Chocolate Pistachio Swirl Cake
Prep time
Cook time
Total time
Our Chocolate Pistachio Swirl Cake is moist, chocolaty and the chocolate and pistachio batters make a beautiful and impressive swirled design inside!
Recipe type: Cakes
Cuisine: American
Serves: 16
  • 1 (18.25 oz) yellow cake mix
  • 1 (3.4 oz) instant pistachio pudding, small box
  • 4 large eggs
  • ½ cup vegetable oil
  • 1 cup water
  • ¾ cup chocolate syrup
  • For the chocolate velvet glaze:
  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons butter
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup confectioners sugar
  • 1½ ounces pistachios, chopped
  1. Preheat oven to 350 degrees F and generously grease a bundt pan.
  2. In a large bowl combine the first 5 ingredients and mix according to the cake box directions. Pour ⅔ of the batter into the greased bundt pan.
  3. Add the chocolate syrup to the remaining batter and mix on low until blended. Pour the chocolate batter on top of the pistachio batter. Do not swirl the two batters together, it will swirl as it bakes.
  4. Bake in a preheated 350 degrees F oven for 50-55 minutes. See notes if using light mayonnaise instead of the vegetable oil.
  5. Cool 10-15 minutes before carefully flipping the cake unto a serving platter. Allow the cake to cool completely and place pieces of wax paper under it before decorating.
  6. For the chocolate velvet glaze: While the cake is cooling, shell and remove the skins from the pistachio nuts and chop.
  7. Combine the chocolate chips and butter in a small pan and melt together over medium heat, stirring gently.
  8. Remove from heat and add the milk, vanilla extract and salt, stir until creamy.
  9. Add the confectioners sugar. Beat on low, until blended and then on high until creamy again.
  10. Use a squeeze bottle or a spoon to drizzle the chocolate glaze over the cake.
  11. Sprinkle the chopped pistachios and remove the pieces of wax paper.
For a lower fat cake use ½ cup + 1 tablespoon light mayonnaise instead of the vegetable oil with the cake mix.

I spray the measuring cup before adding the chocolate syrup, so the syrup comes out easily.

If you're using light mayonnaise check the cake at 40-45 minutes because it will bake faster than with vegetable oil.

Test with a toothpick to make sure it's baked perfectly.

The chocolate glaze should be smooth, creamy and soft enough to drizzle over the cake, if it's a little stiff add a tablespoon of milk and beat again. If it's a little too runny, add a little more confectioners sugar.
Recipe by My Sweet Mission at