The Ultimate Pistachio Sheet Cake with Irresistible Cream Cheese Buttercream

Get ready to elevate your dessert game with this incredible Pistachio Sheet Cake. Imagine a cake that’s not just pretty to look at, but also remarkably tender, fluffy, and moist, delivering an authentic burst of pistachio flavor with every bite. Topped with a luxurious, house-made cream cheese buttercream, this cake is an absolute dream come true for pistachio lovers. Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself and your loved ones, this recipe promises to impress. People will be clamoring for your secret!

This Pistachio Sheet Cake isn’t just a dessert; it’s an experience. Its soft crumb and rich flavor profile make it stand out from other baked goods. It’s incredibly easy to cut and serve, making it ideal for sharing. The vibrant green hue and the delightful pistachio aroma will instantly captivate anyone who sees or smells it. Forget complex decorating skills – this sheet cake is all about simple elegance and phenomenal taste.

Discover More Delicious Cake Recipes

If you enjoyed this recipe, you’ll love exploring some of my other favorite cake creations below:

• Extremely Easy Grasshopper Sheet Cake
• Holiday Edition Asphalt Pie Cupcake
• Easy Lemon Pistachio Bundt Cake

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Why You Will Absolutely Love This Pistachio Sheet Cake

This isn’t just another cake recipe; it’s a testament to simple indulgence. Here are the top reasons why this Pistachio Sheet Cake will become your new favorite:

• Authentic, Strong Pistachio Flavor: We achieve that unmistakable, rich pistachio taste by using a pudding flavor base. This method not only intensifies the nutty notes but also contributes significantly to the cake’s incredibly moist texture. Unlike some recipes that offer only a hint of pistachio, this cake delivers a vibrant and satisfying flavor that truly shines through.
• No Decorating Skills Needed: One of the best aspects of a sheet cake is its forgiving nature when it comes to decoration. There’s no need for fancy piping bags or intricate designs. Simply dollop the luscious cream cheese frosting generously on top, spread it evenly, and perhaps swirl it with the back of a spoon for a charming, rustic look. It’s effortlessly beautiful and perfect for home bakers of all skill levels.
• Dreamy Cream Cheese Frosting: While pistachio is the star, the homemade cream cheese frosting is its perfect companion. This rich, tangy, and sweet frosting complements the pistachio flavor beautifully, adding a creamy, delightful contrast. It’s smooth, easy to spread, and so utterly delicious that you’ll want to lick the bowl clean. This classic combination is truly irresistible!
• Effortless to Serve: Designed for convenience, this sheet cake is a dream for gatherings. Baked in a standard 9×13 inch pan, it’s incredibly easy to cut into neat squares or rectangles, making portioning for a crowd simple and mess-free. Whether it’s for a potluck, a family dinner, or a celebration, this cake ensures everyone gets a generous, delicious slice with minimal fuss.
• Perfect Texture: This recipe delivers a cake that is consistently tender, fluffy, and wonderfully moist, thanks to the careful balance of ingredients like cake flour and buttermilk. It’s soft enough to melt in your mouth yet sturdy enough to hold its shape.

Essential Ingredients for Your Pistachio Sheet Cake

To make your baking journey as smooth as possible, I’ve highlighted a few key ingredients you might need to pick up from the grocery store, especially if your pantry isn’t fully stocked. For the complete, detailed list of ingredients and precise measurements for both the cake and the frosting, please refer to the recipe card located at the bottom of this page. Remember, using room temperature ingredients is crucial for the best cake texture!

• Unsalted Butter: This is a foundational ingredient for both the cake and the frosting, contributing richness and tenderness. For the cake, ensure your unsalted butter is at true room temperature – very soft to the touch, but not melted. This allows it to cream properly with the sugar and oil, creating a light and airy batter. For the frosting, room temperature butter is equally important for a smooth, lump-free consistency.
• Eggs: Large eggs are essential for structure and moisture. Like the butter, they perform best when at room temperature. If you forget to take them out ahead of time, a quick trick is to place them in a bowl of warm (not hot) water for about 5-10 minutes before use. This helps them emulsify better with the other ingredients, leading to a more uniform and tender cake.
• Pistachio Pudding Mix: This is the secret to our cake’s robust pistachio flavor and extra moist texture. I highly recommend using the Jello brand’s regular size (3.4 ounces) instant pistachio pudding mix. I’ve found that off-brand versions sometimes lack the strong, authentic flavor that makes this cake so special.
• Cake Flour: To achieve that wonderfully soft and tender crumb, cake flour is a must. It has a lower protein content compared to all-purpose flour and is milled to a finer consistency. This difference in protein and texture helps prevent the cake from becoming tough, ensuring it remains incredibly delicate and soft. While all-purpose flour can be substituted in a pinch (use 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch per cup of cake flour), the best results come from using cake flour.
• Buttermilk: Whole buttermilk is preferred for its richness and acidity, which helps tenderize the cake and activate the baking powder, contributing to its fluffy texture. If whole buttermilk isn’t available, 1% or 2% buttermilk will work just fine. Always ensure your buttermilk is at room temperature before adding it to the batter to prevent it from seizing the butter and creating a lumpy mixture.
• Cream Cheese: For our luscious cream cheese frosting, full-fat cream cheese is key. It needs to be at room temperature to ensure it creams smoothly with the butter, preventing any unwanted lumps and resulting in a perfectly silky frosting. Avoid using low-fat cream cheese as it can lead to a thinner, less flavorful frosting.
• Granulated Sugar: Provides sweetness and helps create a tender crumb by interacting with the fats.
• Vegetable Oil: Adds additional moisture and helps keep the cake tender for longer.
• Vanilla Extract/Paste: Enhances the overall flavor profile. For the frosting, vanilla bean paste can add beautiful specks and a richer vanilla taste.
• Baking Powder & Salt: Leavening agent for lift and salt balances the sweetness and enhances flavors.
• Powdered Sugar: The base for our smooth, sweet cream cheese frosting. Sifting it is crucial to avoid lumps.
• Heavy Whipping Cream: Adjusts the consistency of the frosting, making it light and creamy.

Essential Baking Equipment for This Recipe

Having the right tools can make all the difference in your baking experience. For this Pistachio Sheet Cake, here’s what you’ll need:

• 9×13 Inch Metal Baking Pan: A good quality metal pan ensures even heat distribution, leading to a perfectly baked cake. Ensure it’s not too dark, as dark pans can sometimes over-brown the edges.
• Parchment Paper: Absolutely essential for easy removal of the cake from the pan and preventing sticking.
• Stand Mixer or Hand Mixer: A stand mixer with a paddle attachment is ideal for creaming butter and sugar, as well as mixing the batter. A hand mixer works just as well and is a great alternative.
• Mixing Bowls: You’ll need at least two medium-sized bowls for dry ingredients and combining wet ingredients. Here are the bowls I used.
• Rubber Spatula: Indispensable for scraping down the sides of the bowl, ensuring all ingredients are incorporated evenly and preventing overmixing.
• Whisk: For combining dry ingredients thoroughly.
• Measuring Cups and Spoons: Accurate measurements are key in baking.
• Offset Spatula: Perfect for smoothly spreading the cream cheese frosting over the cooled cake.
• Toothpicks: For testing the cake’s doneness.

Step-by-Step Guide to Baking Your Perfect Pistachio Sheet Cake

I’ve put together a detailed, easy-to-follow list of instructions to guide you through making this delicious cake. Whether you’re using a stand mixer with a paddle attachment or a hand mixer, these steps will ensure your cake comes out perfectly every time. Precision and patience are your best friends in baking!

Step 1: Prepare Your Pan. Begin by preheating your oven to 325 degrees F (160 degrees C). This lower temperature helps the cake bake evenly and remain moist. Take a 9×13 inch metal baking pan and lightly spray the bottom with non-stick baking spray. Line the bottom with parchment paper, leaving an overhang on the longer sides to create ‘handles’ for easy removal later. Spray the parchment paper again. This double layer of protection ensures your cake won’t stick. Set the prepared pan aside.

Step 2: Combine the Dry Ingredients. In a medium-sized bowl, whisk together the cake flour, baking powder, and salt. Whisking thoroughly ensures that the leavening agent is evenly distributed, which is crucial for a uniform rise. Set this mixture aside.

Step 3: Cream the Fats and Sugar. In the bowl of your stand mixer (fitted with the paddle attachment) or a large bowl if using a hand mixer, combine the very soft unsalted butter, vegetable oil, granulated sugar, and the instant pistachio pudding mix. Beat on medium-high speed for approximately 5 minutes, or until the mixture becomes light, fluffy, and noticeably pale in color. This creaming process incorporates air, which is vital for the cake’s light texture.

Step 4: Incorporate the Eggs and Vanilla. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring everything is well combined. With the mixer on medium speed, add the large eggs one at a time, beating for 30 seconds after each addition until fully incorporated. It’s important to scrape down the bowl after each egg as well. Once all eggs are added, beat on low speed for 1 minute. Finally, add the vanilla extract and mix on low just until combined.

Step 5: Alternate Dry and Wet Ingredients. This step requires careful mixing to avoid overdeveloping the gluten. With the mixer on low speed, add about one-third of your dry flour mixture to the butter-egg mixture, mixing just until streaks of flour disappear. Follow this with half of the room temperature buttermilk, mixing until just combined. Repeat with another third of the flour mixture, then the remaining buttermilk. Finish by adding the last third of the flour mixture. Mix on low speed only until the ingredients are just combined. Use a rubber spatula to give the bottom of the bowl a final scrape, ensuring no dry pockets remain.

Step 6: Pour and Bake. Gently pour the cake batter into your prepared 9×13 inch sheet pan. Use the back of a spoon or an offset spatula to evenly distribute the batter across the pan, ensuring a smooth top for baking. This promotes even baking and a beautiful presentation. Place the pan in your preheated oven and bake for 40-45 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, but no wet batter.

Step 7: Cool Completely. Once baked, remove the cake from the oven and allow it to cool completely in the cake pan on a wire rack. This is a crucial step – attempting to frost a warm cake will result in melted frosting and a messy situation. While your delicious cake is cooling, you can begin preparing the rich and creamy cream cheese buttercream.

Crafting the Perfect Cream Cheese Frosting – Step by Step

This homemade cream cheese frosting is the ideal complement to our Pistachio Sheet Cake. Its tangy sweetness and smooth texture are simply divine. Here’s how to make it:

Step 1: Cream the Butter and Cream Cheese. In the bowl of an electric mixer (stand or hand), combine the room temperature unsalted butter and room temperature full-fat cream cheese. Beat on medium speed for about two minutes until the mixture is light and fluffy. Stop and scrape down the sides and bottom of the bowl with a rubber spatula, then beat for another two minutes. This ensures a smooth base and incorporates air.

Step 2: Add Powdered Sugar and Flavorings. With the mixer on low speed, gradually add the sifted powdered sugar, a little at a time, to avoid a powdered sugar cloud. Once partially incorporated, add the heavy whipping cream, pure vanilla extract (or vanilla bean paste for richer flavor), and a pinch of salt. Continue beating on low speed until just combined. Scrape down the sides of the bowl again to ensure all ingredients are well mixed.

Step 3: Beat for Fluffiness. Increase the mixer speed to medium-high and beat the frosting for an additional 3 to 5 minutes. This step is crucial for achieving a light, airy, and truly fluffy texture. Watch as the frosting transforms into a perfectly smooth and spreadable consistency.

Step 4: Eliminate Air Pockets for a Smooth Finish. For a truly professional-looking and ultra-smooth frosting, turn off the mixer. Using a rubber spatula or a sturdy wooden spoon, vigorously beat out any remaining air pockets by hand. Stir and press the frosting against the sides of the bowl for a few minutes until it is incredibly smooth and dense. This makes it easier to spread and prevents large air bubbles on your cake.

Once your cake is completely cooled and your frosting is ready, generously spread the cream cheese buttercream over the top of the cake using an offset spatula. You can create a beautiful swirled pattern or leave it perfectly smooth. Your delicious Pistachio Sheet Cake is now ready to be enjoyed!

Pro Tips for a Perfectly Moist Pistachio Sheet Cake

Achieving baking perfection often comes down to a few small but significant details. Keep these expert tips in mind for the best Pistachio Sheet Cake:

• Room Temperature Ingredients are Key: This cannot be stressed enough! Butter, eggs, and buttermilk at room temperature emulsify better, creating a smoother, more uniform batter and a finer crumb in your final cake. Plan ahead and take them out of the fridge at least an hour before you start baking.
• Do Not Overmix: Once you start adding the dry ingredients, mix only until just combined. Overmixing develops gluten in the flour, leading to a tough, dry cake. A few small lumps in the batter are perfectly fine.
• Measure Flour Correctly: For accurate results, use the “spoon and level” method. Spoon flour into your measuring cup until it overflows, then level it off with the back of a knife. Do not scoop flour directly from the bag, as this compacts it and can lead to using too much flour.
• Preheat Oven Fully: Always allow your oven to fully preheat before placing the cake inside. An evenly preheated oven ensures the cake starts baking immediately and rises properly.
• Don’t Overbake: Overbaking is the quickest way to a dry cake. Start checking for doneness at the lower end of the suggested baking time. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter, but also not completely clean (which indicates it’s dry).
• Cool Completely Before Frosting: Patience is a virtue here. Frosting a warm cake will cause the buttercream to melt and slide off, creating a runny mess. Ensure your cake is thoroughly cooled to room temperature before applying the frosting.

Variations and Customizations for Your Pistachio Sheet Cake

While this recipe is perfect as is, you can always get creative and customize your Pistachio Sheet Cake to your liking:

• Add Chopped Pistachios: For an extra nutty crunch and more intense pistachio flavor, fold in ½ cup of finely chopped pistachios into the batter before baking. You can also sprinkle them generously over the top of the frosted cake for a beautiful garnish.
• Citrus Zest: A touch of lemon or orange zest in the cake batter can add a bright, refreshing note that beautifully complements the pistachio.
• Almond Extract: If you love the pairing of almond and pistachio, add a ¼ teaspoon of almond extract along with the vanilla for an extra layer of flavor complexity.
• Food Coloring (Optional): For a more vibrant green color, you can add a few drops of green food coloring to the batter. This is purely for aesthetics.
• Coconut Cream Cheese Frosting: Replace a portion of the heavy whipping cream with coconut cream for a tropical twist on the frosting.

Frequently Asked Questions – Pistachio Sheet Cake

Here are answers to some common questions about this delightful Pistachio Sheet Cake:

Can I make this into cupcakes?

Absolutely! This versatile recipe works wonderfully for cupcakes. You should yield approximately 18-20 cupcakes. Remember to reduce the baking time significantly to about 20-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Can this be made into a layer cake?

Yes, you can certainly transform this into a beautiful layer cake! This recipe is sufficient for a four-layer, 6-inch cake, or a three-layer, 8-inch cake. If you choose to make a layer cake, you will need to double the recipe for the cream cheese frosting to ensure you have enough to fill and frost all layers generously.

What kind of cream cheese should I use for the frosting?

For the richest flavor and the best mouthfeel, I highly recommend using full-fat or high-fat cream cheese. It provides a superior texture and a more robust, tangy flavor that truly makes the frosting shine. Avoid using low-fat or whipped cream cheese for this recipe.

Can I use a different flavor of instant pudding mix?

While this recipe is specifically formulated for pistachio, you can experiment with other instant pudding flavors if you wish! Vanilla or even white chocolate pudding mixes could create interesting variations. Just be aware that the color and specific flavor profile will change.

What if I don’t have cake flour?

If cake flour is unavailable, you can make a substitute by taking 1 cup of all-purpose flour, removing 2 tablespoons, and then adding 2 tablespoons of cornstarch. Sift this mixture together well before using. However, for the truly tender and soft crumb, cake flour is recommended.

Storing and Freezing Your Pistachio Sheet Cake

Proper storage ensures your delicious Pistachio Sheet Cake stays fresh and delightful for as long as possible:

Once the cake is frosted, cover it tightly with plastic wrap to prevent it from drying out. You can store the frosted cake in the refrigerator for up to 5 days. If you prefer, it can also be stored at room temperature on the counter for up to 2 days, especially if your kitchen isn’t too warm. Always keep it covered to maintain freshness.

Freezing – Pistachio Sheet Cake

For longer storage, you can freeze this pistachio sheet cake, but there’s a key distinction: it freezes best *before* it is decorated. If you wish to freeze the cake, allow it to cool completely after baking, then wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2-3 months. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight, then bring it to room temperature before frosting and serving. Frosted cake, once defrosted, tends not to hold its texture as well, especially the cream cheese frosting.

How to Serve: Once the cake is frosted and ready, you can cut it into 12-16 generous pieces, depending on your preferred serving size. I personally enjoy serving this cake at room temperature, as it allows the flavors to fully develop and the frosting to be perfectly creamy. However, my husband has a unique preference – he loves to serve it in a bowl with a splash of milk poured over it, creating an almost ‘cake cereal’ experience! No matter how you choose to serve it, this Pistachio Sheet Cake promises to be a memorable treat.

Explore More Fun and Delicious Cake Recipes!

If you’re a cake enthusiast like me, there’s always a new flavor to discover and a new recipe to master. Here are some of my other top picks for delightful cake recipes, perfect for any occasion:

Finally, if you loved this recipe or have any questions, please remember to LEAVE A STAR RATING AND A COMMENT REVIEW below! Your feedback helps others discover amazing recipes. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun baking tips, delicious treats, and behind-the-scenes content. I share so many exciting things across all platforms!

Recipe Card

Pistachio Sheet Cake

Molly Murphy

Pistachio cake that is tender, fluffy and moist. Swirled with a house made cream cheese buttercream.

4 from 6 votes

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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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