Saffron Milk Cake Recipe

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Recently, I had my first taste of Saffron Milk Cake when Chef Jasbir Singh baked it for us. I’ve always loved milk cake for its milky, soft, and creamy texture, but this saffron-infused version surpassed all the milk cakes I’ve enjoyed since childhood. It was even more delicious than I could have imagined.

I then learned that Saffron Milk cakes are made of flour, sugar, and eggs, just like usual milk cakes, but adding saffron threads gives them a unique taste. The saffron threads enhance the flavor of this milk cake and give it a nice bright color.

When you try this recipe, you will find a close resemblance to Tres Leche, except that the milk soak is infused with floral, earthy saffron. The sponge cake is so light and airy that it doesn’t take much time to absorb the creamy milk mixture.

While just an hour of soaking is enough, give this dessert at least 4 hours to chill, as it is best enjoyed cool. It tastes so delicious that stopping at one piece is quite complex, so I also tried this recipe.

When I got the recipe from Chef Jasbir Singh, I realized that this dessert was divided into three parts, making it delightful. So, let me quickly share this recipe with you to explain what makes this saffron milk cake so delectable.

Equipment Required

Milk Pan: While I use a small milk pan to boil the milk, you can also use a small saucepan.
A Stand Mixer: Usually, I use a stand mixer to beat the cake batter and the whipped cream. However, you can also use a whisk or a hand mixer instead.
Rubber Spatula: I use a rubber spatula to mix the ingredients gently. However, you can also use a wooden spoon.
Small Bowl: You will need a small bowl to collect the milk once it has been refrigerated, and I also use a few small bowls to assemble all the ingredients before starting the recipe.
Large Bowl: You will need two large bowls, one for preparing the cake batter and one for whipping the cream.
Baking Dish: I used a 13*9-inch glass baking dish to bake the cake.However,you can also use a silicon or aluminum one.
Serving Plates: I use 12 plates to assemble my saffron milk cake before serving. You can use the number of plates as per your requirement.

Saffron Milk Cake Ingredients and Substitutions

Note: This recipe makes 12 servings. However, you can adjust the quantity of ingredients to meet your requirements.

CAKE
4 Tbsp. Unsalted Butter (plus more for the pan)
2 cups (250 g) All-Purpose Flour, plus more for dusting: You can also use almond or oat flour in this recipe. However, adding the substitutes will affect the texture.
¾ Cup Whole Milk: I have also tried this recipe using almond milk, and the taste was just as good as the original.
3 Large Eggs: You can replace each egg with one teaspoon of baking soda and one tablespoon of vinegar, ¼ cup of plain yogurt, or ¼ cup of buttermilk.
1 1⁄4 Cups (250 g) Sugar
1½ tsp. Baking Powder
¾tsp. Diamond Crystal: You can also use ½ tsp of Morton kosher salt as an alternative.
SAFFRON MILK
3 Cups Whole Milk: Whole milk can easily be replaced by almond or oat milk in this recipe, as mentioned above.
1 tsp. Saffron Thread
¼ tsp. Kosher Salt: Coarse Sea salt or Himalayan pink salt can also be used as alternatives in this recipe.
1 14-oz. Can Sweetened Condensed Milk
1 12-oz. Can Evaporated Milk
WHIPPED CREAM
2 Cups Chilled Heavy Cream: It can be substituted with half and half, which is a mixture of whole milk and cream or cashew cream.
3 Tbsp. Sugar
¼ Tsp. Kosher Salt
¼ Cup Finely Chopped Raw Pistachios: You can also use roasted almonds.

Preparation And Cooking Time

Preparation Time	cooking time	Resting Time	Total Time
10 minutes	35 minutes	2 hours	2 hours 45 minutes

How To Make Saffron Milk Cake At Home

Step 1

Heat ¾ cup whole milk and add unsalted butter in a small milk pan over medium, stirring occasionally, until the butter is melted, about 4 minutes. Remove from heat and let cool slightly.

Step 2

Beat the eggs until combined, then gradually add 1¼ cups (250 g) sugar while increasing the whisking speed to medium, mixing until combined.

Step 3

Sift 2 cups (250 g) of all-purpose flour into the egg mixture.

Step 4

Then, add 1½ tsp Baking powder and ¾ teaspoon kosher salt to the egg flour mixture. Fold until the flour is nicely combined with the ingredients using a rubber spatula.

Step 5

Now, add the prepared milk mixture and stir gently until just incorporated (don’t overmix).

Step 6

Lightly grease a 13×9″ baking dish with unsalted butter and dust with all-purpose flour, tapping out excess. Transfer the batter to the prepared baking dish and smooth the top if needed.

Step 7

Place a rack in the middle of the oven that is preheated to 350°. Bake the cake until the top is golden brown and springs back when gently pressed, 25–30 minutes.

Step 8

Now to prepare saffron milk, take a saucepan, add milk, and saffron strands to it.

Step 9

Now, stir in one 14-oz. can of sweetened condensed milk and one 12-oz. can of evaporated milk. Mix them until smooth and combined.

Step 10

Season it with a pinch of salt.

Step 11

Meanwhile, add 2 cups of chilled heavy cream, 3 teaspoons of sugar, and ¼ tsp kosher salt to the bowl.

Step 12

Beat the mixture on medium speed until soft peaks form, for about 3 minutes. Cover and chill until ready to serve.

Step 13

Now to assemble, cut the cooked cake into pieces and pour the saffron milk and a generous dollop of whipped cream.

Step 14

Scatter finely chopped raw pistachios over the cake and enjoy.

Expert Tips That I Recommend

The key to the best saffron milk cake is a light, airy sponge cake. These air bubbles allow the milk to be absorbed into the cake. Therefore, I gently fold the egg whites into the batter, making sure not to overmix.
I let my soaked cake rest in the fridge for at least 4 hours. This gives the cake time to absorb every last bit of the milk mixture, which is crucial to achieving a moist cake.
Make sure to even the batter in the baking dish with a spatula, as a leveled cake will evenly soak up the milk.
I make this cake ahead of time as it tastes best when served chilled. However, I garnish the top with whipped cream right before serving.
I insert a toothpick or a skewer into the center to check the cake’s doneness. If it comes out clean, then the cake is done.
I also gently poke holes in the cake with a skewer before pouring the saffron milk. This ensures that the cake absorbs the milk.

FAQs About Saffron Milk Cake Recipe

Why is your milk cake dry?

Your milk can dry due to the cake batter being overheated. Overmixing can cause the cake to lose its airiness and become dense. You can fix this by adding a little moisture from the top, like sugar syrup or plain milk.

Why is your saffron milk cake soggy?

If you over-soak the cake, your saffron milk cage may turn soggy. Ensure you pour the milk gradually on top of the cake until it is absorbed.

Why didn’t your cake rise properly?

To make the perfect saffron milk cake, ensure your oven temperature is just right. If it’s too hot, the cake will not rise properly; if it’s too cool, the cake may rise and then shrink. Also, use fresh ingredients, including baking powder, for the best results.

Why is your saffron milk cake having an overpowering saffron flavor?

Adding more than the specified amount of saffron to your saffron milk cake results in an overpowering saffron flavor. Few saffron threads are more than enough, as it is potent, and a little goes a long way. You can fix it by adding more milk to the saffron milk mixture.

Why is your milk mixture too runny?

If your milk mixture is runny, you will probably have to check the proportions of the three types of milk used —whole milk, condensed milk, and evaporated milk. Adjust the amounts to get the right consistency, ensuring that it is pourable.

Nutritional Information Per Serving

The ingredients in this recipe for Saffron Milk Cake are high in fats, sugar, and carbohydrates. However, having them in moderation is no harm.I have also added the nutritional values of the ingredients used in this recipe for your reference.

Calories	498 kcal
Carbohydrates	53 g
Protein	11 g
Fat	28 g
Saturated Fat	17 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	8 g
Fiber	0.3 g
Sodium	279 mg
Sugar	52 g
Vitamin A	1070 IU
Vitamin C	2 mg
Calcium	348 mg
Iron	1 mg

Recipe Variations For Different Diets

Vegan Diet: Veganists can use soy milk or almond milk-based condensed, evaporated, or whole milk in this recipe. Eggs can easily be replaced by combining vinegar, baking soda, and yogurt as per the ingredients section’s measurements above. Regular butter can be replaced by vegan butter, and heavy cream can be replaced by cashew cream.
Sugar-Free Diet: People who have diabetes or are following a sugar-free diet can substitute sugar for stevia or panela in this recipe.
Gluten-Free Diet: People with gluten-free diets can substitute almond flour for all-purpose flour in this recipe.

Storing This Recipe

Storing

Refrigerator: I store the saffron milk cake in an airtight container in the fridge. It lasts for about 3 – 4 days.
Freezer: The cake can be frozen wrapped in a layer of storage wrap and then wrapped in aluminum foil. It can last for three months when frozen. However, it is best to add the whipped cream topping after the cake is thawed.

Note: This cake is soaked in milk and served chilled, so it doesn’t need to be reheated.

What To Serve With This Recipe

While I love this dessert on its own, it can also be served with other simple dishes, like a simple citrus Fruit Salad or sliced strawberries, to cut the sweetness of the milk cake.

You can also serve it with Cinnamon Biscuits, Strawberry Margarita, or Roasted Nuts.

Printable Version

More Dessert Recipes That You Can Try

Recipe For Whipped Peanut Butter — Whipped Peanut Butter Recipe

Raspberry Compote Recipe — Whipped Peanut Butter Recipe

Conclusion

If you love milk-based desserts, then this is the recipe for you. It has everything from a creamy texture to a saffron-infused milky taste to a light, airy sponge cake. This sweet treat can be made at home and relished with loved ones.

All you have to do is follow the recipe. The techniques, tips, and tricks will help you create the perfect saffron milk cake. Once you’ve made, assembled, and enjoyed this cake, please write about your experience with the recipe in the comment section below. Until then, Happy Baking!