Pistachio Milk Cake

4.94 from 16 votes

Pistachio Milk Cake is a delectable and moist cake that's infused with flavors such as pistachio and cardamom. This Indian-inspired version of the cake is a shortcut version by using a boxed cake mix, yet it retains that homemade, delicious taste.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: Indian Fusion

Diet: Vegetarian

Servings: squares

Author: Nisha Kapur

Ingredients

DRY ROAST PISTACHIOS

1 cup raw unsalted pistachios

BOXED CAKE MIX (TRADER JOE'S)

1 vanilla box cake mix I used Trader Joe's
2 eggs
1/2 cup unsalted butter melted
1 cup whole milk
1/2 tsp cardamom
1-2 drop green food color more if needed
1/2 tsp pistachio extract
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
3 tbsp dried rose petals

Instructions

Step 1 - Roast and Blend Pistachios

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. Blend the pistachios in a mini food processor. The pistachios should be finely chopped, but do not blend it too much else you'll end up with nut butter.

Step 2 - Make The Pistachio Cake using a Boxed Mix

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. Then add all the dry ingredients from the boxed cake. Mix until well incorporated, however do not over-mix.
Add green food color. I used a nontoxic brand of food color, hence I needed more. Add 1/2 cup of blended pistachios. Fold into the batter. Butter a 9x13" baking dish or baking tray. Dust some flour on top to prevent the cake from sticking. 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. Cake is ready. Let it cool for about 30 minutes.

Step 3 - Prepare the Milk Mixture

Add the 3 milks to a large mixing bowl - 1 1/4 cups 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. 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.
Once the cake cools, use a fork to poke holes all over the cake about 1-inch apart. 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.

Step 4 - Make the Whipped Cream (next day)

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. Then add 3 tablespoons of powdered sugar. Beat on medium or high speed as needed. Keep blending until the whipped cream starts to form stiff peaks. Do not over-mix or else you will end up with butter.

Step 5 - Assemble (next day)

The next day, remove the plastic wrap. Add large dollops of whipped cream on top of the cake. Spread evenly. Top with the remaining blended pistachios and a few edible rose petals. Enjoy cold.

Notes

Vanilla Boxed Cake Mix - I recommend Trader Joe's Yellow Vanilla Cake Mix or any store-bought cake mix that uses butter instead of oil. With that said, you may also try one with oil.
Yellow Cake or White Cake Mix - For the best green color, a white cake would work better than a yellow cake. I used a yellow cake for this recipe, but I needed more food color.
Best Results - Allow the cake to absorb the three milks overnight in the refrigerator, or for a minimum of 6 hours at the very least.
Milk Mixture - 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.
Pistachios - Make sure you use raw unsalted pistachios. After dry roasting the pistachios, blend them in a food processor until you have ground pistachios. Don't blend the pistachios to the point where they turn into nut butter.
Whipped Cream - Do not overmix the whipped cream, or else you'll end up with butter. Beat the heavy cream until stiff peaks form.
Baking Dish - For this recipe, you will need a 9" x 13" baking dish.

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