Pistachio Milk Cake

Pistachio Milk Cake Recipe – Moist & Lush Indian-Inspired Dessert

by

Indulge in this rich and flavorful Pistachio Milk Cake, a delightful fusion dessert inspired by Indian flavors and the classic tres leches cake. This version is easy to make, thanks to a clever shortcut using a boxed vanilla cake mix, yet it tastes incredibly homemade with the help of a homemade milk soak and whipped topping. Perfect for parties, celebrations, or just a treat-yourself moment.

Don’t miss our Pistachio Wedding Cookies if you’re craving more pistachio perfection!

Ingredients

For the Cake:

  • 1 box vanilla cake mix (preferably one that uses butter)
  • 2 eggs
  • ½ cup unsalted butter, melted
  • 1 cup whole milk
  • ½ tsp ground cardamom
  • 1–2 drops green food coloring
  • ½ tsp pistachio extract
  • ½ cup raw pistachios, dry roasted and finely ground

For the Pistachio Milk Mix:

  • 1 can (12 oz) evaporated milk
  • ½ can (7 oz) sweetened condensed milk
  • 1¼ cup whole milk
  • ½ tsp pistachio extract
  • ½ tsp cardamom powder
  • ½ cup ground pistachios
  • 1–2 drops green food coloring

For the Whipped Topping:

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

Garnish:

  • Remaining ground pistachios
  • Dried edible rose petals (optional)

Instructions

Step 1 – Prepare the Pistachios

  1. In a dry pan, roast 1 cup of raw, unsalted pistachios over medium heat for 3–4 minutes until aromatic.
  2. Blend until finely chopped — don’t over-process, or you’ll get pistachio butter.

Step 2 – Make the Cake

  1. Preheat your oven to the temperature indicated on your cake mix.
  2. In a large bowl, whisk together melted butter, whole milk, eggs, cardamom, food color, and pistachio extract.
  3. Mix in the boxed cake mix and blend until combined (avoid over-mixing).
  4. Fold in ½ cup ground pistachios.
  5. Grease and flour a 9×13-inch baking dish. Pour in the batter and bake as directed (typically 28–32 minutes).
  6. Let the cake cool completely.

Step 3 – Make the Pistachio Milk

  1. In a bowl, combine whole milk, evaporated milk, and sweetened condensed milk.
  2. Stir in pistachio extract, cardamom, food coloring, and ½ cup of the ground pistachios.
  3. Whisk well. Reserve 1 cup of this mixture for serving.

Step 4 – Soak the Cake

  1. Poke holes all over the cooled cake using a fork.
  2. Pour the milk mixture (minus the reserved 1 cup) evenly over the cake.
  3. Cover and refrigerate for at least 6 hours or overnight.

Step 5 – Whip the Topping

  1. Beat heavy cream and vanilla until it starts to thicken.
  2. Add powdered sugar and whip until stiff peaks form (don’t overmix).

Step 6 – Assemble & Serve

  1. Spread whipped cream evenly over the chilled cake.
  2. Garnish with the remaining ground pistachios and rose petals.
  3. When serving, drizzle extra milk sauce on each slice for extra moisture and flavor.
Pistachio Milk Cake

Expert Tips

  • Best Texture: Letting the cake chill overnight ensures optimal milk absorption.
  • Avoid Overmixing: Both in batter and whipped cream — too much air ruins the texture.
  • Food Color Choice: Use nontoxic food coloring for a natural pistachio-green hue.
  • Use Butter-Based Cake Mix: It gives a richer texture than oil-based mixes.

Serving Suggestions

  • Serve cold with a drizzle of leftover milk mix.
  • Pairs well with English breakfast or cardamom tea.
  • Try it with fruit toppings like raspberries or figs for extra flair.

Discover More Pistachio Recipes

Looking for inspiration? Try these reader-favorites from our collection:

Conclusion

This Pistachio Milk Cake is the ultimate blend of Eastern flavors and Western baking tradition. With its cardamom-kissed milk soak and fluffy whipped topping, it delivers moist richness in every bite. Whether you’re celebrating a special occasion or simply treating yourself, this recipe guarantees a show-stopping dessert.

Check out Pistachio Lemon Cake Loaf for another bright and nutty treat.

Leave a Comment