This cake is gooey, soft, buttery, and packed with pistachio flavor. It combines the essence of a pistachio tart and cheesecake with a buttery pistachio cake base covered with a gooey pistachio cream. As it bakes, the cream sinks into the cake, creating a tender and moist texture.
Pistachio Butter Cake
This Pistachio Butter Cake features a buttery pistachio base and a gooey pistachio cream. It’s the perfect blend of tart and cheesecake, with a delicious pistachio flavor that melts in your mouth.
Pistachio Butter Cake
This cake is gooey, soft, buttery, and packed with pistachio flavor. It combines the essence of a pistachio tart and cheesecake with a buttery pistachio cake base covered with a gooey pistachio cream. As it bakes, the cream sinks into the cake, creating a tender and moist texture.
Ingredients
Pistachio Cake Base:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter softened (or dairy-free alternative)
- ½ cup pistachio butter
- ½ cup dairy-free yogurt soy or coconut
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking powder
Gooey Pistachio Cream:
- ¾ cup pistachio butter
- ¼ cup honey or agave syrup
- ½ cup dairy-free whipping cream coconut or soy
- ¼ cup powdered sugar
Topping:
- Powdered sugar for dusting
Instructions
Prepare the Cake Base:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the pistachio butter and mix until well combined.
- Mix in the dairy-free yogurt and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Spread the batter evenly into the prepared cake pan.
Prepare the Gooey Pistachio Cream:
- In a medium bowl, whisk together the pistachio butter, honey or agave syrup, dairy-free whipping cream, and powdered sugar until smooth and creamy.
Assemble the Cake:
- Pour the gooey pistachio cream over the cake batter, spreading it evenly.
Bake the Cake:
- Bake for 35-40 minutes, or until the edges are golden and the center is set but still slightly gooey.
- Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Finish and Serve:
- Dust the cooled cake with powdered sugar.
- Slice and serve at room temperature.
- Enjoy this tender and moist Pistachio Butter Cake!
Notes
- Pistachio Butter: You can make your own pistachio butter by blending roasted, unsalted pistachios until smooth.
- Serving: This cake is best served at room temperature for the ultimate gooey texture.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.