Pistachio Gooey Butter Cake Recipe
This Pistachio Gooey Butter Cake is a rich, decadent dessert featuring a buttery crust topped with a creamy, sweet pistachio-infused filling. The cake is baked until golden on top yet delightfully gooey in the center, making it an irresistible treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp baking powder
Filling
- 8 oz cream cheese, softened
- 2 large eggs
- 1 cup granulated sugar (for filling)
- 1 cup unsalted pistachios, finely chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray to ensure easy removal of the cake.
- Make the Crust: In a medium bowl, cream together the softened butter and 2 cups sugar until smooth and fluffy. Add one large egg and mix thoroughly. Then stir in the all-purpose flour and baking powder until just combined. Spread this mixture evenly into the prepared baking dish to form the base layer.
- Prepare the Filling: In a separate bowl, beat the softened cream cheese and 1 cup sugar until creamy and smooth. Add two large eggs, one at a time, mixing well after each addition. Gently fold in the finely chopped pistachios to incorporate them evenly throughout the filling.
- Assemble and Bake: Pour the pistachio cream cheese filling over the prepared crust in the baking dish, spreading it out evenly. Place in the oven and bake for 40 to 45 minutes until the top is golden brown but the center remains slightly gooey.
- Cool and Serve: Allow the cake to cool slightly at room temperature before slicing into squares. Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.
Notes
- Ensure butter and cream cheese are softened to room temperature for easier mixing and smoother batter.
- Do not overbake to maintain the gooey texture in the center.
- For a nut-free version, omit pistachios or substitute with another nut like almonds if preferred.
- Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Keywords: pistachio cake, gooey butter cake, cream cheese dessert, nutty dessert, easy baked cake
