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Whole gooey pistachio butter cake in a pan with a golden, cracked cream cheese top.

Gooey Pistachio Butter Cake

Gooey pistachio butter cake recipe with cream cheese layer. Master this decadent dessert with expert tips and techniques.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 2 hours
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup Unsalted pistachios (unshelled) Choose bright green, fresh nuts
  • 1¼ cups All-purpose flour Spoon and level for accuracy
  • ½ teaspoon Baking powder Check expiration date
  • ¾ teaspoon Salt Fine sea salt preferred
  • ½ cup Unsalted butter Room temperature
  • 1 cup Granulated sugar Regular white sugar
  • 1 tablespoon Lemon zest Fresh zest only
  • ¼ cup Vegetable oil Neutral flavor
  • 2 Large eggs Room temperature
  • 1 Large egg white Room temperature
  • ½ cup Sour cream Full-fat recommended
  • 2 teaspoons Pure vanilla extract Real vanilla, not imitation
  • 1 teaspoon Almond extract Enhances pistachio flavor
  • ½ cup Buttermilk Room temperature
Cream Cheese Topping
  • 8 oz Full-fat cream cheese Room temperature
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 1 cup Powdered sugar

Equipment

  • 9-inch cake pan or springform pan
  • food processor or blender
  • stand mixer or hand mixer
  • rubber spatula
  • mixing bowls
  • Whisk
  • parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pan and line with parchment paper.
  2. Grind pistachios in a food processor to a fine, flour-like consistency. Do not over-process.
  3. Whisk together flour, baking powder, and salt in a medium bowl.
  4. Cream butter, oil, sugar, and lemon zest for 3–4 minutes until light and fluffy.
  5. Add eggs one at a time, then egg white, beating 30 seconds after each.
  6. Mix in sour cream, vanilla, and almond extract just until combined.
  7. Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix gently.
  8. Fold in ground pistachios gently with a spatula.
  9. In a separate bowl, beat cream cheese until smooth. Add egg, vanilla, and powdered sugar until silky.
  10. Spread cake batter into prepared pan. Top evenly with cream cheese mixture.
  11. Bake for 40–45 minutes until edges are golden and center jiggles slightly.
  12. Cool for 15 minutes, then chill for at least 2 hours before serving.

Notes

This cake improves after 24 hours as flavors meld. Add cranberries and orange zest for holidays or chocolate chips for variation. For gluten-free, use a GF flour blend with xanthan gum. Avoid overbaking for best gooey texture.