The pistachio bundt cake with dark chocolate chips is one of those cakes you make once and then bake every week for morning breakfast. A soft batter, oil instead of butter, pistachio flour that gives color and flavor without overdoing it. The chips are half mixed into the batter and half on top — the ones on top caramelize a bit during baking and make a difference. Nothing complicated: one bowl, a whisk and 45 minutes in the oven.
A soft and simple cake, an intriguing pairing and lots of goodness!
Variations of the pistachio bundt cake
📌Without chocolate chips: if you want to taste only the pistachio, omit the chips and add another 20 g of pistachio flour. The flavor will be more delicate.
📌With white chocolate: white chocolate chips instead of dark work well with pistachio. Sweeter, less bitter — although I personally always stick with dark.
📌Mini version: same quantities in muffin tins or single-portion ring molds: bake at 338°F for 20–25 minutes. Convenient to take on the go or for kids.
📌With crushed pistachios on top: besides the chips, you can sprinkle a little unsalted crushed pistachio on the surface before baking; it adds crunch and looks great.
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 25 Minutes
- Cooking time: 45 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 3/4 cup granulated sugar
- 7 tbsp neutral oil (I use corn oil)
- 1/2 cup milk (about 4 fl oz)
- 1 3/8 cup all-purpose flour
- 3 oz pistachio flour
- 4 tsp baking powder
- 3.5 oz dark chocolate chips (about 2.8 oz (80 g) in the batter and about 0.7 oz (20 g) on top)
Tools
ring pan 9 / 9.5 in
- Stampi per ciambellone
Steps
Beat the eggs with the sugar until you get a pale, fluffy mixture.
Slowly drizzle in the oil, then add the milk, mixing to combine.Fold in the all-purpose flour, the pistachio flour and the baking powder, mixing until the batter is smooth and homogeneous.
Add about 2.8 oz (80 g) of the chocolate chips and mix well to incorporate them into the batter.Pour into a greased and floured bundt pan (or sprayed with a release agent), then randomly scatter the remaining ~0.7 oz (20 g) of dark chocolate chips on top.
Bake in a preheated conventional oven at 338°F for 40–45 minutes and check doneness with the toothpick test before removing from the oven.
Let cool before unmolding, preferably on a wire rack for cakes.A dusting of powdered sugar would have been nice but this time I didn’t put it — HOW STRANGE, I don’t recognize myself haha!
Enjoy!
Annalisa
Storage
The pistachio bundt cake with chocolate chips keeps at room temperature, covered with a cake dome or wrapped in plastic wrap, for 3–4 days. It stays soft.
In my opinion it dries out in the refrigerator, so I’d avoid refrigerating. You can freeze individual slices wrapped in suitable plastic wrap: just take them out 20 minutes before eating.
FAQ (Questions and Answers)
Can I use homemade pistachio flour? Yes. Blend unsalted, untoasted pistachios until you get a fine flour. Be careful not to blend too long or it turns into a paste. Better to pulse.
Can I replace the neutral oil with olive oil? You can, but choose a mild-flavored olive oil, not a very intense one. It will slightly change the final flavor but the texture remains the same.
Can I use plant-based milk? Can I make it gluten-free? Yes, oat or almond milk work fine without changing anything else. And yes again — replace the all-purpose flour with a gluten-free all-purpose blend (ready mix). The result will be slightly denser but it works.
Why did the bundt cake deflate after baking? Usually this happens for one of these reasons: opening the oven too early, overmixing the batter after adding the flour, or expired baking powder. Always check the date on the baking powder.
How do I know if it’s baked? Use the usual toothpick test inserted into the center of the cake: it should come out clean or with a few dry crumbs. If it comes out wet, bake 5 more minutes and check again. If needed, cover loosely with aluminum foil (but not in direct contact) and continue baking.
Does it matter if I use a 22 cm or 24 cm pan? Not much. With a 22 cm pan it will be taller; with a 24 cm pan it will be lower and may bake slightly faster.
