Fluffy Pistachio Milk Cake Recipe: A Sweet Dream Dessert

Green and nutty, this pistachio milk cake recipe weaves magic into every bite.

Delicate layers whisper tales of rich, creamy goodness.

Soft crumbs meld with intense pistachio flavor, creating a dessert that dances between elegance and comfort.

Each slice promises a symphony of textures and subtle sweetness.

The cake emerald-green hue hints at the luscious pistachio essence waiting to enchant you.

Butter, milk, and ground pistachios blend into a masterpiece that turns ordinary moments extraordinary.

Bake this showstopping dessert and watch as smiles bloom with the first delectable forkful.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 0 minutes

Total Time: 7 hours

Calories: 320 kcal

Servings: 13

Ingredients for Making Pistachio Milk Cake

• Vanilla Box Cake Mix: Choose a high-quality mix that uses butter for richer flavor and smoother texture.
• Powdered Sugar: Adds sweetness and helps stabilize the whipped cream topping for a fluffy consistency.
• Blended Pistachios: Provides nutty depth and vibrant green color to the cake and milk mixture.

• Melted Butter, Milk, Eggs: Essential base for creating a moist and tender cake with rich flavor.
• Evaporated Milk, Sweetened Condensed Milk, Whole Milk: Creates a luscious, creamy soaking liquid that infuses the cake with intense moisture.
• Heavy Whipping Cream, Vanilla Extract: Delivers silky, luxurious topping with delicate aromatic notes.

• Cardamom Powder: Introduces warm, exotic spice that complements the nutty pistachio profile.
• Green Food Coloring: Optional visual element to highlight the pistachio essence.
• Dried Rose Petals: Adds elegant floral garnish and sophisticated presentation.

Pistachio Milk Cake: Tools for Success

• Large Mixing Bowl: Essential for combining cake ingredients and mixing wet and dry components.
• Mini Food Processor: Perfect for finely chopping roasted pistachios without turning them into butter.
• 9×13-inch Baking Dish: Ideal for baking and soaking the cake evenly.
• Medium-sized Pan: Used for dry roasting pistachios until fragrant.
• Fork: Helps create holes in the cake for milk mixture absorption.
• Electric Mixer: Crucial for whipping cream to the right consistency.
• Measuring Cups and Spoons: Ensures precise ingredient measurements.
• Whisk: Helps blend milk mixture ingredients smoothly.
• Plastic Wrap: Covers cake during refrigeration.

How to Make a Perfect Pistachio Milk Cake

• Pistachio Preparation

Toast raw pistachios in a pan until they release a warm, nutty aroma. Grind them carefully into a fine texture without creating a butter-like consistency.

• Cake Base

Select a vanilla boxed cake mix and combine with melted ingredients. Incorporate ground pistachios and a hint of green food coloring to create a soft, vibrant batter.

• Baking Process

Pour the mixture into a prepared baking dish and bake according to package guidelines. Allow the cake to cool completely before proceeding.

• Milk Soak

Create a luxurious milk mixture using evaporated milk, sweetened condensed milk, and whole milk. Infuse with cardamom and additional ground pistachios.

• Soaking Technique

Gently poke holes across the cake’s surface. Slowly pour the milk mixture, ensuring it penetrates deeply and evenly throughout the cake.

• Chilling Stage

Refrigerate the soaked cake for several hours, allowing the flavors to meld and the texture to become wonderfully moist.

• Creamy Topping

Whip heavy cream with vanilla and powdered sugar until it forms soft, billowy peaks. Spread generously over the chilled cake.

• Final Flourish

Sprinkle remaining chopped pistachios and delicate dried rose petals. Drizzle reserved milk mixture just before serving for an extra touch of decadence.

Flavor Twists for Pistachio Milk Cake

• Carefully dry roast nuts in a pan, stirring constantly to prevent burning and release their rich, nutty aroma without scorching.
• Experiment with different food coloring intensities or swap cardamom for rosewater to create a unique flavor profile that reflects your personal taste.
• Prepare this cake a day in advance to allow flavors to meld and milk to fully soak into the cake, creating an incredibly moist and decadent dessert.
• Swap dairy milks with coconut or almond milk alternatives and use a non-dairy whipped cream topping to accommodate dietary restrictions without sacrificing taste.
• Replace dried rose petals with crushed pistachios, edible silver leaf, or a sprinkle of ground cinnamon to add visual interest and extra texture to your stunning cake presentation.

Best Ways to Present Pistachio Milk Cake

• Party Presentation Platter: Create a stunning dessert centerpiece by arranging cake slices on a large decorative platter, sprinkled with extra chopped pistachios and rose petals for an elegant Middle Eastern-inspired display.
• Festive Individualized Servings: Plate each slice in small glass dessert cups, drizzling extra pistachio milk mixture on top and garnishing with a delicate mint leaf for a sophisticated personal touch.
• Temperature Delight Pairing: Serve chilled alongside a warm cardamom-spiced Arabic coffee or a cool mint tea to complement the cake's rich, creamy texture and enhance the sensory experience.
• Cultural Celebration Style: Offer the cake during special occasions like Eid or family gatherings, presenting it with traditional Middle Eastern sweets and creating a memorable dessert spread that honors cultural culinary traditions.

Storage Tips for Pistachio Milk Cake

• Refrigeration Strategy: Store the pistachio milk cake in an airtight container in the refrigerator for up to 5 days. Keep the cake covered to maintain its moisture and prevent absorbing other food odors.
• Make-Ahead Magic: Prepare this cake one day before serving to allow complete milk absorption and flavor development. The overnight resting period enhances the cake's richness and texture.
• Freezing Possibilities: Wrap individual cake slices tightly in plastic wrap and aluminum foil. Freeze for up to 3 weeks. Thaw overnight in the refrigerator before enjoying for best taste and texture.
• Portion Control Tip: Cut the cake into individual servings before refrigerating. This makes it easier to grab a quick dessert and helps maintain the cake's structural integrity when serving.

Velvety Pistachio Milk Cake Recipe

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4.7 from 24 reviews

• Total Time: 7 hours
• Yield: 13 1x

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Description

Mexican pistachio milk cake offers a delightful fusion of creamy textures and nutty flavors. Delicate layers infused with rich pistachio essence promise a memorable dessert experience you’ll savor to the last crumb.

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Ingredients

Scale 1x2x3x

• 1 vanilla box cake mix (Trader Joe’s)
• 2 eggs
• ½ cup (113 g/ 4 oz) unsalted butter, melted
• 1 cup (240 ml/ 8 fl oz) whole milk
• 1 ¼ cups (300 ml/ 10 fl oz) whole milk
• 12 oz (340 g) evaporated milk (1 can)
• 7 oz (198 g) sweetened condensed milk (½ can)
• 2 cups (480 ml/ 16 fl oz) heavy whipping cream
• 1 cup raw unsalted pistachios
• ½ cup pistachios, blended (first portion)
• ½ cup pistachios, blended (second portion)
• ½ tsp cardamom
• ½ tsp pistachio extract (first portion)
• ½ tsp pistachio extract (second portion)
• 1 tsp vanilla extract
• 3 tbsps powdered sugar
• 3 tbsps 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. Roasting: Gently toast pistachios in a medium pan over moderate heat, developing a rich, nutty aroma without burning.
2. Grinding: Pulverize roasted pistachios in a food processor, maintaining a fine, textured consistency.
3. Batter Preparation: Combine cake mix with melted butter, milk, eggs, and cardamom, mixing until just incorporated. Fold in ground pistachios to create a subtle green-tinted batter.
4. Cake Baking: Grease a 9×13-inch baking pan, pour batter, and bake according to package instructions. Cool completely.
5. Milk Soak Creation: Whisk together evaporated milk, sweetened condensed milk, whole milk, cardamom, and ground pistachios to form a luxurious liquid mixture.
6. Cake Saturation: Pierce cooled cake with systematic fork punctures, then generously pour milk mixture over the entire surface, ensuring complete absorption.
7. Chilling: Refrigerate cake for at least six hours, allowing flavors to meld and intensify.
8. Cream Topping: Whip heavy cream with vanilla and powdered sugar until forming stiff, billowing peaks.
9. Finishing: Spread whipped cream evenly over chilled cake, garnish with remaining chopped pistachios and dried rose petals.
10. Serving: Present chilled, with an optional drizzle of reserved pistachio milk for an extra touch of indulgence.

Notes

• Roast Pistachios Carefully: Medium heat prevents burning and ensures a rich, nutty flavor without compromising the delicate taste.
• Grind Texture Matters: Pulse pistachios to maintain a slightly coarse consistency, avoiding a completely smooth paste for better cake texture.
• Milk Soak Technique: Create deep fork holes to allow milk mixture to penetrate thoroughly, ensuring maximum flavor absorption and moisture.
• Chill for Flavor Fusion: Refrigerate cake for at least six hours to let milk mixture fully integrate, intensifying the pistachio and cardamom notes.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Indian

Nutrition

• Serving Size: 13
• Calories: 320
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 90 mg