If you love rich, buttery desserts with a delightful nutty twist, then this Pistachio Gooey Butter Cake Recipe is just the treat you need. It's perfect for cozy weekends or when you want to impress friends with something both decadent and comforting. I find that this cake strikes the perfect balance of gooey, toasty, and slightly crunchy, making it one of my favorite go-to recipes.
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In the Kitchen
This Pistachio Gooey Butter Cake Recipe is a fantastic way to bring a fresh twist to the classic gooey butter cake. I love that the pistachios add both flavor and texture, making each bite a delightful surprise.
- Juicy and Tender Every Time: Using softened butter and cream cheese ensures the cake has that signature melt-in-your-mouth texture.
- Golden, Satisfying Finish: Keep an eye on the baking time – when the top is golden but the center still jiggles slightly, you know you’ve nailed it.
- Simple Ingredients, Big Impact: You don’t need fancy or hard-to-find ingredients to make this impressive cake shine.
- Weeknight to Weekend Ready: The straightforward prep means you can whip this up any day you want a special treat without stress.
Ingredients at a Glance
For your Pistachio Gooey Butter Cake Recipe, choosing good-quality basics is key. Fresh, unsalted butter and cream cheese at room temperature make mixing effortless and the texture flawless.
- Unsalted Butter: Softened to room temperature for easy blending and consistent moisture.
- Granulated Sugar: Creates sweetness and contributes to the gooey texture.
- Large Eggs: Bring structure and richness to the cake.
- All-Purpose Flour: Provides the essential structure without weighing down the cake.
- Baking Powder: Just a touch to help the crust rise slightly and stay tender.
- Cream Cheese: Softened and beaten to creamy perfection for that luscious filling.
- Unsalted Pistachios: Finely chopped for a toasty crunch throughout.
Heads-Up: Exact measurements and details live in the printable recipe card at the bottom to help you bake with ease.
How to Make Pistachio Gooey Butter Cake Recipe
Step 1 — Prep Your Oven and Baking Dish
Start by heating your oven to 350°F (175°C). While it warms up, grab a 9×13-inch baking dish and spray it well with nonstick spray. This little step ensures your cake will come out cleanly, preserving that perfect gooey edge we all crave.
Step 2 — Make the Buttery Crust
In a medium bowl, combine softened butter and granulated sugar. Mix these together until it's smooth and creamy — no lumps! Add one egg and beat it in thoroughly. Then, sprinkle in your flour and baking powder and mix just until combined. Spread this mixture evenly across the baking pan; this forms the crust, so make sure to cover the base consistently for even baking.
Step 3 — Prepare the Pistachio Filling
In another bowl, beat the softened cream cheese with sugar until creamy and smooth — this step is crucial to avoid lumps in the filling. Add two eggs one at a time, mixing well after each. Then fold in the finely chopped pistachios, distributing the nuts evenly throughout the luscious batter.
Step 4 — Assemble and Bake Your Cake
Pour the pistachio cream cheese mixture over the prepared crust in the pan, spreading it gently to cover fully. Pop it into the oven and bake for 40 to 45 minutes. You’ll want the top to look golden brown but the center should still feel soft and slightly jiggly—this is the gooey magic. Resist the urge to bake longer or you’ll lose that buttery softness.
Step 5 — Cool, Slice, and Serve
Once out of the oven, let the cake cool just enough so it's safe to slice but still warm. Cutting it into squares while warm lets you enjoy the gooey center at its best. I love topping mine with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Things to Remember
From my kitchen to yours, following these tips will help your Pistachio Gooey Butter Cake Recipe shine every single time.
- Doneness Cue: Look for a set, golden top with a gently jiggly center — that’s the signature gooey texture.
- Temperature Trick: Use room temperature butter and cream cheese to avoid lumps and get an even batter.
- Make-Ahead Move: You can make this a day in advance and store tightly covered; the flavors actually deepen.
- Common Pitfall: Don’t overbake! It’s easy to dry out the gooey center if you leave it too long.
Ways to Serve It
Finishing Touches
I like to finish my Pistachio Gooey Butter Cake Recipe with a light dusting of powdered sugar or a spoonful of creamy whipped cream. The sweetness balances the nutty richness perfectly, while whipped cream adds a luscious, airy contrast that feels fancy but is so easy to throw together.
Plays Well With
This cake pairs amazingly with fresh berries, vanilla ice cream, or even a drizzle of honey for extra sweetness. Those vibrant contrasts keep every bite bright and exciting, and the creaminess balances the subtle crunch from the pistachios.
Simple Plating Upgrades
For special occasions, try serving the cake on a pretty plate alongside a sprig of mint or edible flowers. On busy weeknights, a dusting of cocoa powder and a drizzle of melted chocolate can easily elevate this cake from everyday to elegant in moments.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftovers in an airtight container and keep them in the refrigerator for up to 4 days. The cake stays wonderfully moist and the pistachios maintain their crunch. Just remember to bring it to room temperature before serving for the best gooey texture.
Freezing Tips
This Pistachio Gooey Butter Cake Recipe freezes well if wrapped tightly in plastic wrap and foil. Freeze in portions for easy thawing. Thaw overnight in the refrigerator, then bring to room temp before enjoying to keep that perfect balance of gooey and tender.
Reheating Pistachio Gooey Butter Cake Recipe Without Drying Out
To reheat, I recommend warming slices gently in the microwave for 15–20 seconds to bring back softness, or in a 300°F oven for about 10 minutes wrapped loosely in foil to avoid drying. An air fryer can work too—just a minute or two at low heat. Adding a tiny pat of butter or covering with foil helps preserve moisture beautifully.
Frequently Asked Questions
Yes! Roasted pistachios add a deeper, nuttier flavor. Just make sure they’re unsalted to keep the cake’s sweetness balanced.
You can use a similar-sized baking dish; just watch the baking time closely as it may vary slightly. A bit deeper pans might need more time.
Mascarpone works well as a substitute and will yield an even silkier texture, though the flavor will be a bit milder.
Look for a lightly golden top with a soft but set edge and a center that still jiggles slightly when you gently shake the pan.
Final Thoughts
Making this Pistachio Gooey Butter Cake Recipe felt like a little celebration each time I baked it. I hope you’ll enjoy discovering the rich, buttery gooeyness and the satisfying crunch of pistachios as much as I do. It’s a wonderful dessert to share or simply savor with a cup of coffee on a quiet afternoon. Happy baking, friend!
PrintFull Printable Recipe
Pistachio Gooey Butter Cake Recipe
This Pistachio Gooey Butter Cake is a rich and decadent dessert featuring a buttery crust topped with a creamy pistachio-infused filling. It's baked to perfection with a golden brown top and a delightfully gooey center, perfect for serving warm alongside whipped cream or vanilla ice cream.
- Total Time: 1 hour
- Yield: 12 servings
Ingredients
Crust
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
Filling
- 8 oz cream cheese, softened
- 2 large eggs
- 1 cup granulated sugar
- 1 cup unsalted pistachios, finely chopped
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray to ensure easy removal of the cake after baking.
- Make the crust: In a medium bowl, cream together the softened butter and 2 cups granulated sugar until the mixture is smooth. Add one large egg and mix thoroughly. Then incorporate the all-purpose flour and baking powder until well combined. Spread this batter evenly into the prepared baking dish to form the crust layer.
- Prepare the filling: In a separate bowl, beat the softened cream cheese and 1 cup granulated sugar until creamy. Add two large eggs one at a time, mixing well after each addition to create a smooth filling. Gently fold in the finely chopped pistachios to evenly distribute them in the filling.
- Assemble and bake: Pour the prepared cream cheese and pistachio filling over the crust layer in the baking dish. Smooth the top for an even layer. Bake in the preheated oven for 45 minutes until the top is golden brown but the center remains gooey.
- Cool and serve: Allow the cake to cool slightly in the pan before slicing into squares. Serve warm and enjoy with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Notes
- For best results, make sure the butter and cream cheese are softened to room temperature before mixing.
- Finely chopping the pistachios helps distribute their flavor evenly in the filling.
- Do not overbake; the center should remain gooey for the signature texture.
- You can substitute granulated sugar with superfine sugar for a smoother texture.
- Allow the cake to cool to room temperature if you prefer a firmer texture before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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