Pistachio Cake

5 from 1 vote

This pistachio cake recipe is fluffy, moist and made in a sheet pan. Topped with a cream cheese frosting, it's quick and easy to decorate.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 464kcal

Author: Heather Perine

Ingredients

For the cake:

3 cups (345 g) cake flour spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (145 g) roasted, salted pistachios (finely ground)
1 cup (2 sticks, 226 g) unsalted butter, softened
2 cups (400 g) granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large (160 g, 2/3 cup) egg whites room temperature
¾ cup (180 g) sour cream room temperature
¾ cup (170 g) milk room temperature

For the frosting:

8 Tablespoons (113 grams, 1 stick) unsalted butter at room temperature
8 ounces (227 g) full fat cream cheese room temperature
4 cups (454 g) powdered sugar
⅛ teaspoon salt
2 teaspoons vanilla extract

Instructions

Make the cake:

Prep oven and pans. Position rack in the center oven. Preheat the oven to 350°F/177°C). Prepare a 9x13 baking pan by spraying with nonstick cooking spray (or you can line with parchment paper).
Combine dry ingredients. Sift together cake flour, baking powder, and baking soda. Add salt ground pistachios and whisk together. Set aside. 3 cups (345 g) cake flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup (145 g) roasted, salted pistachios
Cream butter and sugar. In a stand mixer bowl with paddle attachment, (or you can use your hand mixer) cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl halfway through mixing. The mixture should be pale yellow. 1 cup (2 sticks, 226 g) unsalted butter, 2 cups (400 g) granulated sugar
Add extracts and eggs. With mixer on low speed, add in the vanilla and almond extract. With the mixer running, slowly add in the egg whites mixing to combine. Scrape down the bowl as needed. 2 teaspoons vanilla extract 1 teaspoon almond extract 5 large (160 g, 2/3 cup) egg whites
Alternate the dry ingredients and sourcream/milk. In a small bowl, stir together the milk and sour cream. Alternate adding the dry ingredients and milk/sourcream, beginning and ending with the dry ingredients. Mix on medium speed between additions until incorporated. ¾ cup (180 g) sour cream ¾ cup (170 g) milk
Bake cakes. Pour batter into the prepared pan. Bake for 35-45 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. Cool cakes in the pan completely on a wire cooling rack before turning out of the pan. Once completely cooled, assemble and frost.

Make the frosting:

In a stand mixer fitted with a paddle attachment cream the butter until smooth about 1 to 2 minutes. Beat in the cream cheese until smooth and combined, on medium-high speed until well combined and smooth, about 2-3 minutes. 8 Tablespoons (113 grams, 1 stick) unsalted butter 8 ounces (227 g) full fat cream cheese
Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. 4 cups (454 g) powdered sugar
Mix in the vanilla extract. Add in salt. ⅛ teaspoon salt 2 teaspoons vanilla extract

Frost the cake:

Once the cake is completely cooled, use an offset spatula and frost the cake with the cream cheese frosting into an even layer. I like to decorate with additional crushed pistachios!
Store covered in the refrigerator for up to 4 days. I like to let soften at room temperature for 30 minutes before serving.

Video

Notes

Storage: Store the cake covered in foil or plastic wrap at room temperature for up to 3 days.
Cupcakes: I haven’t tested as cupcakes, but this recipe should make 24 cupcakes. Line two cupcake pans with paper liners and fill about ⅔ full. Bake for 18-25 minutes at 350oF.
Layer cake: I haven’t tested as a layer cake, but you can also divide the batter into two 9-inch cakes pans. Bake for 22-26 minutes.
Freezing: Freeze any leftover cake slices up to 3 months. Wrap cake slices well. Thaw overnight in the refrigerator.
Frosting: I found this frosting was perfect for a sheet cake (and would also work for a 2 layer cake). If you are making a 3 layer cake, I would recommend making an extra 1/2 to full batch of frosting. You can freeze any leftover frosting for up to 3 months. Thaw overnight in the refrigerator and re-whip before using.

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