Rich & Creamy Pistachio Tres Leches Cake
Easy, homemade pistachio tres leches cake! A twist on the classic Latin American dessert, this cake is soaked in a luscious three-milk mixture and infused with the rich, nutty flavor of pistachios for a unique, decadent treat. Topped with fluffy whipped cream and a sprinkling of chopped pistachios, this dessert is light, moist, and indulgent.
Servings: 12 servings
Calories: 550kcal
Equipment
Ingredients
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
Instructions
- Prepare the baking dish. Preheat an oven to 350°F (175°C) with a rack set in the center, then grease a 9x13 baking dish with butter or nonstick baking spray.
- Mix the dry ingredients. In a large bowl, whisk together 1½ cups (210g) cake flour, ½ cup (65g) ground pistachios, 1 tsp baking powder, and ½ tsp kosher salt. Set aside.
- Beat the wet ingredients. Place ⅔ cup (133g) sugar and 6 egg yolks in the bowl of a stand mixer fitted with paddle attachment. Beat on medium to medium-high speed for about 5 minutes. Add 2 tsp almond extract, 1 tsp vanilla extract, and ½ cup (118ml) heavy cream, reserving the rest. Mix on low speed until just combined.
- Fold in dry ingredients. Carefully add the flour to the wet ingredients, then gently fold to combine. Transfer to a large mixing bowl, then clean out the stand mixer bowl.
- Whip egg whites. Place 6 large egg whites in the stand mixer bowl, then add ¾ tsp cream of tartar. Beat on high speed until stiff peaks form, about 3 minutes.
- Fold egg whites into wet ingredients. In three batches, gently fold the egg whites into the cake batter until fully incorporated.
- Bake the cake. Pour the cake batter to the prepared baking dish, then use an offset spatula to smooth into an even layer. Transfer to the preheated oven and bake for 20-25, or until a cake tester inserted into the center of the cake comes out clean.
- Mix three milks. While the cake is baking, combine remaining ½ cup (118ml) heavy cream, 1 (14oz) can sweetened condensed milk, and 1 (12oz) can evaporated milk in a bowl, then whisk well. Add ⅓ cup pistachio cream, then whisk into the milk mixture.
- Drench the cake in tres leches. As soon as the cake comes out of the oven, use a wooden skewer (or fork) to poke holes all over the top of the cake. Pour the milk mixture evenly over the top. Cool to room temperature, about 30 minutes.
- Chill overnight. Cover the cake with plastic wrap, then refrigerate for at least 4 hours or up to overnight.
- Garnish, then serve. When ready to serve, combine 1½ cup (355ml) heavy cream and 2 Tbsp powdered sugar in the bowl of a stand mixer fitted with whisk attachment. Whip until medium or stiff peaks form (depending on which you prefer). Spread into an even layer on top of the cake, then garnish with chopped pistachios. Enjoy!
Notes
- Leftovers and storage: Store any leftovers in the fridge, tightly covered with plastic wrap. The cake will stay moist for up to 4 days.
- I do not recommend freezing tres leches cake if it's been assembled. However, you can bake the cake in advance, allow it to cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw the cake overnight in a fridge, then proceed with the recipe, first soaking it in the three milk mixture for a few hours (or overnight) and then topping with fresh whipped cream for serving.
Nutrition
Serving: 1slice | Calories: 550kcal | Carbohydrates: 52g | Protein: 14g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 279mg | Potassium: 465mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1030IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 1mg
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