If your kitchen is a place of calm, or a place where you learn by trial and error, this Pistachio Milk Cake will feel like a hug. It is soft, nutty, and just a little floral. The cake soaks up a sweet milk mix and gets a creamy pistachio whipped topping the next day. It feels fancy but is easy to make, and the steps are gentle, kind, and very forgiving.

If you love pistachio flavors but want a simple method, this recipe is for you. It pairs nutty pistachio taste with warm cardamom and a subtle rose finish from dried petals. If you like other pistachio cakes, you might enjoy checking a different take on pistachio desserts like this gluten-free pistachio cake for inspiration.

Why You Will Love This Pistachio Milk Cake

This cake makes both your weeknight and your weekend feel special. It uses a boxed vanilla cake mix to save time, but the roasted pistachios, cardamom, and pistachio extract lift it into something memorable. The cake soaks in a milky syrup that keeps every bite tender and smooth. You get crunch from chopped pistachios and a soft floral note from dried rose petals.

It is a great recipe to make ahead of time. The cake needs to sit with the milk mix overnight, which is perfect when you want a dessert ready for the next day. If you like pairing pistachios with fruit or a tart balance, see how pistachio pairs with raspberry in this pistachio and raspberry cake for more ideas.

How to Make Pistachio Milk Cake

This cake has five main steps. Roast and blend nuts, make the quick cake with a box mix, pour the milk mixture, chill, then top with pistachio whipped cream and rose petals the next day. Read through, get your bowls ready, and preheat your oven when you are ready.

Ingredients

1 cup raw unsalted pistachios
1 vanilla box cake mix (I used Trader Joe’s)
2 eggs
1/2 cup unsalted butter, melted
1 cup whole milk
1/2 tsp cardamom
1-2 drops green food color, more if needed
1/2 tsp pistachio extract
1/2 cup pistachios, blended
12 ounces evaporated milk, 1 can
7 ounces sweetened condensed milk, 1/2 can
1 1/4 cup whole milk
1/2 tsp pistachio extract
1/2 tsp cardamom
1/2 cup pistachios, blended
1-2 drops green food color, more if needed
2 cups heavy whipping cream
1 tsp vanilla extract
3 tbsp powdered sugar
Remaining pistachios for topping
3 tbsp dried rose petals

Directions
Step 1 – Roast and Blend Pistachios

Preheat oven to 350 F. Spread 1 cup raw pistachios on a sheet and roast for 6 to 8 minutes, until fragrant and lightly brown.
Let cool. Reserve a few whole pistachios for topping.
In a blender or food processor, blend roasted pistachios until you have a fine crumb for batter and a second small batch for the topping if needed.

Step 2 – Make The Pistachio Cake using a Boxed Mix

In a large bowl, combine the box cake mix, 2 eggs, 1/2 cup melted butter, 1 cup whole milk, 1/2 tsp cardamom, 1-2 drops green food color, 1/2 tsp pistachio extract, and 1/2 cup blended pistachios.
Mix until smooth. Do not overmix.
Pour into a greased 9×13 pan and bake at 350 F for 25 to 30 minutes, or until a toothpick comes out clean.
Let cake cool slightly in the pan.

Step 3 – Prepare the Milk Mixture

In a bowl, whisk together 12 ounces evaporated milk, 7 ounces sweetened condensed milk, 1 1/4 cup whole milk, 1/2 tsp pistachio extract, 1/2 tsp cardamom, 1/2 cup blended pistachios, and 1-2 drops green food color.
While the cake is warm but not hot, poke holes all over the cake with a fork.
Pour the milk mixture slowly over the cake so it soaks in. Cover and chill in the fridge overnight.

Step 4 – Make the Whipped Cream (next day)

Chill your mixing bowl and whisk.
Pour 2 cups heavy whipping cream into the bowl. Add 1 tsp vanilla extract and 3 tbsp powdered sugar.
Whip until soft peaks form. Gently fold in a small amount of the blended pistachio if you want the whip to taste more pistachio, or leave it plain for a white topping.

Step 5 – Assemble (next day)

Spread whipped cream over the soaked cake.
Sprinkle remaining chopped pistachios and 3 tbsp dried rose petals on top.
Chill for 30 minutes and serve chilled or at cool room temperature.

How to Serve Pistachio Milk Cake

Slice the cake into squares using a sharp knife warmed in hot water for a clean cut. Serve chilled with a cup of strong tea, coffee, or a light dessert wine. Add a few fresh berries for color or a drizzle of honey if you like extra sweetness. This cake is lovely as a show-stopping dessert at dinner or as a mid-afternoon treat with friends.

How to Store Pistachio Milk Cake

Cover the cake with plastic wrap or place it in an airtight container and keep in the fridge for up to 4 days. The milk soak keeps it moist, but whipped cream will soften over time. For longer storage, you can freeze individual slices wrapped tightly in plastic then foil for up to 1 month. Thaw in the fridge overnight.

Tips to Make Pistachio Milk Cake

Roast the pistachios well. Roasting brings out nut flavor and makes the green color more vivid.
Use whole milk and real cream for the best texture. Low-fat milk will change the mouthfeel.
If you want a stronger pistachio color, add food color a drop at a time until you like it.
Let the cake cool slightly before pouring the milk mixture. If the cake is too hot, milk can separate or make a mess.
Poke holes evenly so the milk soaks through every bite.
Make the cake a day ahead for best texture. This cake gets better after a night in the fridge.

Delicious Variations of Pistachio Milk Cake

Cardamom Rose: Increase cardamom to 1 tsp and add a teaspoon of rose water to the milk mix for a floral, warm flavor.
Citrus Twist: Add 1 tsp lemon zest to the batter for a bright contrast to the creamy milk.
Chocolate Layer: Add a thin layer of chocolate ganache between cake and whipped cream for a nut-chocolate combo.
Nut Mix: Use half pistachios and half almonds for a different nut profile.
Lighter Version: Use half the sweetened condensed milk and add 1/4 cup maple syrup for a less sweet, more natural version.

FAQs

Q: Can I make this cake gluten-free?
A: The method works well with a gluten-free box cake mix. Swap the cake mix for a gluten-free one and follow the same steps. Texture may vary slightly.

Q: Can I use pistachio paste instead of blended pistachios?
A: Yes. Use 1 to 2 tablespoons of pistachio paste in the milk mixture for a stronger pistachio taste. Reduce other liquid slightly if the paste is thick.

Q: How long does the cake need to soak?
A: Overnight is best. At least 4 to 6 hours will work, but the flavors deepen after a full night in the fridge.

Q: Can I skip the green food color?
A: Yes. The cake will still taste amazing. The color is purely for visual impact.

Q: Can I make the whipped cream ahead of time?
A: Make the whipped cream the next day for best texture. If you must make it earlier, keep it cold and re-whip lightly before topping.