Pistachio Cake Recipe – Easy Milk-Soaked Delight with Whipped Cream

Last Updated on 4 months by Neha Deshmukh

Pistachio Cake Recipe – Easy Milk-Soaked Delight with Whipped Cream

Hello friends! If you’re anything like me, you adore a good cake – especially one that’s a little bit special. This Pistachio Cake is exactly that. It’s wonderfully moist, subtly sweet, and bursting with the delicate flavour of pistachios. I first made this for a family birthday, and it was an instant hit! It’s become a regular request ever since. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any cake. It’s a milk-soaked delight, meaning it’s unbelievably soft and tender. The creamy whipped frosting and generous sprinkle of pistachios take it over the top. It’s perfect for celebrations, afternoon tea, or just a little self-care treat. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker.

Ingredients

Here’s what you’ll need to create this pistachio magic:

• 125 gm pistachio kernels
• 3 large eggs, separated
• 50 gm butter, softened
• ¼ cup oil
• ¼ cup sugar
• 1 tsp vanilla extract
• 1 ¼ cup all-purpose flour
• ¼ cup corn flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 1 can (370 ml) evaporated milk
• 1 can (395 gm) condensed milk
• ¼ cup milk (for pistachio milk)
• 2 whipped cream powder sachets
• ½ cup cold milk (for whipped cream)
• A splash of vanilla (for whipped cream)
• Chopped pistachios for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Pistachio Kernels: Sourcing & Quality

Good quality pistachios are key. Look for bright green kernels with slightly open shells – that’s a sign of freshness. You can usually find them at Indian grocery stores or online.

Flour & Corn Flour Blend: Achieving the Right Texture

We use a blend of all-purpose and corn flour to create a wonderfully tender crumb. The corn flour helps keep the cake light and fluffy. Don’t skip it!

The Role of Evaporated & Condensed Milk

This is where the magic happens! Evaporated milk adds richness and moisture, while condensed milk provides sweetness and helps create that incredible milk-soaked texture. It’s a classic combination in Indian desserts.

Regional Variations in Pistachio Desserts

Pistachios are hugely popular in Indian sweets! You’ll find them in everything from kulfi (Indian ice cream) to barfi (milk-based fudge). This cake is a lovely way to enjoy their flavour in a different form.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Grease and flour a large baking pan or use an 8-hole square pan.
2. Toast the pistachio kernels in a dry pan for about 5 minutes, until fragrant. Let them cool, then grind them into a powder. You’ll need about 3 tablespoons for the batter, and reserve the rest for garnish.
3. In a bowl, sift together the all-purpose flour, corn flour, baking powder, and salt. This ensures everything is evenly distributed.
4. Separate your eggs. In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. This takes a little patience, but it’s worth it!
5. In another bowl, beat the egg yolks, softened butter, oil, sugar, and vanilla extract until light and creamy.
6. Gradually add the dry ingredients and milk to the yolk mixture, alternating between the two. Start and end with the dry ingredients. Gently fold in the ground pistachios (reserving some for garnish).
7. Gently fold the whipped egg whites into the batter. Be careful not to overmix – you want to keep the batter light and airy.
8. Pour the batter into your prepared pan and bake for 30-40 minutes, or until a skewer inserted into the center comes out clean.
9. While the cake is baking, prepare the pistachio milk mixture. Whisk together the evaporated milk, condensed milk, and ¼ cup milk. Add the reserved pistachio powder and chill.
10. Once the cake is cooled, poke holes all over it with a skewer. Slowly pour ¾ of the chilled pistachio milk mixture over the cake. Refrigerate for at least 2 hours (or even overnight!) to allow the cake to soak up all that deliciousness.
11. Just before serving, whip the whipped cream powder with cold milk and a splash of vanilla until thick and fluffy. Chill until serving.
12. Spread the whipped cream over the cake, garnish with chopped pistachios, and drizzle with the remaining pistachio milk.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Cake Texture

Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.

Ensuring Even Baking

Make sure your oven is properly preheated. Rotate the cake halfway through baking for even browning.

Making the Pistachio Milk Mixture

Chilling the milk mixture is crucial. It helps it thicken slightly and prevents it from making the cake soggy.

Whipping the Cream to Perfection

Use very cold milk and a chilled bowl for the best results. Don’t overwhip – you want soft peaks, not stiff ones.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Pistachio Cake Adaptation

Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg). Use a plant-based butter and milk.

Gluten-Free Pistachio Cake Adaptation

Use a gluten-free all-purpose flour blend. You may need to add a little extra baking powder to help with the rise.

Adjusting the Spice Level (Cardamom, Rosewater)

A pinch of cardamom or a teaspoon of rosewater can add a lovely floral aroma. My grandmother always added a touch of cardamom!

Festival Adaptations (Holi, Diwali)

For Holi, you could add a few drops of green food coloring to the batter. For Diwali, decorate with silver leaf (vark) for an extra festive touch.

Serving Suggestions

This cake is wonderful on its own, but here are a few ideas to elevate your serving:

• A scoop of vanilla ice cream
• A sprinkle of chopped pistachios
• A drizzle of honey or maple syrup
• A cup of chai (Indian tea)

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day, as the flavours have had time to meld!

FAQs

Got questions? I’ve got answers!

How can I prevent the cake from becoming soggy?

Don’t pour all the milk mixture on at once. Start with ¾ and add more if needed. Chilling the milk mixture also helps.

Can I use pistachio paste instead of kernels?

Yes, you can! Use about ¼ cup of pistachio paste.

What is the best way to grind the pistachios?

A food processor works best. Grind in short pulses to avoid turning them into pistachio butter.

Can this cake be made ahead of time?

Absolutely! You can bake the cake a day or two in advance and soak it with the milk mixture. Just add the whipped cream right before serving.

What type of oil is best for this recipe?

A neutral-flavored oil like sunflower or canola oil works well. You can also use melted coconut oil for a subtle coconut flavour.

Enjoy baking (and eating!) this delicious Pistachio Cake. I hope it brings a little sweetness to your day! Let me know how it turns out in the comments below.