Name: Pistachio Tres Leches Cake (Three Milk Cake)
Prep time: 25 min
Cook time: 45 min
Total time: 3 h
Cuisine: Fusion
Ingredients: 3 large eggs, room temperature; ⅔ cup sugar (133 g); Zest of half an orange; 51 ml milk (3½ tablespoons); ¼ cup roasted, unsalted, shelled pistachios, finely ground and sifted (25 g); 1 teaspoon baking powder; 82 g all-purpose flour; ⅛ teaspoon salt; ½ cup evaporated milk (125 ml); ½ cup sweetened condensed milk (120 ml), adjust to taste; ¾ cup whole milk (177 ml); ¼ cup pistachio cream, start with 3 tablespoons; A few drops green food coloring, optional; 1 cup whipping cream (236 ml), cold; 2 to 3 tablespoons icing sugar, to taste; Chopped pistachios, for garnish; Dried rose petals, for garnish

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This pistachio tres leches cake is incredibly moist, festive, and full of delicate nutty flavor. A light pistachio chiffon cake is soaked in a rich three-milk mixture infused with pistachio cream, then finished with a soft, lightly sweetened whipped topping. It’s elegant enough for special celebrations and comforting enough to enjoy any time you want to impress. Pistachio Tres Leches Cake (Three Milk Cake)

Why You’ll Love This Recipe

This cake has a perfectly balanced sweetness and a luxurious texture that melts in your mouth. The pistachio flavor feels elevated yet familiar, while the airy sponge absorbs just the right amount of milk without becoming soggy. It’s a beautiful make-ahead dessert, ideal for gatherings, Eid celebrations, or whenever you want a show-stopping dessert that tastes as good as it looks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chiffon Cake
3 large eggs, room temperature
⅔ cup sugar (133 g)
zest of half an orange
51 ml milk (3½ tablespoons)
¼ cup roasted, unsalted, shelled pistachios, finely ground and sifted (25 g)
1 teaspoon baking powder
82 g all-purpose flour
⅛ teaspoon salt

Three Milk Mixture
½ cup evaporated milk (125 ml)
½ cup sweetened condensed milk (120 ml), start with less and adjust to taste
¾ cup whole milk (177 ml)
¼ cup pistachio cream, start with 3 tablespoons
a few drops green food coloring, optional

Whipped Cream Topping
1 cup whipping cream (236 ml), cold
2 to 3 tablespoons icing sugar, to taste
chopped pistachios, for garnish
dried rose petals, for garnish

Directions

Separate the egg whites and yolks into two completely clean bowls. Make sure no yolk gets into the whites, as this will prevent proper whipping.

In a bowl, combine 7 tablespoons of the sugar with the orange zest. Rub them together until fragrant. Add this mixture to the egg yolks and whisk until pale and light. Whisk in the milk.

Add the flour, ground pistachios, salt, and baking powder to the yolk mixture. Gently fold until just combined.

In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 3½ tablespoons of sugar while beating, then continue until stiff peaks form.

Gently fold the whipped egg whites into the batter using a spatula, scraping from the sides toward the center. Do not overmix.

Line only the bottom of an 8×8 inch pan with parchment paper. Do not grease the sides. Pour the batter into the pan and bake at 350°F (175°C) for 40 to 45 minutes. The cake is done when it springs back lightly when touched.

Remove the cake from the oven and let it cool completely. Take it out of the pan, remove the parchment, then line the pan again and return the cake to it.

To prepare the milk mixture, whisk together the evaporated milk, sweetened condensed milk, whole milk, and pistachio cream. Start with smaller amounts of condensed milk and pistachio cream and adjust to taste. Add food coloring if using.

Poke holes all over the cake using a fork or skewer. Slowly pour the milk mixture evenly over the cake. Cover and refrigerate for at least 2 hours, preferably overnight.

For the whipped cream, beat the cold whipping cream in a chilled bowl until soft peaks form. Add the icing sugar and beat until stiff peaks form.

Spread the whipped cream over the chilled cake. Garnish with chopped pistachios and dried rose petals. Slice and serve cold.

Servings and timing

Servings: 9 to 12
Prep time: 25 minutes
Bake time: 40 to 45 minutes
Soaking time: minimum 2 hours, preferably overnight
Total time: approximately 3 hours plus chilling

Variations

Use almond or hazelnut cream instead of pistachio cream for a different nut flavor. Add a touch of rose water to the milk mixture for a subtle floral note. For a less sweet version, reduce the condensed milk and slightly increase the whole milk.

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days. This cake is best served cold and should not be reheated.

FAQs

Can I make this cake ahead of time?

Yes, it is ideal to make a day in advance so the cake fully absorbs the milk.

Why did my cake turn out dense?

Overmixing or deflating the egg whites can make the cake heavy.

Can I use bottled pistachio paste?

Yes, as long as it is smooth and not overly sweet.

Is the food coloring necessary?

No, it is optional and only for color.

Can I use a different pan size?

Yes, but baking time may change depending on thickness.

Why shouldn’t I grease the sides of the pan?

The cake needs to cling to the sides to prevent collapsing.

Can this cake be frozen?

Freezing is not recommended due to the milk soak.

How sweet is this cake?

It is balanced, and you can adjust the sweetness to your preference.

Can I use low-fat milk?

Whole milk is best for richness, but low-fat milk can be used with a lighter result.

How long should the cake soak?

At least 2 hours, but overnight gives the best texture and flavor.

Conclusion

This pistachio tres leches cake is a refined twist on a classic favorite, offering a soft sponge, creamy milk soak, and a gentle pistachio finish. It’s a dessert that feels special yet comforting, perfect for celebrations or whenever you want a memorable homemade treat.