Orange Pistachio Cake

This Bundt cake is a gorgeous retro showpiece. Orange juice and pistachio instant pudding mix go into a yellow cake batter, giving it a subtle green tint and a nutty-citrus flavor. Then chocolate syrup swirls through it all in a dramatic marble pattern.

The marbling technique is simple but makes all the difference. Pour two-thirds of the pistachio-orange batter into the pan, then pour the chocolate-swirled third over the top. Run a knife through in a zigzag pattern. Don’t overdo it. Three or four passes give you bold, distinct swirls. More than that and the colors blend into muddy brown.

The chocolate glaze is the finishing touch: powdered sugar, cocoa, soft butter, vanilla, and milk whisked until smooth and pourable. Add the milk a tablespoon at a time. You want it thick enough to cling to the cake but thin enough to drip down the ridges of the Bundt.

Chef Tips

• Grease AND flour the Bundt pan thoroughly. Every ridge and groove. Nothing ruins this cake faster than sticking.
• Blend on low first to combine, then beat on high for a full 3 minutes. That extended beating builds the structure that keeps a Bundt cake tall.
• Cool in the pan for 10-15 minutes before inverting. Too soon and it breaks apart, too long and it sticks.
• Wait until the cake is completely cool before glazing. Warm cake melts the glaze right off.

Variations

• Pistachio crunch: Press chopped pistachios into the wet glaze for texture and color contrast.
• Orange glaze swap: Replace the cocoa in the glaze with orange zest and orange juice for a citrus-forward finish.
• Cream cheese filling: Pipe cream cheese frosting into the center of each slice for a filled Bundt presentation.