Pistachio Gooey Butter Cake (Printable Version)
A moist pistachio butter cake with creamy filling and a luscious, gooey center for dessert lovers.
# Ingredients Required:
→ Base
01 -
227 grams unsalted butter, softened
02 -
400 grams granulated sugar
03 -
3 large eggs
04 -
120 grams all-purpose flour
05 -
5 grams baking powder
→ Filling
06 -
227 grams cream cheese, softened
07 -
200 grams granulated sugar
08 -
2 large eggs
09 -
120 grams unsalted pistachios, finely chopped
# Guide to Cooking:
01 -
Preheat oven to 175°C and grease a 23x33 cm baking dish with nonstick spray.
02 -
In a medium bowl, cream the softened butter with 400 grams sugar until smooth. Add one egg and blend well. Mix in flour and baking powder until evenly combined. Press mixture uniformly into the prepared baking dish.
03 -
In a separate bowl, beat cream cheese with 200 grams sugar until creamy. Incorporate eggs one at a time, mixing thoroughly after each addition. Fold in chopped pistachios gently.
04 -
Pour the filling over the base layer, spreading evenly. Bake for 40 to 45 minutes until the top is golden brown but the center remains slightly gooey.
05 -
Allow to cool slightly before cutting into squares. Serve warm optionally with whipped cream or vanilla ice cream.
# Extra Suggestions:
01 -
For best texture, avoid overbaking to maintain the gooey center.