Pistachio Milk Cake

Pistachio Milk Cake is a delightful dessert that brings together the rich flavors of pistachios and cardamom in a moist, fluffy cake. This Indian-inspired treat is perfect for any occasion, from festive gatherings to casual family dinners. With its vibrant color and heavenly taste, it stands out as an impressive dessert that’s surprisingly easy to make using a boxed cake mix.

Why You’ll Love This Recipe

• Quick and Easy: Using a boxed cake mix simplifies the baking process, allowing you to whip up this delicious cake in no time.
• Flavorful Fusion: The combination of pistachios and cardamom creates a unique flavor profile that will impress your guests.
• Versatile Dessert: Perfect for celebrations, holidays, or simply as an indulgent treat after dinner.
• Beautiful Presentation: The green hue and rose petals on top make it visually stunning, ideal for special occasions.
• Crowd-Pleaser: With 24 servings, this cake is great for sharing at gatherings or parties.

Tools and Preparation

To create the perfect Pistachio Milk Cake, having the right tools is essential. Here’s what you’ll need:

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups
• Measuring spoons
• Baking pan (9×13 inch)
• Rubber spatula

Importance of Each Tool

• Electric mixer: This tool saves time and ensures that your batter is mixed thoroughly for a light texture.
• Baking pan: A good quality pan allows even baking, ensuring your cake rises perfectly without burning.

Ingredients

For the Cake Base

• 1 cup raw unsalted pistachios
• 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 drops green food color (more if needed)
• 1/2 tsp pistachio extract

For the Milk Mixture

• 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)

For the Topping

• 2 cups heavy whipping cream
• 1 tsp vanilla extract
• 3 tbsp powdered sugar
• remaining pistachios (for garnish)
• 3 tbsp dried rose petals

How to Make Pistachio Milk Cake

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or cooking spray to ensure easy removal of the cake once baked.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the vanilla box cake mix, melted butter, eggs, whole milk, cardamom, green food color, and pistachio extract.
Use an electric mixer on medium speed until smooth. Fold in the blended pistachios gently with a rubber spatula.

Step 3: Bake the Cake

Pour the batter into the prepared baking pan. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
Once done, remove from oven and allow it to cool completely in the pan.

Step 4: Prepare the Milk Mixture

In another bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, pistachio extract, cardamom, blended pistachios, and green food color until well combined.

Step 5: Assemble the Cake

Once cooled, poke holes all over the surface of the cake with a fork. Slowly pour the milk mixture over the cake so it absorbs all that creamy goodness.

Step 6: Make Whipped Cream Topping

In a mixing bowl, whip heavy cream with vanilla extract and powdered sugar until stiff peaks form. Spread this whipped cream evenly over the soaked cake.

Step 7: Garnish and Serve

Top your Pistachio Milk Cake with remaining chopped pistachios and sprinkle dried rose petals on top for decoration. Cut into squares and serve chilled or at room temperature. Enjoy!

How to Serve Pistachio Milk Cake

Pistachio Milk Cake is a delightful dessert that can be enjoyed in various ways. Whether you prefer it plain or decorated, there are numerous serving suggestions to enhance its flavor and presentation.

Pair with Fresh Fruits

• Berries: Serve with fresh strawberries or raspberries for a burst of color and tartness.
• Citrus Slices: Add orange or lemon slices for a refreshing contrast to the sweetness of the cake.

Drizzle with Syrups

• Honey: A light drizzle of honey adds natural sweetness and pairs beautifully with pistachios.
• Chocolate Sauce: For chocolate lovers, a rich chocolate sauce can elevate the cake’s flavor.

Garnish Creatively

• Chopped Pistachios: Sprinkle additional chopped pistachios on top for added crunch and presentation.
• Dried Rose Petals: Use dried rose petals as an elegant garnish, adding a floral touch.

How to Perfect Pistachio Milk Cake

Achieving the perfect Pistachio Milk Cake requires attention to detail. Here are some essential tips to ensure your cake turns out wonderfully every time.

• Use Fresh Ingredients: Always use fresh milk and quality pistachios for the best flavor.
• Don’t Overmix: Mix the batter just until combined to keep the cake light and fluffy.
• Check Doneness Early: Start checking for doneness a few minutes before the suggested baking time to prevent overbaking.
• Cool Completely: Allow the cake to cool completely before applying any frosting or toppings for better texture.

Best Side Dishes for Pistachio Milk Cake

Pairing side dishes with your Pistachio Milk Cake can create a well-rounded dessert experience. Here are some delicious options.

1. Mint Yogurt Dip: This refreshing dip complements the richness of the cake perfectly.
2. Fruit Salad: A simple fruit salad can provide a light contrast while adding freshness to your dessert table.
3. Spiced Chai Tea: Serve with warm spiced chai tea for an aromatic experience that enhances the flavors of the cake.
4. Cardamom Ice Cream: The creamy texture and cardamom flavor pair beautifully with the cake’s spices.
5. Honeyed Quinoa Salad: A light quinoa salad with honey dressing adds a nutritious element alongside the sweet cake.
6. Almond Biscotti: Crunchy almond biscotti offers a delightful texture contrast when served alongside the soft cake.

Common Mistakes to Avoid

When making Pistachio Milk Cake, there are a few common mistakes that can affect the outcome of your delicious dessert.

• Using stale pistachios: Fresh pistachios enhance the flavor and texture. Always choose raw unsalted pistachios that are fresh and crunchy.
• Overmixing the batter: Overmixing can lead to a dense cake. Mix just until combined to keep it light and airy.
• Ignoring baking times: Each oven is different. Keep an eye on your cake and start checking for doneness a few minutes before the suggested time.
• Not adjusting for altitude: If you live at a higher altitude, you may need to adjust baking times and ingredient amounts. Research local baking adjustments for best results.
• Using incorrect measurements: Accurate measuring is essential for baking success. Use proper measuring cups and spoons to ensure the right ingredient ratios.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep the cake in its original baking dish covered with plastic wrap for added freshness.

Freezing Pistachio Milk Cake

• Wrap individual squares in plastic wrap, then place them in a freezer-safe bag.
• The cake can be frozen for up to 3 months.

Reheating Pistachio Milk Cake

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
• Microwave: Warm individual pieces on high for 15-20 seconds; check frequently to avoid overheating.
• Stovetop: Place slices in a pan over low heat, covering with a lid until warmed through.

Frequently Asked Questions

Here are some questions often asked about Pistachio Milk Cake.

What makes Pistachio Milk Cake special?

Pistachio Milk Cake is special due to its rich flavors of pistachio and cardamom, combined with creamy textures from milk and whipped cream.

Can I use other nuts instead of pistachios?

Yes! You can substitute almonds or cashews if you prefer different nut flavors, but this will change the overall taste.

How do I add more flavor to my Pistachio Milk Cake?

Consider adding additional extracts such as almond or coconut for an extra layer of flavor.

How long does it take to prepare Pistachio Milk Cake?

The total preparation time is approximately 75 minutes, including prep and baking time.

Can I make this cake ahead of time?

Absolutely! It’s perfect for making ahead, as it tastes even better after chilling overnight in the fridge.

Final Thoughts

Pistachio Milk Cake is not only delightful but also versatile. Its unique blend of flavors makes it perfect for celebrations or simple gatherings. Feel free to customize it by adding your favorite toppings or using different nuts. Give this recipe a try, and you’ll be amazed at how delicious homemade desserts can be!

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Pistachio Milk Cake

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Approximately 24 servings 1x

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Description

Pistachio Milk Cake is a luscious dessert that masterfully combines the nutty essence of pistachios with the aromatic warmth of cardamom. This Indian-inspired cake is not only visually stunning, adorned with delicate rose petals and vibrant green hues, but it also boasts a moist texture that melts in your mouth. Perfect for any gathering—be it a festive celebration or a cozy family dinner—this easy-to-make cake utilizes a boxed cake mix for convenience. With its rich flavor profile and creamy milk infusion, this Pistachio Milk Cake is sure to impress your guests and leave them craving more.

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Ingredients

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• 1 cup raw unsalted pistachios
• 1 vanilla box cake mix
• 2 eggs
• 1/2 cup unsalted butter (melted)
• 1 cup whole milk
• 12 ounces evaporated milk
• 7 ounces sweetened condensed milk
• 2 cups heavy whipping cream
• 1/2 tsp cardamom
• 1/2 tsp pistachio extract
• 1–2 drops green food color (more if needed)
• 3 tbsp powdered sugar
• remaining pistachios (for garnish)
• 3 tbsp dried rose petals

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, mix the cake mix, melted butter, eggs, whole milk, cardamom, food color, and pistachio extract until smooth. Gently fold in blended pistachios.
3. Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick comes out clean. Let cool completely.
4. Whisk together evaporated milk, sweetened condensed milk, whole milk, extracts, blended pistachios, and food color in another bowl.
5. Poke holes in the cooled cake and pour the milk mixture over it to soak.
6. Whip heavy cream with vanilla extract and powdered sugar until stiff peaks form; spread over the soaked cake.
7. Garnish with chopped pistachios and dried rose petals before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Indian

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 210
• Sugar: 18g
• Sodium: 110mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg