Rich & Creamy Pistachio Tres Leches Cake

This pistachio tres leches cake is one of the most indulgent desserts I’ve ever made. With a light, spongy pistachio cake soaked in a luscious blend of three milks and topped with fluffy whipped cream, it’s rich, creamy, and perfectly nutty. I love how each bite feels both decadent and refreshing.

Why You’ll Love This Recipe

I love this recipe because it takes the classic tres leches cake and gives it a pistachio twist. The finely ground pistachios in the cake add a subtle nuttiness that pairs beautifully with the sweet milk mixture. I also like how the cake absorbs all the creamy liquid without getting soggy it stays tender and moist. Plus, the whipped cream topping and chopped pistachios make it as beautiful as it is delicious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cake
1½ cups (210g) cake flour
½ cup (65g) pistachios, finely ground
1 tsp baking powder
½ tsp kosher salt
⅔ cup (133g) granulated sugar
6 large eggs, separated
2 tsp almond extract
1 tsp pure vanilla extract
¾ tsp cream of tartar
1 cup (237ml) heavy cream or whole milk, divided
1 (14 oz) can sweetened condensed milk
1 (12oz) can evaporated milk
⅓ cup pistachio cream sometimes called pistachio butter

For the whipped cream topping
1½ cups (355ml) heavy whipping cream
2 Tbsp confectioners’ sugar
⅓ cup chopped pistachios, for garnish

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. I whisk together the cake flour, finely ground pistachios, baking powder, and salt in a bowl.
3. In a separate bowl, I beat the egg yolks with sugar until pale and thick, then mix in almond extract and vanilla extract.
4. I fold in the dry ingredients, alternating with ½ cup of the milk, until just combined.
5. In another bowl, I beat the egg whites with cream of tartar until stiff peaks form, then gently fold them into the batter.
6. I pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
7. While the cake bakes, I whisk together the remaining ½ cup milk, sweetened condensed milk, evaporated milk, and pistachio cream.
8. Once the cake cools slightly, I poke holes all over the top with a fork and slowly pour the milk mixture over the cake, letting it soak in.
9. I refrigerate the cake for at least 4 hours, or overnight, so it absorbs all the flavors.
10. For the topping, I whip the cream with confectioners’ sugar until soft peaks form, then spread it over the chilled cake.
11. I finish by sprinkling chopped pistachios on top before serving.

Servings and Timing

This recipe makes about 12 servings. It takes around 30 minutes to prepare, 30 minutes to bake, and at least 4 hours of chilling time before serving.

Variations

I sometimes use hazelnut or almond cream in place of pistachio cream for a different nutty twist. For extra decadence, I drizzle white chocolate over the whipped cream topping. I also like to add a splash of rose water to the milk mixture for a subtle floral note. If I want more texture, I fold finely chopped pistachios into the whipped cream.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. Since it’s soaked with milk, I don’t reheat it I always serve it chilled. If I want to make it ahead, I bake and soak the cake a day in advance, then add the whipped cream topping just before serving.

FAQs

Can I make this cake ahead of time?

Yes, I actually prefer making it the night before since it gives the cake more time to soak up the milk mixture.

What can I use instead of pistachio cream?

I use almond butter or hazelnut spread if I can’t find pistachio cream.

Can I use regular flour instead of cake flour?

Yes, though I prefer cake flour for a lighter texture. If I use all-purpose flour, I remove 2 tablespoons per cup and replace it with cornstarch.

How do I grind pistachios without making paste?

I pulse them in a food processor with a tablespoon of flour to prevent clumping.

Can I freeze tres leches cake?

I don’t recommend freezing since the milk mixture can separate when thawed.

Why is my cake soggy?

It might be over-soaked. I pour the milk mixture gradually, letting it absorb before adding more.

Can I use whipped topping instead of homemade whipped cream?

Yes, but I like the taste and texture of freshly whipped cream better.

What type of pistachios should I use?

I prefer unsalted, shelled pistachios so the flavor stays balanced.

Can I make this in a round cake pan?

Yes, but I usually stick with a 9×13-inch pan for even soaking and serving.

Can I make it less sweet?

Yes, I reduce the condensed milk slightly or use unsweetened pistachio cream.

Conclusion

I love this pistachio tres leches cake because it’s rich, creamy, and full of nutty flavor. The airy cake soaks up the milk mixture perfectly, and the whipped cream topping makes it light and refreshing. It’s the kind of dessert I bring out for special occasions, but it’s easy enough that I can make it anytime I’m craving something indulgent and unique.

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