Pistachio Gooey Butter Cake Recipe

Introduction

This Pistachio Gooey Butter Cake is a delightful twist on a classic treat, combining a buttery crust with a rich, creamy pistachio filling. Perfect for potlucks or cozy desserts, it offers a luscious texture that’s both gooey and satisfying.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1 tsp baking powder
• 8 oz cream cheese, softened
• 1 cup unsalted pistachios, finely chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish with nonstick spray.
2. Step 2: In a medium bowl, mix softened butter and 1 cup of sugar until smooth. Add one egg and mix well. Then, incorporate the flour and baking powder, mixing just until combined. Spread this mixture evenly in the prepared baking dish.
3. Step 3: In another bowl, beat cream cheese with the remaining 1 cup of sugar until creamy. Add the remaining two eggs one at a time, mixing well after each addition. Fold in the chopped pistachios gently.
4. Step 4: Pour the cream cheese and pistachio filling over the crust layer. Bake for 40-45 minutes until the top is golden brown but the center remains gooey.
5. Step 5: Allow the cake to cool slightly before slicing into squares. Serve warm, optionally with whipped cream or vanilla ice cream for an extra indulgence.

Tips & Variations

• For added crunch, toast the pistachios lightly before chopping and adding to the filling.
• Use salted butter and reduce added sugar slightly if you prefer a less sweet cake.
• Try swapping pistachios for chopped almonds or pecans for a different nutty flavor.
• Chill the cake briefly before slicing to help with cleaner cuts.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual squares in the microwave for 15-20 seconds to enjoy the gooey texture warm again. This cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Yes, roasted pistachios add a deeper flavor and crunch. Just make sure they are chopped finely to blend well into the filling.

Is it necessary to use cream cheese in this recipe?

Yes, cream cheese provides the signature gooey texture and tangy flavor that defines this butter cake’s filling. Substituting it would change the texture and taste significantly.

Pistachio Gooey Butter Cake Recipe

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★★★★★

5 from 776 reviews

This Pistachio Gooey Butter Cake is a luscious and rich dessert featuring a buttery crust topped with a creamy, sweetened cream cheese filling studded with crunchy, finely chopped pistachios. Baked to golden perfection, this cake is delightfully gooey in the center, making it an indulgent treat perfect for special occasions or whenever you crave a decadent, nutty dessert.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 large egg

Filling

• 8 oz cream cheese, softened
• 2 large eggs
• 2 cups granulated sugar
• 1 cup unsalted pistachios, finely chopped

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by spraying it with nonstick spray to prevent sticking.
2. Make the Crust: In a medium bowl, mix the softened butter and 2 cups sugar until smooth. Add one egg and mix thoroughly. Gradually incorporate the flour and baking powder into the butter mixture. Spread this dough evenly into the prepared baking dish to form the crust.
3. Prepare the Filling: In a separate bowl, beat the softened cream cheese and sugar until creamy and smooth. Add two eggs one at a time, mixing well after each addition to ensure a smooth batter. Gently fold in the finely chopped pistachios for texture and flavor.
4. Assemble and Bake: Pour the cream cheese and pistachio filling over the prepared crust, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown but the center remains gooey.
5. Cool and Serve: Allow the cake to cool slightly in the pan before slicing into squares. Serve warm, optionally topped with whipped cream or vanilla ice cream for an extra indulgence.

Notes

• Ensure the cream cheese and butter are softened to room temperature for easy mixing and a smooth batter.
• Do not overbake to keep the gooey center texture intact.
• Finely chopping pistachios helps distribute the nuts evenly throughout the filling.
• For extra indulgence, serve with whipped cream or vanilla ice cream.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: pistachio cake, gooey butter cake, cream cheese dessert, nutty cake, rich dessert, pistachio dessert, buttery cake