Buttery Pistachio Gooey Butter Cake Recipe

Introduction

This Buttery Pistachio Gooey Butter Cake is a delightful treat combining rich, nutty flavors with a luscious cream cheese topping. Perfect for gatherings or a special dessert, it offers a moist, tender crumb with a sweet and tangy finish.

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

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Grease a 9-inch cake pan or springform pan with baking spray, line the bottom with parchment paper, and spray the sides. Set aside.
2. Step 2: Finely pulverize the pistachios in a food processor or blender until they resemble a fine crumb or sand.
3. Step 3: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
4. Step 4: Using a stand mixer fitted with a paddle attachment, beat the softened butter, vegetable oil, granulated sugar, and lemon zest on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom with a rubber spatula.
5. Step 5: With the mixer on medium-high, add the eggs and egg white one at a time, beating for 30 seconds after each addition. Scrape down the bowl after each addition.
6. Step 6: Mix in the sour cream, vanilla extract, and almond extract until well combined.
7. Step 7: Gradually add one-third of the flour mixture to the wet ingredients, alternating with half of the buttermilk. Mix just until no flour streaks remain. Repeat, ending with the flour mixture. Avoid overmixing.
8. Step 8: Gently fold in the pulverized pistachios until evenly distributed throughout the batter.
9. Step 9: Pour the batter into the prepared pan and spread it evenly with the back of a spoon. Set aside.
10. Step 10: For the cream cheese layer, beat the cream cheese in a medium bowl with a hand mixer on medium-high speed until smooth and creamy.
11. Step 11: Add the egg and mix on high for 30 seconds, scraping the sides and bottom as needed.
12. Step 12: Add the vanilla extract, then gradually add powdered sugar 1 cup at a time, mixing on medium speed for 30 seconds after each addition. This will take around 1.5 minutes total.
13. Step 13: Pour the cream cheese mixture over the pistachio batter and spread into an even layer with a small offset spatula.
14. Step 14: Bake for 40-45 minutes. The center should remain slightly jiggly but the edges will be golden and the center will have cracks.
15. Step 15: Cool the cake for 10-15 minutes, then refrigerate for at least 2 hours to firm up the cream cheese layer.
16. Step 16: Before serving, dust the cake with powdered sugar and sprinkle chopped pistachios on top for garnish.

Tips & Variations

• For added texture, toast the pistachios lightly before pulverizing.
• Substitute buttermilk with equal parts milk plus 1 teaspoon lemon juice or vinegar if you don’t have buttermilk on hand.
• Use a springform pan for easier removal and clean edges.
• Ensure all dairy ingredients are at room temperature to help the batter mix smoothly and rise evenly.

Storage

Store the cake covered in the refrigerator for up to 4 days. Because of the cream cheese layer, refrigeration is necessary. Reheat slices gently in the microwave for 10-15 seconds if you prefer it slightly warm, but the cake is delicious chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shelled pistachios instead of unshelled?

Yes, make sure to use unsalted shelled pistachios for better control over the saltiness and texture.

Is it okay if the center is a little jiggly when baked?

Yes, the center should remain slightly jiggly when done. It will set properly once chilled in the refrigerator.

Buttery Pistachio Gooey Butter Cake Recipe

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★★★★★

4.4 from 68 reviews

This Buttery Pistachio Gooey Butter Cake is a decadent, moist dessert featuring a rich pistachio-infused cake base topped with a luscious cream cheese layer. Perfectly balanced with a hint of lemon zest and almond extract, this cake boasts a delightfully gooey texture and a nutty flavor that pistachio lovers will adore. The cake is baked to golden perfection with a soft, slightly jiggly center that firms up after chilling, making it an irresistible treat for any occasion.

• Author: Viktoria
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 10 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• Zest of 1 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 Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan or springform pan with baking spray, line the bottom with parchment paper, and spray the sides to prevent sticking. Set aside.
2. Process Pistachios: In a food processor or blender, finely pulverize the unshelled pistachios until they resemble a fine crumb or sand-like texture. This will incorporate evenly into the batter.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside for gradual incorporation.
4. Beat Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the softened butter, vegetable oil, granulated sugar, and lemon zest on medium-high speed until light and fluffy, about 3 to 4 minutes. Use a rubber spatula to scrape down the bowl sides and bottom to ensure even mixing.
5. Add Eggs: With the mixer running on medium-high speed, add the two large eggs and one egg white one at a time, beating for 30 seconds after each addition to incorporate air and achieve a smooth mix. Scrape the sides and bottom of the bowl after each addition.
6. Add Wet Flavors: Mix in the sour cream, pure vanilla extract, and almond extract until well combined and smooth.
7. Combine Dry and Wet Ingredients: Gradually add one-third of the dry flour mixture to the wet ingredients, alternating with half of the buttermilk. Mix just until no flour streaks remain before repeating this process, ending with the dry ingredients. Avoid overmixing to maintain cake tenderness.
8. Fold in Pistachios: Gently fold the pulverized pistachios into the batter using a spatula until they are evenly distributed without deflating the batter.
9. Prepare Cream Cheese Layer: In a medium bowl, beat the cream cheese with a hand mixer on medium-high speed until smooth and creamy. Add the egg and mix on high speed for 30 seconds, scraping the bowl as needed.
10. Sweeten Cream Cheese: Add vanilla extract and gradually add powdered sugar one cup at a time, mixing on medium speed for 30 seconds after each addition until smooth and slightly thickened; this should take just over 1 and a half minutes.
11. Assemble Cake: Pour the pistachio cake batter into the prepared pan and spread evenly using the back of a spoon. Pour the cream cheese mixture over the cake batter and use a small offset spatula to spread it into an even layer, ensuring the cake base is fully covered.
12. Bake: Bake in the preheated oven for 40 to 45 minutes. The cake is done when the edges are golden, the top has cracked slightly, and the center is still a bit jiggly but set.
13. Cool and Chill: Allow the cake to cool for 10 to 15 minutes at room temperature, then refrigerate for at least 2 hours to let the cream cheese layer firm up and set completely.
14. Garnish and Serve: Just before serving, dust the top with powdered sugar and sprinkle chopped pistachios for an elegant finish and extra crunch.

Notes

• For best results, ensure all dairy ingredients are at room temperature to avoid curdling and to achieve a smooth batter.
• Be careful not to overmix the batter after adding flour to keep the cake tender.
• If unshelled pistachios are unavailable, use shelled pistachios and adjust pulverizing time accordingly.
• The slightly jiggly center after baking indicates the perfect gooey texture; it will firm up upon chilling.
• Use a springform pan for easier cake removal and cleaner edges.
• This cake can be stored in the refrigerator for up to 4 days well covered.

Keywords: Pistachio cake, gooey butter cake, cream cheese cake, nutty dessert, lemon zest cake, almond extract dessert