Pistachio Sheet Cake - Pistachio cake that is tender, fluffy and moist. Swirled with a house made cream cheese buttercream.
Besides, this pistachio sheet cake will take your baked goods to a whole new level. Whether that is for a party or to eat with your friends, people are going to wonder how you did it! It is an incredible, soft cake that cuts up easy to serve, and has an incredible burst of flavor in your mouth.
For more recipes. I have added some of my favorite below.
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Why you will love this cake
- Strong Pistachio Flavor- this has a pudding flavor base to help create that pistachio flavor.
- No decorating skills need- because this is a sheetcake, it requires minimal decorating, this cake doesn't need any professional decorating just plop some frosting on top of the swirl it around.
- Cream cheese frosting - It wouldn't be a classic red velvet cake without a cream cheese frosting. You will be loving this cream cheese frosting, as well as this cake, all month long.
- Easy to serve- This cake is an easy and delicious way to please a crowd of people.
What you will need from the grocery store
To repeat, I have made it easy for you, I have listed a few key ingredients that you will need that might not have stocked up in your pantry, to find the full list of ingredients, you can refer to the recipe card at the bottom of the recipe.
- Unsalted butter- this has to room temperature, and super soft!!!
- Eggs- pull these out a few hours before baking. If you are in a pinch, just rinse them under hot water for 5 minutes.
- Pistachio Pudding- I use the Jello brand, I get the regular size. 3.4 ounces. I tried using a off brand jello, but the flavor wasn't as strong.
- Cake flour- I use cake flour to help the cake stay soft. It helps it stay soft because cake flour has a different protein, it is also finer than all-purpose flour.
- Buttermilk- I use whole buttermilk, but if you can only find 1% or 2% that is fine. Make sure it is a room temperature before using it.
- Cream cheese- this is for the glaze, it needs to be room temperature so it doesn't get chunky in the glaze. I use regular cream cheese
Step by step - Pistachio Sheet Cake
To emphasize, I have made a detailed list and instruction's on how to make the cake. You can use either a stand mixer with a paddle attachment, or a hand mixer. Here are the bowls I used.
Step 1: Prep your pan. Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. Set aside
Step 2: Combine the dry ingredients. In a medium size bowl whisk the flour, baking powder, and salt.
Step 3: Cream the fats and sugar. In a bowl of a stand size mixer fitted with the paddle attachment, cream the butter, oil, sugar, and the pistachio pudding on medium-high until light and fluffy. Around 5 minutes.
Step 4: Add the eggs. Scrape down the sides of the bowl, and start adding one egg at a time, beating on medium speed for 30 seconds between each addition. Once incorporated, beat on low speed for 1 minute. Add the vanilla and mix on low.
Step 5: Alternate the dry and wet. Add ⅓ of the flour mixture followed by half of the buttermilk. Mix until combined and then add ⅓ of the flour mixture, followed by the rest of the buttermilk. Finish off with the rest of the flour mixture. Mix on low. With a rubber spatula scrape the bottom of the bowl.
Step 6: Pour and Bake Evenly distribute the cake batter to the prepped sheet pan. With the back of a spoon, even out the batter to ensure it's smooth for baking. Bake for 40-45 minutes. Check the cake by inserting a toothpick. It's done when a few crumbs are on it.
Step 7: Cool. Let it completely cool in the cake pan. While the cake cools, make the cream cheese buttercream.
Step by step- cream cheese frosting
Step 1: Cream the butter and cream cheese. In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
Step 2: Add the powdered sugar. With the mixer on low speed, add the powdered sugar, followed by the cream, vanilla bean paste, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
Step 3: Beat on medium for a few minutes. Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
Step 4: Beat out the air pockets. With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.
FAQ - Pistachio Sheet Cake
Can I make this into cupcakes?
Yes, this recipe will make 18-20 cupcakes. Reduce the baking time to 20-22 minutes.
Can this be made into a layer cake?
Yes, you can make a four layer, 6 inch cake, or a three layer, 8 inch layer cake. You will need to double the frosting.
What kind of cream cheese should I use?
I suggest using full fat/ high fat. It has a better mouth feel and full flavor.
Storing and freezing
Finally, how to store this pistachio sheet cake. Cover in plastic wrap and store in the fridge for up to 5 days, or store on the counter for 2 days.
Freezing - Pistachio Sheet cake
Furthermost, you can freeze this pistachio sheet cake before it is decorated! After it is decorated, it won't hold well once defrosted.
If you liked this recipe, here are some more recipes you should try out!
How to serve: Once the cake is frosted, you can cut the cake into 12-16 pieces. I like to serve the cake at room temperature, and my husband likes to serve it in a bowl with milk poured over it.
Lastly, for more fun cake recipes, and all things delicious, I have listed some of my favorite below.
Finally, remember LEAVE A STAR AND A COMMENT REVIEW if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
Recipe
Pistachio Sheet Cake
Ingredients
For the Pistachio Cake
- 3 tablespoons very soft unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup unsalted butter room temperature
- 1 ½ cup granulated sugar
- ½ cup vegetable oil
- 1 Instant pistachio pudding mix. 3.4 ounces
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 cups cake flour
- 1 ¼ cup buttermilk room temperature
For the cream cheese frosting
- 1 cup unsalted butter room temperature
- 6 ounces cream cheese room temperature
- 4 cups powdered sugar measured and then sifted
- ¼ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
For the cake
- Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside
- In a medium size bowl whisk the flour, baking powder, and salt. Set aside.
- In a bowl of a stand size mixer fitted with the paddle attachment, cream the butter, oil, sugar, and the pistachio pudding on medium-high until light and fluffy. Around 5 minutes.
- With a rubber spatula scrape down the sides of the bowl, and start adding one egg at a time, beating on medium speed for 30 seconds between each addition. Make sure to also scrape the bottom of the bowl after each egg. Once they are all incorporated beat on medium speed for 1 minute. Add the vanilla and mix on low.
- Add ⅓ of the flour mixture followed by half of the buttermilk. Mix just until combined and then add ⅓ of the flour mixture, followed by the rest of the buttermilk. Finish off with the rest of the flour mixture. Mix on low. With a rubber spatula, make sure to scrape the bottom of the bowl.
- Evenly distribute the cake batter to the prepped sheet pan. With the back of a spoon, even out the batter to ensure it's smooth for baking.
- Bake for 40-45 minutes. Check the cake by inserting a toothpick. It's done when it comes out with just a few moist crumbs on it.
- Let it completely cool in the cake pan. While the cake cools, make the cream cheese buttercream.
For the cream cheese buttercream
- In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
- With the mixer on low, add the powdered sugar, followed by the cream, vanilla extract, and a pinch of salt. Beat on low just until combined. With a rubber spatula, scrape down the sides of the bowl.
- Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
- With a rubber spatula or a wooden spoon, beat out all of the air pockets by hand for a smooth look.
- When the cake is cooled, use an offset spatula and frost the top of the cake. This cake is good served at room temperature or cold. However you serve it, it will not disappoint!
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