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Delicious Saffron Cake Recipe

Your sweet tooth cravings just got better with this delicious Saffron Cake. The softest, most pillow-y, and moist saffron cake recipe ever!
Course Dessert
Cuisine American, International
Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Servings 8 People
Calories 267kcal

Ingredients

Cake Batter:

  • 1 teaspoon Saffron
  • 4 egg yolks
  • cup sugar
  • ¼ cup vegetable oil
  • ½ cup water
  • 1 cup all purpose flour
  • teaspoon baking powder
  • ½ teaspoon salt kosher

Egg White Mixture:

  • 4 egg whites
  • 1 teaspoon vinegar
  • cup sugar

Condensed Milk Frosting (Optional - Powder for sprinkling will work as well):

  • 1 can condensed milk chilled
  • ½ teaspoon Saffron

Instructions

  • Preheat the oven to 350°.
    Mix together the saffron and water. Stir and set aside.
    Mix together the egg yolks and sugar. Mix together until well combined. Should be light and fluffy.
    Add the oil and water. Mix. 
    Using a sieve, sift the flour, baking soda and salt on top of the egg yolk mixture. Mix until lumps are no longer visible. 
    Step by step guide to make the cake
  • In a separate bowl, beat the eggwhite, vinegar, and sugar until stiff peak.
    Fold in the eggwhite mixture to the batter one scoop at a time until all is used and combined.
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  • Line the pan with parchment paper and slowly pour batter into the pan.
    Bake at 350° for 25 minutes or until toothpick that's inserted in center comes out clean.
    Allow cooling in pan or mold for 30 minutes on a wire rack; remove cake from pan. Cool completely!
    In a medium bowl, pour the condensed milk and saffron. Using an electric mixture, on high speed, mix the milk for 4 minutes.
    Once the cake is completely cooled, turn the cake upside down in the same pan, remove the paper, then frost the cake. See notes for frosting methods. Refrigerate for at least 1 hour before cutting and serving. Serve as desired and enjoy!
    *** If you are not using the frosting method, sprinkle the cake with powder sugar.
    Saffron cake with slice cut out on a plate topped with powdered sugar

Notes

Quick Tips:

  1. Best to use parchment paper to help remove the cake without a hassle.
  2. Do not over bake your cake. It is best to remove it from the oven the minute the toothpick comes out clean from the middle.
  3. Coconut condensed milk or regular condensed milk will work. Taste may alter. 

Nutrition

Serving: 6People | Calories: 267kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 224mg | Potassium: 58mg | Fiber: 1g | Sugar: 12g | Vitamin C: 6mg | Calcium: 69mg | Iron: 3mg