Golden Milk Cake

January  5, 2017
5 Ratings
Photo by Jenny
  • Serves 4-6
Author Notes

Golden Milk Cake is the ‘cake’ version of golden milk or turmeric spice milk. The bright yellow color is warming on cold, dark winter days. The cake itself is light and fluffy and full of aromatic spices. The cardamom glaze is sweet and sticky with a heady fragrance. —Jenny

What You'll Need
  • For the Cake
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup granulated sugar
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1/8 teaspoon turmeric
  • Pinch cinnamon
  • Dash black pepper
  • cardamom
  • For the Cardamom Glaze
  • 1/8 cup icing sugar
  • 1/2 teaspoon cardamom
  • 1 teaspoon honey
  • 2 tablespoons heavy cream
  1. For the Cake
  2. Preheat oven to 350F. Adjust oven racks in the lower third of the oven. Grease a small angel food pan or a 5 inch cake pan
  3. Combine flour, baking powder, salt. Set aside.
  4. Cut butter into small pieces. In a small saucepan heat milk, the butter, all the spices and bring to a simmer. Ensure all the butter has melted and take off the heat. Do not boil.
  5. In the meantime, beat the egg and sugar together until pale, fluffy and tripled in volume.
  6. Add in the flour mixture alternating with hot milk mixture and whisk till fully incorporated.
  7. Pour into prepared pan and bake for 17 - 20 mins until toothpick comes out clean.
  1. For the Cardamom Glaze
  2. Beat all the ingredients together. Drizzle over the cake. Sprinkle with some chopped and toasted pistachios and enjoy with some tea.

See what other Food52ers are saying.

  • Leah Steuer
    Leah Steuer
  • Jenny
  • Carol
  • hagarita

4 Reviews

Leah S. March 20, 2021
Thanks for creating this recipe! I wanted to make golden milk cupcakes and this was a good base. Doubled everything to make 12 cupcakes.

I followed the advice of the review below and almost tripled the spice measurements; also put a few cloves and ground nutmeg in the simmer mixture since I didn’t have cardamom. Turned out perfectly spicy without being overwhelming. I made a simple vanilla buttercream frosting on top with some candied ginger to make them more festive. Will def make again!
Carol September 16, 2020
Good base recipe, but not NEARLY enough spice. I more than doubled the recommended amounts, and I still think it needs more. I doubled the recipe and baked it in a 6 inch round, with one cupcake sized tester scooped out of the batter, as I was making it for someone and I didn't want to give a cake I'd never tasted! Swapped out the icing for a simple cream cheese with cardamom, as the end result is reminiscent of carrot cake. Cake is moist and has a good crumb, just needs more flavor!
hagarita June 30, 2017
where is the milk in the recipe? how much do you use?
Jenny June 30, 2017
Sorry, I suppose I missed it by mistake. The corrected recipe is up now.,