Tasty Pistachio Gooey Cake

This velvety pistachio gooey butter cake blends the earthy richness of pistachios with a luscious cream cheese layer to create a mouthwatering dessert that'll wow everyone. The nutty cake foundation perfectly complements the creamy, gooey topping, making a standout treat for any gathering.

I whipped up this cake for my sister's birthday party, and now my family begs for it whenever we get together. The pretty green nuts give it such a nice natural color and taste that everyone wants to know how I made it.

Ingredients

• Unsalted pistachios (1 cup): Without shells. They bring that distinct nutty flavor and pretty green flecks throughout your cake.
• All purpose flour (1 ¼ cups): Gives just the right framework for your cake without making it too heavy.
• Baking powder (½ teaspoon): Adds the perfect amount of rise to balance out the rich stuff.
• Salt (¾ teaspoon): Brings out all the tastes and cuts through the sweetness.
• Unsalted butter (½ cup): Let it warm to room temp. Makes for good creaming and a soft texture.
• Granulated sugar (1 cup): Adds sweetness and helps keep everything moist.
• Vegetable oil (¼ cup): Keeps the cake soft and tender for several days.
• Eggs (2 large): Room temperature. They build structure and add richness.
• Egg white (1 large): Room temperature. Adds support without weighing down the cake.
• Sour cream (½ cup): Room temperature. Its tang makes the cake wonderfully tender.
• Pure vanilla extract (2 teaspoons): Go for the real stuff for best taste.
• Almond extract (1 teaspoon): Works amazingly with the pistachio flavor.
• Buttermilk (½ cup): Room temperature. Its tang creates a soft texture and boosts flavor.
• Cream cheese (8 ounces): Room temperature. Forms the base of your gooey top layer.
• Egg (1 large): Room temperature. Sets the topping while keeping that gooey goodness.
• Powdered sugar (3 cups): Makes that classic gooey butter cake texture happen.
• Pure vanilla extract (1 teaspoon): Perks up the cream cheese flavor.

Step-by-Step Instructions

Prepare the Pan:

Heat your oven to 350 degrees F and coat a 9 inch cake pan or springform pan with baking spray. Put parchment on the bottom and spray the sides again. This careful prep means your cake will come out clean after baking.

Process the Pistachios:

Grind the pistachios in a food processor until they look like fine sand. Work in quick bursts so you don't end up with pistachio butter. Finer pieces spread more evenly through your cake.

Mix the Dry Ingredients:

In a medium bowl, stir together the flour, baking powder, and salt until well mixed. This mixing gets rid of lumps and spreads the baking powder around for an even rise.

Cream the Butter and Sugar:

Using a stand mixer with the paddle attachment, beat the room temp butter, oil, and sugar on medium high for 3 to 4 minutes until it's noticeably paler and fluffy. This step traps air for a lighter cake.

Add the Eggs:

With the mixer going on medium high, drop in the eggs and egg white one by one, letting each mix in for 30 seconds before adding another. Scrape the bowl after each. This slow addition keeps the batter from breaking.

Add Wet Ingredients:

Mix in the sour cream, vanilla, and almond extract until everything looks smooth. These add moisture and make the cake taste amazing.

Combine Wet and Dry Ingredients:

Add a third of the flour mix to the wet stuff, then half the buttermilk, mixing just enough to blend. Keep alternating, ending with dry ingredients. This back-and-forth method stops you from overmixing.

Incorporate the Pistachios:

Use a spatula to gently fold the ground pistachios into the batter until they're spread evenly. Folding keeps all that air you worked to add.

Prepare the Cake Base:

Pour your batter into the pan and use a spoon to smooth it flat. A level base means it'll bake evenly.

Make the Cream Cheese Layer:

Beat the room temp cream cheese in a medium bowl with a hand mixer until it's totally smooth with no lumps. Room temp cream cheese mixes way better for a smoother top.

Add Egg to Cream Cheese:

Mix in the egg on high for 30 seconds, scraping down everything. The egg helps it set while staying deliciously gooey.

Incorporate Sugar and Vanilla:

Add the vanilla, then mix in the powdered sugar one cup at a time, beating for 30 seconds between each. Adding it slowly prevents sugar clouds and lumps.

Assemble the Cake:

Pour the cream cheese mix over the pistachio batter and spread it evenly across the top with a spatula. An even layer means it'll bake properly all over.

Bake the Cake:

Bake for 40 to 45 minutes until the edges turn golden and the middle has some cracks but still wobbles slightly. The center will firm up as it cools, so don't cook it too long.

Cool and Chill:

Let the cake cool at room temp for 10 to 15 minutes, then put it in the fridge for at least 2 hours. This cooling time is key for the cream cheese to set right and for flavors to blend together.

Garnish and Serve:

Right before serving, dust with powdered sugar and scatter chopped pistachios on top for a pretty look that hints at what's inside.

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The pistachios and almond extract in this cake work together to create an amazing flavor that reminds me of those pistachio treats I had while visiting Italy. My husband always said he wasn't into cakes until he tried this one—now he wants it for his birthday every year.

Make Ahead and Storage

This cake actually gets better after sitting a while as the flavors mix together in the fridge. You can bake it up to two days before you need it with great results. To store any leftovers, wrap the cake tightly with plastic or put slices in a sealed container. It'll stay fresh in the fridge for up to 5 days, though it's tastiest within the first 3 days. If you want to keep it longer, wrap single slices in plastic and then foil and freeze them for up to 2 months. Just let them thaw in the fridge overnight before eating.

Variations and Substitutions

Though I love the pistachio version best, this flexible recipe works great with other nuts too. Try swapping the pistachios for the same amount of almonds, pecans, or walnuts. If you can't eat nuts, just skip them and add an extra ¼ cup of flour for a traditional gooey butter cake. You can replace buttermilk with regular milk mixed with a teaspoon of lemon juice. For a non-dairy option, use plant-based butter, vegan cream cheese, and dairy-free yogurt in the same amounts. Each change creates a slightly different but still tasty cake.

Serving Suggestions

For an extra special dessert, serve this cake a bit warm with some vanilla ice cream or a spoonful of lightly sweetened whipped cream on top. A little honey drizzle or some crushed, salted pistachios adds nice contrast to the sweetness. This cake goes perfectly with coffee, tea, or a small glass of dessert wine for special times. When hosting parties, cut thin slices and put them on small plates with fresh berries and a tiny mint leaf for a fancy touch.

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Treat yourself to this decadent butter cake as the showstopping centerpiece at your next get-together!

Frequently Asked Questions

→ Can I use salted pistachios instead of unsalted?

You can totally use salted pistachios if you want, just cut down the salt in your cake mix to about ¼ teaspoon. Make sure you get rid of all the shells before grinding them up.

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

Your cake is ready when the sides are golden brown and the middle has some cracks but still wiggles a little bit. That jiggly center is what gives you the gooey texture everyone loves and it'll firm up more as it cools down.

→ Can I make this cake in advance?

For sure! This cake actually gets better when made ahead. After it's baked, let it cool all the way, then stick it in the fridge for at least 2 hours or up to 3 days. Chilling helps the cheese layer set right and makes the flavors even better.

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

Room temp ingredients mix together way better and catch air while mixing, which makes your cake lighter with an even texture. Cold stuff can make your batter clump up or turn out heavy and uneven.

→ Can I freeze this pistachio cake?

You can definitely freeze it for up to 2 months. Let it cool completely first, then wrap it tight in plastic wrap and add a layer of foil. When you want to eat it, thaw it in the fridge overnight.

→ What can I substitute for buttermilk?

If you're out of buttermilk, you can make your own by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk. Just let it sit for 5 minutes before you use it.