Pistachio Milk Cake Recipe

Pistachio Milk Cake is a rich and creamy dessert infused with aromatic cardamom, rose water, and saffron. This luxurious cake is soaked in a sweet milk mixture, making it incredibly moist and flavorful. Topped with whipped cream, chopped pistachios, and dried rose petals, it offers a delightful balance of nuttiness and floral notes, perfect for special occasions or an indulgent treat.

Why You’ll Love This Recipe

• Moist and Flavorful – The milk mixture ensures a soft and tender cake with every bite.
• Elegant and Aromatic – Infused with pistachios, cardamom, saffron, and rose water, this cake boasts a unique, exotic flavor.
• Easy to Make – Simple steps and basic baking ingredients make this a great recipe for any skill level.
• Perfect for Special Occasions – The beautiful toppings and luxurious texture make it an ideal dessert for celebrations.
• Make-Ahead Friendly – This cake tastes even better when allowed to soak overnight, making it a great make-ahead dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon cardamom powder
• ½ cup unsalted butter (softened)
• ¾ cup sugar
• 3 eggs
• ½ cup milk
• 1 teaspoon vanilla extract
• ½ cup ground pistachios

For the Milk Mixture:

• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1 cup heavy cream
• ½ teaspoon rose water
• ¼ teaspoon saffron strands (optional)

For the Topping:

• 1 cup whipped cream
• ¼ cup chopped pistachios
• Dried rose petals for garnish

Directions

1. Preheat and Prepare – Preheat your oven to 350°F (175°C). Grease a baking dish to prevent sticking.
2. Mix Dry Ingredients – In a bowl, whisk together the flour, baking powder, and cardamom powder. Set aside.
3. Cream Butter and Sugar – In another bowl, beat the softened butter and sugar until light and fluffy.
4. Incorporate Wet Ingredients – Add eggs one at a time, beating well after each addition. Mix in vanilla extract and milk.
5. Combine – Gradually fold in the dry ingredients and ground pistachios, mixing until just combined.
6. Bake – Pour the batter into the prepared dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Prepare Milk Mixture – While the cake bakes, whisk together evaporated milk, sweetened condensed milk, heavy cream, rose water, and saffron strands.
8. Soak the Cake – Once baked, let the cake cool slightly. Poke holes all over with a fork or skewer, then evenly pour the milk mixture over the warm cake. Let it soak for at least 2 hours or overnight for best results.
9. Add Toppings – Spread whipped cream over the soaked cake, then garnish with chopped pistachios and dried rose petals.
10. Serve – Slice and enjoy this indulgent Pistachio Milk Cake!

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Soaking Time: At least 2 hours (overnight recommended)
• Total Time: About 3 hours (including soaking)

Variations

• Nut-Free Option – Omit pistachios for a classic milk cake with aromatic flavors.
• Extra Flavor – Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
• Chocolate Version – Mix in 2 tablespoons of cocoa powder to the cake batter for a chocolate-pistachio variation.
• Coconut Twist – Replace some of the milk in the soaking mixture with coconut milk for a tropical flavor.
• Different Toppings – Swap whipped cream for mascarpone or cream cheese frosting for a richer texture.

Storage/Reheating

• Refrigeration: Store the cake covered in the refrigerator for up to 3 days.
• Freezing: Freeze without the toppings for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: This cake is best served cold, but if preferred warm, microwave individual slices for 10-15 seconds.

FAQs

How long should I let the cake soak?

For the best flavor and texture, allow the cake to soak for at least 2 hours, but overnight is recommended for maximum moisture.

Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. Prepare and soak it a day in advance, then add toppings before serving.

Can I use a different type of nut?

Yes, almonds or cashews can replace pistachios for a different flavor profile.

What can I substitute for rose water?

If you do not have rose water, you can use orange blossom water or simply omit it.

Can I use store-bought whipped cream?

Yes, store-bought whipped cream works fine, but homemade whipped cream gives the best texture and flavor.

Is this cake overly sweet?

Despite the sweetened condensed milk, the balance of flavors prevents it from being overly sweet, especially with the nuts and cardamom.

Can I make this cake eggless?

Yes, replace eggs with ½ cup yogurt or a commercial egg replacer for a similar texture.

What type of baking dish should I use?

A standard 9×13-inch baking dish works well, but you can use an 8-inch square pan for a thicker cake.

Can I skip saffron?

Yes, saffron is optional, but it adds a lovely aroma and color to the milk mixture.

Does this cake need to be served cold?

Yes, it is best served chilled to enhance the creamy texture and flavors.

Conclusion

Pistachio Milk Cake is a decadent and aromatic dessert that combines the richness of a moist sponge with the indulgence of a sweet milk soak. With hints of cardamom, saffron, and rose water, it is an elegant treat that is perfect for gatherings, celebrations, or simply satisfying a sweet craving. Make it ahead for the best results and enjoy a slice of this luxurious, nutty delight!