Cardamom Pistachio Sheet Cake

This sheet cake brings together two of my favourite flavours — warm, fragrant cardamom and buttery pistachio. It is soft, gently spiced, and made in a single tin, which makes it perfect for feeding a crowd without any layering or fuss. A scatter of chopped pistachios on top is as fancy as it needs to get.

Ground pistachios in the batter add tenderness and a subtle nuttiness, while cardamom perfumes the whole thing. A simple cream cheese or cardamom glaze finishes it beautifully.

For more fragrant cakes, try my earl grey lavender cupcakes, or the bright olive oil orange cake.

Why this recipe works

Ground pistachios add fat and tenderness, keeping the crumb soft, while cardamom brings warm, floral spice. A sheet cake format means even baking and easy serving. Yogurt in the batter adds moisture and a gentle tang that balances the sweetness.

What you'll need

Fragrant and nutty, mostly simple ingredients:

• Cardamom: freshly ground is wonderfully aromatic; pre-ground works too.
• Pistachios: unsalted, some ground into the batter and some chopped for the top.
• Yogurt: full-fat plain yogurt for a tender, moist crumb.

Smart swaps: no yogurt? Sour cream or buttermilk work. Almonds can stand in for some pistachios. A rose or cardamom glaze is a lovely alternative to cream cheese frosting.

Step by step

Step 1 — Cream and spice

Cream the butter and sugar well, then work the cardamom and ground pistachios into the flour so the flavour runs evenly through the cake.

Step 2 — Spread and top

Spread the batter level in the tin and scatter chopped pistachios over the top before baking, so they toast lightly and look pretty.

Step 3 — Bake and finish

Bake until a skewer comes out clean. Serve plain, dusted, or with a cardamom glaze — all lovely.

Pro tips

• Grind pistachios finely. Coarse nuts make a less tender crumb.
• Use fresh cardamom if you can. Ground cardamom fades; a fresh jar is more fragrant.
• Do not over-mix. Add the dry and wet alternately and stop when smooth.
• Toast the topping colour. Watch the pistachios near the end so they do not scorch.
• Level the batter for even baking across the sheet.

Storage & make-ahead

Keep covered at room temperature for up to 4 days; the flavour deepens overnight. It freezes well for up to 3 months, un-iced — wrap tightly and thaw. Because it is a sheet cake, it travels well and is easy to portion for gatherings.

Variations & substitutions

• Rose glaze: drizzle with a rose-scented powdered sugar glaze.
• Cream cheese: top with cardamom cream cheese frosting.
• Almond: swap some pistachios for ground almonds.
• Smaller cake: use the ½x scaler and a square tin.

Frequently asked questions

Can I use salted pistachios?

Unsalted is best for control. If using salted, reduce or omit any added salt.

How do I grind pistachios?

Pulse in a food processor until fine, but stop before they turn to paste.

Why is the cardamom flavour faint?

Ground cardamom loses potency over time. Use a fresh jar or grind pods yourself.

Can I make it ahead?

Yes — it keeps for days and freezes well un-iced, making it ideal for gatherings.

Final thoughts: this is my celebration cake — fragrant, nutty, and generous enough to share. Bake it for the next get-together and tell me how you like to finish it over on the contact page.

For tips on baking with ground nuts, King Arthur Baking has helpful guidance.