Buttery Pistachio Gooey Cake

This buttery pistachio gooey butter cake combines the rich nuttiness of pistachios with a decadent cream cheese topping for an irresistible dessert that's sure to impress. The pistachio-infused cake layer creates a perfect base for the gooey, creamy topping, resulting in a show-stopping treat for any occasion.

I first created this cake for my sister's birthday celebration, and it's become our family's most requested dessert for special occasions. The vibrant green pistachios add such a beautiful natural color and flavor that everyone always asks for the recipe.

Ingredients

• Unsalted pistachios (1 cup): Unshelled. These provide the signature nutty flavor and beautiful green specks throughout the cake.
• All purpose flour (1 ¼ cups): Creates the perfect structure for the cake without being too dense.
• Baking powder (½ teaspoon): Gives just the right amount of lift to balance the rich ingredients.
• Salt (¾ teaspoon): Enhances all the flavors and balances the sweetness.
• Unsalted butter (½ cup): Softened to room temperature. Ensures proper creaming for a tender texture.
• Granulated sugar (1 cup): Provides sweetness and helps with moisture retention.
• Vegetable oil (¼ cup): Adds moisture that keeps the cake soft for days.
• Eggs (2 large): At room temperature. Provide structure and richness.
• Egg white (1 large): Room temperature. Adds structure without making the cake too heavy.
• Sour cream (½ cup): At room temperature. The acidity tenderizes the cake crumb beautifully.
• Pure vanilla extract (2 teaspoons): Use real vanilla for the best flavor.
• Almond extract (1 teaspoon): Complements the pistachio flavor perfectly.
• Buttermilk (½ cup): At room temperature. The acidity creates a tender crumb and enhances the flavor.
• Cream cheese (8 ounces): At room temperature. The foundation of the gooey layer.
• Egg (1 large): At room temperature. Helps set the topping while maintaining its gooey texture.
• Powdered sugar (3 cups): Creates that signature gooey butter cake texture.
• Pure vanilla extract (1 teaspoon): Enhances the sweet cream cheese flavor.

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 350 degrees F and thoroughly grease a 9 inch cake pan or springform pan with baking spray. Line the bottom with parchment paper and spray the sides again. This thorough preparation ensures your cake will release perfectly after baking.

Process the Pistachios:

Finely pulverize the pistachios in a food processor or blender until they resemble fine sand. Process in short bursts to avoid creating pistachio butter. The finer the pistachios, the more evenly they'll distribute throughout the cake.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly combined. Whisking removes any lumps and ensures even distribution of the leavening agent for consistent rise.

Cream the Butter and Sugar:

In a stand mixer with the paddle attachment, beat the softened butter, oil, and granulated sugar on medium high speed for a full 3 to 4 minutes until the mixture is notably lighter in color and fluffy in texture. This step incorporates air, creating a lighter cake texture.

Add the Eggs:

With the mixer running on medium high speed, add the eggs and egg white one at a time, allowing each to fully incorporate for 30 seconds before adding the next. Scrape down the bowl after each addition to ensure even mixing. This gradual addition prevents the batter from curdling.

Add Wet Ingredients:

Mix in the sour cream, vanilla extract, and almond extract until the mixture looks smooth and uniform. These ingredients add moisture and depth of flavor to the cake base.

Combine Wet and Dry Ingredients:

Gradually add one third of the flour mixture to the wet ingredients, then half the buttermilk, mixing just until combined. Continue alternating, ending with dry ingredients. This alternating method prevents overmixing which would develop too much gluten.

Incorporate the Pistachios:

Gently fold the pulverized pistachios into the batter using a spatula until they're evenly distributed. Folding preserves the air you've incorporated during the mixing process.

Prepare the Cake Base:

Pour the batter into your prepared pan and use the back of a spoon to spread it into an even layer. A level base ensures even baking and a uniform cake height.

Make the Cream Cheese Layer:

Beat the room temperature cream cheese in a medium bowl using a hand mixer on medium high speed until completely smooth with no lumps. Room temperature cream cheese mixes much more easily and creates a smoother topping.

Add Egg to Cream Cheese:

Mix in the egg on high speed for 30 seconds, scraping the bowl thoroughly. The egg provides structure while maintaining that characteristic gooey texture.

Incorporate Sugar and Vanilla:

Add the vanilla extract, then gradually incorporate the powdered sugar one cup at a time, mixing for 30 seconds between additions. This gradual addition prevents a sugar explosion and ensures a smooth, lump free topping.

Assemble the Cake:

Pour the cream cheese mixture over the pistachio cake batter and use an offset spatula to spread it evenly across the entire surface. Creating an even layer ensures consistent baking.

Bake the Cake:

Bake for 40 to 45 minutes until the edges are golden and the middle has some cracks but still jiggles slightly. The center will continue to set as it cools, so be careful not to overbake.

Cool and Chill:

Allow the cake to cool at room temperature for 10 to 15 minutes, then refrigerate for at least 2 hours. This chilling time is crucial for the cream cheese layer to set properly and for the flavors to meld together.

Garnish and Serve:

Just before serving, dust the top with powdered sugar and sprinkle with chopped pistachios for a beautiful presentation that hints at the flavors inside.

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The combination of pistachios and almond extract in this cake creates a magical flavor profile that reminds me of the pistachio desserts I enjoyed on my trip to Italy. My husband who claimed he wasn't a "cake person" requested this for his birthday after trying it the first time I made it.

Make Ahead and Storage

This cake actually improves with time as the flavors meld together in the refrigerator. You can make it up to two days before serving with excellent results. For storage, cover any leftover cake tightly with plastic wrap or transfer slices to an airtight container. The cake will keep in the refrigerator for up to 5 days, though the texture is best within the first 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Variations and Substitutions

While the pistachio version is my favorite, this versatile recipe works beautifully with other nuts too. Try substituting the pistachios with the same amount of almonds, pecans, or walnuts. For those with nut allergies, you can omit the nuts entirely and add an extra ¼ cup of flour for a classic gooey butter cake. The buttermilk can be replaced with regular milk mixed with a teaspoon of lemon juice. For a dairy free version, substitute plant based butter, plant based cream cheese, and non dairy yogurt in equal amounts. Each variation creates a slightly different but equally delicious cake.

Serving Suggestions

For an extra indulgent dessert experience, serve slices of this cake slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. A drizzle of honey or a sprinkle of crushed, salted pistachios adds a wonderful contrast to the sweetness. This cake pairs beautifully with coffee, tea, or a glass of dessert wine for special occasions. For a beautiful presentation at parties, serve thin slices on small plates with fresh berries and a sprig of mint.

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Enjoy this indulgent butter cake as a vibrant centerpiece for your next gathering!

Frequently Asked Questions

→ Can I use salted pistachios instead of unsalted?

Yes, you can use salted pistachios, but you should reduce the added salt in the cake batter to about ¼ teaspoon. Be sure to remove all shells completely before processing them.

→ How do I know when the cake is properly baked?

The cake is done when the edges turn golden brown and the center develops cracks but still has a slight jiggle. The jiggly center is essential for achieving the signature gooey texture and will set further as it cools.

→ Can I make this cake in advance?

Absolutely! This cake actually benefits from being made ahead. After baking, cool it completely, then refrigerate for at least 2 hours or up to 3 days. The chilling time allows the cream cheese layer to set properly and enhances the flavors.

→ Why do the ingredients need to be at room temperature?

Room temperature ingredients blend together more smoothly and trap air during mixing, resulting in a lighter, more evenly textured cake. Cold ingredients can cause the batter to curdle or result in a dense, uneven texture.

→ Can I freeze this pistachio cake?

Yes, you can freeze this cake for up to 2 months. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator before serving.

→ What can I substitute for buttermilk?

If you don't have buttermilk, you can make a substitute by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using.