Print

Moist Pistachio Mint Bundt Cake with Easy Homemade Cream Cheese Glaze

moist pistachio mint bundt cake - featured image
Print Recipe

A soft, tender Bundt cake featuring finely ground pistachios and fresh mint, topped with a tangy cream cheese glaze that balances sweetness and freshness perfectly.

Ingredients

Scale
  • 1 cup (150g) shelled unsalted pistachios, finely ground
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or whole milk with 1 tablespoon lemon juice)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh mint leaves, finely chopped
  • For the Cream Cheese Glaze:
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 2–3 tablespoons whole milk
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup Bundt pan thoroughly with butter and dust with flour, tapping out excess.
  2. Using a food processor, pulse shelled pistachios until finely ground but not paste. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a mixer bowl, beat softened butter and granulated sugar on medium-high speed for 4-5 minutes until light and fluffy.
  5. Beat in eggs one at a time, mixing well after each addition.
  6. Reduce mixer speed to low. Alternately add flour mixture and buttermilk in three parts, beginning and ending with flour. Mix just until combined.
  7. Fold in ground pistachios, chopped fresh mint leaves, and vanilla extract using a rubber spatula.
  8. Pour batter into prepared Bundt pan and gently tap to release air bubbles.
  9. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. For the glaze, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and milk. Whisk until thick but pourable, adjusting milk as needed.
  12. Drizzle cream cheese glaze over cooled cake, letting it drip down the sides.

Notes

Use fresh mint for best flavor; dried mint is not recommended. Grease and flour the Bundt pan well to prevent sticking. Let the cake cool completely before glazing to avoid runny glaze. You can substitute almond flour for gluten-free version and use dairy-free alternatives for a vegan version. Check cake doneness starting at 50 minutes with a toothpick test.

Nutrition

Keywords: pistachio cake, mint cake, Bundt cake, cream cheese glaze, moist cake, easy dessert, homemade cake

Find it online: https://wigglebite.com/moist-pistachio-mint-bundt-cake-recipe-easy-homemade-cream-cheese-glaze/