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
Essential Ingredients for a Moist Pistachio Milk Cake
Cake Base Ingredients:Pistachio Ingredients:Milk Soaking Mixture:Topping Ingredients:Garnish Ingredients: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
Keeping Pistachio Milk Cake Soft After Serving
Beverages and Treats That Go with Pistachio Milk Cake
New Ways to Flavor or Top Pistachio Milk Cake
Print
Pistachio Milk Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
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.
Ingredients
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)
Instructions
- 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.
- Pulverize the roasted pistachios in a food processor, maintaining a fine, textured consistency without creating a smooth butter.
- Integrate a vanilla boxed cake mix with melted butter, milk, eggs, and a whisper of cardamom, blending until just combined.
- Infuse the batter with a subtle green hue and fold in a portion of the ground pistachios, creating a visual and textural intrigue.
- Prepare a 9×13-inch baking vessel with a light butter and flour coating, then pour the batter and bake according to package guidance.
- Allow the cake to cool and settle, creating a perfect canvas for the upcoming moisture treatment.
- Craft a luxurious milk elixir by whisking together evaporated milk, sweetened condensed milk, whole milk, cardamom, and ground pistachios.
- Enhance the liquid with a delicate green tint if desired, creating a visually appealing base.
- Perforate the cooled cake with systematic fork punctures, creating channels for the milk mixture to penetrate deeply.
- Lavish the cake with the prepared milk mixture, ensuring complete and even saturation.
- Refrigerate the cake, allowing the flavors to meld and intensify for a minimum of six hours.
- Whip heavy cream with vanilla and powdered sugar, creating a light, airy topping with precise, stiff peaks.
- Unmask the chilled cake and adorn it with billowing clouds of whipped cream, spreading evenly across the surface.
- Embellish with remaining chopped pistachios and delicate dried rose petals, creating a visually stunning presentation.
- 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
David Bennett
Founder & Head Recipe Developer
Expertise
Culinary Nutrition, Recipe Development, Nutritional Counseling, Food Science
Education
Johnson & Wales University
Certified Nutrition Specialist® (CNS®)
David Bennett is the lead recipe creator and nutrition expert at HealthyChoices.org, your friendly space for tasty meals that nourish body and mind.
With a Culinary Nutrition degree from Johnson & Wales University and a Certified Nutrition Specialist® credential, David pairs practical nutrition with delicious cooking, creating recipes you’ll crave daily.
At Healthy Choices, David shares easy, nutritious dishes and smart cooking tips to make healthy eating something everyone can enjoy, with no complicated diets needed.