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Pistachio Chocolate Swirl Sheet Cake Squares Recipe

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4.4 from 11 reviews

  • Author: Leila
  • Total Time: 1 hour 13 minutes
  • Yield: 16 servings

Description

This Pistachio Chocolate Swirl Sheet Cake combines a moist light chocolate cake base with a creamy pistachio layer and a rich dark chocolate swirl, creating a beautiful marbled dessert perfect for gatherings or special occasions. The luscious combination of nutty pistachios and varying intensities of chocolate offers a delightful balance of flavors and textures.

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

Instructions

  1. Preheat the oven and prep the pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal later, and lightly grease the parchment paper.
  2. Mix the chocolate cake batter: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined. Beat in the eggs one at a time to ensure smooth incorporation, then mix in the vanilla extract and sour cream until the mixture is smooth.
  3. Combine dry ingredients and finish batter: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture just until combined to avoid overmixing. Pour the batter evenly into the prepared pan and spread it out.
  4. Prepare the pistachio cream layer: Using a food processor, pulse the shelled pistachios and granulated sugar until finely ground. Add the softened cream cheese, heavy cream, almond extract, and green gel food coloring, then blend until the mixture is smooth and pale green in color.
  5. Layer the pistachio mixture: Spoon dollops of the pistachio cream evenly across the surface of the chocolate batter without spreading them out, creating pockets of pistachio flavor.
  6. Make the dark chocolate swirl: In a heatproof bowl, melt the semi-sweet chocolate chips and butter together using 20-second bursts in the microwave or over a double boiler, stirring until smooth. Stir in cocoa powder and sweetened condensed milk until the mixture is glossy and well combined. Let it cool slightly so it’s easier to swirl.
  7. Add the chocolate swirl: Spoon the dark chocolate mixture between and over the pistachio dollops to create layered depth of chocolate flavor.
  8. Create the swirl: Using a butter knife or a skewer, gently swirl the pistachio cream and dark chocolate into the chocolate cake batter. Be careful not to overmix—the goal is to create a marbled, visually appealing pattern with distinct layers.
  9. Bake the cake: Place the pan in the oven and bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool in the pan for 15 minutes before lifting it out using the parchment overhang. Transfer the cake to a wire rack to cool completely.
  10. Slice and serve: Once fully cooled, slice the cake into squares. For clean, sharp swirl edges, wipe the knife between cuts.

Notes

  • Be careful not to overmix the batter after adding the dry ingredients to keep the cake tender.
  • If you prefer a nut-free version, you can omit the pistachio cream layer, though the flavor profile will change significantly.
  • Using parchment paper with an overhang makes removing the cake from the pan much easier and cleaner.
  • Green gel food coloring is preferred over liquid to avoid altering the texture of the pistachio layer.
  • Allowing the chocolate swirl mixture to cool slightly before adding helps prevent it from sinking too deeply into the batter.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 35 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/pistachio-chocolate-swirl-sheet-cake-squares-recipe/