...
Go Back
–+ servings
A slice of pistachio milk cake with a moist pistachio sponge base and creamy white frosting, topped with crushed pistachios and rose petals. The cake looks homemade with soft lighting and a simple plate.

pistachio milk cake

A moist and nutty pistachio milk cake soaked in a three-milk blend, with hints of rose and cardamom. Perfect for celebrations and make-ahead desserts.
4 from 1 vote
Print Pin
Course: Dessert
Cuisine: Fusion, Middle Eastern-Inspired
Keyword: pistachio milk cake, Pistachio milk cake calories, Pistachio milk cake eggless, Pistachio milk cake recipe, Rose and Pistachio milk cake, Turkish pistachio milk cake
Prep Time: 25 minutes
Cook Time: 35 minutes
Soaking & Chilling: 4 hours
Total Time: 5 hours
Servings: 12
Calories: 375kcal
Cost: $12

Equipment

  • 9x13-inch baking pan (Glass or ceramic preferred)
  • Food processor (For grinding pistachios)
  • Stand mixer or hand mixer (For batter and whipping cream)
  • Wooden skewer or fork (For poking holes)
  • Measuring cups and spoons (For accuracy)
  • Fine mesh strainer (Optional, for milk soak smoothness)
  • Rubber spatula (For folding batter)
  • Mixing bowls (Large and medium)

Ingredients

For the Pistachio Cake

  • 1 cup Raw unsalted pistachios - Shelled
  • 1 ½ cups All-purpose flour - Sifted
  • 1 ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • ½ cup Unsalted butter - Softened
  • 1 cup Granulated sugar
  • 4 Eggs - Room temperature
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Ground cardamom - Optional but recommended
  • ½ cup Milk - Whole or almond milk

For the Three-Milk Soak

  • 1 can (12 oz) Evaporated milk
  • 1 can (14 oz) Sweetened condensed milk
  • 1 can Heavy cream
  • 1 tsp Rose water - Optional but adds floral note
  • 1 tbsp Pistachio paste or extract - For flavor depth

For the Topping

  • 1 ½ cups Heavy whipping cream - Chilled
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla extract
  • 2 tbsp Chopped pistachios - Reserved from cake step
  • 1 tbsp Dried rose petals - Optional garnish

Instructions

  • Process pistachios until finely ground. Reserve 2 tablespoon for topping. Add a splash of milk and mix into a paste. Set aside.
  • Preheat oven to 350°F. Grease a 9x13 inch pan.
  • Whisk together flour, baking powder, salt, and cardamom. Set aside.
  • In a large bowl, beat butter and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in vanilla and pistachio paste.
  • Alternate adding dry ingredients and milk, folding gently. Do not overmix.
  • Pour batter into prepared pan. Smooth top. Bake for 30–35 minutes until a toothpick comes out clean.
  • Cool cake in pan 10 minutes. Poke holes all over with a fork or skewer.
  • Whisk together evaporated milk, condensed milk, cream, rose water, and pistachio extract.
  • Slowly pour milk mixture over the cake, letting it absorb. Refrigerate at least 4 hours.
  • Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
  • whipped cream over chilled cake. Garnish with pistachios and rose petals.
  • Mix leftover soak with pistachio paste and inject into deeper holes using skewer for flavor bursts.
  • Brush thin honey layer over cake before whipped topping for extra floral sweetness.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 375kcal (19%) | Carbohydrates: 35g (12%) | Protein: 6g (12%) | Fat: 24g (37%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg (30%) | Sodium: 120mg (5%) | Potassium: 180mg (5%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 400IU (8%) | Vitamin C: 0.3mg | Calcium: 110mg (11%) | Iron: 1.4mg (8%)
Tried this recipe?Pin it on @Pinterest