Irresistible Pistachio Gooey Butter Cake: Your New Favorite St. Louis Dessert Recipe

Pistachio Gooey Butter Cake is an absolute delight, featuring a tender cake base and a luscious, gooey cream cheese topping. Infused with the rich, natural flavor of ground pistachios and brightened with a hint of lemon, this cake promises a truly unforgettable dessert experience.

Hailing from the heart of St. Louis, where gooey butter cakes are a treasured institution, this Pistachio Gooey Butter Cake is a truly remarkable creation. It’s my special March edition of a beloved classic, offering a unique twist that will captivate your taste buds. This easy pistachio cake recipe seamlessly blends the traditional gooey butter cake experience with the exquisite flavor of real pistachios.

You’ll immediately notice the beautiful, natural green hue derived directly from the ground pistachios, making it a visually appealing dessert. What truly elevates this pistachio cake, however, is the addition of fresh lemon zest, which amplifies the pistachio flavor, creating an explosion of taste in every bite. If you’re new to making gooey butter cakes, prepare to be amazed by how effortlessly delicious this dessert is to create. It’s the perfect treat to bring to any gathering or party, standing out as both unique and incredibly satisfying. As my father-in-law’s friend always wisely says, “Every stoplight is a spotlight” – and this cake is definitely ready for its moment!

Discover More Gooey Butter Cake Delights

If you’re a fan of the gooey butter cake, here are some other fantastic recipes from my kitchen you absolutely must try:

• The Best Cinnamon Roll Gooey Butter Cake Recipe
• Gooey Butter Pumpkin Cake Without A Box Mix
• Easy Red Velvet Gooey Butter Cake Recipe
• Brown Butter Pistachio Chocolate Chip Cookies Recipe

Why You Absolutely Need to Bake This Pistachio Gooey Butter Cake

This isn’t just another cake; it’s an experience waiting to happen. Here’s why this Pistachio Gooey Butter Cake will quickly become a cherished favorite:

1. Perfect for Any Celebration (or Just Because!) – This versatile dessert shines on any occasion. Whether you’re celebrating a birthday, hosting a holiday like St. Patrick’s Day or Easter, or simply craving something extraordinary on a regular Tuesday, this pistachio cake fits the bill. It’s an instant mood-lifter and a guaranteed crowd-pleaser that requires no grand reason to enjoy.
2. The Unforgettable “Gooey” Factor – The name says it all! The hallmark of a true gooey butter cake is its unique, irresistibly soft, and ultra-creamy top layer, and this pistachio version delivers that signature gooey goodness in spades. It’s a texture that’s comforting, decadent, and utterly addictive – once you try it, you’ll understand the obsession.
3. A Symphony of Textures – Beyond just “gooey,” this cake offers a delightful interplay of textures. The base provides a sturdy, slightly dense yet tender crumb, reminiscent of a rich cookie crust. This perfectly complements the velvety, silken cream cheese layer on top, creating a harmonious contrast that dances on your palate. That magical spot where the cake and the gooey topping meet? Pure paradise!
4. The Magic of Real Pistachios – I genuinely believe we should all bake with pistachios more often! Their distinct, subtly sweet, and nutty flavor is unparalleled. Using real, ground pistachios in this recipe ensures an authentic taste and a beautiful, natural green color that artificial flavors simply cannot replicate. The pure essence of pistachios truly makes this cake sing.

Essential Ingredients for Your Pistachio Gooey Butter Cake

While the full, detailed list of ingredients with precise measurements can be found in the recipe card below, here’s a closer look at some key components and why they are crucial for achieving the perfect Pistachio Gooey Butter Cake.

For the Pistachio Cake Base:

• Real Pistachios – These are the star of the show! I always advocate for using real pistachios over artificial flavors for an authentic, rich, and nutty taste. If you’re lucky enough to have a “golden retriever spouse” who will shell a billion pistachios for you, take advantage! Otherwise, pre-shelled ones are a lifesaver. Ensure they are finely ground to integrate beautifully into the cake batter.
• All-Purpose Flour – The foundation of any great cake, this provides structure and body. It’s truly *essential* for a well-balanced crumb.
• Baking Powder & Salt – Baking powder is our leavening agent, giving the cake its tender lift, while salt balances the sweetness and enhances all the flavors.
• Unsalted Butter – Always use unsalted butter to control the salt content in your baking. Crucially, ensure it’s at perfect room temperature for optimal creaming with sugar, leading to a light and fluffy cake base.
• Granulated Sugar – Provides sweetness and helps create that desirable light texture when creamed with butter.
• Lemon Zest – Oh, how I adore lemon zest! When combined with the earthy pistachios, it creates a vibrant, almost explosive flavor profile that elevates this cake beyond expectation. Don’t skip it!
• Vegetable Oil – A touch of vegetable oil adds extra moisture to the cake, ensuring it stays wonderfully tender for days.
• Large Eggs & Egg White – Both whole eggs and an extra egg white contribute to the cake’s structure, richness, and moisture. Just like butter, they should be at room temperature for seamless incorporation into the batter.
• Sour Cream – Listen, you’ve got a rocking body, reward yourself with the full-fat option! Sour cream adds incredible moisture and a subtle tang that complements the sweetness and richness of the cake beautifully.
• Pure Vanilla Extract & Almond Extract – These extracts deepen the overall flavor profile. Vanilla is a classic, while almond extract subtly enhances the nutty notes of the pistachios, creating a more complex and delightful taste.
• Buttermilk – Room temperature buttermilk reacts with the baking powder, contributing to a tender crumb and a slight tang that brightens the cake.

For the Irresistibly Gooey Cream Cheese Layer:

• Cream Cheese – Again, room temperature is non-negotiable for a silky-smooth, lump-free cream cheese layer. Full-fat cream cheese provides the best flavor and texture.
• Large Egg – This egg helps bind the cream cheese layer, giving it structure as it bakes and creating that signature gooey texture.
• Powdered Sugar – This fine sugar is crucial for the smooth consistency and sweetness of the gooey topping. It also helps to create that slightly crusty top when baked.
• Pure Vanilla Extract – A touch of vanilla ensures the cream cheese layer is rich and flavorful, harmonizing with the pistachio base.
• Green Food Coloring (Optional) – Personally, I love the natural pale green that comes from real pistachios. However, if you desire a more vibrant green hue for your cake (perhaps for St. Patrick’s Day!), a few drops of food coloring can be added.

Step-by-Step Guide to Baking Your Dreamy Pistachio Gooey Butter Cake

Creating this ooey-gooey pistachio butter cake is a rewarding experience. Follow these detailed steps and helpful tips to achieve a perfect dessert every time! For a complete list of instructions, refer to the recipe card at the bottom of the page.

• Preparation is Key: Begin by ensuring all your cold ingredients, such as eggs, sour cream, and buttermilk, are brought to room temperature. This is a critical step because room temperature ingredients emulsify more effectively, resulting in a smoother, more uniform cake batter and a more tender final product. Preheat your oven to 350°F (175°C) and prepare your 9-inch cake pan or springform pan by greasing it thoroughly with baking spray or butter. For extra peace of mind and easy removal, line the bottom of the greased pan with a round of parchment paper.
• Pulverize the Pistachios: The key to integrating the pistachio flavor and color is finely ground nuts. Use a food processor or a high-speed blender to pulverize the unshelled pistachios until they resemble fine crumbs or sand. Avoid processing them so much that they turn into a paste.
• Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these dry ingredients are evenly distributed, which is vital for the cake’s rise and texture. Set this mixture aside.
• Cream the Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together the softened unsalted butter, granulated sugar, vegetable oil, and fresh lemon zest on medium-high speed. Continue beating for about 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming method incorporates air, which is essential for a light and tender cake. Don’t forget to scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is well combined.
• Add Eggs Gradually: With the mixer still on medium-high, add the large eggs and the extra egg white one at a time, beating for a full 30 seconds after each addition. Scrape down the bowl after each egg to ensure proper incorporation. This prevents the batter from curdling and builds a strong emulsion.
• Incorporate Sour Cream and Extracts: Next, add the room-temperature sour cream, pure vanilla extract, and almond extract to the butter-egg mixture. Mix until everything is just combined.
• Alternate Dry and Wet: Gradually add one-third of your dry flour mixture to the wet ingredients, mixing on low speed until just combined. Then, add half of the buttermilk, mixing until streaks disappear. Repeat this process, ending with the dry ingredients. Be careful not to overmix the batter at this stage, as overmixing can develop the gluten too much, leading to a tough cake. A few small lumps are perfectly fine and will bake out.
• Fold in Pistachios: Gently fold in the finely pulverized pistachios using your rubber spatula until they are evenly distributed throughout the batter. This gentle folding prevents deflation.
• Prepare the Cake Base for Baking: Pour the pistachio cake batter into your prepared pan. Use the back of a spoon or an offset spatula to spread it evenly across the bottom. Set this aside while you prepare the cream cheese topping.

Expert Baking Tips for a Flawless Pistachio Gooey Butter Cake

Achieving bakery-quality results for your Pistachio Gooey Butter Cake is easier with these tried-and-true tips:

• Mise en Place: Before you even start mixing, gather and precisely measure all your ingredients. This French culinary term means “everything in its place” and will prevent last-minute scrambling and ensure accuracy.
• Room Temperature is Non-Negotiable: I cannot stress this enough! Eggs, sour cream, and buttermilk MUST be at room temperature. Cold ingredients do not emulsify properly, leading to a lumpy batter and a less uniform cake texture. For butter, it should be soft enough to make an indentation with your finger without melting.
• Accurate Oven Temperature: Always preheat your oven for at least 15-20 minutes longer than it takes to reach the set temperature. This ensures the oven is thoroughly and evenly heated, which is crucial for consistent baking. Consider investing in an oven thermometer to verify accuracy.
• Read the Recipe Thoroughly: Before you begin, read the entire recipe from start to finish. This helps you understand the process, identify any steps that might need extra time (like chilling), and ensures you have all the necessary equipment.
• Don’t Overmix the Batter: Once you add the flour mixture, mix only until no more streaks of flour are visible. Overmixing develops gluten, which can result in a tough, dense cake. A few small lumps in the batter are acceptable and will typically disappear during baking.
• Pistachio Preparation: Pulverize your pistachios well in advance if possible. A fine, sand-like texture is ideal for smooth integration into the cake. Avoid making a paste, as this can alter the cake’s texture.
• Parchment Paper is Your Friend: Always line your cake pan with parchment paper on the bottom. Even with a well-greased pan, parchment ensures effortless removal of your cake without sticking.
• The Importance of Chilling: The gooey cream cheese layer needs time to set properly. Do not skip the chilling step! This is where the magic happens, allowing the flavors to meld and the texture to firm up to that perfect gooey consistency. At least 2 hours in the fridge is ideal, but overnight is even better.
• Don’t Peek! Resist the urge to open the oven door during the first 3/4 of the baking time. Sudden drops in temperature can cause the cake, especially the delicate gooey layer, to sink or collapse.
• Garnishing for Impact: Have extra powdered sugar and a few chopped pistachios on hand for a beautiful, professional-looking garnish. A light dusting of powdered sugar adds a touch of elegance and extra sweetness.

Recommended Baking Tools for This Recipe

Using the right tools can make all the difference in your baking experience. Here are some of my favorite kitchen essentials that I highly recommend for making this Pistachio Gooey Butter Cake:

• Electric Mixer (Stand Mixer or Hand Mixer) – An electric mixer is invaluable for creaming butter and sugar until light and fluffy, and for beating the cream cheese until smooth. I use this cute and fancy one, but a more budget-friendly option like this one works just as wonderfully.
• Food Processor or Blender – Essential for finely pulverizing the pistachios into that crucial sand-like consistency. I use this large food processor, but a smaller one like this one works perfectly too!
• Large Mixing Bowls – You’ll need at least two: one for your dry ingredients and another for your wet cake batter, plus one for the cream cheese layer. Good quality, sturdy bowls like these are a must-have for any baker.
• Measuring Cups and Spoons – Precision is key in baking, so accurate measuring tools are essential for the best results.
• 9-inch Cake Pan (or Springform Pan) – A good quality 9-inch pan is crucial. I prefer a springform pan like this fantastic (though expensive) one for easy cake removal, but a more affordable option like this one from Nordic Ware works just as well.
• Rubber Spatula – Perfect for scraping down the sides of your bowls, folding in delicate ingredients like pistachios, and ensuring no delicious batter goes to waste. A good silicone spatula is heat-resistant and won’t scratch your bowls.
• Offset Spatula – This specialized tool is fantastic for evenly spreading your cake batter and, more importantly, the gooey cream cheese layer, ensuring a smooth and consistent top. An offset spatula makes the job much easier.
• Parchment Paper – A simple yet indispensable baking aid. Use it to line your cake pan for effortless release and easy cleanup. Unbleached parchment paper is a great choice.

Frequently Asked Questions – Pistachio Gooey Butter Cake

• My cake sunk, why? If the gooey top layer of your cake sinks, there are typically two main reasons. Firstly, opening the oven door too early while the cake is baking can cause a sudden drop in temperature, leading to the collapse of the delicate structure. Secondly, using an excessive amount of leavening agent (like baking powder) can cause the cake to rise too quickly and then fall in the center. Always measure your ingredients precisely and resist peeking into the oven!
• Can I make this cake ahead of time? Absolutely! This Pistachio Gooey Butter Cake actually tastes even better after chilling for a few hours, allowing the flavors to meld and the gooey layer to set perfectly. Feel free to make it a day in advance; it’s an excellent option for parties and gatherings.
• How do I store leftovers? To keep your cake fresh, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices, which will keep for up to 2-3 months.
• Can I substitute the sour cream with something else? Yes, you can! Plain full-fat Greek yogurt is an excellent substitute for sour cream. It will provide a similar tangy flavor and maintain the crucial moisture in the cake, contributing to a wonderfully tender crumb. Ensure the Greek yogurt is also at room temperature.
• Can I use roasted pistachios? Yes, roasted and salted pistachios can be used. If they are salted, you might want to slightly reduce the amount of salt added to your dry ingredients to prevent the cake from becoming too salty.
• What if I don’t have buttermilk? No problem! You can easily make a homemade buttermilk substitute. For ½ cup of buttermilk, add ½ tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest with regular milk (any fat percentage) up to the ½ cup line. Stir gently and let it sit for 5-10 minutes until it slightly curdles.
• Can I make this in a different size pan? This recipe is optimized for a 9-inch round or square pan. If you use a larger pan, the cake will be thinner and may bake faster. If you use a smaller pan, it will be thicker and may need more baking time. Adjust baking times accordingly and always check for doneness with a toothpick.

Storing and Freezing Your Pistachio Gooey Butter Cake

Proper storage is essential to maintain the deliciousness and gooey texture of your Pistachio Gooey Butter Cake. This cake keeps wonderfully and can even be prepared in advance!

Refrigeration for Freshness

Once your Pistachio Gooey Butter Cake has cooled completely, it’s best to store it in the refrigerator. The cream cheese layer requires chilling to fully set and achieve its optimal gooey, yet firm, texture. Cover the cake tightly with plastic wrap, ensuring no air can get to it, or transfer individual slices to an airtight container. Stored this way, the cake will remain fresh and delicious for up to 3-4 days. This cake is truly a joy to eat cold, with its firm base and chilled, creamy topping.

Freezing for Future Enjoyment

If you want to enjoy this incredible Pistachio Gooey Butter Cake at a later date, freezing is an excellent option. First, ensure the cake is completely cooled. For best results and to prevent freezer burn, wrap individual slices tightly in plastic wrap, then an additional layer of aluminum foil. You can also wrap the entire cake (if it fits) in the same manner. Place the wrapped cake or slices in a freezer-safe bag or container and store it in the freezer for up to 2-3 months. When you’re ready to indulge, simply thaw the cake overnight in the refrigerator. Bring it to room temperature for serving if preferred, or enjoy it chilled.

Looking for more delightful baking ideas? Here are some fantastic recipes to inspire you:

• Easy Chocolate Peanut Butter Sheet Cake Recipe
• The Most Delicious Lemon Pistachio Cake Recipe
• The Ultimate Frosted Grasshopper Cookies Recipe
• Simple and Easy Pistachio Sheet Cake
• Easy Lemon Pistachio Bundt Cake

If you loved this Pistachio Gooey Butter Cake, don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

Pistachio Gooey Butter Cake

By Molly Murphy

This irresistible Pistachio Gooey Butter Cake features a tender, nutty pistachio cake base, topped with an incredibly creamy and luscious gooey butter layer. A truly delicious and unique St. Louis classic!

5 from 11 votes

Print Recipe
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Course Dessert

Cuisine American, St. Louis

Servings 12 Slices

Ingredients

Pistachio Cake Ingredients:

• 1 cup unsalted pistachios unshelled, finely pulverized
• 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
• 1 large lemon zest from one large lemon
• ¼ cup vegetable oil
• 2 large eggs at room temperature
• 1 large egg white room temperature
• ½ cup sour cream full-fat, 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 full-fat, at room temperature
• 1 large egg at room temperature
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

For the Pistachio Cake:

• Preheat your oven to 350 degrees F (175°C). Grease a 9-inch cake pan or springform pan thoroughly with baking spray. Line the bottom with parchment paper and spray the parchment as well. Set aside.
• Finely pulverize the unshelled pistachios using a food processor or a blender until they 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 mixer fitted with the paddle attachment, beat the softened butter, vegetable oil, granulated sugar, and lemon zest together using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula.
• With the mixer on medium-high speed, add the large eggs and the egg white one at a time, beating for 30 seconds after each addition. Scrape the sides and bottom of the bowl after each addition to ensure everything is fully incorporated.
• Add the sour cream, pure vanilla extract, and almond extract. Mix until just well combined.
• Gradually add one-third of the dry flour mixture to the wet ingredients, mixing on low speed until no more flour streaks remain. Alternate with half of the buttermilk, mixing until just combined. Repeat, ending with the dry ingredients. Be careful not to overmix.
• Gently fold in the pulverized pistachios into the batter using a rubber spatula until they are evenly distributed.
• Pour the pistachio cake batter into the prepared pan and spread it out evenly with the back of a spoon or an offset spatula. 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 room-temperature cream cheese until it is completely smooth and creamy, with no lumps.
• Add the large egg and mix on high for 30 seconds, using a rubber spatula to scrape the sides and bottom of the bowl to ensure full incorporation.
• Add the vanilla extract, then gradually add the powdered sugar, about 1 cup at a time, mixing on medium speed for 30 seconds after each addition. Continue until all powdered sugar is incorporated and the mixture is smooth and thick, which should take a little over 1 and a half minutes in total.
• Once thoroughly combined, gently pour the cream cheese mixture on top of the pistachio cake batter. Use a small offset spatula to spread it into an even layer, ensuring the entire surface of the cake base is completely covered.
• Bake for 40-45 minutes. The cake is done when the edges are golden brown, the middle has cracked slightly, and the center is still slightly jiggly when gently shaken. Avoid overbaking, which can lead to a dry cake.
• When the cake is finished baking, let it cool in the pan on a wire rack for 10-15 minutes. Then, transfer it to the fridge to chill for at least 2 hours (or ideally, overnight). This crucial chilling time allows the cream cheese layer to fully firm up and set, achieving that perfect gooey consistency.
• To garnish your beautiful cake, dust generously with powdered sugar and sprinkle with extra chopped pistachios before serving. Enjoy!

Keyword gooey butter, cream cheese, pistachio, St. Louis dessert, easy cake recipe

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