Pistachio Milk Cake with Whipped Cream and Rose Petals Recipe

Introduction

This Pistachio Milk Cake is a delightful twist on a classic tres leches, infused with the rich flavor of pistachios and aromatic cardamom. Moist and creamy, it’s perfect for anyone who loves nutty desserts with a fragrant touch.

Ingredients

• 1 cup raw unsalted pistachios
• 1 vanilla box cake mix (preferably butter-based, I used Trader Joe’s)
• 2 eggs
• 1/2 cup unsalted butter (melted)
• 1 cup whole milk
• 1/2 tsp cardamom
• 1-2 drops green food color (more if needed)
• 1/2 cup pistachios (blended)
• 12 ounces evaporated milk (1 can)
• 7 ounces sweetened condensed milk (1/2 can)
• 1 1/4 cups whole milk
• 1/2 tsp pistachio extract
• 1/2 tsp cardamom
• 1/2 cup pistachios (blended)
• 1-2 drops green food color (more if needed)
• 2 cups heavy whipping cream
• 1 tsp vanilla extract
• 3 tbsp powdered sugar
• Remaining pistachios (for garnish)
• 3 tbsp dried rose petals (optional garnish)

Instructions

1. Step 1: Dry roast the raw pistachios in a medium pan over medium heat for 3-4 minutes until fragrant. Remove from heat to avoid burning. Once cooled, blend them finely in a mini food processor, taking care not to overblend into nut butter.
2. Step 2: Prepare the cake batter according to the vanilla box mix instructions, using melted butter instead of oil if possible. In a large bowl, whisk together melted butter, 1 cup whole milk, eggs, and cardamom powder. Add the dry cake mix and stir until just combined, avoiding over-mixing.
3. Step 3: Add green food color and 1/2 cup of the blended pistachios to the batter, folding gently. Butter a 9×13 inch baking dish and dust with flour. Pour the batter into the dish and bake as directed on your cake mix package, about 30 minutes. Let the cake cool for 30 minutes.
4. Step 4: In a large bowl, whisk together evaporated milk, sweetened condensed milk, 1 1/4 cups whole milk, pistachio extract, cardamom, 1/2 cup blended pistachios, and green food color. Reserve 1 cup of this milk mixture for later use.
5. Step 5: Once the cake has cooled, poke holes about 1 inch apart across the surface with a fork. Pour the remaining milk mixture evenly over the cake. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to absorb the milk.
6. Step 6: For the whipped cream, beat heavy whipping cream with vanilla extract until it begins to thicken. Add powdered sugar and continue beating on medium to high speed until stiff peaks form. Take care not to overbeat.
7. Step 7: Remove the cake from the fridge. Spread the whipped cream evenly over the top. Garnish with the remaining blended pistachios and dried rose petals if desired. Serve chilled and enjoy.

Tips & Variations

• For a more intense pistachio flavor, increase the amount of pistachio extract slightly.
• If you prefer a less sweet cake, reduce the sweetened condensed milk by a few tablespoons.
• Use natural green food coloring or matcha powder for a subtle, natural hue.
• Substitute rose petals with chopped pistachios or edible flowers for different finishes.
• Allowing the cake to soak overnight greatly enhances its moistness and flavor infusion.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from absorbing other fridge odors. Reheat is not recommended as the whipped cream topping is best enjoyed cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without pistachio extract?

Yes, you can omit the pistachio extract if you don’t have it. You will still get plenty of pistachio flavor from the roasted nuts, though the extract adds a nice depth.

Can I use homemade cake instead of boxed cake mix?

Absolutely. Use your favorite vanilla cake recipe and add cardamom and pistachios to replicate the flavors. Baking times may vary depending on your recipe.

Pistachio Milk Cake with Whipped Cream and Rose Petals Recipe

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★★★★★

4.9 from 53 reviews

This Pistachio Milk Cake is a delightful fusion of rich pistachio flavors and creamy milk soak, layered on a moist vanilla box cake base. Enhanced with aromatic cardamom and a subtle green hue, it’s finished with luscious whipped cream, chopped pistachios, and delicate rose petals for an elegant and indulgent dessert perfect for special occasions or any time you crave a nutty, milky treat.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 7 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion (Western-Indian inspired)
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pistachio Preparation

• 1 cup raw unsalted pistachios
• 1/2 cup pistachios (blended)
• 1/2 cup pistachios (blended, reserved)
• Remaining pistachios, for topping
• 3 tbsp dried rose petals

For the Cake

• 1 vanilla box cake mix (Trader Joe’s recommended)
• 2 eggs
• 1/2 cup unsalted butter (melted)
• 1 cup whole milk
• 1/2 tsp cardamom powder
• 1–2 drops green food color (adjust as needed)
• 1/2 tsp pistachio extract

For the Milk Mixture

• 12 ounces evaporated milk (1 can)
• 7 ounces sweetened condensed milk (1/2 can)
• 1 1/4 cup whole milk
• 1/2 tsp pistachio extract
• 1/2 tsp cardamom powder
• 1/2 cup blended pistachios
• 1–2 drops green food color (adjust as needed)

For the Whipped Cream Topping

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

Instructions

1. Roast and Blend Pistachios: In a medium-sized pan over medium heat, dry roast 1 cup of raw unsalted pistachios for about 3-4 minutes until aromatic. Remove immediately to prevent burning. Once cooled, blend the pistachios in a mini food processor, pulsing to finely chop without turning into nut butter.
2. Make the Pistachio Cake Batter: Follow the vanilla cake mix instructions that recommend using butter instead of oil. In a large bowl, combine melted butter, 1 cup whole milk, eggs, and 1/2 tsp cardamom powder, mixing well. Add the boxed cake mix and mix gently until incorporated; avoid over-mixing. Add green food coloring drops and 1/2 cup blended pistachios, folding them gently into the batter.
3. Bake the Cake: Butter and lightly flour a 9×13″ baking dish to prevent sticking. Pour the cake batter evenly into the dish and bake at the temperature and duration recommended on your cake mix box (approximately 30 minutes). Let the baked cake cool for 30 minutes to room temperature.
4. Prepare the Milk Mixture: In a large bowl, whisk together evaporated milk, sweetened condensed milk, 1 1/4 cup whole milk, 1/2 tsp cardamom powder, 1/2 tsp pistachio extract, 1/2 cup blended pistachios, and a couple of drops of green food coloring until evenly combined. Reserve 1 cup of this mixture for later use.
5. Soak the Cake: Once the cake has cooled, use a fork to poke holes all over it about 1 inch apart. Pour the remaining milk mixture evenly over the cake, allowing it to seep into the holes with visible pistachio bits. Cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
6. Make the Whipped Cream: The next day, in a large cold bowl, whip 2 cups of heavy cream with 1 tsp vanilla extract using an electric mixer at medium speed. Gradually add 3 tbsp powdered sugar and continue whipping until stiff peaks form. Be careful not to over-whip to avoid turning the cream into butter.
7. Assemble the Cake: Remove the cake from the refrigerator and discard the plastic wrap. Dollop the whipped cream generously over the soaked cake and spread evenly. Garnish the top with the remaining blended pistachios and a handful of dried edible rose petals. Serve chilled and enjoy.

Notes

• Do not over-blend the pistachios; you want finely chopped pieces, not pistachio butter.
• Use a green food color brand you trust; adjust the amount for desired shade.
• Ensure the cake is completely cooled before soaking to prevent sogginess.
• Refrigeration time is key to allow the milk mixture to fully absorb, enhancing flavor and texture.
• Whip the cream just until stiff peaks form to retain a light and fluffy texture.
• Dried rose petals are edible and add a lovely aroma and presentation touch.
• This recipe works best with a boxed vanilla cake mix that requires butter, not oil, for best texture.

Keywords: Pistachio Milk Cake, Pistachio dessert, Milk-soaked cake, Cardamom cake, Pistachio cake with whipped cream