Saffron Milk Cake is my Middle Eastern twist on the classic tres leches cake. It’s rich, aromatic, and incredibly tender — with saffron-infused sponge soaked in a luxurious sweetened milk and finished with soft whipped cream. This dessert might sound fancy, but it’s actually very easy to make at home. The delicate floral flavor of saffron takes every bite to the next level.

Why You’ll Love This Recipe

I love how this saffron milk cake feels both comforting and indulgent. The golden sponge is soft and light, and after it soaks in that saffron-infused milk, it becomes moist and rich without ever feeling too heavy. The whipped cream topping adds the perfect airy contrast. It’s a great dessert for gatherings or when I want to serve something unique and impressive without a lot of fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Saffron Cake:

• all purpose flour

• baking powder

• saffron threads

• hot water

• butter (softened to room temperature)

• sugar

• eggs (at room temperature)

• vanilla extract

For the Sweetened Milk:

• milk

• whipping cream

• condensed milk

• saffron threads

For the Whipped Cream Topping:

• whipping cream (heavy cream)

• icing sugar

For Garnish:

• slivered pistachios

• dried roses

• a pinch of saffron

Directions

1. Prepare the Sponge Cake
I start by preheating the oven to 170°C and greasing an 8 x 8 inch baking pan. Then, I whisk together the flour and baking powder in a bowl and set it aside.

I bloom the saffron threads in hot water, letting them sit and infuse. In my stand mixer, I beat the softened butter with sugar on medium-high for 5–7 minutes until it looks pale and fluffy.

Next, I add the eggs one at a time, mixing well after each one. I then pour in the saffron water and vanilla extract, giving it a gentle mix. Finally, I stir in the dry ingredients until just combined. I transfer the batter to the prepared pan and bake it for around 25 minutes or until a toothpick comes out clean. Then I let it cool completely.

2. Make the Sweetened Milk
While the cake cools, I combine milk, whipping cream, condensed milk, and saffron in a saucepan. I bring it to a boil, then simmer for about 5 minutes and allow it to cool.

Once the cake is at room temperature, I use a skewer or fork to poke holes all over it, then pour half the sweetened milk mixture over the cake. I save the rest for serving.

3. Prepare the Whipped Cream Topping
I whip cold heavy cream with icing sugar in a stand mixer on high until soft peaks form. Then, I spread this whipped topping evenly over the soaked cake. I cover the dish and refrigerate it for at least 4 hours or overnight.

4. Serve
I cut the chilled cake into squares, spoon some of the reserved milk mixture over each serving, and garnish with slivered pistachios, dried rose petals, and a tiny pinch of saffron.

Servings and timing

This recipe yields 9 servings.
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 4 hours minimum (overnight recommended)
Total Time: About 5 hours

Variations

• Cardamom Twist: Sometimes I add ground cardamom to the sponge for extra warmth.

• Rose Milk Soak: A splash of rose water in the sweetened milk gives the cake an additional floral note.

• Nut-Free Version: I skip the pistachios when serving to guests with nut allergies — the cake is still stunning with just the rose petals.

• Eggless Option: I haven’t tried this with egg substitutes yet, but aquafaba or yogurt may be worth experimenting with.

• Layer Cake Style: Doubling the recipe and baking in two pans allows me to stack the layers for an extra elegant presentation.

Storage/Reheating

I store any leftovers in the fridge in an airtight container for up to 4 days. The cake actually tastes better the next day as it continues to soak up the milk. I never reheat this dessert — it’s meant to be served cold and is most refreshing that way.

FAQs

What does saffron milk cake taste like?

It has a luxurious flavor with floral saffron notes, a moist and milky texture from the soak, and a creamy whipped topping. It’s rich but still light and airy.

Can I make saffron milk cake ahead of time?

Yes, I always make it a day ahead. It needs at least 4 hours in the fridge to soak properly, but overnight is even better for flavor and texture.

Can I use store-bought whipped cream?

I prefer homemade whipped cream for its soft, fresh texture, but if I’m short on time, stabilized store-bought whipped cream works too.

Can I freeze saffron milk cake?

I don’t recommend freezing it — the texture can get soggy and the whipped cream may separate. It’s best enjoyed fresh from the fridge.

Can I make this recipe in a larger batch?

Absolutely. I double the ingredients and bake in a larger 9×13-inch pan for parties or special occasions. Just increase the baking time slightly and keep an eye on the cake for doneness.

Conclusion

Saffron Milk Cake is one of those show-stopping desserts that’s easier to make than it looks. With its golden sponge, creamy topping, and fragrant milk, it’s a treat I come back to again and again. Whether I’m hosting guests or just craving something special, this recipe always delivers that perfect touch of elegance and indulgence.

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