Pistachio Gooey Butter Cake
A rich, flavorful, and gooey dessert featuring a soft buttery layer and a crunchy pistachio center, perfect for family gatherings.
Ingredients
For the Cake
- 1 cup unsalted butter, softened Make sure it's room temperature
- 2 cups granulated sugar
- 4 large eggs At room temperature
- 2 teaspoons vanilla extract Can use pure or imitation
- 2 cups all-purpose flour Sifted if necessary
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup pistachios, finely chopped and roasted Roasted for best flavor
- Powdered sugar to taste for dusting Optional for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish or line it with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract and combine well.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture into the wet ingredients and mix until just combined.
- Fold in the chopped and roasted pistachios until they're evenly distributed in the batter.
Baking
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes until the edges are golden but the center is still gooey.
- Let the cake cool slightly in the pan before dusting with powdered sugar if desired.
Serving
- Slice into squares and serve warm or at room temperature.
Notes
For a nut-free version, swap pistachios for finely chopped almonds or pecans. Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm slices in the microwave.