Saffron Milk Cake

This saffron milk cake puts a Persian-inspired twist on classic tres leches. You’ll bloom saffron for the milk soak, then chill the cake until it turns ultra-soft, moist, and fragrant.

Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 40 minutes
Servings: 8–10

Ingredients

Saffron Cake

• 1 cup all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon saffron threads
• 1 tablespoon hot water
• 100 grams butter, softened
• ¾ cup sugar
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract

Milk Soak

• 1½ cups whole milk
• ¼ cup whipping cream
• ½ cup sweetened condensed milk
• A pinch of saffron threads

Whipped Cream Topping

• 1½ cups heavy whipping cream
• ⅓ cup powdered (icing) sugar

Optional Garnish

• Slivered pistachios
• Dried rose petals
• A pinch of saffron threads

Instructions

1) Make the Cake

1. Preheat the oven to 170°C (340°F). Grease an 8×8-inch baking dish with butter.
2. Whisk the flour and baking powder in a bowl.
3. Bloom the saffron in 1 tablespoon hot water, then set it aside.
4. Cream the butter and sugar for 5–7 minutes, until pale and fluffy.
5. Add the eggs one at a time. Mix well after each egg.
6. Pour in the saffron water and vanilla. Mix just until combined, and don’t overmix.
7. Pour the batter into the pan. Bake for 25 minutes, or until a toothpick comes out clean.
8. Let the cake cool slightly. Meanwhile, make the milk soak.

2) Prepare the Milk Soak

1. Combine the milk, cream, condensed milk, and saffron in a saucepan.
2. Bring it to a gentle boil. Then simmer for 5 minutes. Set aside to cool.
3. Poke holes all over the cake with a skewer or fork.
4. Slowly pour half the milk mixture over the cake so it absorbs evenly. Reserve the rest for serving.

3) Make the Whipped Topping

1. Beat the cream and powdered sugar on high speed until soft peaks form (about 5 minutes).
2. Spread the whipped cream evenly over the cake.
3. Cover and chill for at least 4 hours. For best results, chill overnight.

4) Serve

1. Slice into 8–10 squares.
2. Spoon 2–3 tablespoons of the reserved milk mixture over each slice.
3. Finish with pistachios, dried rose petals, and a pinch of saffron.

Nooshe Jan!