Pistachio Gooey Butter Cake

If you are a fan of decadent desserts that deliver a perfect balance of creamy richness and nutty crunch, then you absolutely must try this Pistachio Gooey Butter Cake. This luscious creation brings together a buttery crust, a velvety cream cheese filling, and the unmistakable toasty flavor of fresh pistachios. Every slice unites gooey indulgence with just the right amount of texture, making it a crowd-pleaser for birthdays, holidays, or simple weekend treats. Trust me, once you dig into this Pistachio Gooey Butter Cake, it will quickly become a beloved standby you’ll want to bake again and again.

Ingredients You’ll Need

The magic of this Pistachio Gooey Butter Cake lies in its simplicity and quality ingredients. Each one plays a crucial role in creating the perfect texture and flavor – from the softness of the cream cheese to the crunch of the pistachios, every element enhances the final masterpiece.

• 1 cup unsalted butter, softened: Provides a rich, buttery base that makes the crust tender and flavorful.
• 2 cups granulated sugar: Sweetens both the crust and the gooey filling for balanced indulgence.
• 3 large eggs: Acts as a binding agent and adds moisture to keep the cake wonderfully soft.
• 1 cup all-purpose flour: Gives the crust structure without weighing down the cake.
• 1 tsp baking powder: Lightens the crust slightly for a tender bite.
• 8 oz cream cheese, softened: Creates that creamy, gooey filling that is the hallmark of this cake.
• 1 cup unsalted pistachios, finely chopped: Offers a delightful crunch and a nutty depth of flavor that makes this cake so unique.

How to Make Pistachio Gooey Butter Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with nonstick spray to prevent sticking and ensure your cake slides out easily after baking.

Step 2: Make the Buttery Crust

In a medium bowl, beat together the softened butter and sugar until creamy and smooth. Add one egg and mix well, then sift in the all-purpose flour and baking powder. Stir gently just until combined into a soft dough. Spread this mixture evenly across the bottom of your prepared pan, creating the delicious base layer of your Pistachio Gooey Butter Cake.

Step 3: Whip Up the Gooey Filling

In a separate bowl, beat the softened cream cheese and sugar together until you get a smooth, fluffy mixture. Incorporate the two remaining eggs one at a time, mixing thoroughly after each addition to ensure the filling comes together perfectly. Finally, fold in the finely chopped pistachios, which add that signature nutty crunch and gorgeous flecks of green throughout the filling.

Step 4: Assemble and Bake

Carefully pour the pistachio cream cheese filling over the crust layer, spreading it out evenly with a spatula. Place the dish in your preheated oven and bake for 40 to 45 minutes. You’ll want the top to turn a beautiful golden brown, while the center remains irresistibly gooey — this contrast is what makes the Pistachio Gooey Butter Cake so special.

Step 5: Cool and Slice

Once baked, allow the cake to cool slightly in the pan. This resting time helps the gooey filling to set just enough for clean slicing. Cut into generous squares and get ready to indulge in a slice of pistachio heaven.

How to Serve Pistachio Gooey Butter Cake

Garnishes

Enhance the flavor and presentation by topping your slices with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream. For an extra touch, sprinkle a few chopped pistachios on top to highlight the nutty notes even more.

Side Dishes

This cake pairs wonderfully with fresh berries or a simple fruit compote that cuts through the richness with a touch of brightness. A lightly brewed cup of coffee or fragrant tea also complements the luscious sweetness beautifully.

Creative Ways to Present

For parties, consider serving this Pistachio Gooey Butter Cake in mini squares on a decorative platter, garnished with edible flowers or drizzled with a white chocolate sauce. Individual dessert jars layered with crumbled cake and whipped cream make for delightful handheld treats that guests will adore.

Make Ahead and Storage

Storing Leftovers

The Pistachio Gooey Butter Cake keeps well when stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate to maintain the creamy filling and prevent spoilage.

Freezing

You can freeze leftover cake by wrapping individual slices tightly in plastic wrap and placing them in a freezer bag. Freeze for up to three months. When you’re ready to enjoy, thaw them in the fridge overnight for the best texture.

Reheating

Warm slices gently in the microwave for 15-20 seconds or until the gooey center softens again. Avoid overheating to preserve the perfect balance between a golden crust and the creamy filling.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but be mindful to reduce any additional salt elsewhere in the recipe to avoid an overly salty cake. Unsalted butter gives you more control over seasoning.

Are pistachios necessary or can I substitute them?

While pistachios are the star nut here, you could substitute with chopped almonds or pecans, but it will alter the flavor and texture slightly. For the authentic Pistachio Gooey Butter Cake experience, sticking with pistachios is best.

Can this cake be made gluten-free?

To make this cake gluten-free, try using a 1:1 gluten-free flour blend. The texture might be a bit different, but it will still taste delicious with the rich pistachio and cream cheese filling.

Does the cake need to be served warm?

The cake is divine served warm when the center is extra gooey, but it also tastes fantastic at room temperature. It’s really up to your preference, although warming it slightly does enhance the texture.

How long does the cake last once baked?

Baked Pistachio Gooey Butter Cake lasts about 3 to 4 days when refrigerated in an airtight container. The flavor actually improves a bit after resting for a day!

Final Thoughts

This Pistachio Gooey Butter Cake is more than just a dessert — it’s a celebration of textures and flavors that feel like a warm hug from the inside out. If you’re craving something that’s easy to make but looks and tastes like a fancy treat, this recipe will not disappoint. Give it a try and watch it become a fast favorite in your kitchen too!

Pistachio Gooey Butter Cake

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Pistachio Gooey Butter Cake is a decadent American dessert featuring a rich, buttery crust topped with a creamy, pistachio-studded filling. This luscious cake balances the smoothness of cream cheese and the crunch of finely chopped pistachios, creating a delightful texture contrast. Perfect for celebrations or cozy evenings, it’s best enjoyed warm, perhaps paired with vanilla ice cream or whipped cream for an extra indulgent treat.

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

Ingredients

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Crust

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

Filling

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

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray to ensure easy removal of the cake after baking.
2. Make Crust: In a medium bowl, cream together the softened butter and 2 cups of granulated sugar until smooth and well combined. Add one large egg and mix thoroughly. Gradually incorporate 1 cup all-purpose flour and 1 teaspoon baking powder until the mixture forms an even batter. Spread this crust batter evenly into the prepared baking dish.
3. Prepare Filling: In a separate bowl, beat 8 ounces of softened cream cheese with 2 cups sugar until smooth and creamy. Add two large eggs one at a time, mixing well after each addition to maintain a smooth texture. Gently fold in the 1 cup of finely chopped unsalted pistachios to incorporate a delightful crunch into the filling.
4. Assemble and Bake: Pour the cream cheese and pistachio filling evenly over the crust layer in the baking dish. Place in the preheated oven and bake for 40-45 minutes, or until the top turns golden brown but the interior remains slightly gooey to maintain the cake’s signature richness.
5. Cool and Serve: Allow the cake to cool slightly in the pan to set the filling slightly for easier slicing. Cut into squares and serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream for an elevated dessert experience.

Notes

• Use unsalted butter to control the salt content of the cake; adjust seasoning if necessary.
• Ensure cream cheese and butter are softened to room temperature for smooth mixing.
• Do not overbake; the center should remain a bit gooey for the best texture.
• Chop pistachios finely to distribute evenly throughout the filling.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.