The Best Eggless Saffron Tres Leches Cake
Indulge in the rich, aromatic flavors of Eggless Saffron Tres Leches Cake – a soft, spongy dessert soaked in saffron-infused milk with whipped cream topping. Perfect for festive occasions.There’s something special about the delicate aroma of saffron mingling with creamy milk that fills the kitchen with warmth and celebration. This eggless saffron tres leches cake is wonderfully moist, rich, and bursting with fragrant flavor like a festive hug in dessert form. You can make it dairy-free!
Yield: 9 servings
Equipment
- 8x8-inch (20cm) Square Baking Pan (glass baking pan or aluminum baking pan)
Ingredients
Sponge Cake
- 45 g Butter soft; see notes for options
- 150 g Condensed Milk room temperature; see notes for options
- 45 g Cane Sugar or castor sugar
- 180 ml Milk room temp; see notes for options
- 1 tsp Vanilla Extract
- 150 g All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
Saffron Milk Mixture
- 420 ml Milk see notes for options
- 180 ml Condensed Milk see notes for options
- 120 ml Whipping Cream or evaporated milk; see notes for options
- 7-8 strands Saffron Strands
- pinch Cardamom Powder optional
Whipped Cream Topping
- 180 ml Whipping Cream cold; see notes for options
- 30 g Powdered Sugar or icing sugar
- 1 tsp Vanilla Extract
- 2 tbsp Pistachios chopped for decoration
- 5-6 strands Saffron Strands for decoration
Instructions
For the Sponge Cake:
- Preheat oven to 350°F (175°C). Grease an 8x8-inch (20x20cm) square pan with oil. I have used a glass baking pan but you can also use aluminum baking pan.
- In a bowl, mix together softened butter, sugar, and condensed milk using a whisk until it is smooth and combined. Scrape down the sides of the bowl.
- Add room temperature milk and vanilla, mix well until fully combined.
- Sift in the dry ingredients (flour, baking powder, baking soda, salt) and mix until just combined. Avoid over mixing. Scrape down the bowl once more to ensure everything is incorporated.
- Pour batter into the greased pan and bake for 20–22 minutes, or until a toothpick inserted comes out clean.
- While baking, prepare the saffron milk soak.
For the Saffron Milk Mixture:
- Heat milk, condensed milk, and heavy cream in a saucepan over low heat (do not boil).
- Once it’s hot, add a pinch of saffron strands and let them infuse on low heat for a few minutes. This helps bring out the beautiful color and delicate flavor of the saffron. Remove from heat and let sit for 1–2 minutes.
- When the cake is out of the oven and still hot, poke holes all over with a toothpick.
- Reserve 1 cup of milk mixture for serving. Slowly pour the remaining hot (not boiling) milk mixture all over the cake. Let the cake cool, then refrigerate until fully chilled for 3-4 hours. For best absorption the cake and milk mixture should be hot.
For the Whipped Cream Topping:
- Whip cold heavy cream with powdered sugar and vanilla, until medium peaks form. Spread evenly over the chilled cake.
- Garnish with saffron strands, chopped pistachios, or rose petals. Serve cold with a drizzle of reserved milk.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Butter: Use dairy-free butter sticks (such as Earth Balance) for a vegan version, or any unsalted butter of your choice.
- Milk: Use any plant-based milk like oat, soy, or almond for a dairy-free or vegan cake. Regular whole milk works just as well if you're not avoiding dairy.
- Whipping Cream: Choose unsweetened dairy-free whipping cream (such as soy, almond, or coconut-based) for vegan recipes, or use any full-fat dairy whipping cream.
- Condensed Milk: Use regular sweetened condensed milk or opt for dairy-free condensed milk (such as coconut-based or oat-based) for a vegan-friendly version. Brands like Nature’s Charm offer great plant-based options.
- If you don't like saffron then you can leave it out completely and add more vanilla extract to the soaking milk mixture.