Pistachio Milk Cake | Tres Leches (shortcut)

Tres Leches is easily one of my all-time favorite desserts. Surprisingly, my favorite Tres Leches can be found in the fresh bakery section at Whole Foods.

There are so many Indian Fusion versions of this cake, specifically speaking, Ras Malai Tres Leches. Despite this, I still wanted to make an Indian-inspired version of this cake, so I decided on Pistachio Tres Leches flavored with cardamom, of course! 🙂

Can you tell the difference when using a boxed cake mix?

Originally, I wanted to make this entire cake from scratch, however my sister assured me no one would make this cake and to keep it simple. That’s when I decided to use a boxed vanilla cake mix (from Trader Joe’s) and doctor it up so you can’t tell the difference – trust me.

With that said, the three-milk mixture and whipped cream are both from scratch, so you’ll definitely have that homemade element.

This Pistachio Milk Cake is mindblowing and delicious, I promise you, and it’ll be a HUGE hit at your Diwali party. I had 10 people try this cake, including family, friends, and my son’s teachers, and trust me, everyone LOVED it.

Eggless Version – Made from Scratch!

For an eggless version, you’ll need to make a soft sponge cake from scratch. I recommend using my Almond Cardamom Cake recipe, however this cake is made with eggs.

For an eggless version, replace the 2 eggs with 1/2 cup of whole milk yogurt. A couple of people have tried this and it has worked great. Please refer to the comments section of the recipe.

Additionally, replace 1/2 cup almonds in the recipe with 1/2 cup ground pistachios and skip adding additional almonds on top of the cake. Lastly, add some green food color and 1/2 teaspoon of pistachio extract.

• Vanilla Boxed Cake – For this cake, I used a Trader Joe’s Vanilla Boxed cake mix that uses butter instead of oil. Use any boxed cake mix you like, but I highly recommend using one with butter if possible – only because it’s been tested.
• Green Food Color – I used a nontoxic green food coloring, so I had to use more than usual for that subtle green color. If you’re using green color with proper food color, you will need to use less, perhaps a drop or 2.
• Pistachio Extract – In order to get a bold pistachio flavor, I used pistachio extract, a little bit goes a long way. Here is the brand I used which you can find on Amazon.
• Raw Pistachios – The raw unsalted fresh pistachios need to be dry roasted and blended in a mini food processor. The pistachios should be finely chopped or slightly powdery, however don’t blend it to the point where it turns into nut butter.
• Three Kinds of Milk – You’ll need whole milk, evaporated milk, and half a can of sweetened condensed milk. Since I’m using a boxed cake mix which tends to be very sweet, I used half a can of sweetened condensed milk to control the sugar.
• Heavy Whipping Cream – Make the whipped cream from scratch and use an electric mixer to form stiff peaks. Do not overmix the cream or else you’ll end up with butter.
• Dried Rose Petals – You’ll need dried rose petals as a garnish – this is optional, however it looks very pretty. You can easily find edible rose petals on Amazon.
• Basic Ingredients – Eggs at room temperature, Melted Butter, Vanilla Extract, Powdered Sugar, and Cardamom Powder.

*See the recipe card below for full information on ingredients and quantities.*

3 Steps for This Recipe

• Make the pistachio cake recipe using a boxed vanilla cake mix.
• Prepare the three-milk mixture by combining whole milk, evaporated milk, and sweetened condensed milk.
• Make the whipped cream.

How to Make Pistachio Milk Cake Recipe

Step 1 – Roast and Blend Pistachios

1. In a medium-sized pan, dry roast the pistachios on medium heat for about 3-4 minutes. Once you can smell the aroma, take it off the heat, or else the pistachios will burn. (Image 1)

2. Blend the pistachios in a mini food processor. The pistachios should be finely chopped. (Image 2)

TIP: Do not over-blend the pistachios else you will end up with nut butter.

Step 2 – Make The Pistachio Cake using a Boxed Mix

1. Follow the instructions for your vanilla cake mix – preferably one that uses butter instead of oil. I’m using Trader Joe’s cake mix. In a large mixing bowl, add the melted butter, milk, eggs, and cardamom powder. Mix well. (Image 1)

2. Add all the dry ingredients from the boxed cake. Mix until well incorporated, however do not over-mix. (Image 2)

3. Add green food color. I used a nontoxic brand of food color, hence I needed more. (Image 3)

4. Add 1/2 cup of ground pistachios. Fold into the batter. (Image 4)

5. Here is your batter. (Image 5)

6. Butter a 9×13″ baking dish or baking tray. Dust some flour on top to prevent the cake from sticking. (Image 6)

7. Pour the cake batter into the baking dish. Bake for 30 minutes in my case, however for timing, follow the instructions on your cake mix. (Image 7)

8. Cake is ready. Let it cool for about 30 minutes. (Image 8)

Step 3 – Prepare the Milk Mixture

1. Add the 3 milks to a large mixing bowl – 1 cup whole milk, sweetened condensed milk, and evaporated milk. Also, add cardamom powder, 1/2 cup of blended pistachios that were prepared earlier, and a couple of drops of green food color. (Image 1)

2. Use a whisk to mix well. If the color doesn’t turn green, it’s okay. There should be a subtle green color. The color will depend on how strong your food color is. Reserve 1 cup of the milk mixture for later. (Image 2)

TIP: Reserve 1 cup of the milk mixture – cover and refrigerate. You’ll need a couple of spoonfuls of this milk sauce when serving the cake. It adds additional moisture and flavor.

3. Once the cake cools, use a fork to poke holes all over the cake about 1-inch apart. (Image 3)

4. Pour the remaining milk mixture over the cake distributing them evenly. You’ll notice bits of pistachios all over, this is okay. Cover the baking dish with plastic wrap and refrigerate for at least 6 hours or overnight. I left mine in the fridge overnight. (Image 4)

Step 4 – Make the Whipped Cream (next day)

1. In a large bowl, add the heavy whipping cream and vanilla extract. Use an electric mixer and blend for a couple of minutes at medium speed. (Image 1)

2. Then add 3 tablespoons of powdered sugar. Beat on medium or high speed as needed. (Image 2)

3. Keep blending until the whipped cream starts to form stiff peaks. (Image 3)

TIP: Do not over-mix the heavy cream, or else you will end up with butter. We want stiff peaks to form.

4. Just like this. Do not overmix else you’ll end up with butter. (Image 4)

Step 5 – Assemble (next day)

1. The next day, remove the plastic wrap. (Image 1)

2. Add large dollops of whipped cream on top of the cake. (Image 2)

3. Spread evenly. (Image 3)

4. Top with the remaining blended pistachios and a few edible rose petals. Enjoy cold. (Image 4)

Serving Suggestions

→ Top with Milk Mixture – When serving this cake, place a cake piece on a plate, then top with a couple of spoonfuls of the reserved milk mixture. Enjoy cold.

→ English Tea – Serve with a light & floral cup of English Tea – it perfectly complements this cake.