If you’re looking for a dessert that’s at once indulgent, comforting and a little bit elegant, the buttery pistachio gooey butter cake is one to write home about. It takes the beloved gooey butter cake concept—rich, dense, buttery, slightly gooey—and elevates it with the nutty sweetness and soft green tone of pistachios. With just one cake layer and one gooey topping, you get two textures in one: a buttery base that’s slightly crisp around the edges, and a rich, custard‑like top enriched with cream cheese and pistachios. This cake is perfect for coffee‑table treats, holiday gatherings, or any time you want something showy but not fussy.
Why this recipe works
The magic lies in layering: the bottom is a butter‑rich cake base that provides structure and flavour, while the top is a creamy, slightly gooey layer that gives each bite a delightful contrast. The ground pistachios bring a mild, nutty flavour and an appealing hue that lifts the dessert from “just a cake” to “special occasion delight.” Because the method is surprisingly straightforward, you get big flavour without a huge time investment.
Ingredients
Here are the ingredients you’ll need for approximately 12 servings:
- 1 cup unsalted pistachios (unshelled; you’ll grind them)
- 1 ¼ cups all‑purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup buttermilk
- 3 large eggs
- 1 large egg white
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 3 teaspoons pure vanilla extract
- Zest of 1 lemon
- 8 oz (about 225 g) cream cheese, softened
- ½ cup sour cream
- 3 cups powdered (confectioners’) sugar
Instructions
- Preheat your oven to 350 °F (about 175 °C). Grease and line (or fully grease) a 9×13‑inch baking pan for easy removal and cleanup.
- Grind the pistachios until they are a fine meal (you can use a food processor). In a medium bowl, whisk together the flour, baking powder, salt, and the ground pistachios. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the buttermilk, the 3 large eggs and the egg white, almond extract, vanilla extract and lemon zest; mix until fully combined.
- Add the flour‑pistachio mixture into the wet ingredients and mix gently until just incorporated. The batter should be smooth. Spread this batter evenly into the prepared baking pan to form the base layer.
- In another bowl, beat together the cream cheese and sour cream until smooth and free of lumps. Gradually add in the powdered sugar, beating until creamy. Then pour this cream‑cheese mixture over the cake base layer, smoothing it out so it covers evenly.
- Place the pan into the preheated oven and bake until the edges are set and slightly golden but the centre still has a slight jiggle when you gently shake the pan (approximately 35–40 minutes; check at ~30‑35 minutes).
- Once baked, allow the cake to cool in the pan. Then transfer (if desired) to a wire rack to cool further or chill slightly in the fridge for cleaner slicing. The gooey top will firm up a little as it cools.
- Cut into squares or rectangles and serve. For an extra touch, you can dust with a little powdered sugar or press a few extra chopped pistachios on top for garnish.
Serving & Storage
Serve this cake slightly warm or at room temperature for the best gooey‑top texture. It pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a few fresh raspberries to contrast the richness. Store any leftovers—covered—in the fridge for up to 3–4 days; when ready to serve, allow them to come back to room temperature or warm for 5–10 minutes.
Final thoughts
If you love desserts that deliver a “wow” factor without hours of work, this buttery pistachio gooey butter cake is a winner. The nutty pistachio flavour, the buttery base, and the rich cream‑cheese topping come together beautifully. Whether for a brunch, a dessert table or just a sweet treat for yourself, you’ll impress with minimal fuss—and maximum flavour.