Why You’ll Love This Recipe
Pistachio Chocolate Swirl Sheet Cake Squares take your typical cake to the next level with bold swirls of vibrant green pistachio and deep dark chocolate. The rich chocolate base is complemented by a creamy, nutty pistachio layer that melts in your mouth, and the glossy chocolate swirl adds the perfect touch of decadence. It’s a stunning dessert that combines flavor, texture, and visual appeal, making it ideal for any occasion, whether it’s a casual gathering or a more formal celebration.
Ingredients
For the Light Chocolate Cake Base:
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/4 cups granulated sugar
- 3/4 cup brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Pistachio Cream Layer:
- 1/2 cup shelled unsalted pistachios
- 3 tablespoons granulated sugar
- 4 oz cream cheese, softened
- 1/4 cup heavy cream
- 1/4 teaspoon almond extract
- 1–2 drops green gel food coloring
For the Dark Chocolate Swirl:
- 1/3 cup semi-sweet chocolate chips (or chopped chocolate)
- 2 tablespoons butter
- 2 tablespoons cocoa powder
- 1/4 cup sweetened condensed milk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the Oven and Prep the Pan:
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment.
Mix the Chocolate Cake Batter:
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well blended. Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until smooth.
Combine Dry Ingredients and Finish Batter:
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture just until combined. Pour the batter into the prepared pan and spread it evenly.
Prepare the Pistachio Cream Layer:
- In a food processor, blend the pistachios and sugar until finely ground. Add the cream cheese, heavy cream, almond extract, and gel food coloring. Blend until the mixture is smooth and pale green.
Layer the Pistachio Mixture:
- Spoon the pistachio cream in dollops across the surface of the chocolate batter without spreading.
Make the Dark Chocolate Swirl:
- In a heatproof bowl, melt the chocolate chips and butter together using 20-second bursts in the microwave or a double boiler. Stir in the cocoa powder and sweetened condensed milk until smooth and glossy. Let it cool slightly.
Add the Chocolate Swirl:
- Spoon the dark chocolate mixture between and over the pistachio dollops.
Create the Swirl:
- Use a butter knife or skewer to gently swirl all three batters together. Be careful not to overmix; you just want to create a marbled pattern with distinct layers.
Bake the Cake:
- Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for 15 minutes before lifting it out with the parchment paper and transferring it to a wire rack to cool completely.
Slice and Serve:
- Once cooled, slice the cake into squares. Wipe the knife between cuts to keep the swirl edges clean and sharp.
Servings and Timing
- Servings: 12-16 squares
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Additional Time: 30 minutes (for cooling)
- Total Time: 1 hour 35 minutes
Variations
- Add Nuts: If you love more texture, add chopped pistachios on top before baking for a crunchy finish.
- Gluten-Free: You can substitute the all-purpose flour with a gluten-free flour blend if needed.
- Different Swirl: Instead of dark chocolate, try using white chocolate or milk chocolate for a lighter, sweeter swirl.
- Vegan Version: Use dairy-free butter, non-dairy cream cheese, and almond milk to make this cake vegan-friendly.
Storage/Reheating
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a longer shelf life, but it may become a bit denser.
- Freezing: This cake freezes well. Slice it into squares and store them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: You can serve the cake at room temperature, or reheat individual squares in the microwave for 10-15 seconds for a warm, gooey treat.
FAQs
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time and stored in an airtight container for 2-3 days. It also freezes well, so you can prepare it in advance for special occasions.
Can I substitute the pistachios with another nut?
Yes, you can substitute pistachios with almonds, walnuts, or hazelnuts if preferred, though the flavor will differ.
How do I make the swirl more defined?
To get a more defined swirl, gently swirl the batter with a skewer or knife, but don’t overmix. Less is more when it comes to creating a marbled look!
Can I use a different type of food coloring?
Yes, if you don’t want to use gel food coloring, you can skip it entirely, or use natural coloring (such as spinach powder) for a more natural tint.
Can I use a different pan size?
Yes, if you don’t have a 9×13-inch pan, you can use an 8×8-inch pan for a thicker cake, though you’ll need to adjust the baking time.
Can I frost this cake?
This cake is delicious on its own, but if you prefer frosting, a simple buttercream or cream cheese frosting would pair beautifully with the pistachio and chocolate layers.
How do I keep the swirl looking sharp when cutting?
After the cake has cooled, make sure to wipe the knife between each cut to preserve the integrity of the swirl and keep the edges neat.
How can I make this cake more moist?
If you prefer a moister cake, you can add an extra tablespoon of sour cream or substitute part of the butter with a little applesauce or yogurt.
Can I add more chocolate to the batter?
Yes, if you’re a chocolate lover, you can add more chocolate chips to the batter or top the cake with a drizzle of melted chocolate after baking.
How long does it take to cool the cake completely?
Allow the cake to cool for about 30 minutes after removing it from the pan. It will continue to set as it cools.
Conclusion
Pistachio Chocolate Swirl Sheet Cake Squares are the perfect combination of rich chocolate, creamy pistachio, and striking visual appeal. The bold swirls create a stunning marbled effect that’s just as delightful to look at as it is to eat. Whether you’re hosting a gathering, celebrating a special occasion, or simply indulging in a sweet treat, this cake is sure to impress with its unique flavor and texture. Enjoy every bite of this visually stunning, decadent dessert!
Pistachio Chocolate Swirl Sheet Cake Squares
Pistachio Chocolate Swirl Sheet Cake Squares combine a rich chocolate cake base, creamy pistachio layer, and a glossy chocolate swirl, creating a stunning dessert that’s both visually appealing and delicious.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12-16 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (2 sticks) unsalted butter, melted
1 1/4 cups granulated sugar
3/4 cup brown sugar
4 large eggs
1 tablespoon vanilla extract
1 cup sour cream
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shelled unsalted pistachios
3 tablespoons granulated sugar
4 oz cream cheese, softened
1/4 cup heavy cream
1/4 teaspoon almond extract
1–2 drops green gel food coloring
1/3 cup semi-sweet chocolate chips (or chopped chocolate)
2 tablespoons butter
2 tablespoons cocoa powder
1/4 cup sweetened condensed milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well blended. Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture just until combined. Pour the batter into the prepared pan and spread it evenly.
- In a food processor, blend the pistachios and sugar until finely ground. Add the cream cheese, heavy cream, almond extract, and gel food coloring. Blend until the mixture is smooth and pale green.
- Spoon the pistachio cream in dollops across the surface of the chocolate batter without spreading.
- In a heatproof bowl, melt the chocolate chips and butter together using 20-second bursts in the microwave or a double boiler. Stir in the cocoa powder and sweetened condensed milk until smooth and glossy. Let it cool slightly.
- Spoon the dark chocolate mixture between and over the pistachio dollops.
- Use a butter knife or skewer to gently swirl all three batters together. Be careful not to overmix; you just want to create a marbled pattern with distinct layers.
- Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for 15 minutes before lifting it out with the parchment paper and transferring it to a wire rack to cool completely.
- Once cooled, slice the cake into squares. Wipe the knife between cuts to keep the swirl edges clean and sharp.
Notes
If you prefer more texture, add chopped pistachios on top before baking.
For a gluten-free option, use a gluten-free flour blend.
For a lighter swirl, use white chocolate or milk chocolate instead of dark chocolate.
This recipe can be made vegan by substituting dairy ingredients with plant-based alternatives.
If you want a more moist cake, add an extra tablespoon of sour cream or substitute some butter with applesauce or yogurt.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 28g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
