Golden Milk Cake

March  1, 2022
0 Ratings
Photo by Keya Wingfield
  • Prep time 1 hour
  • Cook time 45 minutes
  • makes 8”
Author Notes

Golden milk (haldi doodh) is what we make at home whenever we need a bit of comfort or if we want to ward off a cold. Haldi doodh is a magic Indian elixir, it fixes everything, well almost. Traditionally made with milk, turmeric, cardamom, almond, and saffron. I wanted to bring those flavors and comfort in cake form…growing up in Bombay India this warm drink was so lovingly made by my mom, whenever we needed it. A comforting drink + cake = double super comfort! —Keya Wingfield

What You'll Need
  • Golden milk cake
  • 1 cup Unsalted butter
  • 2 cups Granulated Sugar
  • 4 Eggs
  • 2 teaspoons Vanilla extract
  • 1/2 teaspoon Almond extract
  • 1 cup Sour cream
  • 1/4 cup Buttermilk
  • 2 cups Unbleached all purpose flour
  • 3/4 cup Cake flour
  • 1 teaspoon Salt
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground cardamom
  • 1 pinch Ground black pepper (optional)
  • 1/4 teaspoon Ground cinnamon
  • 1/4 teaspoon Natural yellow food color (optional)
  • 1/2 teaspoon Baking soda
  • 2.25 teaspoons Baking powder
  • Golden Swiss buttercream + Rose Water Syrup
  • 3/4 cup Egg whites
  • 1.5 cups Sugar
  • 14 ounces Unsalted butter
  • 1 teaspoon Salt
  • 1 teaspoon Almond extract
  • 2 teaspoons Vanilla extract
  • 8 Strands of saffron
  • 1 teaspoon Rose water
  • 1/2 cup Water
  • 1 tablespoon Granulated sugar
  • 2 teaspoons Rose water
  • 1/2 teaspoon Natural yellow food color (optional)
  1. Golden milk cake
  2. Pre-heat oven to 350°. Grease and flour 3 8” pans or 4 6” pans.
  3. Combine all dry ingredients, set aside.
  4. Cream butter and sugar for 3 to 5 minutes. Add eggs one at a time. Add extracts.
  5. Alternate dry ingredients with liquid, ending with dry. Scrape bowl thoroughly between each additions. Add yellow food color if using.
  6. Mix on low until everything is mixed and homogenized.
  7. Divide between pans and bake for 25 to 30 minutes.
  1. Golden Swiss buttercream + Rose Water Syrup
  2. Buttercream - over a double boiler, in a stand mixer bowl combine sugar and egg whites. Whisk intermittently. Add in saffron strands.
  3. Cook until sugar dissolves fully. Place bowl on mixer and with the whisk attachment on high speed whisk until a fluffy meringue forms. About 5 to 6 minutes.
  4. Add butter in pieces.
  5. Whisk until all butter is incorporated. Add salt, extracts, and yellow food color if using.
  6. For rose water syrup - boil water and sugar together, add rose water once mixture comes to a boil, let cool.
  7. Torte layer cakes in half (slice) brush each with rose water syrup as you build the layer cake. Use roughly 1/3rd cup buttercream in between each layer. Continue to all layers. Ice cake with leftover buttercream and decorate to you heart’s content!

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