Pistachio Milk Cake

Pistachio Milk Cake: A Dreamy, Creamy Dessert with a Nutty Twist

If you’re looking for an indulgent, rich dessert that combines the creamy sweetness of milk cake with the unique flavor of pistachios, this Pistachio Milk Cake is the perfect choice. Inspired by traditional tres leches cake, this version is soaked in a luxurious pistachio-infused milk mixture, topped with fresh whipped cream, and garnished with roasted pistachios and delicate rose petals. It’s the ideal dessert for special occasions or when you’re in the mood for something extra decadent!

Ingredients:

For the Dry Roasted Pistachios:

• 1 cup raw unsalted pistachios

For the Cake (Using Boxed Mix):

• 1 vanilla box cake mix (preferably Trader Joe’s)
• 2 eggs
• ½ cup unsalted butter, melted
• 1 cup whole milk
• ½ tsp cardamom
• 1–2 drops green food coloring (adjust as needed)
• ½ tsp pistachio extract
• ½ cup pistachios, blended

For the Pistachio Milk (Reserve 1 cup for serving):

• 12 oz evaporated milk (1 can)
• 7 oz sweetened condensed milk (½ can)
• 1¼ cups whole milk
• ½ tsp pistachio extract
• ½ tsp cardamom
• ½ cup pistachios, blended
• 1–2 drops green food coloring (adjust as needed)

For the Whipped Cream Topping:

• 2 cups heavy whipping cream
• 1 tsp vanilla extract
• 3 tbsp powdered sugar

For Garnish:

• Remaining pistachios
• 3 tbsp dried rose petals

Directions:

1. Roast and Blend the Pistachios:

• In a medium-sized pan, dry roast the raw pistachios over medium heat for 3-4 minutes, stirring occasionally until fragrant. Be careful not to burn them.
• Once roasted, blend the pistachios in a food processor until finely chopped. Set aside ½ cup for the cake and ½ cup for the milk mixture. Reserve the rest for garnish.

2. Prepare the Pistachio Cake (Using Boxed Mix):

• Follow the instructions on the vanilla box cake mix, ideally using a mix that requires butter.
• In a large mixing bowl, combine the melted butter, whole milk, eggs, and cardamom. Stir until well mixed.
• Add the dry cake mix to the wet ingredients and stir until just incorporated. Avoid over-mixing.
• Gently fold in green food coloring (if using) and ½ cup of blended pistachios.
• Butter a 9×13-inch baking dish and dust with flour to prevent sticking. Pour the batter into the dish and bake according to package instructions (about 30 minutes).
• Once baked, let the cake cool for 30 minutes.

3. Prepare the Pistachio Milk Mixture:

• In a large bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk, cardamom, and ½ cup of blended pistachios.
• Add a few drops of green food coloring for a light green hue, if desired.
• Reserve 1 cup of this milk mixture for serving later.
• Once the cake has cooled, poke holes all over the cake using a fork, spacing them about 1 inch apart.
• Pour the remaining milk mixture evenly over the cake, making sure it soaks through the holes.
• Cover the cake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight for the best results.

4. Make the Whipped Cream Topping (Next Day):

• In a large mixing bowl, combine the heavy whipping cream and vanilla extract. Using an electric mixer, blend on medium speed for 2 minutes.
• Add the powdered sugar and beat on medium-high speed until stiff peaks form, but be careful not to over-mix.

5. Assemble the Cake (Next Day):

• Remove the cake from the refrigerator. Spread the whipped cream evenly over the top of the cake.
• Garnish with the remaining chopped pistachios and dried rose petals for an elegant finish.
• For an extra touch, drizzle the reserved pistachio milk over each slice before serving.

Recipe Details:

• Prep Time: 30 minutes
• Chill Time: 6+ hours (overnight preferred)
• Total Time: 7 hours
• Servings: 12 servings
• Calories: 450 kcal per serving

Tips:

• Homemade Pistachio Butter: For an even more authentic pistachio flavor, you can make your own pistachio butter by blending roasted pistachios until smooth. This can be used in place of pistachio extract.
• Customization: Adjust the green food coloring to achieve the desired pistachio-green color or skip it for a more natural look.
• Storage: This cake can be stored in the refrigerator for up to 3 days, making it a great make-ahead dessert.

This Pistachio Milk Cake is a creamy, indulgent dessert that combines the delicate flavors of pistachios with the richness of a tres leches-style cake. Topped with fresh whipped cream and garnished with beautiful dried rose petals, this cake is as stunning as it is delicious. Whether you’re making it for a special occasion or simply treating yourself, this dessert is sure to wow your guests and satisfy your sweet tooth!

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