Saffron Milk Cake

Try our luscious milk cake soaked in a rich and decadent saffron custard sauce.

I Made It


For Vanilla Custard Syrup:

  • Milk 4 cups
  • Milk powder ¼ cup
  • Condensed milk ¼ cup
  • Sugar ¼ cup
  • Cream 200ml
  • National Vanilla custard powder 3 tbsp
  • Cardamom powder ½ tsp
  • Saffron strings 6-7
  • Khoya ½ cup
  • Crushed nuts like almonds, pistachio, cashew nut 1/3 cup

For Cake Sponge:

  • Eggs 5
  • Caster sugar 150g
  • Oil 120 ml (108g)
  • Cream 150g
  • Vanilla essence 2 tsp
  • Baking powder 2 tsp
  • Flour 200g
  • Pistachio powder 30g
  • Almond powder 30g


For the Sauce:

  • Prepare custard by adding vanilla custard, milk powder, sugar and ½ cup of milk and mix well.
  • In a saucepan add milk and bring to boil.
  • Add saffron strings, cardamom powder and vanilla custard mixture, cook on medium to low heat until sauce is slightly thickened.
  • Turn off the flame and add cream into it, mix well.
  • Leave at room temperature until it cools down.
  • Take out 3 cups of vanilla custard malai syrup for the cake sponge.
  • Add khoya and nuts into the leftover vanilla custard malai syrup and mix.

For the Sponge:

  • To prepare the sponge, preheat oven at 180-degree C.
  • Sift flour, baking powder, almond powder and pistachio powder in a mixing bowl and set aside.
  • In a large mixing bowl beat eggs for 8-10 mins.
  • Add sugar gradually and beat on medium high speed.
  • Gradually add oil and vanilla essence and beat.
  • Add sifted flour and cream in 3 parts, alternating. Start with the cream and end with flour mixture.
  • Do not over beat the batter.
  • Grease an 8 x 8 inches square or round baking pan, lined with butter paper.
  • Pour all the mixture into it and tap for 3-4 times to take out air bubbles.
  • Bake for 30-35 minutes. Make sure the inserted skewer comes out clean.
  • Cool it down completely.
  • In another 8-inch cake tin, cover the base and sides of the cake tin with cling film.
  • Put the cake sponge into it and use a stick or fork to poke holes all over the surface. This is so that the vanilla malai custard syrup will infuse into the cake.
  • Pour 3 cups of vanilla custard malai syrup slowly onto the cake, cover with cling film and let it rest for 12 hours in the refrigerator.

For Frosting:

  • In a large mixing bowl add 1 cup of whip cream and whip till stiff peaks form.
  • Cover the cake with whipped cream and pour the vanilla custard malai syrup on top of the cake.
  • Decorate with chandi ka warq, nuts and edible flowers.