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Pistachio Milk Cake | Tres Leches

Pistachio Milk Cake | Tres Leches

Pistachio Milk Cake | Tres Leches is a moist cake infused with pistachio and cardamom flavors, using a boxed cake mix for an easy yet delicious dessert.
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Prep Time 45 minutes
Cook Time 30 minutes
Refrigeration Time 6 hours
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Indian Fusion
Servings 24 squares
Calories 300 kcal

Equipment

  • baking dish
  • Mixer
  • Food Processor
  • Medium-sized pan

Ingredients
  

DRY ROAST PISTACHIOS

  • 1 cup raw unsalted pistachios

BOXED CAKE MIX (TRADER JOE'S)

  • 1 box vanilla box cake mix I used Trader Joe's
  • 2 large eggs
  • ½ cup unsalted butter melted
  • 1 cup whole milk
  • ½ teaspoon cardamom
  • 1-2 drops green food color more if needed
  • ½ teaspoon pistachio extract
  • ½ cup pistachios blended

PISTACHIO MILK (RESERVE 1 CUP FOR SERVING)

  • 12 oz evaporated milk 1 can
  • 7 oz sweetened condensed milk ½ can
  • 1 ¼ cup whole milk
  • ½ teaspoon pistachio extract
  • ½ teaspoon cardamom
  • ½ cup pistachios blended
  • 1-2 drops green food color more if needed

WHIPPED CREAM TOPPING

  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoon powdered sugar

GARNISH

  • remaining pistachios
  • 3 tablespoon 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 until finely chopped.

Step 2 - Make The Pistachio Cake using a Boxed Mix

  • Follow the instructions for your vanilla cake mix. In a large mixing bowl, add melted butter, milk, eggs, and cardamom powder. Mix well, then add all the dry ingredients from the boxed cake. Do not over-mix. Add green food color and ½ cup blended pistachios. Fold into the batter. Butter a 9x13" baking dish, dust with flour, and pour the batter. Bake for 30 minutes, then let it cool.

Step 3 - Prepare the Milk Mixture

  • Add the three milks to a large mixing bowl with cardamom powder, blended pistachios and green food color. Mix well. Reserve 1 cup for later. Once the cake cools, poke holes all over and pour the remaining milk mixture evenly over it. Cover and refrigerate for at least 6 hours or overnight.

Step 4 - Make the Whipped Cream (next day)

  • In a large bowl, add heavy whipping cream and vanilla extract. Use an electric mixer to blend until stiff peaks form. Add powdered sugar and blend until mixed.

Step 5 - Assemble (next day)

  • Remove plastic wrap from the cake. Add dollops of whipped cream on top and spread evenly. Top with remaining blended pistachios and rose petals. Enjoy cold.

Notes

Refrigerate the cake overnight for best results and reserve 1 cup of the milk mixture for serving. Use raw unsalted pistachios and do not overmix the whipped cream.

Nutrition

Serving: 1squareCalories: 300kcalCarbohydrates: 27gProtein: 6gFat: 19gSaturated Fat: 9gCholesterol: 64mgSodium: 200mgPotassium: 251mgFiber: 1gSugar: 19gVitamin A: 553IUVitamin C: 1mgCalcium: 120mgIron: 1mg
Keyword Indian-inspired dessert, Moist cake, Pistachio Milk Cake, Tres Leches, Vegetarian dessert
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