denser.

Milk: Adds moisture and helps blend the flavors together. Whole milk is best for a richer texture, but you can use any milk you have on hand, including almond or oat milk for a dairy-free option.

No special equipment is needed for this recipe! Just a mixing bowl, a whisk, and a baking pan, and you’re good to go.

How to Make This Easy Pistachio Cake

Making this cake is as simple as mixing the ingredients and popping it in the oven. Here’s how to do it step by step:

Prepare your baking pan and preheat the oven. Begin by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking dish or a bundt pan if you prefer a more decorative shape.
Mix the dry ingredients. In a large bowl, combine 2 cups of all-purpose flour, 1 package of instant pistachio pudding mix, 1 cup of granulated sugar, 1 teaspoon of baking powder, and ½ teaspoon of baking soda. Whisk together until everything is well incorporated.
Add the wet ingredients. Pour in ½ cup of vegetable oil and 1 cup of milk. Stir until the batter is smooth and everything is evenly combined. Don’t overmix—just enough to blend the ingredients.
Pour and bake. Pour the batter into your prepared baking dish and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden top and a slight spring when you touch it.
Cool and serve. Let the cake cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar or a light glaze if desired.

This cake takes about 40 minutes total, including baking time. It’s quick, fuss-free, and ready to serve with minimal effort!

Storage Options

Keeping your Easy Pistachio Cake fresh is simple.

For short-term storage, cover the cake with plastic wrap or store in an airtight container at room temperature. It will stay fresh for up to 2 days.

If you want to keep it longer, refrigerate the cake for up to 5 days. Simply wrap it tightly with plastic wrap to retain moisture, as refrigeration can sometimes dry cakes out.

You can also freeze the cake for up to 2 months. Slice it into portions and wrap each piece individually in plastic wrap, then place them all in a freezer-safe bag. To serve, thaw the slices at room temperature and enjoy!

Variations and Substitutions

This cake is wonderfully adaptable. Here are some ways to switch things up:

Add chopped pistachios: For extra crunch and a stronger pistachio flavor, fold in ½ cup of chopped pistachios into the batter.
Go gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The cake will still have a light, fluffy texture.
Swap the oil for butter: If you want a richer flavor, replace the vegetable oil with melted butter. The cake will be slightly denser but just as delicious.
Try a pistachio frosting: Make it extra indulgent by topping the cake with a homemade pistachio cream frosting. Blend ½ cup of softened butter, 2 cups of powdered sugar, and a teaspoon of pistachio pudding mix until smooth.
Make it dairy-free: Use almond or oat milk in place of regular milk and check that your pudding mix is dairy-free for a vegan-friendly treat.

Feel free to experiment and make this pistachio cake your own! Whether you add nuts, a glaze, or serve it plain, it’s bound to impress. Enjoy baking and savor every nutty, sweet bite!