Pistachio Tres Leches Cake Recipe
This Pistachio Tres Leches Cake combines a light, fluffy sponge soaked in a rich three-milk syrup infused with pistachio flavor. Topped with fluffy whipped cream and crunchy ground pistachios, it’s a moist, decadent dessert perfect for pistachio lovers and fans of the classic Latin American dessert.
This recipe uses the base of the classic Tres Leches cake but with a little (and important 😉) twist – pistachios! We will include them in the sponge, the Tres Leches syrup, and the topping.
Video Recipe 📹
Watch the full video recipe to learn how to make the best Pistachio Tres Leches Recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love Pistachio Tres Leches
This pistachio tres leches cake is a moist and irresistible pistachio dessert that will win over any dessert lover. Here’s why you’ll adore it:
- Moist Perfection: Thanks to the rich tres leches milk syrup, every bite melts in your mouth.
- Easy to Make: No need for fancy equipment; it comes together quickly with simple ingredients.
- For Pistachio Lovers: This cake bursts with flavor from ground pistachios, pistachio cream (AKA pistachio paste).
- Classic with a Twist: A delicious spin on the classic Latin American dessert with a nutty, rich pistachio touch.
Ingredients for Pistachio Tres Leches Cake
- Egg yolks & egg whites: Key to creating a light and airy cake batter.
- All-purpose flour: The base of the sponge cake, easy to work with.
- Ground pistachios: homemade or storebought, adds texture and authentic pistachio flavor.
- Vanilla extract: Elevates the cake’s sweetness and aroma.
- Whole milk: Essential in both the cake and the three-milk cake syrup.
- Sweetened condensed milk: Provides sweetness and creaminess to the tres leches milk syrup.
- Evaporated milk: A classic component in the milk sauce.
- Pistachio paste: Used in both the syrup and frosting for a real pistachios flavor.
- Heavy cream: Whipped into a luscious topping.
- Powdered sugar: Sweetens the whipped cream topping.
- Vanilla bean paste: Enhances the frosting with deep flavor.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
How to Make Pistachio Tres Leches
1. Make the sponge: Beat the egg yolk with sugar until pale and fluffy. Sift in the dry ingredients, including ground pistachios, and fold gently. Whip egg whites to stiff peaks and fold them into the batter for a light, airy cake batter. Bake until golden.
2. Prepare the Syrup: Whisk together the sweetened condensed milk, evaporated milk, whole milk, and a tablespoon of pistachio paste. This tres leches milk syrup is the star of the dish!
3. Soak the Cake: Poke holes in the baked cake and slowly pour the milk mixture. Let it absorb the syrup—it gets better the next day!
4. Make the Topping: Whip heavy cream, pistachio paste, and sugar to stiff peaks. Spread the frosting over the cake, sprinkle with crunchy pistachios, and serve.
What’s the Hype Around Tres Leches Cake?
Tres leches cake, or “three-milk cake,” is a beloved classic Latin American dessert. Known for its moist texture, this cake soaks up a creamy milk mixture, creating a melt-in-your-mouth experience. With this pistachio tres leches cake, we’ve given it a rich pistachio twist that takes it to a whole new level!
The Best Tres Leches Syrup
Traditional tres leches syrup combines condensed milk, evaporated milk, and whole milk for an indulgent soaking mixture. In this pistachio milk cake recipe, we elevate the syrup by adding pistachio paste, giving the cake a unique nutty flavor. This combination makes the cake a standout pistachio dessert you’ll crave time and again.
Tips and Tricks for Perfect Pistachio Tres Leches
- Clean whisk: Whether you are using a hand mixer or a stand mixer, make sure your whisk is clean and grease-free; otherwise, you might have issues achieving a stable meringue.
- Don’t Overmix: Gently fold the egg yolk mixture with the meringue to keep the batter fluffy.
- Let It Rest: Give the cake time to soak up the tres leches milk syrup. It tastes even better the next day!
- Cold Cream for Whipping: Use heavy cream and keep it cold for a stable frosting.
- Garnish with Pistachios: Sprinkle with crunchy pistachios or even pistachio flour for extra flair.
Common Questions
It may take a few hours for the syrup to fully absorb. Be patient, and let the cake rest in the refrigerator—overnight works best!
Absolutely! For a quick option, replace the homemade sponge with a boxed cake mix and add ground pistachios for flavor.
Ensure you whip the heavy cream to stiff peaks and use very cold cream for stability. You also can add a few tablespoons of instant vanilla pudding the cream before whipping, it makes the whipped crem more stable.
If you don’t have evaporated milk on hand, here are a few easy alternatives: Half-and-Half, whole milk, coconut milk.
How to Store Tres Leches Cake
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze slices without frosting for up to 2 months.
- Serve Chilled: Always serve this cake cold for the best texture.
More Pistachio Desserts
If you are a pistachio lover like me and are looking for new pistachio dessert recipe ideas, here are 6 of my most popular pistachio dessert recipes.
More Dessert Recipes
Pistachio Tres Leches Cake Recipe
Ingredients
For the cake:
- 1 cup (125 g) All-purpose flour
- ⅓ cup (50 g) Ground pistachios
- 1½ teaspoons Baking powder
- 5 Eggs separated
- 1 cup (200 g) Sugar divided
- 1 teaspoon Vanilla extract
- ⅓ cup (80 ml) Milk
- ¼ teaspoon Salt
For the milk mixture:
- 7 oz (200 g) Sweetened condensed milk 1/2 can
- 1¼ cups (300 ml) Evaporated milk
- ⅓ cup (80 ml) Whole milk
- 1 tablespoon Pistachio paste
For the cream:
- 1¼ cups (300 ml) Heavy cream cold
- 4 tablespoons (30 g) Powdered sugar
- 1 teaspoon Vanilla bean paste
- 3 tablespoons (45 g) Pistachio paste
Instructions
- Make the sponge: Preheat the oven to 340°F (170°C), line a 9×13” (22x32cm) pan with parchment paper, lightly grease it and set aside.
- In a large bowl place 3/4 cup (150g) sugar and egg yolks. Beat until the mixture is pale in color and doubled in volume. Add milk, vanilla extract and mix until combined.
- Sift in flour, ground pisatchios, baking powder and salt. Mix until combined (don’t over mix). Set aside.
- In a separate bowl, beat egg whites on high speed until foamy, gradually add 1/4 cup sugar (50g) and beat to stiff peaks.
- Fold 1/3 of egg whites into the batter, then pour the batter into egg whites and fold gently until evenly distributed. Pour into prepared pan.
- Bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Release the cake from the pan and let to cool on a wire rack. While cake cools, make the tres leches syrup.
- Make the milk syrup: To a bowl add all 3 milks, pistachio paste, and whisk until combined.
- Place the cake back into the pan, then using a fork or a toothpick poke/pierce holes in the cake. Slowly pour the Tres leches syrup over the top of the cake letting it soak in as you go. Set the cake aside for at least 1 hour, or overnight.
- Make the frosting: In a large bowl place pistachio paste, sugar and vanilla bean paste. Beat until smooth. Add heavy cream and whip to stiff peaks.
- Decorate: Release the cake from the pan and spread the cream over the top of the cake. Refrigerate for at least two hours before serving. Trim the edges (optional), then cut into squares. Serve!
Video
Notes
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
