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!
Coming to you once again from St. Louis is this amazing Pistachio Gooey Butter Cake. For the full recipe scroll down to the recipe card below!
Are you ready for my March version of gooey butter cake? This recipe is a classic take on a gooey butter cake recipe. I love how the pistachios give it a pretty green color, and the lemon zest makes the pistachio flavor explode! If this is your first time making a Gooey Butter Cake, you are going to quickly find that one of the best things about these cakes is how easy yet delicious dessert this cake is. It is also the perfect cake to bring to a party because it is so unique and so so so good. Remember why my father-in-law’s friend always tells me “Every stoplight is a spotlight.”
For more recipes, here are some you should try!
- The Best Cinnamon Roll Gooey Butter Cake Recipe
- Gooey Butter Pumpkin Cake Without A Box Mix
- Easy Red Velvet Gooey Butter Cake Recipe
4 Reasons you need to try this recipe
- Perfect for Special Occasions- I’m not telling you what a special occasion is. Could it be you birthday or Saint Patrick’s day? Yes. Could it also just be the second Tuesday of the month? Also yes. No one is checking ID’s so go live your life.
- Gooey Butter Cake- Need I say more? This stuff is amazing.
- Texture- To be honest, I love this cake so much because of the texture. It is silky smooth and the part of the cake where the bread meets the cream cheese mixture is paradise.
- Pistachios- I honestly should bake with pistachios more. I love how they taste!
Key Ingredients – pistachio gooey butter cake
Here are some essentials. If you want a full list, check out the recipe card below.
- Powdered Sugar- This is going to be a perfect little garnish on top and one of my favorite dry ingredients.
- Almond Extract- My favorite brand is
- Vanilla Extract- My favorite brand is
- Green Food Coloring- Personally, I do not this this is necessary. I like the natural green from the pistachios, but if you want it more green, then shoot your shot.
- Unsalted Butter- This better be room temperature. Can’t have any melted butter laying around.
- Large Eggs- Room temperature as always. You will use both the egg whites and the egg yolks.
- Real Pistachios- I’m not a love of artificial pistachio flavors, but if you don’t have pistachios, or a golden retriever spouse who will shell a billion pistachios for you, then you could try substituting with artificial pistachio flavors.
- Sour Cream- Listen. You got a rocking body. Reward yourself with the full fat option.
- Lemon Zest- I love me some lemon zest. Mixed with the real pistachios…OH MY GOODNESS. You are going to love it.
- All-Purpose Flour- I mean come on. All-Purpose flour is *essential*
Step By Step – Pistachio Gooey Butter Cake
Here are some helpful tips and steps to make this pistachio ooey gooey butter cake! For a full list of instructions, refer to the recipe card at the bottom of the page!
- Ensure all your ingredients are at room temperature unless specified otherwise. This includes eggs, sour cream, and buttermilk. Room temperature ingredients mix more easily and evenly, resulting in a smoother batter.
- Use a food processor to finely pulverize the pistachios until they resemble a fine crumb or sand. You can also use blender!
- Grease your cake pan thoroughly with baking spray or butter to prevent the cake from sticking. Line the bottom of the pan with parchment paper for easy removal after baking.
- In a bowl of a stand mixer, CREAM the softened butter and sugar together until light and fluffy. The creaming method incorporates air into the mixture, resulting in a lighter texture for the cake!
- When adding the flour mixture and buttermilk to the batter, alternate between the two, beginning and ending with the dry ingredients. This helps with even mixing and helps prevent overmixing.
- Mix the batter until just combined after adding the dry ingredients. Overmixing can result in a tough cake. A few lumps are okay; they will disappear during baking.
- Use a spatula to spread the cake batter evenly in the pan for the bottom layer of the dessert. This helps the cake bake uniformly, ensuring no parts are over- or undercooked.
- Bake the cake or the allotted baking time in the preheated oven and until the edges are golden and the center is slightly jiggly. A toothpick inserted into the center should come out with a few moist crumbs. Avoid overbaking, as it can result in a dry cake.
Expert Baking Tips
These are my tried and true tips for making this Pistachio Gooey Butter Cake!
- Gather and measure all ingredients beforehand.
- Bring eggs, sour cream, and buttermilk to room temperature.
- Preheat oven and prepare the cake pan.
- Pulverize pistachios in advance, if possible.
- Review the recipe instructions thoroughly.
- Ensure all necessary equipment is clean and ready for use.
- Plan your baking schedule to allow for chilling time after assembling the cake.
- Have extra powdered sugar and chopped pistachios on hand for garnishing.
- Double-check your pantry for any missing ingredients before starting.
What I Used To Make This Recipe
Use what I used! All these products used in my kitchen and I can’t tell you how much I love them!
- Electric mixer (cute and fancy) This one is a little cheaper
- Food processor, is the large one I have, but this one is smaller and works great too!
- Large bowl
- Measuring cups and spoons
- Cake pan (9-inch) (expensive and great) cheaper and works just as well!
- Rubber spatula
- Offset spatula
- Parchment paper
Frequently Asked Questions – pistachio gooey butter cake
Can I substitute the sour cream with something else?
Yes, you can substitute sour cream with plain Greek yogurt for a similar tangy flavor and moisture in the cake.
Can I make this cake ahead of time?
Yes, you can make the Pistachio Gooey Butter Cake ahead of time. It actually benefits from chilling in the refrigerator for a few hours after baking, as it allows the flavors to meld and the cream cheese layer to set.
Why does the cake need to chill in the refrigerator after baking?
Chilling the cake helps firm up the cream cheese layer, giving it that gooey yet set texture characteristic of this dessert. It also makes it easier to slice and serve.
Storing And Freezing
To store Pistachio Gooey Butter Cake, allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2-3 months.
Freezing – pistachio gooey butter cake
To freeze Pistachio Gooey Butter Cake, first allow it to cool completely. Then, wrap the cake tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped cake in a freezer-safe bag or container and store it in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Need some idea’s to bake up?
- Easy Chocolate Peanut Butter Sheet Cake Recipe
- The Most Delicious Lemon Pistachio Cake Recipe
- Holiday Edition Asphalt Pie Cupcake
- The Ultimate Frosted Grasshopper Cookies Recipe
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Ella says
Made this tonight. It was delicious. We only used 2 cups of powdered sugar in the cream cheese layer and it was perfectly sweet!