The Saffron Cream Cake is a refined and aromatic dessert that combines soft citrus cake layers with lightly spiced cream infused with saffron. This cake is delicate, luxurious, and beautifully balanced — not overly sweet, yet deeply flavorful. With notes of lemon, cardamom, and saffron, it feels both comforting and sophisticated, making it perfect for celebrations, afternoon tea, or special family gatherings.
Saffron, often called the “golden spice,” brings warmth, color, and an unmistakable fragrance to this cake. Paired with a light whipped cream frosting, it creates a dessert that feels indulgent without being heavy.
Why You’ll Love This Saffron Cream Cake
- Soft, moist cake with a tender crumb
- Subtle citrus and spice flavors
- Creamy, aromatic saffron topping
- Elegant appearance with minimal effort
- Perfect for festive occasions or refined desserts
Ingredients
For the Saffron Cream
- ¼ teaspoon saffron threads
- 2 tablespoons warm milk
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar (adjust to taste)
For the Cake
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup neutral oil (vegetable or sunflower)
- ¾ cup plain whole-milk yogurt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Optional Garnish
- Chopped pistachios
- Dried rose petals
- Extra saffron strands
Step-by-Step Instructions
1. Prepare the Saffron
Place the saffron threads in warm milk and let them soak for at least 15 minutes. This step releases the color and aroma of the saffron. Set aside to cool completely.
2. Prepare the Cake Batter
- Preheat your oven to 180°C (350°F).
- Grease and line an 8-inch round cake pan with parchment paper.
In a bowl, sift together:
- Flour
- Baking powder
- Baking soda
- Cardamom
- Salt
In another large bowl, whisk together:
- Sugar
- Oil
- Yogurt
- Lemon zest
- Lemon juice
- Vanilla extract
Gradually add the dry ingredients to the wet mixture and gently whisk until smooth. Do not overmix.
3. Bake the Cake
- Pour the batter into the prepared pan.
- Tap the pan lightly to remove air bubbles.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before frosting.
4. Make the Saffron Cream
In a cold bowl, whip the heavy cream using an electric mixer until soft peaks form.
Add powdered sugar and the cooled saffron milk. Continue whipping until stiff peaks form.
Be careful not to overwhip.
5. Assemble the Cake
Once the cake is fully cooled:
- Spread the saffron cream evenly over the top.
- Use a spatula to create soft swirls for a rustic, elegant look.
6. Garnish and Serve
Decorate with chopped pistachios, dried rose petals, or a few saffron strands for a beautiful finish.
Chill the cake for 30 minutes before serving for the best texture and flavor.
Serving Suggestions
- Serve chilled or slightly cool
- Pair with tea, coffee, or saffron milk
- Ideal for celebrations, Eid, weddings, or afternoon desserts
Final Thoughts
This Saffron Cream Cake is a celebration of delicate flavors and timeless elegance. The soft citrus cake paired with fragrant saffron cream creates a dessert that feels luxurious yet approachable. Whether you’re baking for guests or treating yourself, this cake is guaranteed to impress with both its flavor and appearance.