If you’re on the hunt for a dessert that is both comfortingly rich and irresistibly unique, the Pistachio Cream Gooey Butter Cake Recipe is an absolute must-try. This luscious cake combines a buttery, soft base with a creamy, sweet topping that features the delicate, nutty flavor of pistachios. It’s perfectly gooey, yet sturdy enough to cut into generous squares that will quickly become the star of any gathering or quiet night at home. Once you make this, you’ll be hooked on how the simple ingredients come together to create an elegant twist on a classic go-to treat.
Ingredients You’ll Need
This Pistachio Cream Gooey Butter Cake Recipe calls for a handful of simple ingredients that you probably already have in your pantry and fridge. Each one plays an essential role in building that iconic gooey texture and dreamy pistachio flavor – from the yellow cake mix forming a sturdy, buttery base to the cream cheese and powdered sugar making the filling irresistibly smooth and sweet.
- Yellow Cake Mix: Provides a solid, flavorful foundation and easy convenience for the cake base.
- Salted Butter: Adds richness and moisture, balancing sweetness with a touch of savory warmth.
- Large Eggs: Help bind ingredients and create the cake’s characteristic chewy texture.
- Cream Cheese: Contributes to the creamy, tangy gooey filling that pairs perfectly with pistachios.
- Powdered Sugar: Sweetens and smooths the filling for a luscious melt-in-your-mouth experience.
- Vanilla Extract: Enhances the overall flavor, adding depth and a sweet aroma.
- Pistachio Cream: The star ingredient that brings nutty, creamy goodness to the topping swirl.
- Flaky Salt: Sprinkled on top to balance sweetness and highlight the pistachio flavor.
How to Make Pistachio Cream Gooey Butter Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper to ensure your gooey butter cake can be easily lifted out and sliced without any sticking mishaps. This simple setup step is crucial for perfect results.
Step 2: Make the Cake Base
In a large bowl, beat together the yellow cake mix, 1/2 cup melted salted butter, and 1 large egg using a hand mixer until everything is well combined. This mix forms the buttery, slightly dense base layer that supports the delightful gooey topping. Once mixed, press the batter firmly into the bottom of your prepared baking dish to create an even layer.
Step 3: Prepare the Cream Cheese Filling
Using the same bowl (no need for a full cleanup), add the softened cream cheese, 2 eggs, 1 teaspoon vanilla extract, and 1/2 cup melted salted butter. Beat until the mixture is smooth and creamy. Slowly incorporate the powdered sugar, adding it one cup at a time, and continue beating until the filling turns silky and free of lumps. This filling is the magic behind the cake’s luscious gooeyness that melts beautifully on the palate.
Step 4: Assemble and Add Pistachio Cream
Pour the cream cheese filling over the pressed cake base, spreading it out evenly. Drop spoonfuls of the pistachio cream across the surface of the filling, then swirl gently with a knife to create an attractive, organic marbled pattern. This step is where the Pistachio Cream Gooey Butter Cake Recipe really shines, combining visual appeal with bursts of nutty flavor throughout.
Step 5: Bake to Perfection
Place your assembled cake in the oven and bake for 30 to 35 minutes. Look for golden edges that are set and slightly crispy, while the center should remain a little jiggly to retain that signature gooey texture. This bake time is key to achieving that perfect balance between soft and structured.
Step 6: Cool and Finish
Allow the cake to cool completely in the pan to let the gooey filling set just enough for clean cutting. Before serving, sprinkle flaky salt over the cake’s surface to enhance all those luscious flavors with a subtle savory crunch. Then, cut into squares and get ready to indulge!
How to Serve Pistachio Cream Gooey Butter Cake Recipe
Garnishes
Sprinkling flaky salt right after baking is a fantastic way to balance the sweetness and highlight the pistachio cream’s nutty flavor. For extra flair, try adding chopped roasted pistachios for crunch and an elegant touch of green that makes each piece feel extra special.
Side Dishes
This gooey butter cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of whipped cream, cutting through the richness with refreshing creaminess. You can also serve it alongside fresh berries or a drizzle of raspberry sauce to add brightness and a hint of tart contrast.
Creative Ways to Present
To impress your guests, serve individual squares in mini dessert plates adorned with edible flowers or a dusting of powdered sugar. You can also layer the cake chunks in clear glass parfait cups with whipped cream and crushed pistachios for an eye-catching dessert parfait that’s both beautiful and delicious.
Make Ahead and Storage
Storing Leftovers
Store leftover Pistachio Cream Gooey Butter Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Keeping it covered ensures the cake stays moist and the gooey filling remains soft and luscious without drying out.
Freezing
This cake freezes beautifully! Wrap individual squares airtight in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months, then thaw overnight in the refrigerator for a quick and easy ready-to-eat treat that tastes just as fresh as the day it was baked.
Reheating
Although delicious cold, if you prefer your gooey butter cake warm, gently reheat individual pieces in the microwave for 10 to 15 seconds. This warms the filling just enough to soften it and revive that chewy, melt-in-your-mouth texture without making the cake soggy.
FAQs
Can I use homemade cake mix instead of boxed yellow cake mix?
Absolutely! If you prefer making your own cake mix, just ensure it’s a simple yellow cake recipe with similar proportions. The key is a sturdy yet tender cake base that can support the gooey topping without falling apart.
What is pistachio cream, and can I substitute it?
Pistachio cream is a rich, spreadable paste made from finely ground pistachios mixed with oils and sometimes sugar. If you can’t find it, hazelnut spread or almond butter can provide a similarly creamy texture and nutty flavor, though the authentic pistachio taste is truly special.
Why is my gooey butter cake not gooey in the center?
If your cake bakes too long or the oven is too hot, the center can firm up too much. Bake just until the edges are set and golden while the center remains slightly jiggly. This ensures that iconic gooey texture that makes the Pistachio Cream Gooey Butter Cake Recipe so crave-worthy.
Can I make this cake gluten-free?
Yes! Use a gluten-free yellow cake mix to replace the boxed mix. Just make sure your other ingredients, like the pistachio cream and vanilla extract, don’t contain gluten, and you’re good to go.
What is the best way to cut gooey butter cake?
Use a sharp knife and wipe it clean between cuts to get neat squares. For an even cleaner cut, chill the cake for a little longer to let it set fully, which reduces the stickiness and helps maintain sharp edges.
Final Thoughts
This Pistachio Cream Gooey Butter Cake Recipe is a luscious treat that brings together the comfort of classic gooey butter cake and the unique, decadent flavor of pistachios in such a fun and easy way. It’s a dessert that feels both sophisticated and homely, perfect for celebrations or an everyday indulgence. Once you try it, I promise it will become one of your favorite go-to cakes for sharing with friends and family. Happy baking!
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Pistachio Cream Gooey Butter Cake Recipe
- Total Time: 50 minutes
- Yield: 28 servings 1x
Description
This Pistachio Cream Gooey Butter Cake is a decadent dessert featuring a buttery yellow cake base topped with a rich, creamy cream cheese layer swirled with luscious pistachio cream. Perfectly gooey with a hint of flaky salt on top, this cake is an irresistible treat for any occasion.
Ingredients
Crust
- 1 box Yellow Cake Mix
- 1/2 cup Salted Butter, melted
- 1 large Egg
Filling
- 8 oz Cream Cheese, room temperature
- 1/2 cup Salted Butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups Powdered Sugar
- 3/4 cup Pistachio Cream
- 1/2 teaspoon Flaky Salt (for topping)
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
- Make the crust: In a large bowl, combine the yellow cake mix, melted butter, and one egg. Beat with a hand mixer for about 2 minutes until well combined. Press this mixture evenly into the bottom of a parchment paper-lined 9×13-inch baking dish to form the crust.
- Prepare the filling: Wipe out the mixing bowl (no need to clean completely). Add the softened cream cheese, 1/2 cup melted butter, two eggs, and vanilla extract. Beat with a hand mixer until smooth. Gradually add the powdered sugar, one cup at a time, beating until the filling is smooth and creamy.
- Assemble the cake: Pour the cream cheese filling over the crust in the baking dish. Drop spoonfuls of pistachio cream on top of the filling. Using a knife, gently swirl the pistachio cream into the surface to create an organic, marbled pattern, being careful not to mix it too deeply.
- Bake: Place the assembled cake in the preheated oven and bake for 30–35 minutes. The edges should be set and starting to turn golden brown, while the center remains slightly jiggly.
- Cool and set: Remove from the oven and allow the cake to cool completely so it stiffens slightly, making it easier to cut.
- Serve: Cut into squares and sprinkle with flaky salt before serving to balance the sweetness and enhance flavor.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the filling.
- Parchment paper lining helps with easy removal and clean-up.
- The center should remain slightly jiggly when done; it will firm up as it cools.
- Flaky salt adds a nice contrast to the sweetness, but can be omitted if preferred.
- Store leftovers refrigerated and consume within 3-4 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
