Saffron Milk Cake

A rich, aromatic twist on the classic tres leches cake, infused with the luxurious flavor of saffron. This Persian-inspired dessert is soft, moist, and surprisingly easy to make.
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 40 minutes
Servings: 8-10

Ingredients

For the 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

For the Milk Soak:

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

For the 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 your oven to 170°C (340°F). Grease an 8×8-inch baking dish with butter.
2. In a bowl, whisk together the flour and baking powder.
3. Soak the saffron threads in 1 tablespoon of hot water and set aside to bloom.
4. In a large mixing bowl (stand or handheld mixer), cream the butter and sugar together for 5–7 minutes until pale and fluffy.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in the saffron water and vanilla extract. Mix just until combined—don’t overmix.
7. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted comes out clean.
8. Let the cake cool slightly while you prepare the milk mixture.

2. Prepare the Milk Soak:

1. In a saucepan, combine the milk, cream, condensed milk, and saffron. Bring to a gentle boil, then simmer for 5 minutes. Set aside to cool.
2. Use a skewer or fork to poke holes all over the surface of the cake.
3. Slowly pour half the milk mixture over the cake, allowing it to soak in. Reserve the rest for serving.

3. Make the Whipped Topping:

1. Beat the whipping cream and powdered sugar together on high speed until soft peaks form—about 5 minutes. Be careful not to overbeat.
2. Spread the whipped cream evenly over the soaked cake.
3. Cover and refrigerate for at least 4 hours, or overnight for best results.

4. Serve:

1. Cut the cake into 8-10 squares.
2. To serve, spoon 2–3 tablespoons of the reserved milk mixture over each slice.
3. Garnish with slivered pistachios, dried roses, and a pinch of saffron.

Nooshe Jan!