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Raspberry-Pistachio Tres Leches Cake

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Cindy Rahe
Updated Mar 23, 2026
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This Raspberry-Pistachio Tres Leches Cake is a feast for both the eyes and palate! A nutty pistachio cake layer and pink raspberry whipped cream come together for this irresistible twist on tres leches cake. Betty Crocker™ Super Moist™ Cake Mix makes this cake easy, while pistachio pudding mix in the batter gives flavor, additional richness, and a soft green color. The spongy cake layer is then soaked in a classic combination of evaporated milk, sweetened condensed milk, and a little heavy cream. The raspberry whipped cream topping provides the perfect tart, fruity complement to this sweet and moist cake.

Recipe Ingredients

Here’s a look at the ingredients you’ll need for this easy Raspberry-Pistachio Tres Leches Cake.

Cake Mix: Betty’s French vanilla cake mix guarantees a fluffy and moist cake that's the perfect base for this recipe.

Instant Pistachio Pudding Mix: One 4-serving package adds great pistachio flavor and a little bit of color. No need to prepare the pudding, simply mix the powder in with the cake mix!

Pistachio Nuts: Some finely chopped pistachios add a nutty flavor and nice texture to the cake.

Three Milks: One can each of evaporated and sweetened condensed milk, plus half a cup of heavy cream make up the trio of milks needed for this cake.

Freeze-Dried Raspberries: Using freeze-dried berries ensures bold berry flavor without any added volume or liquid.

Other Ingredients You’ll Need: Water, eggs, green and pink food color, heavy cream, and powdered sugar.

How to Make Raspberry-Pistachio Tres Leches Cake

Here are our best tips for making this easy Raspberry-Pistachio Tres Leches Cake. See the full recipe for complete details.

1. Make the Batter

This easy batter comes together quickly with an electric hand mixer. Add a touch of green color to the water if you want a more vibrant cake. Combine all the ingredients and mix until smooth.

2. Bake the Cake

Bake the cake for about 25 minutes. The top and edges will be golden, and the top will spring back to the touch. Poke the baked cake all over with a skewer or fork.

3. Soak the Cake

While the cake cools, mix the three milks (tres leches). Pour the milk mixture over the cake–it’s okay if the cake is still warm! Refrigerate the cake for at least 1 hour.

4. Frost the Cake

Once the cake has chilled and soaked up the milk mixture, make the raspberry whipped cream. Whipping the cream to a softer peak is better than stiffer here, as the dried raspberries will firm up the cream significantly. Spread the raspberry cream over the entire cake in an even layer. Chill at least 1 hour before cutting. Garnish with additional freeze-dried raspberries and fresh raspberries.

How to Store Raspberry-Pistachio Tres Leches Cake

Follow these tips for storing Raspberry-Pistachio Tres Leches Cake. 

Refrigerator Storage

Since this cake has a lot of dairy elements, it is crucial to keep it refrigerated! Store leftover tres leches cake in the refrigerator covered with plastic wrap for up to 3 days.

Freezer Storage

Freezing is not recommended for this recipe.

Raspberry-Pistachio Tres Leches Cake

  • Prep Time 30 min
  • Total 3 hr 0 min
  • Servings 15
  • Ingredients 16
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Ingredients

Cake

Tres Leches

  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup heavy whipping cream

Topping

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 to 2 drops pink food color
  • 3 tablespoons crushed freeze-dried raspberries

Garnish

  • Fresh raspberries
  • Crushed freeze-dried raspberries

Instructions

  • Step 
    1

    Heat oven to 350°F. Grease a 13x9-inch baking pan with cooking spray or melted butter.

  • Step 
    2

    In a liquid measuring cup, mix 1 cup water and 2 to 3 drops of green food color.

  • Step 
    3

    In a large bowl, mix cake mix, pudding mix, and pistachio nuts.

  • Step 
    4

    Add green-tinted water, eggs, and oil. Beat with an electric mixer on medium speed for about 2 minutes. Scrape the side and bottom of the bowl; beat an additional 30 seconds. Pour the batter into the baking pan and spread evenly.

  • Step 
    5

    Bake about 25 minutes or until a toothpick inserted in the center comes out clean and the top springs back when lightly touched. Remove the cake from the oven to a cooling rack; let stand 5 minutes. Using a fork or skewer, poke holes in the surface of the cake.

  • Step 
    6

    In a medium bowl, whisk the Tres Leches ingredients until blended. Pour evenly over the cake, tilting the pan as needed to cover any dry spots. Refrigerate for 1 hour.

  • Step 
    7

    In a large bowl, beat 1 1/2 cups whipping cream, powdered sugar, and 1 to 2 drops of pink food color with an electric mixer on high speed until medium peaks form. Fold in 3 tablespoons crushed freeze-dried raspberries.

  • Step 
    8

    Spread the mixture over the chilled cake. Refrigerate for at least 1 hour before serving.

  • Step 
    9

    When ready to serve, top with additional crushed freeze-dried and fresh raspberries before slicing and serving.

Nutrition

Nutrition Facts are not available for this recipe

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