Saffron Cake with White Chocolate and Raspberry Frosting
Ingredients
For the Saffron Cake:
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 3 large eggs, at room temperature
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) whole milk, warmed
- 1 tsp vanilla extract
- 1/2 tsp saffron threads, soaked in 2 tbsp warm milk
For the White Chocolate Frosting:
- 8 oz (225g) white chocolate, chopped
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1/4 cup (60ml) heavy cream
- 1 tsp vanilla extract
For the Raspberry Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1/4 cup (60ml) fresh raspberry puree (strained for smoothness)
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream, as needed
Optional Garnish:
- Fresh raspberries
- White chocolate shavings
- Edible gold flakes for a luxurious touch
Instructions
Step 1: Prepare the Saffron Milk
Start by soaking the saffron threads in warm milk. Place the saffron threads in 2 tablespoons of warm milk and let them steep for 10-15 minutes. The saffron will release its distinct flavor and vibrant golden color into the milk. This will give the cake a subtle yet fragrant saffron taste.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper to ensure easy release of the cake once it’s baked.
Step 3: Make the Cake Batter
In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes using a hand mixer or stand mixer on medium speed. Add the eggs, one at a time, beating well after each addition to ensure the mixture remains smooth.
In a separate bowl, sift together the flour, baking powder, and salt. This helps to evenly distribute the baking powder, ensuring an even rise.
Add the saffron milk, vanilla extract, and warmed whole milk to the wet ingredients. Slowly add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix the batter, as this can result in a dense cake.
Step 4: Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the top of the batter.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 5: Prepare the White Chocolate Frosting
While the cakes are cooling, melt the white chocolate in a heatproof bowl over a double boiler or in short intervals in the microwave. Stir until smooth and allow it to cool slightly.
In a separate bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until well incorporated. Once combined, add the melted white chocolate, heavy cream, and vanilla extract. Beat the frosting until it’s light and fluffy, adjusting the consistency with more cream if needed.
Step 6: Prepare the Raspberry Frosting
In another bowl, beat the softened butter until smooth. Add the powdered sugar, raspberry puree, and vanilla extract, and beat on medium speed until well mixed. The frosting should be smooth, with a vibrant raspberry color and flavor. If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach the desired consistency.
Step 7: Assemble the Cake
Once the cakes have cooled completely, it’s time to assemble. Place one cake layer on a serving plate or cake stand. Spread an even layer of the white chocolate frosting on top of the cake. Gently place the second layer of cake on top.
Now, cover the entire cake with the raspberry frosting. Use a spatula to smooth the frosting around the edges and top of the cake. For a beautiful finishing touch, use the back of a spoon to create soft swirls on the top.
Step 8: Garnish and Decorate
For an elegant presentation, garnish the cake with fresh raspberries on top and around the sides. Add white chocolate shavings for texture and extra flavor. If you want a luxurious touch, sprinkle a few edible gold flakes on top.
Step 9: Serve
Slice the cake and serve it fresh. The saffron cake, with its subtle, exotic flavor, pairs wonderfully with the sweet richness of the white chocolate frosting and the tartness of the raspberry frosting. The contrast between the cake’s moist, soft texture and the creamy frosting makes every bite delightful.
Tips and Variations:
- Make-ahead option: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store them at room temperature.
- Frosting variation: If you prefer a simpler version, you can omit the raspberry frosting and use only white chocolate frosting, or vice versa.
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture.
Enjoy your luxurious saffron cake with white chocolate and raspberry frosting!