Delicious Pistachio Gooey Cake

Pistachio Gooey Butter Cake combines a deliciously buttery sponge made with pistachios and is topped with a zesty cream cheese layer. It's an eye-catching dessert that comes together without much fuss. The nutty, tender cake meets a wonderfully gooey topping that sets perfectly and always wins over a crowd. It's a go-to choice for gatherings or when you want to treat someone special to a twist on the classic gooey butter cake.

I baked this the first time for a friend's birthday, aiming for something memorable. Now it's my secret go-to for potlucks, and everyone hopes I'll be the one bringing dessert.

Ingredients

• Unsalted pistachios: Opt for fresh green nuts, grinding them shortly before baking for optimal color and taste
• All purpose flour: Adds structure to the cake
• Baking powder: Ensures a light and airy texture
• Salt: Enhances richness and amplifies nutty flavors
• Unsalted butter: Use softened butter for easy blending and richness
• Granulated sugar: Sweetens up the cake and helps create a light texture when creaming with butter
• Lemon zest: Fresh zest brightens the dense cake with a fragrant touch
• Vegetable oil: Keeps the cake moist and adds a soft crumb
• Large eggs plus egg white: Help bind the ingredients together and add richness
• Sour cream: Adds a tangy flavor while keeping the cake soft
• Pure vanilla extract: Always select real extract for the best flavor
• Almond extract: A little bit enhances the nutty pistachio flavor
• Buttermilk: Its acidity makes the cake fluffy and light
• Cream cheese: Should be at room temperature for easy spreading on top
• Powdered sugar: Easily mixes into the topping layer for a smooth finish
• Pam's Baking Spray and parchment paper: Prevents sticking and ensures clean slices

Instructions

Prepare the Pan:

Start by greasing a 9-inch cake pan with baking spray and lining the bottom with parchment paper. This way, every slice will come out neatly.

Grind the Pistachios:

In a food processor, blend the pistachios until they turn into fine crumbs that resemble sand. This step packs in tons of flavor.

Mix Dry Ingredients:

Whisk together flour, baking powder, and salt in a medium bowl until even.

Cream Butter, Sugar and Zest:

Using a stand mixer, beat together the butter, sugar, oil, and fresh lemon zest at medium-high for several minutes. Remember to stop to scrape down the bowl. The mixture should look pale and fluffy for the best texture.

Add Eggs One at a Time:

Add each egg and egg white individually, mixing well before adding the next. Don’t forget to scrape the bowl after each one for an even batter.

Add Wet Ingredients:

Stir in the sour cream, vanilla, and almond extract until everything is well mixed.

Combine Wet and Dry:

With the mixer set on low, add a third of the flour mix followed by half the buttermilk, stirring gently. Repeat with what's left until all ingredients are incorporated, finishing with flour. Just mix until smooth—no streaks!

Fold in Ground Pistachios:

Carefully fold the ground pistachios into the batter with a spatula. Be gentle to avoid making it dense.

Layer Batter in the Pan:

Pour the batter into the prepared baking pan and level the top using the back of a spoon.

Prepare Cream Cheese Layer:

Beat the cream cheese until smooth with a hand mixer. Then mix in the egg, followed by the vanilla, and gradually add powdered sugar in batches, blending after each addition.

Spread Cheese Mixture Evenly:

Carefully pour the cream cheese mixture over the cake batter. Use a small spatula to spread it out all the way to the edges, covering the cake completely.

Bake:

Pop it in the oven at 350°F for about 40 to 45 minutes. The edges should be golden while the middle will still jiggle a bit with a few cracks.

Cool and Chill:

Let the cake cool in the pan for about fifteen minutes, then move it to the fridge for at least two hours to let the topping set.

Garnish and Serve:

Finish by dusting the chilled cake with powdered sugar and sprinkling chopped pistachios on top for color and crunch.

Pistachios are my go-to nut, and the vibrant color of the ground nuts always reminds me of holiday treats from childhood. My family loves that surprise layer in every bite, and we often end up debating who gets the last piece.

Storage Tips

Keep the cake wrapped up and it’ll stay good in the fridge for up to four days. Let slices sit out a little before serving so the flavors pop. You can also freeze slices tightly wrapped and they’ll be fine for up to a month. The texture remains nice even after thawing in the fridge overnight.

Ingredient Substitutions

If pistachios are hard to find, roasted unsalted almonds make a tasty alternative. You can swap Greek yogurt for sour cream in the cake. For buttermilk, just use the same amount of milk mixed with a teaspoon of lemon juice, letting it sit for about five minutes.

Serving Suggestions

This cake pairs perfectly with coffee, afternoon tea, or as the grand finale for a big dinner. I love adding a dollop of whipped cream or drizzling with orange blossom honey on leftover slices. Fresh berries also make a great addition for a colorful touch.

Cultural and Historical Context

Gooey butter cake hails from St. Louis and has inspired countless variations like this pistachio version. During the Great Depression, thrifty bakers first combined lots of butter with cake mix to rescue a failed cake. Over time, the gooey cream cheese topping became the standard that most people recognize today.

Seasonal Adaptations

Add ground cardamom with the pistachios for a cozy winter flavor. In spring, mix in lemon zest and chopped strawberries. Top with roasted stone fruits in late summer for extra sweetness.

Success Stories

A friend once brought this to a baby shower, and it was gone before lunch. One neighbor said it reminded her of pastries from Europe but even creamier. It always comes up in our family group chats whenever I mention baking.

Freezer Meal Conversion

Freeze the whole cooled cake wrapped tightly for up to a month. Thaw it overnight in the fridge before dusting with powdered sugar and slicing. Individual pieces are perfect for lunch boxes or late-night snacks.

This cake is all about rich layers and vibrant colors in every bite. Serve it chilled and watch it disappear—leftovers are hard to come by!

Common Recipe Questions

→ Can I use salted pistachios?

It's better to stick with unsalted pistachios. This helps manage the saltiness and keeps the flavor just right for the cake.

→ How do I know when the cake is finished baking?

The edges should be set and golden brown, while the center will be a bit wobbly and cracked. It'll firm up as it cools.

→ Can I make this dessert ahead of time?

Absolutely! Chilling the cake enhances its texture. You can keep it in the fridge for up to three days.

→ What can I use instead of buttermilk?

You can replace buttermilk with an equal amount of milk mixed with a teaspoon of vinegar or lemon juice.

→ How should I garnish before serving?

Top it with powdered sugar and a sprinkle of finely chopped pistachios for a lovely finish.