Pistachio Sheet Cake with White Chocolate Buttercream Frosting Recipe
Indulge in this moist and tender Pistachio Sheet Cake topped with a luscious white chocolate buttercream frosting. Perfectly balanced with ground pistachios for a nutty flavor and baked to golden perfection, this easy-to-make sheet cake is ideal for gatherings or sweet cravings.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 3¾ cups all purpose flour
- 1⅝ cups granulated sugar
- 1⅝ cups pistachios, ground
- 3¾ teaspoons baking powder
- 1¼ teaspoon salt
- 3 large eggs, room temperature
- 2⅛ cups whole milk
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Buttercream Frosting
- 1⅛ cups salted butter, room temperature
- 2¼ cups powdered sugar, sifted
- 1½ cups white chocolate, melted
- 2¼ teaspoons heavy cream
Instructions
- Preheat and prepare pan: Heat the oven to 350℉ (177℃). Spray a 9-inch x 13-inch baking pan with baking spray to prevent sticking and set aside.
- Mix dry ingredients: In a large bowl, whisk together the all purpose flour, granulated sugar, ground pistachios, baking powder, and salt to evenly distribute all dry ingredients.
- Mix wet ingredients: In a separate medium bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until well combined.
- Combine wet and dry: Pour wet ingredients over the dry mixture and stir gently until the batter is thoroughly combined without overmixing.
- Bake the cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Prepare frosting: While the cake bakes, beat the salted butter and sifted powdered sugar with an electric mixer until smooth, about 1-2 minutes.
- Add white chocolate: Mix in the melted white chocolate and heavy cream. Beat the mixture until light and fluffy, around 2-3 minutes.
- Frost cake: Once the cake has completely cooled, spread the white chocolate buttercream frosting evenly over the top.
Notes
- For best texture and flavor, use fresh pistachios and grind them finely.
- Allow the cake to cool completely before frosting to avoid melting the buttercream.
- You can substitute vegetable oil with canola or light olive oil for a slightly different flavor.
- Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To keep the frosting smooth, melt white chocolate gently using a double boiler or microwave in short bursts.
