Go Back
–+ servings
Pistachio Milk Cake

Pistachio Milk Cake: Indulge in This Creamy Delight

Pistachio Milk Cake is a rich and creamy eggless dessert infused with pistachios and cardamom, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Refrigeration Time 6 hours
Total Time 12 hours
Servings: 12 slices
Course: Desserts
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Raw Unsalted Pistachios Adds flavor and crunch; ensure they are fresh for the best taste.
  • 1 box Vanilla Box Cake Mix Opt for a mix that uses butter for enhanced richness.
  • 1 cup Yogurt Substitute for eggs to create a moist texture.
  • 1/2 cup Unsalted Butter (melted) Enhances richness and moisture; can be replaced with vegetable oil.
  • 1 cup Whole Milk Adds moisture; substitute with almond milk for a dairy-free version.
  • 1 teaspoon Cardamom Powder Imparts a warm, aromatic flavor.
  • 1 teaspoon Green Food Color For visual appeal; optional.
  • 1 teaspoon Pistachio Extract Boosts the pistachio flavor profile.
For the Milk Mixture
  • 1 can Evaporated Milk Creates a creamy element for the cake.
  • 1 can Sweetened Condensed Milk Adds essential sweetness.
  • 1 cup Whole Milk Ensures a rich, creamy texture in the milk mix.
For the Topping
  • 1 cup Heavy Whipping Cream Adds lightness and creaminess on top.
  • 1/4 cup Powdered Sugar Sweetens the whipped cream.
  • 2 tablespoons Dried Rose Petals Optional garnish for an elegant finish.

Equipment

  • Skillet
  • mixing bowl
  • food processor
  • baking dish

Method
 

Step-by-Step Instructions
  1. Roast the pistachios in a skillet over medium heat for about 3-4 minutes until fragrant and golden. Allow to cool and chop finely.
  2. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish. In a bowl, combine cake mix with melted butter, whole milk, and yogurt, stir in cardamom and chopped pistachios.
  3. Pour the batter into the baking dish and bake for 30 minutes or until a toothpick comes out clean. Allow to cool in the pan for 30 minutes.
  4. Prepare the milk mixture by whisking together evaporated milk, condensed milk, whole milk, cardamom, and chopped pistachios. Set aside a cup for later.
  5. Poke holes in the cooled cake and pour the milk mixture over it. Refrigerate for at least 6 hours or overnight.
  6. Whip the heavy cream until soft peaks form, then gradually add powdered sugar and beat until stiff peaks.
  7. Spread whipped cream over the cake and garnish with chopped pistachios and rose petals. Serve cold.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 120mgPotassium: 220mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Use fresh pistachios for better flavor. Poke enough holes in the cake for maximum soaking. Refrigerate overnight for optimal taste.

Tried this recipe?

Let us know how it was!