Saffron Milk Cake is the Middle Eastern version of the famous tres leches cake (also known as three milk cake).

But this dessert is not just any dessert. It’s delicious with the heady aroma and flavour of saffron. Bonus points, it’s extremely easy to make too!

For the Saffron Cake - All Purpose Flour - Baking Powder - Saffron Threads - Butter - Sugar - Eggs - Vanilla For the Sweetened Milk to Soak the Cake - Milk - Whipping Cream - Saffron Threads - Whipped Cream  -  whipping cream heavy cream - Icing sugar For Topping - Silvered Pistachios - Dried Roses - Saffron


Saffron  Milk Cake


9 people


Middle Eastern


25 minutes




- In a bowl, whisk together the flour and baking powder. - Add the butter and sugar. Beat on medium high speed for about 5-7 minutes until the butter and sugar are well incorporated.

For the Saffron Cake

– Add the eggs one by one.  – Now add the saffron water and the vanilla. Mix until just combine. Do not overmix.

Make the Batter

- Transfer the bat- ter to the prepared baking pan, and bake for about 25 minutes - Remove from oven, and set aside to cool

- Add the milk, whipping cream, condensed milk and saffron to a medium pot and bring to a boil.Simmer for about five minutes or so.

For the Sweetened Milk


– Set aside to cool. – Using a skewer or a fork, poke the cake all over before you add the sweetened milk. 

– Pour over half of the sweetened milk (the remaining will be used while serving). Set aside.

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