This Pistachio Sheet Cake is the perfect marriage of nutty flavour and simple, crowd‑pleasing format. A moist, tender cake infused with the distinctive green‑tinged richness of pistachios, topped with a creamy frosting and finished with a sprinkle of chopped nuts. Whether you’re baking for a family gathering, a casual afternoon treat or a celebration, this one‑pan sheet cake delivers big flavour with minimal fuss. The vibrant hue and gentle pistachio aroma bring something a little different to the dessert table, while the straightforward method keeps things relaxed and fun.
Ingredients
For the Cake:
- 3 cups cake flour (or all‑purpose flour if you prefer)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons very soft unsalted butter
- ½ cup unsalted butter (room temperature)
- 1½ cups granulated sugar
- ½ cup vegetable oil
- 1 (3.4 oz) packet instant pistachio pudding mix (or finely ground pistachios if going from scratch)
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1¼ cups buttermilk (room temperature)
For the Frosting (Cream Cheese Buttercream):
- 1 cup unsalted butter (room temperature)
- 6 oz cream cheese (room temperature)
- 4 cups powdered sugar (sifted)
- ¼ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Chopped pistachios for decoration (optional)
Note: You may adapt with real ground pistachios and almond extract instead of a pudding mix for a more natural version.
Instructions
1. Prepare and Preheat
Preheat your oven to 325 °F (approx 163 °C). Spray a 9 × 13‑inch metal baking pan, line with parchment paper (if desired) and then spray again. Set aside.
2. Mix Dry Ingredients
In a medium bowl whisk together the flour, baking powder and salt. Set this dry mixture aside.
3. Cream Butter, Oil, Sugar & Pudding Mix
In a stand mixer (or using a hand‑mixer) fitted with the paddle attachment, cream together the ½ cup room‑temperature butter, the vegetable oil, the granulated sugar and the instant pistachio pudding mix on medium‑high speed until light and fluffy (about 5 minutes). Scrape down the bowl.
4. Add the Eggs & Vanilla
With the mixer on medium speed, add the eggs one at a time, beating for about 30 seconds after each addition and scraping the bowl bottom and sides as you go. Once all eggs are incorporated, beat for another minute. Then add the vanilla extract and mix on low to combine.
5. Alternate Dry & Buttermilk
With the mixer on low speed:
- Add ⅓ of the flour mixture, then half of the buttermilk.
- Then add another ⅓ of the flour mixture, then the remaining buttermilk.
- Finally, add the last ⅓ of the flour mixture.
Scrape the bowl and mix until just combined—avoid over‑mixing.
6. Bake
Pour the batter into the prepared sheet pan and use the back of a spoon or an offset spatula to smooth it evenly. Bake for about 40‑45 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs attached. (Times can vary slightly depending on your oven.)
7. Cool
Remove from the oven and allow the cake to cool completely in the pan.
8. Make the Frosting
While the cake cools: In a mixing bowl, combine the 1 cup butter and the cream cheese and beat on medium speed for about 2 minutes. Scrape the bowl, then beat for 2 more minutes. With the mixer on low speed, add the powdered sugar, heavy cream, vanilla extract and pinch of salt. Scrape the bowl again. Then turn mixer to medium‑high speed and beat for about 3‑5 minutes until the frosting is light, smooth and creamy.
9. Frost & Finish
Once the cake is completely cooled, spread the frosting evenly over the top using an offset spatula. Sprinkle chopped pistachios over the frosting for a decorative and textural finish.
10. Serve
Cut into squares (12‑16 servings depending on size) and serve. The cake can be enjoyed at room temperature or chilled (especially if your frosting is cream cheese based). If stored in the fridge, allow it to come to room temperature before serving for best texture and flavour.
Preparation Time
Prepare ingredients and mix: ~ 25 minutes
Cooking Time: ~ 40‑45 minutes
Total Time: ~ 65‑70 minutes
Serving Size
Makes about 12 – 16 servings (depending on size of pieces).
Yield: One 9 × 13‑inch sheet cake.
Cuisine
American / Home‑style
Course: Dessert
Nutrition Information (per serving, approximate)
Calories: ~ 350‑400 kcal
Fat: ~ 18‑22 g
Carbohydrates: ~ 45‑50 g
Protein: ~ 4‑6 g
(Note: values will vary depending on specific ingredients used.)
Additional Notes
- For an even stronger pistachio flavour and natural green colour, consider using finely ground raw unsalted pistachios and a touch of almond extract instead of instant pudding mix.
- Room‑temperature eggs, butter and buttermilk help with even mixing and better texture.
- Do not frost the cake while still warm – the frosting may melt or slide.
- Store the frosted cake in an airtight container in the refrigerator; bring to room temperature before serving for optimal flavour and texture.
- If you prefer a lighter version, you can reduce the sugar slightly or substitute part of the oil with applesauce (though texture may change slightly).
- For a twist, you could top with white chocolate shavings or drizzle white chocolate over the pistachio topping for an extra layer of indulgence.