Week 112: Saffron Milk Cake

A saffron milk cake is essentially a saffron tres leches cake. It can also be called kesar tres leches and originates from Middle Eastern cuisine.

Jump to the recipe!

In the 2010s, chefs started experimenting with saffron in tres leches cakes, and the recipe became popular in restaurants as a saffron milk cake.

It’s very easy to make, and it tastes so decadent. Saffron is very popular in Middle Eastern and South Asian food and has a very complex flavor profile.

It can also be very expensive. That’s why in this recipe, we soak the saffron in water so we still get the flavor and color, without wasting any saffron threads.

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RECIPE:

INGREDIENTS:

Saffron Mixture:

• 1 teaspoon saffron threads

• 1 tablespoon hot water

Cake:

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 3 eggs

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

Soak:

• 7 oz. condensed milk

• 5 oz. condensed milk

• 3/4 cup heavy whipping cream

Frosting:

• 1 cup heavy whipping cream

• 1/2 cup powdered sugar

STEPS:

1. Preheat your oven to 350 degrees F, and grease a 9x9-inch cake pan with butter.

2. In a small bowl, mix the hot water and saffron. Allow this mixture to sit for 10 minutes.

3. In the bowl of a stand mixer, beat the eggs and sugar until light and fluffy. Add the eggs and half of the saffron mixture. Gently, fold in the flour and baking powder, and pour the batter into your prepared pan. Bake for 30 minutes.

4. In a bowl, whisk the condensed milk, evaporated milk, heavy whipping cream, and the remaining saffron mixture until combined.

5. Once the cake is cooled, poke holes with a fork around the surface of the cake. Pour your soak over the top of the cake and set aside in the refrigerator for 3 hours.

6. In a bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Spread the frosting over the cake and serve.

Enjoy!

The Bored Baker 👩🏽‍🍳