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Buttery Pistachio Gooey Butter Cake

Heavenly Buttery Pistachio Gooey Butter Cake Recipe

This Buttery Pistachio Gooey Butter Cake combines rich pistachios and cream cheese for a melt-in-your-mouth dessert experience.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Pistachios shelled
  • 2 cups All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1 cup Unsalted Butter softened
  • 2 cups Granulated Sugar
  • 1 tbsp Lemon Zest fresh
  • 1/2 cup Vegetable Oil
  • 4 large Eggs room temperature
  • 1 cup Sour Cream can substitute with Greek yogurt
  • 1 tbsp Pure Vanilla Extract
  • 1/2 tsp Almond Extract can substitute with more vanilla
  • 1/2 cup Buttermilk or regular milk with vinegar
  • 8 oz Cream Cheese room temperature
For the Cream Cheese Layer
  • 2 cups Powdered Sugar adjust to taste

Equipment

  • Food Processor
  • Stand mixer
  • 9-inch cake or springform pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch pan, optionally lining with parchment paper.
  2. Finely pulse shelled pistachios in a food processor until crumb-like, then set aside.
  3. In a mixing bowl, whisk together flour, baking powder, and salt.
  4. Cream softened butter, vegetable oil, granulated sugar, and lemon zest in a stand mixer until fluffy.
  5. Incorporate eggs one at a time into the butter mixture, mixing well.
  6. Blend sour cream, vanilla extract, and almond extract into the egg mixture.
  7. Gradually mix dry ingredients and buttermilk into the wet ingredients, alternating between the two.
  8. Pour batter into the prepared pan, spreading evenly.
  9. In a separate bowl, beat cream cheese until smooth. Add the egg and then powdered sugar, mixing until combined.
  10. Spread the cream cheese mixture over the pistachio batter.
  11. Bake for 40-45 minutes until the edges are golden and the center is slightly jiggly.
  12. Cool the cake in the pan for 30 minutes, then refrigerate for at least 2 hours before serving.
  13. Dust with powdered sugar and garnish with chopped pistachios before slicing and serving.

Notes

Ensure cream cheese is at room temperature for a smooth mixture. The cake should remain slightly jiggly when done baking to maintain its gooey texture.