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Pistachio Tres Leches Cake

This pistachio tres leches cake is soft, fluffy, and not too sweet. It's soaked with a pistachio milk, topped with whipped cream, and crushed pistachios on top.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill TIme 8 hours
Total Time 9 hours
Course Dessert
Cuisine American
Servings 10 slices

Ingredients
  

Sponge Cake

  • 4 large Eggs
  • ½ cup Sugar
  • 1 cup Cake Flour
  • 1 teaspoon Baking Powder
  • 4 tablespoon Unsalted Butter
  • ¼ cup Pistachio Milk
  • 1 teaspoon Vanilla Extract
  • 2 tablespoon Pistachio Paste

Pistachio Milk Soak:

  • ½ cup Pistachio Milk
  • ½ cup Evaporated Milk
  • ½ cup Condense milk

Whipped Topping:

  • 1 cup Heavy Cream
  • ¼ cup Powdered Sugar
  • 3 tablespoon Crushed Pistachios

Instructions
 

Sponge Cake

  • Preheat your oven to 380F and lining an 8x8 inch rectangle pan with parchment paper.
  • Add the eggs and sugar to the bowl of a stand mixer fitted with the whisk attachment. Whip the mixture until it becomes a pale yellow, with thick ribbons.
  • When the eggs are finished whipping, sift the cake flour and baking powder over the egg mixture to prevent any clumps.
  • Gently fold the dry ingredients into the whipped eggs. Be careful not to overmix! You want to keep as much air in the eggs as possible.
  • Combine the Pistachio paste, milk, melted butter, and vanilla separately in a small bowl. Take ⅓ of the batter and slowly incorporate the milk mixture into the batter, folding gently until everything is just combined.
  • Pour the mixture back into the main batter and fold until combined.
  • Place batter into the prepared pan. Tap the pan on the counter gently just a few times to release the bubbles from the top.
  • Bake at 380F for 10 minutes and then drop the temperature to 350 and bake for another 10 minutes or until the cake is lightly golden and springs back when gently pressed.
  • Allow the cake to cool.

Pistachio Milk Soak

  • In a bowl or large measuring cup, whisk together the sweetened condensed milk, evaporated milk and pistachio milk until smooth and well combined.

Soak the Cake

  • Once the cake has cooled, use a fork or skewer to poke holes all over the surface of the cake.
  • Warm the pistachio milk mixture slowly over the entire cake, making sure to cover the edges and center. Give the cake time to absorb the milk rather than pouring everything in one spot.
  • Cover the cake with plastic wrap and refrigerate overnight.
  • This overnight rest is important. It gives the milk mixture plenty of time to soak into the sponge cake, creating that signature tender, creamy tres leches texture.

Add the Whipped Cream

  • The next day, whip the heavy cream and sugar in a stand mixer with the whisk attachment until stiff peaks form.
  • Spread the whipped cream evenly over the chilled cake.
  • Finish the top of the cake with a generous sprinkle of crushed pistachios, rose petals are optional.
  • Slice and serve chilled.
Keyword pistachio, pistachio tres leches, tres leches
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