Imagine a super moist pistachio sponge cake, drenched in a rich cardamom-infused milk sauce and crowned with sweet whipped cream. It’s incredibly soft and tender, with just the right hint of spice. I can’t stop thinking about how good it was since I made it!
It all starts with a simple pistachio sponge cake that you mix up in one bowl and bake until golden. Once it’s out of the oven, poke lots of holes in the cake and pour over a creamy mixture of coconut milk, sweetened condensed milk, and almond milk (but feel free to use dairy if you prefer). We’ll soak it twice with this delicious milk mix, then let it chill in the fridge overnight so the flavors really meld. The next day, just spread on some whipped cream and enjoy – it’s absolutely mouthwatering!
Pistachio Tres Leches Cake
Ingredients
For the Cake:
- 1 cup shelled pistachios
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Milk Mixture:
- 1 cup coconut milk
- 1 cup sweetened condensed milk
- 1 cup almond milk or regular milk
- 1/2 teaspoon ground cardamom optional
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pistachios for garnish
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
Make the Cake:
- Finely grind the pistachios in a food processor until they are a coarse powder.
- In a medium bowl, whisk together the ground pistachios, flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the 1/2 cup of milk. Begin and end with the flour mixture.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes.
Prepare the Milk Mixture:
- In a medium bowl, whisk together the coconut milk, sweetened condensed milk, and almond milk (or regular milk). Stir in the ground cardamom if using.
- Poke holes all over the top of the cake using a fork or a skewer.
- Slowly pour the milk mixture over the cake, making sure it soaks in. You might need to do this in batches, letting the cake absorb the milk before adding more.
- Cover the cake and refrigerate for at least 4 hours, or overnight for best results.
Make the Whipped Cream Topping:
- In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
Garnish and Serve:
- Sprinkle the chopped pistachios over the top.
- Cut into squares and serve.