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Pistachio Cake with Silky Chocolate Glaze

Few flavor combinations feel as luxurious and satisfying as pistachios and chocolate. The nuttiness of pistachios brings warmth and depth, while the richness of chocolate adds indulgence. Together, they create a cake that feels festive, elegant, and completely irresistible. This Pistachio Cake with Chocolate Glaze is moist, tender, and infused with the natural flavor of toasted pistachios. It’s topped with a glossy chocolate glaze that drips beautifully down the sides, making it as eye-catching as it is delicious. Perfect for birthdays, dinner parties, holidays, or a cozy weekend bake, this cake is one of those recipes that always impresses guests. Unlike overly sweet frosted cakes, this recipe strikes the perfect balance between subtle nuttiness and rich chocolate. The pistachio cake itself is lightly sweet, moist, and soft, while the glaze adds a silky, decadent finish without overpowering the cake. If you’ve been searching for a dessert that feels special but doesn’t require hours of preparation, this pistachio chocolate cake is the one.
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Prep Time 20 minutes
bake & Cooling & Glazing time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Cake:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup granulated sugar
  • 1 cup toasted pistachios finely ground
  • ½ cup unsalted butter softened
  • 3 large eggs
  • ¼ cup whole milk
  • 1 tsp vanilla extract
For the Chocolate Glaze:
  • ½ cup semisweet chocolate chips
  • 1 tbsp unsalted butter
  • 2 tbsp heavy cream

Equipment

  • Here’s everything you’ll need to prepare this recipe:
  • 9-inch round cake pan (or loaf pan, if preferred)
  • Parchment paper
  • Mixing bowls (medium and large)
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Saucepan (for glaze)
  • Cooling rack

Method
 

Step 1: Prepare the cake pan
  1. Preheat oven to 350°F (175°C).
  2. Grease a 9-inch cake pan and line the bottom with parchment paper.
Step 2: Mix the dry ingredients
  1. In a medium bowl, whisk together flour, baking powder, salt, and ground pistachios.
Step 3: Cream butter and sugar
  1. In a large bowl, beat softened butter and granulated sugar until light and fluffy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in vanilla extract.
Step 4: Combine mixtures
  1. Gradually add the dry mixture to the wet ingredients, alternating with milk.
  2. Mix until just combined—don’t overmix to keep the cake tender.
Step 5: Bake the cake
  1. Pour batter into prepared pan.
  2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow cake to cool in the pan for 10 minutes, then transfer to a cooling rack.
Step 6: Make the chocolate glaze
  1. In a small saucepan, melt chocolate chips, butter, and heavy cream over low heat.
  2. Stir until smooth and glossy.
  3. Let glaze cool slightly to thicken before pouring over cake.
Step 7: Finish and serve
  1. Place cooled cake on a serving plate.
  2. Pour glaze evenly over the top, letting it drip down the sides.
  3. Garnish with crushed pistachios if desired.

Notes

🧊 Storage & Reheating
Room Temperature: Store covered for up to 2 days.
Refrigerator: Keeps in an airtight container for up to 5 days.
Freezer: Wrap cake slices in plastic wrap and freeze up to 2 months. Thaw in fridge before serving.
Reheating: Briefly warm slices in the microwave for 10 seconds to soften glaze.
🥄 Variations
Nut-Free Option: Replace pistachios with almonds or hazelnuts—or omit for a plain vanilla cake.
Extra Chocolate: Fold ½ cup chocolate chips into the batter before baking.
Layer Cake: Double the recipe, bake two cakes, and stack with chocolate ganache between layers.
Citrus Twist: Add 1 tsp orange zest to the batter for a bright, fresh note.
Cupcake Version: Bake in a muffin tin for 18–20 minutes and glaze each cupcake.
Gluten-Free Version: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
❓ 10 FAQs
Do I need to toast the pistachios?
Yes, toasting enhances flavor and makes the cake more aromatic.
Can I use pistachio paste instead of ground pistachios?
Yes, substitute ½ cup pistachio paste and reduce butter slightly.
What’s the best way to grind pistachios?
Use a food processor, but pulse carefully to avoid turning them into paste.
Can I make this cake dairy-free?
Yes, use plant-based butter, cream, and milk.
Do I need a stand mixer?
No, a hand mixer or whisk works fine.
Can I use dark chocolate instead of semisweet?
Yes, for a richer, slightly less sweet glaze.
Why is my cake dry?
Overbaking is the most common reason—check at 30 minutes.
Can I add frosting instead of glaze?
Yes, cream cheese frosting pairs beautifully with pistachio cake.
How do I store leftover glaze?
Keep in the fridge for 3 days, reheat gently before using.
Can I double the recipe?
Yes, bake in a 9x13-inch pan for a larger cake.
🏁 Conclusion
This Pistachio Cake with Chocolate Glaze is the perfect dessert for anyone who loves the nutty sweetness of pistachios paired with the richness of chocolate. Moist, tender, and finished with a silky glaze, it’s an elegant yet easy cake that works for every occasion.
Whether you serve it as a centerpiece at a dinner party, a treat for afternoon tea, or a festive holiday dessert, this cake will impress both in looks and taste. With simple ingredients and a straightforward method, it’s a recipe you’ll return to again and again.