Pistachio Mint Chocolate Chip Cake
Indulge in the decadently fresh and nutty flavors of this Pistachio Mint Chocolate Chip Cake—a show-stopping dessert that’s perfect for any occasion. This moist and tender cake combines the rich creaminess of pistachio paste, the invigorating brightness of fresh mint, and gooey pockets of semi-sweet chocolate chips, all nestled in a soft and buttery base. The aromatic harmony of vanilla and mint beautifully complements the nutty depth of pistachio, while a light dusting of powdered sugar adds the perfect finishing touch. With a quick prep time of just 20 minutes and an irresistible flavor profile, this easy-to-make bundt cake (or layer cake) is sure to be a crowd-pleaser. Serve it alongside a steaming cup of coffee or tea to complete your dessert table with a luxurious flair! Keywords: Pistachio Mint Chocolate Chip Cake, pistachio dessert, mint chocolate cake, easy bundt cake, holiday cake recipe.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 Large eggs
- 1 cup Whole milk
- 1 cup Pistachio paste
- 2 tablespoons Fresh mint, finely chopped
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1.5 cups Chocolate chips (semi-sweet or dark)
- 0.25 cup Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan or two 9-inch round cake pans and lightly dust with flour. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes using a hand or stand mixer.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the pistachio paste, fresh mint, and vanilla extract until fully incorporated and smooth.
Reduce the mixer speed to low and alternately add the dry flour mixture and milk to the batter, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
Fold in the chocolate chips gently using a spatula.
Pour the batter evenly into the prepared cake pan(s). Smooth the top with a spatula.
Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 15 minutes. Then, transfer the cake onto a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar (optional) before serving.
Slice and enjoy your Pistachio Mint Chocolate Chip Cake with a cup of coffee or tea!
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 54.4 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 467 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
