Description

A rich and decadent buttery pistachio gooey butter cake with a tender base and a creamy, slightly jiggly pistachio-cream filling. This elegant dessert offers a nutty twist on a classic, perfect for special occasions or any day you want a special treat.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 large eggs, room temperature
1 large egg white, room temperature
1 cup sour cream or buttermilk, room temperature
2 cups all-purpose flour
½ teaspoon salt
1 cup shelled pistachios, finely ground
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
1 large egg
Optional: 1 teaspoon lemon zest
Optional: Powdered sugar and chopped pistachios for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake pan.
In a food processor or blender, process the shelled pistachios until they form a fine crumb.
In a mixer, combine the softened butter and granulated sugar. Beat until creamy.
Add vanilla extract, almond extract, room temperature eggs, egg white, and sour cream (or buttermilk). Mix well.
In a separate bowl, whisk together the flour and salt.
Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix.
Fold in the ground pistachios until evenly incorporated. This is your pistachio cake batter.
Pour the pistachio cake batter evenly into the prepared pan.
In a separate bowl, beat the cream cheese until smooth.
Add 1 teaspoon vanilla extract and one egg to the cream cheese. Beat until combined.
Gradually beat in the powdered sugar until the mixture is creamy and thick. This forms the gooey top layer.
Gently pour and spread the cream cheese mixture over the pistachio cake batter in the pan.
Bake for 40-45 minutes, or until the edges are set and golden, and the center has a slight jiggle.
Let the cake cool in the pan for 10-15 minutes.
Refrigerate the cake for at least 2 hours to allow it to firm up for clean slicing.
Garnish with powdered sugar and chopped pistachios before serving.

Notes

Use room-temperature ingredients for a smoother batter and better texture.
Do not overmix the batter once the flour is added.
The center of the cake should still jiggle slightly when removed from the oven.
Toast pistachios before grinding for a more intense flavor.
Add lemon zest for a brighter contrast.
This cake tastes better when made ahead of time.
Store leftovers covered in the fridge for 3-4 days or freeze slices.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Approximately 450-500 kcal
Sugar: Approximately 50-60g
Sodium: Approximately 150-200mg
Fat: Approximately 25-30g
Saturated Fat: Approximately 15-20g
Unsaturated Fat: Approximately 10-15g
Trans Fat: 0g
Carbohydrates: Approximately 55-65g
Fiber: Approximately 2-3g
Protein: Approximately 5-7g
Cholesterol: Approximately 70-90mg

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