Moist and rich, with a lovely green interior, this cake from King Arthur Flour is studded with bittersweet chocolate and chunks of pistachio.



  • 3/4 cup (12 tablespoons) unsalted butter, softened
  • 6 tablespoons cream cheese, softened
  • 1/4 cup pistachio paste
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 to 4 drops green food coloring, optional
  • 5 large eggs
  • 1 cup bittersweet chocolate chips
  • 1/2 cup shelled pistachio nuts, roughly chopped


  • 3/4 cup chopped bittersweet chocolate
  • 1/3 cup heavy cream
  • chopped pistachios for garnish (optional)


Step 1

Preheat the oven to 350°F. Grease a 10-cup Bundt pan or 9" x 5" loaf pan.

Step 2

In a medium-sized mixing bowl, beat together the butter, cream cheese, and pistachio paste until soft and fluffy.

Step 3

Add the flour, sugar, baking powder, and salt. Mix to combine; the batter will be stiff.

Step 4

Add the flavorings, optional food coloring, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the bowl after each addition. When done, the batter will be very fluffy. Mix in the chips and nuts.

Step 5

Spoon the batter into the prepared pan.

Step 6

Bake the cake for 70 to 80 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a rack. The cake will be golden brown with a dark brown edge, and a fine crumb inside.

Step 7

To make the glaze: Melt together the chocolate and cream over low heat; stir until smooth and cool to lukewarm. Pour over the top of the cake, and sprinkle with chopped pistachios before the glaze hardens.