Today I am going to share with you one of my family’s favorite cakes: Chocolate Pistachio Marble Bundt Cake. It’s moist and fudgy, and so simple to make! This is another one of those old family recipes…my mom got it back in her student teaching days from another teacher, and she’s been making it ever since. It uses a boxed cake mix and instant pudding as a base, but with a few simple additions you’d never know it had such humble beginnings. And once you create the swirled batter, people will think you are a baking super star.
Our family tradition for birthdays allows the birthday person to request the dinner menu and birthday cake of their choice. We did that growing up and my mom still upholds the tradition for my husband, my kids and of course my brother and me. This pistaschio cake was always my dad’s pick, and though we lost my dad a few years ago, his cake choice lives on when we celebrate my brother’s birthday. The man had good taste…in clothes, in music and definitely in cakes!
I love making bundt cakes because they look impressive with minimal effort. Just in case you’re unfamilar, a bundt pan is a ring-shaped pan with grooved or fluted sides that leaves a hole in the center of the cake. You can get bundt pans with all types of molded patterns, but even when you use just a simple, classic bundt, you’ll get a beautiful looking cake…perfect to serve on a pedestal cake dish.
And speaking of serving, the other thing I love about bundt cakes is that you get a great presentation without having to worry about perfect frosting. Depending on the type of cake, all you need is just a sprinkling of powdered sugar or a simple glaze, and you’re good to go! Our Chocolate Pistachio Marble Bundt Cake has a rich, fudgy glaze that is amazing!
The cake is just three simple steps. You add the yellow cake mix, instant pistachio pudding mix, 4 eggs, 3/4 cup of oil, and 1 cup of sour cream together in a large bowl and beat with an electric mixer until well combined. Then you pour approximately 2/3 of the batter into the prepared bundt pan.
To prepare a bundt pan for baking, rub it with a stick of butter, crisco or spray with cooking spray. Then add a few spoonfuls of flour and tip the pan all around, tapping with your hand as you go, to allow the flour to stick to the entire interior surface. Then dump out the excess flour. This will prevent the cake from sticking and help to unmold the cake from the pan after cooling.
Next you take the remaing 1/3 batter, and stir in 5 ounces of Hershey’s chocolate syrup. Then you spoon the chocolate batter into the pan, and with a knife, cut through the layers of batter to create the swirled marble effect. No need to stress about this part…just pulling the knife through the batter creates the swirl…you don’t have to worry about trying to create a pattern. Pop it in the oven, bake at 350° for 50 – 60 minutes (until an inserted toothpick comes out clean) and then allow to cool on a wire rack for 15 minutes.
To finish up, flip the slightly cooled bundt cake out onto your serving dish. The best method for this is to invert your plate and lay it over the pan. Then, holding the plate tightly against the pan, flip both together. Since we’ve properly prepared the pan, the cake should just slide right out onto your plate!
All that’s left to do is create the fudgy glaze, which is the BEST part in my opinion. In a small sauce pan, melt 3 tablespoons of butter and 2 ounces of semi-sweet chocolate (squares or chips) over medium heat. Remove from heat, and stir in 1 cup of confectioners sugar and 3/4 teaspoon of vanilla. If glaze seems too thick to pour, then add hot water 1 teaspoon at a time unti glaze is a good consistency…it should nicely coat a spoon.
Allow the cake to cool completely and then drizzle that amazing chocolate goodness back and forth across the top of the cake, letting it drip down the sides. Don’t worry if it pools in the center…just make sure you’re the one cutting and serving the cake and then you get to scrape up that awesome extra little bit of fudge!
Give this Chocolate Pistachio Marble Bundt Cake a try the very next time you need (or just want) to bake a cake…you will not be disappointed! I hope you’ll stop back and let me know how it turns out!
- 1 box yellow cake mix
- 4 eggs
- ¾ c. oil
- 1 c. sour cream
- 1 pkg Instant pistachio pudding
- 5 oz. Hershey chocolate syrup
- Preheat oven to 350° and grease and flour bundt pan.
- Add all ingredients, except chocolate syrup, to a large mixing bowl. Beat together with an electric mixer until well combined.
- Pour ⅔ of batter into prepared bundt pan.
- Add chocolate syrup to the remaining ⅓ batter and stir to combine. Spoon the chocolate batter into cake pan. With a butter knife, pull through the layers of batter to create the swirled marble pattern.
- Bake for 50 - 60 minutes, until inserted toothpick comes out clean.
- Allow to cool on a wire rack for 15 minutes before unmolding.
3 T butter
2 oz. semi-sweet chocolate
1 c. confectioners sugar
3/4 tsp. vanilla
In a small sauce pan over medium heat, melt butter and chocolate; remove from heat. Stir in confectioners sugar and vanilla. If glaze seems too thick, add hot water by the teaspoonful until desired consistency. (Glaze should be pourable and coat a spoon.)