Pistachio Cake with Cream Cheese Icing

Pistachios meet sheet cake for one of the best sheet cakes we have ever had. If you are a pistachio lover, this sheet cake is for you. This sheet cake gets so much flavor and texture from the pistachios. The pistachios are ground into a powder and whisked in with the flour to create a cake that is both moist, light, and packed with pistachio flavor. We also add a little bit of orange blossom water and cardamom for additional flavor. Finally, it all gets topped with cream cheese icing. This cake is simple, delicious, and one of our new favorites.  

Pistachio Cake Ingredient Notes

• Pistachios: Opt for roasted and salted pistachios for a richer flavor profile in the cake.
• Flour: Using all-purpose flour ensures the right texture and structure for the cake.
• Coconut Oil: Melted coconut oil adds moisture to the cake; ensure it’s at a liquid state when measured. We prefer to use this for the best flavor versus a canola or vegetable oil but those can be substituted.
• Buttermilk: Provides tenderness and acidity to balance the sweetness. Don’t skip this ingredient. This is part of what makes the cake so soft and moist.
• Cream Cheese: Choosing full-fat, room temperature cream cheese is ideal for the smoothest icing texture.
• Baking Powder and Baking Soda: These leavening agents help the cake rise; ensure they are fresh for optimal results.
• Granulated Sugar: Balances the flavors and sweetness in the cake and icing.
• Eggs: Using room temperature eggs helps in better emulsification and aeration of the batter.
• Vanilla and Almond Extracts: These extracts enhance the cake’s flavor; use high-quality extracts for the best taste.
• Orange Blossom Water: Adds a delicate floral note to complement the pistachio and other spices.
• Ground Cardamom: Provides a warm, aromatic flavor; adjust to taste preference.

Tips for the best Pistachio Cake

Grinding Pistachios: Ensure pistachios are finely ground with some larger pieces to contribute to the cake’s texture.

Mixing Batter: Mix the batter until just combined to avoid over-mixing, which may result in a denser cake.

Checking Doneness: Use the toothpick test to determine if the cake is fully baked; the toothpick should come out clean from the center.

Pistachio Cake FAQs

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Pistachio Cake with Cream Cheese Icing

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Ingredients

• 250 g roasted salted pistachios
• 1 ½ cups all purpose flour 180 grams
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoon salt
• ¾ cup melted coconut oil 170 grams
• 1 ½ cups granulated sugar 300 grams
• 4 large eggs room temperature
• 1 cup buttermilk 240 ml
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 tablespoon orange blossom water
• 1 teaspoon ground cardamom

Icing:

• 1 stick salted softened butter 113 g or 1/2 cup
• 1 stick room temperature cream cheese 226 g or 1 cup
• ¼ teaspoon salt
• ½ teaspoon almond extract optional
• 1 teaspoon vanilla
• 3-4 cups powdered sugar Depending on how stiff you want the icing

Instructions

• Preheat the oven to 350 degree fahrenheit. Grease and line a 9×13” pan with parchment paper and set aside
• Add the pistachios to the base of a food processor and grind until they become a fine dust. There will be some slightly larger pieces as the pistachios will not grind uniformly. That is expected and creates the texture but the majority should be finely ground. Once ground, add the flour and pulse slightly to combine
  
• Add the ground pistachio flour mixture into a medium bowl. Add in the baking powder, baking soda, and salt. Set aside
• In a large mixing bowl, add the melted coconut oil and sugar. Whisk together with a whisk
  
• To the sugar, oil mixture, add the eggs, buttermilk, extracts, orange blossom water, and ground cardamom. Mix to combine
  
• Add the dry ingredients into the large mixing bowl and whisk together until just incorporated
  
• Pour the batter into the prepared baking pan and bake for 30-40 minutes or until a toothpick comes out clean
  
• Set aside to cool before topping with cream cheese icing

Icing:

• In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
  
• On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
• Add salt, almond extract, and vanilla. Whip until combined
• On low speed, add the powder sugar ½ cup at a time
  
• Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
• Spread icing over the cooled, sheet cake in an even layer