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Pistachio Milk Cake | Tres Leches (Shortcut) Recipe

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3.9 from 31 reviews

  • Author: Sophia
  • Total Time: 7 hours 50 minutes
  • Yield: 12 servings

Description

This Pistachio Milk Cake is a luscious twist on classic tres leches, using a vanilla boxed cake mix combined with rich pistachio flavors. The cake is enriched with a pistachio-infused three-milk mixture and topped with whipped cream, garnished with crushed pistachios and dried rose petals. It’s a shortcut recipe that blends convenience and elegance, perfect for a unique dessert that’s moist, fragrant, and visually stunning.

Ingredients

Dry Roast Pistachios

  • 1 cup raw unsalted pistachios

Boxed Cake Mix (Trader Joe’s)

  • 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
  • 1-2 drops green food color, more if needed
  • 1/2 cup pistachios, blended

Pistachio Milk (Reserve 1 cup for serving)

  • 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
  • 1/2 cup pistachios, blended
  • 1-2 drops green food color, more if needed

Whipped Cream Topping

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

Garnish

  • Remaining pistachios (blended)
  • 3 tbsp dried rose petals

Instructions

  1. Roast and Blend Pistachios: Dry roast 1 cup raw unsalted pistachios in a medium pan over medium heat for 3-4 minutes until aromatic. Remove promptly to avoid burning. Once cooled slightly, blend in a mini food processor until finely chopped but not past nut butter stage.
  2. Make The Pistachio Cake Using a Boxed Mix: In a large mixing bowl, combine 1/2 cup melted unsalted butter, 1 cup whole milk, 2 eggs, and 1/2 tsp cardamom powder. Mix well. Add all dry ingredients from the vanilla boxed cake mix and mix until just incorporated. Add 1-2 drops green food color and 1/2 cup blended pistachios; fold gently into batter. Prepare a 9×13″ baking dish by buttering and flour-dusting it. Pour batter into dish and bake at temperature per cake mix instructions (typically 350°F) for about 30 minutes until a toothpick comes out clean. Allow cake to cool for 30 minutes.
  3. Prepare the Milk Mixture: In a large bowl, whisk together 12 oz evaporated milk, 7 oz sweetened condensed milk, 1 1/4 cup whole milk, 1/2 tsp pistachio extract, 1/2 tsp cardamom, 1/2 cup blended pistachios, and 1-2 drops green food color until well combined. Reserve 1 cup of this mixture for serving later.
  4. Soak the Cake: Once cooled, poke holes all over the cake about 1 inch apart using a fork. Pour the remaining milk mixture evenly over the cake to allow absorption. Cover the baking dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld and cake fully soak.
  5. Make the Whipped Cream: The next day, in a chilled large bowl, beat 2 cups heavy whipping cream and 1 tsp vanilla extract on medium speed with an electric mixer for a few minutes. Gradually add 3 tbsp powdered sugar and continue beating on medium-high speed until stiff peaks form. Avoid over-mixing to prevent turning into butter.
  6. Assemble and Garnish: Remove the cake from the refrigerator and discard plastic wrap. Spread the whipped cream evenly on top of the soaked cake. Sprinkle with remaining blended pistachios and garnish with dried rose petals. Serve chilled, optionally with reserved pistachio milk for extra moisture.

Notes

  • Use a vanilla boxed cake mix that uses butter instead of oil for best flavor and texture; Trader Joe’s is recommended.
  • White cake mix yields a better green color, though yellow cake was used with extra food coloring in this recipe.
  • Allow the cake to absorb the milk mixture overnight or a minimum of 6 hours for best moistness.
  • Reserve 1 cup of the milk mixture for serving to add extra moisture and flavor when serving slices.
  • Be careful not to overblend pistachios to avoid making nut butter; finely chopped is perfect.
  • Do not overbeat whipped cream to prevent it from turning into butter; stiff peaks are ideal.
  • A 9×13″ baking dish is essential for this recipe for even baking and soaking.
  • Green food coloring can be adjusted to intensity preference; the pistachio extract and cardamom add subtle authentic flavor.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (American with Middle Eastern/Indian influences)

Find it online: https://sophiasrecipe.com/pistachio-milk-cake-tres-leches-shortcut-recipe/