Go Back

Pistachio Butter Cake

Print Recipe
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.
Course Dessert

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.