This Jar Cake – Pistachio Milk Cake is a rich and elegant dessert layered beautifully inside a jar. It combines soft pistachio sponge cake, a delicate milk soak, and a creamy pistachio-flavored filling. Perfect for individual servings, it delivers a bakery-style experience with every spoonful.
Why You’ll Love This Recipe
This recipe is ideal if you love desserts that are both visually appealing and indulgent. The jar format makes it easy to serve, store, and enjoy without slicing or plating. The pistachio flavor is naturally aromatic, the cake stays moist thanks to the milk soak, and the creamy layers balance sweetness perfectly. It is also freezer-friendly, making it great for advance preparation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pistachio sponge cake
All-purpose flour – 120 g
Finely ground pistachios – 80 g
Granulated sugar – 150 g
Eggs – 3 large
Vegetable oil – 100 ml
Milk – 120 ml
Baking powder – 8 g
Vanilla extract – 5 ml
Salt – 1 g
Milk soak
Whole milk – 200 ml
Sweetened condensed milk – 120 g
Evaporated milk – 120 ml
Pistachio cream layer
Whipping cream – 300 ml
Cream cheese – 150 g
Powdered sugar – 80 g
Pistachio paste – 60 g
Vanilla extract – 5 ml
Topping
Chopped pistachios – 40 g
Cake crumbs – 30 g
Directions
Preheat the oven to 170°C. Grease and line a rectangular baking pan.
In a bowl, whisk the eggs and granulated sugar until light and slightly thick. Add vegetable oil, milk, and vanilla extract, and mix until smooth.
In a separate bowl, combine flour, ground pistachios, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until fully incorporated.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely, then cut it into small rounds or cubes suitable for jars.
Prepare the milk soak by whisking whole milk, condensed milk, and evaporated milk together.
For the cream layer, beat the whipping cream until soft peaks form. In another bowl, mix cream cheese, powdered sugar, pistachio paste, and vanilla extract until smooth. Gently fold the whipped cream into the pistachio mixture until light and creamy.
To assemble, place a layer of cake at the bottom of each jar. Spoon milk soak over the cake until moist but not soggy. Add a layer of pistachio cream. Repeat the layers once more.
Finish with chopped pistachios and cake crumbs on top. Seal the jars and chill before serving.
Servings and timing
Servings: 9 jars
Jar size: 125 g per jar
Preparation time: 30 minutes
Baking time: 30 minutes
Assembly time: 15 minutes
Total time: approximately 1 hour 15 minutes
Freezing: up to 12 months at -18°C
Thawing: thaw for 6 hours at 0–4°C before serving
Variations
You can replace pistachio sponge with vanilla sponge while keeping the pistachio cream for a milder nut flavor. For extra richness, add a thin layer of white chocolate spread between the cake and cream. A light rose or cardamom flavor can also be added to the milk soak for a Middle Eastern twist.
Storage/Reheating
Store the assembled jar cakes in the freezer at -18°C for long-term storage. Once thawed, keep refrigerated at 0–4°C and consume within 48 hours. This dessert does not require reheating and is best enjoyed chilled.
FAQs
Can I make this recipe without jars?
Yes, the same layers can be assembled in a glass dish and served as a layered cake.
Is pistachio paste necessary?
Pistachio paste gives the strongest flavor, but finely ground pistachios can be used with slightly less intensity.
Can I use fresh cream instead of whipping cream?
Whipping cream is recommended for stability, but fresh cream can work if well chilled and whipped properly.
How do I prevent the cake from becoming soggy?
Add the milk soak gradually and allow it to absorb before adding more.
Can this recipe be made ahead of time?
Yes, it is ideal for advance preparation and freezes very well.
Is this dessert overly sweet?
The sweetness is balanced by the nutty pistachio flavor and cream cheese.
Can I color the cake green?
Natural pistachios usually give enough color, but a small amount of food coloring may be added if desired.
What jars work best?
Small glass jars with lids, holding around 120–130 g, are ideal.
Can I reduce the fat content?
You may use light cream cheese, but the texture will be slightly less rich.
Is this suitable for special occasions?
Yes, its presentation and flavor make it perfect for events and celebrations.
Conclusion
Jar Cake – Pistachio Milk Cake is a refined dessert that combines convenience, flavor, and visual appeal. With its moist cake, creamy pistachio layers, and long freezer life, it is an excellent choice for both home bakers and professional kitchens. This recipe delivers consistent results and a luxurious taste in every jar.
Jar Cake – Pistachio Milk Cake is a luxurious layered dessert made with pistachio sponge, a three-milk soak, and pistachio cream, all served in individual jars. Perfect for make-ahead desserts, special occasions, or gifting.
Ingredients
120 g all-purpose flour
80 g finely ground pistachios
150 g granulated sugar
3 large eggs
100 ml vegetable oil
120 ml milk
8 g baking powder
5 ml vanilla extract
1 g salt
200 ml whole milk
120 g sweetened condensed milk
120 ml evaporated milk
300 ml whipping cream
150 g cream cheese
80 g powdered sugar
60 g pistachio paste
5 ml vanilla extract
40 g chopped pistachios
30 g cake crumbs
Instructions
Preheat oven to 170°C (340°F). Grease and line a rectangular baking pan.
Whisk eggs and sugar until light and fluffy. Add oil, milk, and vanilla extract; mix until smooth.
In another bowl, combine flour, ground pistachios, baking powder, and salt. Fold dry into wet until just combined.
Pour batter into the pan and bake for 25–30 minutes. Cool completely, then cut into rounds or cubes for jars.
Mix whole milk, condensed milk, and evaporated milk to make the milk soak.
Whip cream to soft peaks. In a separate bowl, mix cream cheese, powdered sugar, pistachio paste, and vanilla. Fold whipped cream into pistachio mixture.
To assemble: place cake at bottom of jars, spoon over milk soak, then add pistachio cream. Repeat layers.
Top with chopped pistachios and cake crumbs. Seal jars and chill before serving.
Notes
Use vanilla sponge for a milder flavor variation.
Add rose or cardamom to milk soak for a Middle Eastern twist.
Include a thin layer of white chocolate spread for added richness.
