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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/pistachio-milk-cake-with-whipped-cream-and-rose-petals-recipe/