This pistachio tres leches cake is a nutty twist on the classic Latin American dessert. Made with layers of pistachio-flavored cake and soaked in a sweet, creamy three-milk mixture, this cake is the ultimate in decadence. Topped with pillowy whipped cream and crunchy pistachios, it’s a showstopper that blends rich flavors and light textures in every bite.
Also, did I mention that it’s best made in advance? This is ideal for entertaining! The cake needs to sit for at least a few hours absorbing the milk mixture, though overnight is best. A perfect pistachio cake if ever one was to exist!
For more show homemade dessert recipes, try my classic Italian tiramisu, no-bake key lime cheesecake parfait, or this irresistible banana pudding with nilla wafers next!
What You’ll Need
- Cake flour: This creates a tender, light crumb in baked goods. It’s ideal for cakes like tres leches because it helps keep the texture soft and airy.
- Pistachios, finely ground
- Baking powder, to increase the volume and lighten and give the cake a light texture.
- Kosher salt
- Granulated sugar
- Eggs, to provide structure, richness, and flavor.
- Almond extract and vanilla extract — I love making my own!
- Cream of tartar: This helps to stabilize whipped egg whites and helps baked goods to rise.
- Heavy cream, sweetened condensed milk, evaporated milk, and pistachio cream: To make the three milk and pistachio mixture which soaks into the cake.
Can you use all-purpose flour instead? Yes, but cake flour will give you a lighter, more tender crumb. If using all-purpose flour, try sifting it to aerate it more.
Ingredient Substitutions
- Almond extract: Swap for more vanilla extract if you prefer a more neutral flavor.
- Heavy cream: You can use whole milk in the tres leches mixture if you want a slightly lighter result.
- Pistachio cream: If you can’t find pistachio cream, try using almond or hazelnut cream (nutella for the win!) as a substitute. The flavor will be different, but still delicious!
Directions
Full instructions and quantities can be found in the recipe card below.
- Prep the pan and preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix dry ingredients: In a bowl, whisk cake flour, ground pistachios, baking powder, and salt.
3. Beat wet ingredients: In a mixer, beat sugar and egg yolks until thick. Add almond extract, vanilla, and ½ cup cream. Mix.
4. Fold in dry ingredients, then clean the mixer bowl.
5. Whip egg whites with cream of tartar until stiff peaks form. Fold into the batter.
6. Bake the cake for 20-25 minutes until a toothpick comes out clean.
7. Prepare tres leches mixture: Whisk cream, condensed milk, evaporated milk, and pistachio cream.
8. Soak the cake: Poke holes in the cake and pour the milk mixture over it. Cool to room temp, then chill for 4 hours or overnight.
9. Top and serve: Whip cream with powdered sugar, spread over the cake, and garnish with pistachios. Enjoy!
Wonderful, Nutty Pistachio Cream!
Pistachio cream is a smooth, sweet pistachio spread. You can find it in specialty stores or online. You can also make your own by blending pistachios with a little sugar and oil. It is also sometimes referred to as pistachio butter.
Ari’s Best Tips!
- Don’t rush the chilling process: Letting the cake chill overnight allows the milk mixture to fully absorb, giving you the best texture.
- Whip the egg whites properly: Be sure to whip them to stiff peaks so your cake stays light and airy.
- Fold gently: When folding the whipped egg whites into the batter, be careful not to deflate the batter to maintain a fluffy cake texture.
Make-Ahead, Leftovers, & Storage
This cake is ideal for making ahead! Bake the cake the day before, drench it in the tres leches mixture, and let it soak overnight in the fridge. Whip the cream topping just before serving.
- 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.
Serving Suggestions
My favorite way to serve tres leches cake is piled high with homemade, lightly sweetened whipped cream. Here, I finish the cake with chopped fresh pistachios for a delicate crunch. This cake needs nothing else, it is absolutely perfect as is! Just be sure to enjoy it chilled.
Please just trust me and give this easy tres leches a try. It’s sure to impress everyone, and I mean everyone.
If you make try my Pistachio Tres Leches Cake recipe, please let me know by leaving a review and rating below!
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Rich & Creamy Pistachio Tres Leches Cake
Equipment
- Wooden skewer
- Plastic wrap
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
- 5 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 9×13 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 5 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 5 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
Photography by: Megan McKeehan
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