Pistachio Sheet Cake with White Chocolate Buttercream Frosting

square slice of pistachio sheet cake in front of cake with another slice behind on parchment paper with pistachio crumbs and white flowers around.

Pistachio Sheet Cake with White Chocolate Buttercream Frosting

Make your day sweeter with this Pistachio Sheet Cake. If you love easy cakes, you NEED to make this. Moist, incredibly tender, and oh-so delicious pistachio cake, frosted with a decadent white chocolate frosting. It's so simple, but SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 25

Cook Time: 40

Total Time: 1 5

Servings: slices

Calories: 440kcal

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

1⅛ cups salted butter room temperature
2¼ cups powdered sugar sifted
1½ cups white chocolate melted
2¼ teaspoons heavy cream

Instructions

Cake

Heat oven to 350℉/177℃.
Spray a 9-inch x 13-inch pan with baking spray. Set aside.
In a large bowl, whisk together flour, sugar, pistachios, baking powder, and salt. Set aside.
In a medium bowl, whisk together eggs, milk, oil, and vanilla.
Pour wet ingredients over dry ingredients.
Stir until thoroughly combined.
Pour into prepared pan.
Bake for 40 minutes, or until cake tests done.

Frosting

With an electric mixer, beat butter and sugar until smooth, about 1-2 minutes.
Add melted white chocolate and vanilla.
Beat until light and fluffy, about 2-3 minutes.
Spread on cooled cake.

Notes

Substitutions:

If you're looking to add a bit more flavor to this cake, you can use olive oil instead of vegetable oil.
To make this recipe vegan, you can use your favorite non-sweetened plant based milk with your favorite vegan egg substitute. Our favorite is aquafaba! For the frosting, be sure to use a non-dairy butter, a vegan white chocolate, and plant based heavy cream.

Expert Tips:

Room temperature is about 70℉/21℃.
Make sure not to use flavored pistachios in this recipe!
This cake works best if the pistachios are finely ground.
Be careful not to over mix the batter.
If you’re unsure if the cake is baked after 50 minutes, you can use a tooth pick or a cake tester to test if the cake is done. If the tester comes out clean, the cake is baked!
Let the cake cool COMPLETELY before frosting it. If it's too warm, it will melt the frosting.

Nutrition