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4.89 from 9 votes

Pistachio Gooey Butter Cake

One layer cake, one layer of gooey butter goodness! Made with ground pistachios and cream cheese topping, this cake is so delicious!
Course cake
Cuisine Cake
Keyword gooey butter, cream cheese, pistachio
Servings 12 Slices
Author Molly Murphy

Ingredients

Pistachio Cake Ingredients:

  • 1 cup unsalted pistachios unshelled
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • ¼ cup vegetable oil
  • 2 large eggs at room temperature
  • 1 large egg white room temperature
  • ½ cup sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • ½ cup buttermilk at room temperature

Cream Cheese Layer:

  • 8 ounces cream cheese at room temperature
  • 1 large egg at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
US Customary - Metric

Instructions

For the Pistachio Cake:

  • Preheat your oven to 350 degrees F. Grease a 9-inch cake pan or springform pan with Pam’s Baking Spray. Line the bottom with parchment paper and spray the sides. Set aside.
  • Finely pulverize the pistachios using a food processor or a blender to resemble a fine crumb or sand.
  • In a medium-sized bowl, whisk together the all-purpose flour, baking powder, , and salt until well combined. Set aside.
  • In a stand size mixer fitted with the paddle attachment, beat the softened butter, oil, and granulated sugar together using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. With a rubber spatula, scrape down the sides and the bottom of the bowl.
  • With the mixer on medium-high speed, add the eggs/egg white one at a time, beating for 30 seconds after each addition. Scrape the sides and bottom of the bowl after each addition.
  • Add the sour cream, pure vanilla extract, and almond extract. Mix until well combined.
  • Gradually add one-third of the dry flour mixture to the wet ingredients, alternating with half of the buttermilk. Mix just until no more flour streaks remain. Repeat, ending with the dry ingredients. Do not overmix.
  • Gently fold in the pulverized pistachios until evenly distributed throughout the batter.
  • Pour the cake batter into the prepared pan and spread it out evenly with the back of a spoon. Set aside while you make the cream cheese topping.

For the Cream Cheese Layer:

  • In a medium-sized bowl, use a hand mixer on medium-high speed to beat the cream cheese until smooth and creamy.
  • Add the egg and mix on high for 30 seconds, using a rubber spatula to scrape the sides and bottom of the bowl.
  • Add the vanilla extract, then gradually add 1 cup of powdered sugar at a time, mixing on medium speed for 30 seconds after each addition. This should take a little over 1 and a half minutes to complete.
  • Once combined, pour the cream cheese mixture on top of the pistachio cake batter and use a small offset spatula to spread it into an even layer, ensuring the cake is completely covered.
  • Bake for 40-45 minutes. The middle of the cake will still be slightly jiggly, but it’s done when the edges are golden and the middle has cracked.
  • When the cake is done, let it cool for 10-15 minutes, then place it in the fridge to chill for at least 2 hours to allow the cream cheese to firm up and set.
  • To garnish, dust the cake with powdered sugar and chopped pistachios.