Dreamy Pistachio Milk Cake Recipe: A Sweet & Nutty Treat

Rich pistachio milk cake revamps ordinary desserts into extraordinary culinary experiences.

Nutty and smooth, this delectable treat captures the essence of comfort and indulgence.

Delicate green hues hint at the luxurious flavor waiting to delight your senses.

Subtle sweetness mingles with earthy undertones, creating a harmonious balance that elevates traditional cake recipes.

Creamy textures and nuanced notes promise a sophisticated dessert that feels both familiar and innovative.

The magic happens when carefully selected ingredients merge into a symphony of taste and texture.

Bakers seeking something truly special will find this recipe both challenging and rewarding.

Pistachio Milk Cake That’s Soaked, Fluffy, and Sweet

• Craft a Luxurious Dessert: This pistachio milk cake transforms a simple boxed mix into an elegant, gourmet treat that looks and tastes like a professional bakery creation.
• Celebrate Rich Textural Complexity: The cake offers a delightful contrast between the soft, soaked cake base, creamy milk-infused layers, and crunchy pistachio garnish, creating a multi-dimensional eating experience.
• Embrace Easy Customization: With simple modifications like adding cardamom, green food coloring, and roasted pistachios, home bakers can elevate a basic cake mix into a stunning Middle Eastern-inspired dessert that impresses without requiring advanced baking skills.

Essential Ingredients for a Moist Pistachio Milk Cake

• Vanilla Box Cake Mix: Provides the basic cake structure with easy preparation.
• Butter: Adds richness and moisture to the cake.
• Milk: Enhances cake's tenderness and helps bind ingredients.
• Eggs: Provides structure and helps cake rise.
• Cardamom Powder: Adds warm, aromatic flavor to the cake.
• Green Food Coloring: Creates a soft green hue for visual appeal.

• Raw Pistachios: Key flavor component, roasted for enhanced nutty taste.

• Evaporated Milk, Sweetened Condensed Milk, Whole Milk: Creates a rich, creamy soaking liquid.
• Cardamom Powder: Adds subtle spice to the milk mixture.

• Heavy Whipping Cream: Creates light and fluffy topping.
• Vanilla Extract: Provides classic sweet flavor to cream.
• Powdered Sugar: Sweetens and stabilizes whipped cream.

• Pistachios: Adds crunch and visual interest.
• Dried Rose Petals: Provides elegant decorative touch.

Easy Instructions to Bake and Soak This Creamy Pistachio Cake

Step 1: Roast and Prepare Pistachios

Dry roast raw pistachios in a medium pan over medium heat for 3 to 4 minutes until fragrant.

Transfer them to a food processor and pulse until finely chopped, being careful not to over-blend into a paste.

Set aside the chopped pistachios for later use.

Step 2: Create Cake Batter

In a large mixing bowl, combine melted butter, milk, eggs, and cardamom powder.

Add boxed vanilla cake mix and gently stir until just incorporated.

Fold in green food coloring and the blended pistachios.

Butter and lightly flour a 9×13-inch baking dish and pour in the batter evenly.

Bake according to the package instructions, about 30 minutes.

Let the cake cool completely for at least 30 minutes.

Step 3: Prepare Pistachio Milk Soak

In a large bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, cardamom powder, and chopped pistachios.

Add green food coloring if desired and reserve 1 cup of the mixture for serving.

Use a fork to poke holes all over the cake surface, then slowly pour the remaining milk mixture evenly across the top.

Cover the cake with plastic wrap and refrigerate for 6 to 8 hours or overnight.

Step 4: Whip Cream Topping

In a chilled mixing bowl, whip heavy cream and vanilla extract on medium speed for 2 minutes.

Gradually add powdered sugar and continue beating until stiff peaks form, being careful not to over-mix.

Step 5: Decorate and Serve

Remove the chilled cake from the refrigerator and spread the whipped cream topping evenly across the surface.

Garnish with reserved chopped pistachios and a sprinkle of dried rose petals.

Drizzle each slice with some of the reserved pistachio milk mixture and serve cold.

Tips for Getting a Light Texture and Deep Pistachio Flavor

• Roast Pistachios Carefully: Dry roast nuts over medium heat, stirring constantly to prevent burning and ensure even, fragrant toasting.
• Avoid Overmixing Batter: Gently fold ingredients until just combined to maintain a light, tender cake texture without developing tough gluten.
• Create Perfect Holes: Use a fork to poke evenly spaced holes before adding milk mixture, allowing cake to absorb liquid uniformly.
• Chill for Maximum Flavor: Refrigerate overnight to let milk mixture fully penetrate the cake, intensifying the pistachio and cardamom flavors.
• Whip Cream Precisely: Beat until stiff peaks form, stopping just before the cream becomes grainy to ensure a smooth, luxurious topping.

Keeping Pistachio Milk Cake Soft After Serving

• Refrigerate: Store the cake in an airtight container or cover the baking dish with plastic wrap. Keep refrigerated for up to 4 days to maintain freshness and prevent spoilage.
• Freeze: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: Enjoy the cake cold straight from the refrigerator. If you prefer a slightly warmer slice, let it sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as this can make the cake soggy and compromise its delicate texture.

Beverages and Treats That Go with Pistachio Milk Cake

• Brew Aromatic Cardamom Tea: Steep a warm cup of cardamom tea to complement the cake's delicate pistachio and cardamom flavors, enhancing the dessert's Middle Eastern-inspired profile.
• Pair with Creamy Vanilla Ice Cream: Serve a scoop of rich vanilla ice cream alongside the cake, creating a delightful contrast between the cool, smooth ice cream and the moist, nutty cake.
• Enjoy with Chilled Rose Lassi: Prepare a refreshing rose lassi with yogurt, rose water, and a hint of sugar to balance the cake's sweetness and provide a cooling accompaniment.
• Offer Strong Arabic Coffee: Serve a small cup of traditional Arabic coffee with its robust, bold flavor to cut through the cake's richness and cleanse the palate between bites.

New Ways to Flavor or Top Pistachio Milk Cake

• Nutty Cardamom Dream: Replace pistachios with a mix of almonds and cashews, keeping the cardamom essence for a rich, aromatic flavor profile.
• Persian Rose Infusion: Add rosewater to the milk mixture and garnish with candied rose petals for a traditional Middle Eastern-inspired dessert.
• Chocolate Pistachio Indulgence: Swirl dark chocolate ganache into the batter and top with chocolate-covered pistachio pieces for a decadent variation.
• Vegan Green Silk: Substitute dairy ingredients with coconut milk, almond milk, and vegan whipped cream to create a plant-based version of the cake while maintaining its creamy texture.

Pistachio Milk Cake Recipe

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4.6 from 26 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Pistachio milk cake brings Middle Eastern charm to dessert tables with its rich, nutty elegance. Silky layers soaked in fragrant syrup create a luxurious experience that will transport you to Mediterranean kitchens with each delightful bite.

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Ingredients

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Dry Ingredients:

• 1 vanilla box cake mix (Trader Joe’s)
• ½ teaspoon cardamom
• ½ teaspoon pistachio extract
• 3 tablespoons powdered sugar

Wet Ingredients:

• 2 eggs
• ½ cup (113 grams) unsalted butter, melted
• 1 cup (240 milliliters) whole milk
• 12 ounces (340 grams) evaporated milk (1 can)
• 7 ounces (198 grams) sweetened condensed milk (½ can)
• 1 ¼ cups (300 milliliters) whole milk
• ½ teaspoon pistachio extract
• ½ teaspoon cardamom
• 2 cups (480 milliliters) heavy whipping cream
• 1 teaspoon vanilla extract

Nuts and Garnish:

• 1 cup raw unsalted pistachios
• ½ cup pistachios, blended
• ½ cup pistachios, blended
• 3 tablespoons dried rose petals
• 1–2 drops green food coloring (adjust as needed)
• 1–2 drops green food coloring (adjust as needed)

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Instructions

1. Transform raw pistachios into a delicate powder by gently roasting them in a medium pan over moderate heat, ensuring a rich, nutty aroma without charring.
2. Pulverize the roasted pistachios in a food processor, maintaining a fine, textured consistency without creating a smooth butter.
3. Integrate a vanilla boxed cake mix with melted butter, milk, eggs, and a whisper of cardamom, blending until just combined.
4. Infuse the batter with a subtle green hue and fold in a portion of the ground pistachios, creating a visual and textural intrigue.
5. Prepare a 9×13-inch baking vessel with a light butter and flour coating, then pour the batter and bake according to package guidance.
6. Allow the cake to cool and settle, creating a perfect canvas for the upcoming moisture treatment.
7. Craft a luxurious milk elixir by whisking together evaporated milk, sweetened condensed milk, whole milk, cardamom, and ground pistachios.
8. Enhance the liquid with a delicate green tint if desired, creating a visually appealing base.
9. Perforate the cooled cake with systematic fork punctures, creating channels for the milk mixture to penetrate deeply.
10. Lavish the cake with the prepared milk mixture, ensuring complete and even saturation.
11. Refrigerate the cake, allowing the flavors to meld and intensify for a minimum of six hours.
12. Whip heavy cream with vanilla and powdered sugar, creating a light, airy topping with precise, stiff peaks.
13. Unmask the chilled cake and adorn it with billowing clouds of whipped cream, spreading evenly across the surface.
14. Embellish with remaining chopped pistachios and delicate dried rose petals, creating a visually stunning presentation.
15. Serve chilled, with an optional drizzle of reserved pistachio milk for an extra layer of indulgence.

Notes

• Precision matters when roasting pistachios to achieve a fragrant, golden color without burning.
• Blending pistachios requires a gentle touch to maintain texture and prevent turning into butter.
• Green food coloring adds a subtle visual appeal, enhancing the cake’s pistachio aesthetic.
• Poking holes ensures the milk mixture penetrates deeply, creating a moist and flavorful dessert.
• Refrigeration is crucial for allowing the cake to absorb the milk mixture completely, developing rich flavors.
• Whipped cream topping should be mixed to stiff peaks for a light, airy texture that complements the dense cake.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Indian

Nutrition

• Serving Size: 12
• Calories: 450
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 27 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 80 mg