Pistachio Gooey Butter Cake Recipe

If you’ve been searching for a lush, showstopping dessert that combines creamy decadence with the unforgettable flavor of pistachio, Pistachio Gooey Butter Cake is about to become your new obsession. This recipe marries a satisfying pistachio cake—moist, nutty, and kissed with hints of lemon and almond—beneath a cloud of velvety sweet cream cheese. The final result hits all the right notes: emerald-flecked, ultra-tender, and just the right amount of gooey, all crowned with a snowy garnish and extra crunch.

Ingredients You’ll Need

Let’s break down the stars of this Pistachio Gooey Butter Cake. Each ingredient has its moment to shine, from the deeply aromatic pistachios to the creamy tang of the cheese topping. Take a peek below, and you’ll see how every single item contributes to this dessert’s irresistible flavor, texture, and irresistibly beautiful color.

• Pistachios: Freshly shelled pistachios bring the signature nutty, toasty flavor and distinctive color to this cake.
• All-purpose flour: Forms the structure of the cake and keeps it beautifully moist.
• Baking powder: Gives the cake a gentle lift for that plush, tender crumb.
• Salt: Enhances the flavors of both the cake and creamy topping.
• Unsalted butter: Provides a rich base and that melt-in-your-mouth texture.
• Granulated sugar: Sweetens the cake without overpowering the subtle pistachio notes.
• Lemon zest: Adds brightness and a whisper of citrus that balances the richness.
• Vegetable oil: Extra moisture ensures the cake stays soft for days.
• Eggs and egg white: Bind the batter and add airy lightness—room temperature is key here!
• Sour cream: Offers tang and incredible richness to every bite.
• Pure vanilla extract: Infuses both layers with cozy sweetness.
• Almond extract: Deepens the nutty flavor and complements the pistachios beautifully.
• Buttermilk: The secret for a ridiculously moist, tender crumb.
• Cream cheese: The hero of the gooey topping, making everything luscious and creamy.
• Powdered sugar: Sweetens and sets the cream cheese layer, plus makes for a gorgeous garnish.

How to Make Pistachio Gooey Butter Cake

Step 1: Prepare the Pan

Start by preheating your oven to 350 degrees F. Lightly grease a 9-inch cake pan or springform pan with a quality nonstick baking spray, then line the bottom with parchment paper for easy removal. Don’t forget to mist the sides as well—this ensures the Pistachio Gooey Butter Cake releases without sticking or tearing.

Step 2: Pulverize the Pistachios

Use a food processor or powerful blender to blitz your pistachios until they resemble fine sand. This creates the iconic flecks throughout the cake and infuses every bite with pure pistachio flavor. Don’t rush this step—the finer the texture, the better the cake’s crumb.

Step 3: Mix the Dry Ingredients

In a bowl, combine the all-purpose flour, baking powder, and salt. Whisk them thoroughly to ensure even distribution and prevent any clumps. This step is crucial for achieving a beautifully even rise in your cake.

Step 4: Cream the Butter, Oil, Sugar & Lemon Zest

In the bowl of a stand mixer, beat the softened butter, vegetable oil, granulated sugar, and lemon zest on medium-high speed for about 3-4 minutes. You’re looking for a pale, fluffy mixture that promises tenderness in every bite. Pause to scrape down the bowl so everything mixes evenly.

Step 5: Add Eggs, Sour Cream & Extracts

With the mixer running, add your eggs and egg white one at a time, beating for 30 seconds after each addition. This gradual process helps emulsify the batter for incredible structure. Fold in the sour cream, vanilla, and almond extract until the mixture is smooth and glossy.

Step 6: Alternate Dry Ingredients and Buttermilk

With the mixer on low, alternate adding one-third of your dry mixture with half of the buttermilk. Start and end with the dry ingredients, mixing only until just combined—overmixing will make the cake tough, so gentle hands are key!

Step 7: Fold in the Pistachios

Switch to a spatula and gently fold in your pulverized pistachios. This ensures you keep as much air as possible in the batter while spreading that brilliant color and flavor evenly throughout.

Step 8: Assemble the Cake Layers

Pour the pistachio cake batter into your prepared pan and use a spoon or offset spatula to smooth the surface. Set aside while you whip up the gooey cream cheese magic on top.

Step 9: Make the Cream Cheese Layer

In a separate bowl, beat the room temperature cream cheese with a hand mixer until perfectly creamy. Blend in the egg, scrape the bowl, add vanilla, then gradually mix in the powdered sugar one cup at a time. The mixture should be thick but silky smooth and pourable.

Step 10: Spread & Bake

Gently pour the cream cheese layer over the cake batter and spread it to the edges to seal in the pistachio goodness. Bake for 40-45 minutes—look for golden edges and a slightly jiggly, cracked center. That signature gooey middle means your Pistachio Gooey Butter Cake is perfect.

Step 11: Cool and Chill

Allow the cake to cool in the pan for 10-15 minutes, then transfer it to the fridge. Chill for at least 2 hours—this sets the gooey layer beautifully and ensures neat slices.

How to Serve Pistachio Gooey Butter Cake

Garnishes

The finishing touch for Pistachio Gooey Butter Cake is a snowy dusting of powdered sugar coupled with a sprinkle of chopped pistachios. This not only amps up the color contrast but adds that irresistible crunchy texture on top of the creaminess.

Side Dishes

Pair your cake slice with a scoop of vanilla bean ice cream or a cloud of unsweetened whipped cream to balance all that rich, nutty flavor. A handful of tart berries on the side makes for a refreshing contrast and a hint of summer all year long.

Creative Ways to Present

Dress up individual servings on elegant dessert plates, drizzle with a little honey or pistachio cream, or even pipe rosettes of whipped mascarpone. For parties, try cutting the cake into small squares for a standout addition to a dessert board.

Make Ahead and Storage

Storing Leftovers

Leftover Pistachio Gooey Butter Cake stores beautifully! Place slices in an airtight container and keep them chilled in the fridge for up to five days. The flavors deepen and stay delicious with each day.

Freezing

If you want to make this cake ahead of time or keep some on hand for sweet cravings, simply wrap individual slices tightly in plastic wrap and foil and freeze for up to two months. Thaw in the fridge overnight for best texture and taste.

Reheating

For that fresh-from-the-oven warmth, microwave a slice for 10-15 seconds. The gooey topping softens without melting away, and the nutty aroma resurfaces—pure comfort food at its best.

FAQs

Can I use store-bought pistachio flour instead of grinding my own?

Absolutely! If you’re short on time, high-quality pistachio flour works well. However, freshly ground pistachios provide a fresher, more vibrant flavor and a rustic flecked look that really sets this cake apart.

Is it necessary to chill the cake before serving?

Chilling is essential for Pistachio Gooey Butter Cake. It allows the cream cheese layer to fully set, making for neat slices and a pleasing textural contrast between the creamy top and tender cake base.

Can I substitute Greek yogurt for sour cream?

Yes, Greek yogurt is a solid substitute for sour cream, offering the same tang and moisture. Use full-fat for the creamiest, richest result.

What type of pan works best?

A 9-inch round cake pan or springform pan is ideal. The springform makes unmolding a breeze, but lining with parchment and greasing well will ensure success with any sturdy cake pan.

Why is my cream cheese layer runny?

Make sure your cream cheese is at room temperature and that you don’t overmix when adding the egg and sugar. If it’s still a bit thin, don’t worry—the layer will set up beautifully as the cake cools and chills.

Final Thoughts

If you love the magic of chewy, gooey, nutty desserts, you owe it to yourself to try Pistachio Gooey Butter Cake. It’s a joy to bake and even more wonderful to share—so don’t be surprised if it becomes the most-requested dessert at your table!

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