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Buttery Pistachio Gooey Butter Cake

Decadent Buttery Pistachio Gooey Butter Cake Bliss

Enjoy a sensational twist on a classic dessert with this Buttery Pistachio Gooey Butter Cake, featuring a creamy layer atop a moist, nutty base.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Unshelled Pistachios Can be substituted with walnuts or omitted for nut-free.
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-free variation.
  • 2 teaspoons Baking Powder Ensure it is fresh for best results.
  • ½ teaspoon Salt Adjust according to dietary needs.
  • ½ cup Unsalted Butter Can be substituted with margarine or vegan butter.
  • 1½ cups Granulated Sugar Consider using brown sugar for added moisture.
  • 1 tablespoon Lemon Zest Can be replaced with lime zest.
  • ½ cup Vegetable Oil Can be replaced with olive oil or melted coconut oil.
  • 3 large Eggs Can use flax eggs or applesauce for vegan substitute.
  • 1 cup Sour Cream Greek yogurt can serve as an alternative.
  • 1 teaspoon Pure Vanilla Extract Try almond extract for a unique twist.
  • ½ teaspoon Almond Extract Omit if nut allergies are a concern.
  • ½ cup Buttermilk Regular milk with a dash of vinegar works well.
For the Cream Cheese Layer
  • 8 ounces Cream Cheese Opt for non-dairy cream cheese for dairy-free version.
  • 1½ cups Powdered Sugar Feel free to adjust the quantity to taste.

Equipment

  • oven
  • 9-inch round cake pan
  • Stand mixer
  • food processor
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your cake pan with grease and parchment paper.
  2. Whisk together flour, baking powder, and salt in a bowl, then set aside.
  3. Finely grind pistachios using a food processor until coarsely crumbed.
  4. Cream together unsalted butter, vegetable oil, and granulated sugar with lemon zest until light and fluffy.
  5. Incorporate eggs into the butter mixture one at a time.
  6. Mix in sour cream and both extracts until fully combined.
  7. Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
  8. Fold in the ground pistachios gently.
  9. Pour the batter into the prepared pan, smoothing the top.
  10. Beat the cream cheese until smooth, then add the egg, vanilla extract, and powdered sugar.
  11. Layer the cream cheese mixture over the cake batter evenly.
  12. Bake for 40 to 45 minutes until edges are golden brown and the center jiggles slightly.
  13. Cool in the pan for 10 to 15 minutes, then chill in the refrigerator for at least 2 hours.
  14. Before serving, dust with powdered sugar and garnish with chopped pistachios.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 200mgPotassium: 190mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Chill for at least 2 hours before serving for best results. Store leftovers in the fridge for up to 4 days.

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