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Pistachio Gooey Butter Cake Recipe

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4.9 from 127 reviews

This Pistachio Gooey Butter Cake is a rich and decadent dessert that combines the nutty flavor of pistachios with a creamy, luscious cream cheese layer. The cake features a tender pistachio-infused crumb base topped with a smooth and sweet cream cheese frosting, resulting in a gooey and irresistible treat perfect for special occasions or a delightful everyday indulgence.

Ingredients

Pistachio Cake Ingredients:

  • 1 cup unsalted pistachios, unshelled
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 zest lemon
  • ¼ cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 large egg white, room temperature
  • ½ cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • ½ cup buttermilk, at room temperature

Cream Cheese Layer:

  • 8 ounces cream cheese, at room temperature
  • 1 large egg, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the Pan: Preheat your oven to 350 degrees F. Grease a 9-inch cake pan or springform pan with non-stick baking spray. Line the bottom with parchment paper and spray the sides. Set aside.
  2. Grind Pistachios: Finely pulverize the unsalted pistachios using a food processor or blender until they resemble a fine crumb or sand-like texture.
  3. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  4. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the softened butter, vegetable oil, granulated sugar, and lemon zest on medium-high speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
  5. Add Eggs: With the mixer running on medium-high, add the 2 large eggs and 1 egg white one at a time, beating each for 30 seconds. Scrape the bowl after each addition.
  6. Add Wet Ingredients: Mix in the sour cream, vanilla extract, and almond extract until fully incorporated.
  7. Combine Dry and Wet Mixtures: Gradually add one-third of the dry flour mixture to the wet ingredients, then mix in half of the buttermilk. Repeat this alternation ending with the dry ingredients, mixing only until no flour streaks remain to avoid overmixing.
  8. Fold in Pistachios: Gently fold the ground pistachios into the batter until evenly distributed.
  9. Fill the Pan: Pour the pistachio cake batter into the prepared pan and spread it out evenly with the back of a spoon. Set aside while preparing the cream cheese layer.
  10. Prepare Cream Cheese Layer: In a medium bowl, use a hand mixer on medium-high speed to beat the cream cheese until smooth and creamy.
  11. Add Egg and Vanilla: Add the large egg and beat on high for 30 seconds, scraping down the sides and bottom of the bowl. Then add the vanilla extract.
  12. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, mixing on medium speed for 30 seconds after each addition until fully combined, about 1.5 minutes.
  13. Apply Cream Cheese Layer: Pour the cream cheese mixture evenly on top of the pistachio cake batter and spread it smoothly with a small offset spatula to cover the cake fully.
  14. Bake: Bake the cake for 40-45 minutes. The edges should be golden and the center slightly jiggly but cracked, indicating it is done.
  15. Cool and Chill: Let the cake cool in the pan for 10-15 minutes. Then refrigerate for at least 2 hours to allow the cream cheese layer to firm up and set.
  16. Garnish and Serve: Before serving, dust the cake with powdered sugar and sprinkle with chopped pistachios for garnish.

Notes

  • Ensure all dairy ingredients (butter, eggs, sour cream, cream cheese) are at room temperature for smoother mixing and better texture.
  • Do not overmix the batter after adding flour to keep the cake tender.
  • The cake is slightly jiggly in the center when done baking; this is normal and ensures the gooey texture.
  • Chilling the cake for at least 2 hours is essential for the cream cheese layer to set properly.
  • You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
  • For best flavor, allow the cake to rest overnight in the refrigerator before serving.

Find it online: https://dishesbydaisy.com/pistachio-gooey-butter-cake-recipe/