Saffron Milk Cake Recipe – Easy Indian-Inspired Dessert

Last Updated on 3 months by Neha Deshmukh

Saffron Milk Cake Recipe – Easy Indian-Inspired Dessert

Introduction

Oh, this cake! It’s a hug in dessert form, honestly. I first stumbled upon a version of this when visiting family in Hyderabad, and the delicate saffron flavour and unbelievably moist texture just stuck with me. It’s inspired by the classic milk cakes you find all over India, but with a little extra love (and saffron!) baked right in. It looks impressive, but trust me, it’s surprisingly easy to make. You’ll be rewarded with a dessert that’s perfect for celebrations, or just a cozy night in.

Why You’ll Love This Recipe

This Saffron Milk Cake is a winner for so many reasons! It’s wonderfully moist, thanks to the soaking milk, and the saffron gives it a beautiful colour and a unique, floral flavour. It’s not overly sweet, which I personally love, and it’s a real crowd-pleaser. Plus, it’s a lovely way to introduce people to the beautiful flavours of Indian desserts without being too intimidating.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 large eggs
• ½ cup sugar
• A pinch of salt
• 1 cup all-purpose flour (120g)
• 1 tbsp corn flour (8g)
• ⅓ tsp baking powder (2g)
• A fat pinch of crushed saffron (about ¼ tsp)
• 1 can (400ml) evaporated milk
• ½ can condensed milk (approx. 200g)
• 2 cups milk (480ml)
• ½ tsp packed crushed saffron (about ¼ tsp)
• 2 sachets Dream Whip powder
• ½ cup milk (120ml) – for Dream Whip
• 2 cups whipping cream (480ml) – optional, see ingredient notes
• ⅓ cup icing sugar (60g) – optional, for whipping cream

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Saffron – types & quality: This is the star, so don’t skimp! Look for good quality, deep red saffron strands. Kashmiri saffron is considered the best, but Spanish saffron is also a good option. Avoid anything pale or yellowish. A little goes a long way, but the flavour is incredible.
• Evaporated Milk – regional use: Evaporated milk is super common in Indian desserts, especially in South India. It adds a richness and creaminess that regular milk just can’t match. You can find it in most supermarkets, often near the condensed milk.
• Dream Whip – alternatives & availability: Dream Whip can be a little tricky to find depending on where you are. It’s a powdered whipped topping. If you can’t find it, you can absolutely substitute it with 2 cups of freshly whipped cream, sweetened with ⅓ cup of icing sugar. I’ve included both options in the ingredients list!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Grease and flour an 8-inch square pan. This prevents sticking, obviously!
2. In a large bowl, whip the eggs, sugar, and salt together until they become pale and ribbon-like. This takes a good 5-7 minutes with an electric mixer. You want it light and fluffy.
3. Gently sift the flour, corn flour, and baking powder into the egg mixture. Fold it in carefully, just until combined. Don’t overmix! We want a tender cake, not a tough one.
4. Add the crushed saffron to the batter and give it a final gentle fold. The batter will turn a beautiful golden hue.
5. Pour the batter into the prepared pan and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
6. Let the cake cool in the pan for about 5 minutes before transferring it to a cooling rack to cool completely.
7. While the cake cools, prepare the saffron milk. In a saucepan, heat the evaporated milk, condensed milk, regular milk, and saffron. Simmer for about 5 minutes, stirring occasionally, until the saffron has infused the milk with its flavour and colour.
8. Once the cake is completely cool, poke holes all over it with a fork. This helps the milk soak in beautifully.
9. Pour about two-thirds of the saffron milk over the cake, reserving about 1 cup for serving.
10. Refrigerate the cake for at least 2 hours, or even overnight, to allow it to soak up all that delicious milk.
11. Just before serving, prepare the whipped topping. If using Dream Whip, whip it with ½ cup of milk until stiff peaks form. If using whipping cream, whip it with the icing sugar until stiff peaks form. Gently fold in 2 tablespoons of the reserved saffron milk into the whipped topping.
12. Spread the whipped topping evenly over the chilled cake. Slice and serve with a generous drizzle of the reserved saffron milk around each portion.

Expert Tips

• Don’t skip the cooling time! A warm cake won’t absorb the milk properly.
• For a more intense saffron flavour, you can steep the saffron in a tablespoon of warm milk for 10-15 minutes before adding it to the batter and the milk mixture.
• A good quality baking pan makes all the difference.

Variations

Let’s get creative!

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg). Use plant-based milk and cream alternatives.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Spice Level – Saffron intensity: Feel free to adjust the amount of saffron to your liking. If you really love saffron, add a little more!
• Festival Adaptations – Diwali/Eid: This cake is perfect for festivals! You can decorate it with chopped nuts like pistachios and almonds for an extra festive touch.

Serving Suggestions

This cake is wonderful on its own, but here are a few ideas to elevate it:

• Serve with a scoop of vanilla ice cream.
• Garnish with chopped pistachios or almonds.
• A sprinkle of cardamom powder adds a lovely aromatic touch.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. It actually gets even more flavourful as it sits!

FAQs

Let’s answer some common questions:

• What is the best type of saffron to use for this cake? Kashmiri saffron is considered the best, but Spanish saffron is a good alternative.
• Can I make this cake ahead of time? Absolutely! You can make the cake a day or two in advance and store it in the refrigerator.
• Can I substitute Dream Whip with something else? Yes, you can use 2 cups of freshly whipped cream sweetened with ⅓ cup of icing sugar.
• What does evaporated milk add to the recipe? Evaporated milk adds a richness and creaminess that regular milk doesn’t have.
• How can I adjust the sweetness of the cake? You can reduce the amount of condensed milk slightly if you prefer a less sweet cake.