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Buttery Pistachio Gooey Butter Cake

Indulge in Buttery Pistachio Gooey Butter Cake Bliss

This Buttery Pistachio Gooey Butter Cake is an effortless showstopper that's rich, creamy, and uniquely flavored with earthy pistachios and bright lemon zest.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Unsalted Pistachios Shelled
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Unsalted Butter Room temperature
  • 1 1/2 cups Granulated Sugar
  • 1 tbsp Lemon Zest
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil
  • 3 large Eggs Room temperature
  • 1 large Egg White
  • 1 cup Sour Cream Greek yogurt can be substituted
  • 1 tbsp Pure Vanilla Extract Ensure it's pure
  • 1/2 tsp Almond Extract Optional
  • 1/2 cup Buttermilk Can replace with a mixture of milk and vinegar
For the Cream Cheese Layer
  • 8 oz Cream Cheese Softened
  • 1 cup Powdered Sugar Adjust to taste
  • 1 tbsp Additional Vanilla Extract

Equipment

  • Stand mixer
  • 9-inch Cake Pan
  • Food processor
  • Mixing Bowls
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line with parchment paper.
  2. Finely pulverize the shelled pistachios until they resemble a coarse sand texture.
  3. In a bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. In a stand mixer, cream the unsalted butter, vegetable oil, granulated sugar, and lemon zest until light and fluffy.
  5. Add the eggs and egg white one at a time, mixing well after each addition.
  6. Mix in the sour cream, pure vanilla extract, and optional almond extract until smooth.
  7. Gradually alternate adding the dry mixture and buttermilk into the wet ingredients, starting and ending with dry.
  8. Fold in the pulverized pistachios.
  9. For the cream cheese layer, beat the softened cream cheese until smooth, then mix in the egg and vanilla before adding powdered sugar.
  10. Pour the pistachio batter into the prepared pan, then spoon the cream cheese mixture on top.
  11. Bake for 40-45 minutes or until the edges are golden brown and the center is slightly jiggly.
  12. Allow the cake to cool in the pan for 10-15 minutes, then chill in the fridge for at least 2 hours.
  13. Dust with powdered sugar and sprinkle with chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Chill for enhanced gooeyness and flavor melding.

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