Pistachio Milk Cake
Indulge in the delightful flavors of Pistachio Milk Cake, a moist and creamy dessert that beautifully blends the nuttiness of pistachios with the aromatic warmth of cardamom. This Indian-inspired treat is not only visually stunning with its vibrant green hue but is also easy to make using a boxed cake mix for a quick yet impressively homemade feel. Perfect for any occasion, from birthdays to casual gatherings, this cake is sure to leave your guests enchanted. Topped with fluffy whipped cream and garnished with rose petals and chopped pistachios, it offers a unique taste experience that’s both festive and comforting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
- 1 cup raw unsalted pistachios
- 1 vanilla box cake mix
- 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 tsp pistachio extract
- 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
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, combine the cake mix, eggs, melted butter, whole milk, cardamom, food color, and pistachio extract using an electric mixer until smooth. Fold in blended pistachios.
- Pour batter into the prepared pan and bake for about 30 minutes or until a toothpick comes out clean. Allow cooling completely.
- In another bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, additional pistachio extract, cardamom, blended pistachios, and food coloring until smooth.
- Poke holes in the cooled cake and pour the milk mixture over it to absorb.
- For topping, whip heavy cream with vanilla extract and powdered sugar until soft peaks form; spread over the soaked cake.
- Garnish with remaining pistachios and rose petals before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Find it online: https://cookingwithlola.com/pistachio-milk-cake/