-
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
Continue After Advertisement
Ingredients
- 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)
Directions
- Golden milk cake
-
Pre-heat oven to 350°. Grease and flour 3 8” pans or 4 6” pans.
-
Combine all dry ingredients, set aside.
-
Cream butter and sugar for 3 to 5 minutes. Add eggs one at a time. Add extracts.
-
Alternate dry ingredients with liquid, ending with dry. Scrape bowl thoroughly between each additions. Add yellow food color if using.
-
Mix on low until everything is mixed and homogenized.
-
Divide between pans and bake for 25 to 30 minutes.
- Golden Swiss buttercream + Rose Water Syrup
-
Buttercream - over a double boiler, in a stand mixer bowl combine sugar and egg whites. Whisk intermittently. Add in saffron strands.
-
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.
-
Add butter in pieces.
-
Whisk until all butter is incorporated. Add salt, extracts, and yellow food color if using.
-
For rose water syrup - boil water and sugar together, add rose water once mixture comes to a boil, let cool.
-
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!
See what other Food52ers are saying.