The aroma of cardamom and pistachios wafting from the oven is like a warm hug on a rainy day. If you’re anything like me, you crave that comforting sensation of homemade desserts that don’t take hours in the kitchen. Enter my Eggless Pistachio Milk Cake—a delightful twist on the traditional Tres Leches, but with the convenience of a boxed cake mix. Not only does this recipe shine with its vibrant green hue and nutty flavor, but it’s also eggless thanks to the creamy yogurt substitution, making it perfect for a variety of dietary needs. Plus, the quick prep time means you can whip it up for unexpected guests or festive occasions without breaking a sweat! Are you ready to impress with a treat that’s as beautiful as it is delicious? Let’s dive in and create this show-stopping cake together!
Why is this Pistachio Milk Cake special?
Easy Preparation: This Eggless Pistachio Milk Cake utilizes a boxed cake mix, making it a breeze to whip up without sacrificing the homemade touch.
Rich, Nutty Flavor: The blend of pistachios and cardamom infuses each bite with delectable warmth, evoking comforting memories.
Ideal for Everyone: Perfect for those avoiding eggs, this cake is vegetarian and can easily be tweaked for vegan diets using simple substitutions!
Stunning Presentation: With its vibrant green color and lovely garnish of rose petals, it’s sure to impress at any gathering.
Make Ahead: Prepare this cake in advance to ease holiday baking stress or unexpected company—just refrigerate and serve!
Pair it with a light tea, perhaps while enjoying other delightful desserts like Peach Cake Brown or Swirl Bundt Cake. Happy baking!
Pistachio Milk Cake Ingredients
For the Cake
- Raw Unsalted Pistachios – Adds a delightful nuttiness and texture; ensure they’re raw and unsalted for the best flavor.
- Boxed Vanilla Cake Mix – Streamlines the baking process; using a butter-based mix enhances richness.
- Yogurt (½ cup) – Serves as an egg substitute, creating a moist and tender crumb for the cake.
- Unsalted Butter (½ cup, melted) – Brings richness and moisture, making the cake deliciously soft.
- Whole Milk (1 cup) – Contributes additional moisture for that perfectly tender cake.
- Cardamom Powder (½ tsp) – Infuses a warm, aromatic flavor typical of Indian desserts, elevating the overall taste.
- Green Food Color (1-2 drops) – Enhances the visual appeal of the cake; adjust for your desired green hue.
- Pistachio Extract (½ tsp) – Amplifies pistachio flavor; almond extract can also be used as a substitute.
For the Tres Leches Mixture
- Evaporated Milk (12 oz can) – Creates the base for the moistening milk component of this Pistachio Milk Cake.
- Sweetened Condensed Milk (7 oz, about half a can) – Adds sweetness and creaminess to enrich the milk mixture.
For the Whipped Cream Topping
- Heavy Whipping Cream (2 cups) – Forms a fluffy, indulgent whipped topping that complements the cake perfectly.
- Powdered Sugar (3 tbsp) – Sweetens the whipped cream without grittiness for a smooth finish.
For Garnishing
- Dried Rose Petals – Adds a beautiful decorative touch and elevates the cake’s visual appeal.
With these ingredients in hand, you’re well on your way to creating a beautiful and flavorful Pistachio Milk Cake that everyone’s sure to enjoy!
Step‑by‑Step Instructions for Pistachio Milk Cake | Tres Leches (shortcut)
Step 1: Prepare Pistachios
Begin by preheating your skillet over medium heat. Add 1 cup of raw unsalted pistachios and dry roast them for about 3-4 minutes, stirring frequently, until they’re fragrant and slightly golden. Once roasted, let them cool and then blend them in a food processor until finely chopped, ensuring you don’t blend too long to avoid making nut butter.
Step 2: Make Cake Batter
In a large mixing bowl, combine the boxed vanilla cake mix with the melted unsalted butter, ½ cup of yogurt, and 1 cup of whole milk. Add in ½ teaspoon of cardamom powder, a drop or two of green food color, and the roasted, blended pistachios. Mix until everything is just combined—overmixing can affect the cake’s texture.
Step 3: Bake
Pour the batter into a greased 9×13” baking dish, smoothing the top with a spatula. Bake according to the package instructions, usually around 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 30 minutes before moving on to the next step.
Step 4: Prepare Milk Mixture
In a separate bowl, whisk together one can of evaporated milk, 7 oz of sweetened condensed milk, 1¼ cups of whole milk, ½ teaspoon of cardamom powder, a tablespoon of blended pistachios, and a drop of green food color. Make sure to reserve 1 cup of this mixture for serving later; this will enhance the richness of your Pistachio Milk Cake.
Step 5: Soak Cake
Once the cake has cooled, take a fork and poke holes all over the top to allow the milk mixture to penetrate. Gradually pour the prepared milk mixture over the cake, ensuring even coverage. Cover the cake with plastic wrap and refrigerate for at least 6 hours, or overnight, allowing it to soak up the flavorful milks for the best texture.
Step 6: Make Whipped Cream
To prepare the whipped cream topping, combine 2 cups of heavy whipping cream with 3 tablespoons of powdered sugar in a mixing bowl. Using an electric mixer, whip on medium speed until stiff peaks form, being careful not to overmix. This fluffy cream will perfectly complement the rich layers of your Pistachio Milk Cake.
Step 7: Assemble
Once the cake has been soaked and chilled, spread the whipped cream evenly over the top of the cake using a spatula. For an eye-catching finish, sprinkle any remaining blended pistachios on top and garnish with dried rose petals. Serve cold, drizzling the reserved milk mixture on individual slices for an extra touch of indulgence.
Pistachio Milk Cake Variations
Embrace your creativity in the kitchen by exploring delightful twists and swaps for this already scrumptious cake!
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Eggless Alternative: Substitute yogurt with silken tofu for an ultra-creamy cake that still remains egg-free.
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Vegan Option: Use plant-based yogurt and almond or oat milk to create a delicious vegan Pistachio Milk Cake that everyone will enjoy.
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Nut-Free Version: Replace pistachios with sunflower seeds or pumpkin seeds for a nut-free treat. This option brings out a lovely new flavor profile while keeping the texture intact.
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Flavor Boost: Add 1 tsp of rose water to the milk mixture for an extra floral aroma that beautifully complements the pistachios.
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Different Milk Base: Try coconut milk instead of whole milk for a tropical twist. The added richness will elevate the taste.
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Texture Variation: Fold in shredded coconut into the whipped cream for an enticing texture that pairs perfectly with the cake’s moist crumb.
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Chocolate Drizzle: For an indulgent twist, melt dark chocolate and drizzle over the whipped cream topping. This adds a decadent contrast to the nutty flavors.
For those who enjoy a variety of sweet treats, you might also love the Butter Dubai Pistachio or the warm flavors of my Gingerbread Pudding Cake. Each option brings a unique flair to your dessert table!
Expert Tips for Pistachio Milk Cake
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Choose Quality Ingredients: Using a high-quality boxed vanilla cake mix and real pistachios ensures your cake boasts the best flavor and texture.
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Mix Gently: When combining your cake batter, remember to mix just until combined. Overmixing can lead to a denser cake, while gentle mixing creates a light Pistachio Milk Cake.
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Allow Soaking Time: Be patient with the soaking process. To achieve the best moisture and flavor, refrigerate the soaked cake overnight if possible!
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Stiff Peaks for Whipped Cream: When whipping your cream, aim for stiff peaks but stop before it turns into butter. Perfect whipped cream balances rich texture without overwhelming your cake.
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Creative Variations: Experiment with flavors! If you want to switch things up, try using almond extract instead of pistachio extract for a delightful twist.
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Garnish Wisely: Garnishing with dried rose petals not only looks beautiful but also offers a subtle floral flavor that elevates the overall dessert experience.
What to Serve with Eggless Pistachio Milk Cake
Indulge in an unforgettable culinary experience by pairing your delightful dessert with these complementary dishes and drinks.
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Creamy Coconut Rice: This subtly sweet and creamy coconut rice brings a tropical, tropical flair that beautifully balances the rich flavors of the cake. Its fluffy texture invites you to savor each bite alongside your Pistachio Milk Cake.
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Chai Spiced Tea: The warm spices of chai, such as cinnamon and cardamom, resonate with the cake’s flavors, making each sip a comforting addition that enhances your dessert experience.
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Fresh Fruit Salad: A mix of vibrant, juicy fruits offers a refreshing contrast to the rich milk cake. The natural sweetness brightens the palate, bringing lightness that complements the dessert’s indulgence.
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Honey Drizzled Yogurt: The tangy creaminess of yogurt sweetened with a drizzle of honey adds a luscious layer of richness while providing a refreshing palate cleanser before each bite of cake.
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Pistachio Shortbread Cookies: For a delightful textural contrast, serve a side of delicate, crumbly pistachio shortbread cookies. Their nutty flavor mirrors the cake’s essence, creating a harmonious dessert experience.
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Rosewater Lassi: This cool, creamy yogurt drink infused with floral notes echoes the dried rose petals on your cake, crafting an aromatic beverage that refreshes while beautifully complementing the dessert’s essence.
Elevate your Eggless Pistachio Milk Cake experience with these luxurious pairings!
Make Ahead Options
These Eggless Pistachio Milk Cakes are perfect for meal prep enthusiasts looking to simplify their baking for celebrations! You can prepare the cake entirely up to 24 hours in advance. After baking and cooling, soak it in the milk mixture and refrigerate it overnight to allow the flavors to develop fully, ensuring it remains moist and delicious. The whipped cream topping can be made a few hours before serving; just wait to spread it on until you’re ready to enjoy the cake. To maintain quality, cover the cake well in the fridge, and reserve some milk mixture for drizzling on individual slices before serving. Enjoy a sweet treat with minimal effort!
Storage Tips for Pistachio Milk Cake
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Fridge: Store the Pistachio Milk Cake covered in the refrigerator for up to 5-6 days to retain its moisture and flavor.
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Freezer: If you need to keep the cake longer, it can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
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Thawing: To enjoy frozen cake, thaw it overnight in the fridge before serving. This way, it regains its moistness from the milk soak.
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Reheating: If you prefer a warm slice, you can gently reheat individual pieces in the microwave for about 10-15 seconds, making sure not to dry it out.
Eggless Pistachio Milk Cake Recipe FAQs
What should I look for when selecting raw unsalted pistachios?
Absolutely! When choosing raw unsalted pistachios, look for ones that are firm and vibrant green in color. Avoid any that have dark spots or show signs of rancidity, as these can affect the flavor of your cake. For the best results, aim for freshly purchased pistachios, as their nutty flavor is key to making your Eggless Pistachio Milk Cake delightful.
How should I store my Pistachio Milk Cake, and how long will it last?
You should store your Pistachio Milk Cake covered in the refrigerator for up to 5-6 days. This keeps it moist and maintains its delicious flavor. Just make sure it is properly sealed to prevent it from absorbing any odors from the fridge. For longer storage, consider freezing it!
Can I freeze the Eggless Pistachio Milk Cake? If so, how?
Yes, you can certainly freeze the Eggless Pistachio Milk Cake! To do this, wrap the cooled cake tightly in plastic wrap and then in aluminum foil, which prevents freezer burn. You can freeze it for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator to help it regain moisture.
What if my whipped cream doesn’t form stiff peaks?
Very common! If your whipped cream doesn’t form stiff peaks, it might be because the cream is not cold enough. Make sure your heavy whipping cream is chilled before whipping. If it still doesn’t thicken properly, it could be due to overmixing. Aim for a medium speed and stop whipping once you see that fluffy texture forming. You can always add a tablespoon of powdered sugar to help stabilize it if needed.
Are there any dietary considerations I should keep in mind for this dessert?
Absolutely! This Eggless Pistachio Milk Cake is vegetarian-friendly, but if you have guests who are vegan or have allergies to dairy, you can make simple adjustments. Substitute the yogurt with a plant-based yogurt, use non-dairy milk for the soak, and try coconut cream for the whipped topping. Always ensure to check the ingredient labels for any allergens when serving to guests, especially those allergic to nuts.
Easy Pistachio Milk Cake | Tres Leches for Everyone
Ingredients
Equipment
Method
- Preheat a skillet over medium heat. Add 1 cup of raw unsalted pistachios and dry roast for 3-4 minutes until fragrant and golden. Cool and blend until finely chopped.
- In a bowl, mix the boxed vanilla cake mix, melted butter, yogurt, and milk. Incorporate cardamom, green food color, and roasted pistachios. Mix until just combined.
- Pour batter into a greased 9x13” dish and smooth the top. Bake according to package instructions, about 30 minutes, until a toothpick comes out clean.
- In a bowl, whisk evaporated milk, sweetened condensed milk, 1¼ cups of whole milk, cardamom powder, blended pistachios, and a drop of food color. Reserve 1 cup for serving.
- Poke holes in the cooled cake with a fork. Gradually pour the milk mixture over the cake. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight.
- Whip together heavy cream and powdered sugar until stiff peaks form. Spread evenly over the cake.
- Garnish with remaining pistachios and dried rose petals before serving.
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