Go Back
–+ servings
Buttery Pistachio Gooey Butter Cake

Buttery Pistachio Gooey Butter Cake That Melts in Your Mouth

Buttery Pistachio Gooey Butter Cake is an easy dessert that combines earthy pistachio flavor with a creamy topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Unshelled Pistachios Ground into a fine crumb
  • 1 cup All-Purpose Flour Can be replaced with gluten-free flour
  • 1 tbsp Baking Powder Acts as a leavening agent
  • 1/2 tsp Salt Enhances flavors
  • 1/2 cup Unsalted Butter Can use margarine as a substitute
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor
  • 1 tbsp Lemon Zest Fresh zest is key
  • 1/4 cup Vegetable Oil Melted coconut oil can be a substitute
  • 2 large Eggs At room temperature
  • 1 large Egg White Provides extra stability
  • 1 cup Sour Cream Can use Greek yogurt as a substitute
  • 1 tsp Pure Vanilla Extract Homemade makes it richer
  • 1/2 tsp Almond Extract Omit for nut-free options
  • 1/2 cup Buttermilk Mix milk and vinegar for a quick substitute
For the Cream Cheese Topping
  • 8 oz Cream Cheese Softened for easy blending
  • 1 large Egg For cream cheese layer
  • 1 cup Powdered Sugar Adjust to taste
  • 1 tsp Additional Vanilla Extract Boosts flavor

Equipment

  • 9-inch round cake pan
  • Food Processor
  • Stand mixer
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Blend the unshelled pistachios into a fine crumb using a food processor.
  3. In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
  4. Cream together unsalted butter, vegetable oil, granulated sugar, and lemon zest until light and fluffy.
  5. Add eggs one at a time to the butter mixture, then add sour cream, vanilla, and almond extract.
  6. Gradually add dry ingredients to the wet mixture, alternating with buttermilk and fold in ground pistachios.
  7. Spread the batter into the prepared cake pan evenly.
  8. In a separate bowl, beat softened cream cheese with an egg, vanilla extract, and powdered sugar until smooth.
  9. Spread the cream cheese mixture over the cake batter evenly.
  10. Bake in the preheated oven for 40-45 minutes until edges are golden brown and center is slightly jiggly.
  11. Cool in the pan for 10-15 minutes before transferring to a wire rack; chill for at least 2 hours.
  12. Dust with powdered sugar and sprinkle chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best mixing consistency.

Tried this recipe?

Let us know how it was!