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Buttery Pistachio Gooey Butter Cake

Irresistibly Buttery Pistachio Gooey Butter Cake Recipe

Enjoy an easy-to-make Buttery Pistachio Gooey Butter Cake with a luscious cream cheese layer.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unshelled Pistachios Using shelled pistachios saves time.
  • 2 cups All-Purpose Flour Essential for the cake's structure.
  • 1 tbsp Baking Powder Ensure it’s fresh.
  • 1/2 tsp Salt Regular or kosher salt both work.
  • 1/2 cup Unsalted Butter Substitute with vegan butter for a dairy-free option.
  • 1 cup Granulated Sugar Try coconut sugar for a lower sugar option.
  • 1 tbsp Lemon Zest Brings a bright citrus flavor.
  • 1/2 cup Vegetable Oil Melted coconut oil can be used as a substitute.
  • 3 large Eggs For a vegan version, consider flax eggs.
  • 1 cup Sour Cream Greek yogurt is a great substitute.
  • 1 tsp Vanilla Extract Almond extract can replace it for a unique twist.
  • 1/2 cup Buttermilk Mix milk with vinegar or yogurt for a similar effect.
For the Cream Cheese Layer
  • 8 oz Cream Cheese Vegan cream cheese is an excellent alternative.
  • 1 cup Powdered Sugar Adjust to suit your desired sweetness.

Equipment

  • 9-inch round cake pan
  • Food Processor
  • Mixing bowls
  • Whisk
  • Spatula
  • Electric mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Coat a 9-inch round cake pan with baking spray and line with parchment paper.
  2. In a food processor, pulse the unshelled pistachios until coarse crumbs form.
  3. In a bowl, combine flour, baking powder, and salt. Whisk until well blended.
  4. Beat unsalted butter with granulated sugar and lemon zest until light and fluffy.
  5. Add eggs one at a time, followed by sour cream and vanilla extract, mixing until smooth.
  6. Gradually mix in the dry ingredients with buttermilk until just combined.
  7. Fold in grounded pistachios and pour the batter into the prepared cake pan.
  8. Beat cream cheese until smooth, then mix in powdered sugar until incorporated.
  9. Pour the cream cheese mixture over the top of the cake batter, spreading evenly.
  10. Bake for 40 to 45 minutes until top is golden and center jiggly.
  11. Cool in the pan for 10–15 minutes, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature and be mindful not to overmix for the desired gooey texture. Adjust sweetness to personal preference.

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