OMG, you guys – baklava just got a MAJOR glow-up! This baklava cake combines everything you love about the classic Mediterranean dessert – honey, nuts, and those warm spices – into a show-stopping cake that’s perfect for special occasions. The honey-infused cake layers, creamy frosting, and crunchy nut mixture create a dessert that pays homage to baklava while being uniquely delicious in its own right.

❤️ Why You’ll Love This Baklava Cake

• Unique: A creative fusion of classic baklava flavors in cake form.
• Impressive: The layered design with honey drizzle makes for a stunning centerpiece.
• Delicious: The sweet honey cake pairs perfectly with the tangy cream cheese frosting.

🍲 Ingredients

Honey – The soul of any baklava dessert, honey gives this Baklava Cake its distinctive sweetness and moisture. Using liquid honey in both the cake batter and as a final drizzle creates a dessert that truly captures the essence of traditional baklava. The honey also keeps the cake layers incredibly moist and adds depth to the flavor.

Nuts – This cake features a combination of pistachios and walnuts, which brings the authentic baklava experience. Finely chopped and layered between the cake tiers, they add the signature crunch and nutty flavor essential to any proper baklava. The vibrant green of the pistachios also creates a beautiful visual contrast against the golden cake and cream frosting.

👩‍🍳 How to Make This Baklava Cake

Make the cakes

1. Preheat the oven to 350F. Grease three 6 inch pans and line with parchment paper rounds, then grease the parchment paper. For ease of removal, you can put a long slice of parchment paper through the middle of the pans that hang over the side. Set aside.
2. In a large mixing bowl, whisk together all of the honey, all of the brown sugar, egg, egg yolk, oil, buttermilk, vanilla extract, cinnamon, cardamom and salt until well combined and smooth.
3. To the wet ingredients add all of the flour, baking powder and baking soda and whisk together well until combined and smooth.
4. Divide the batter evenly between the 3 prepared pans and gently tap the pans on the counter to release any air bubbles. Use an offset spatula to smooth out the tops of the cake batter.
5. Bake the cakes until puffed and golden brown, about 20-26 minutes or until a toothpick inserted in the center comes out clean.
6. Set the pans on a cooling rack to cool for 15-20 minutes before running a knife around the edges and then remove the cakes from the pans to cool completely on the cooling rack. Cakes must be fully cool before frosting and assembling.

Make the icing

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1. Once the cakes are fully cooled, make the icing. Using a hand mixer with the whisk attachment or stand mixer with the whisk attachment, whip the heavy cream, salt, sugar and vanilla extract together for 2-3 minutes on medium-low speed, making sure the sugar is completely dissolved before moving to the next step.
2. Then, increase the speed to high and whip for 2-3 minutes, until it looks very thick like Greek yogurt.
3. With the mixer on low, add the cream cheese about ¼ cup at a time, scraping down the bowl between each addition until all of the cream cheese is incorporated.
4. Finally, whip on high speed for 3-4 minutes until smooth and fully combined

Assemble the cake

1. For decorating, if desired, scrunch up a piece of phyllo and place on a baking sheet. Bake at 400F until golden brown and crispy, about 5-10 minutes. Break into pieces and set aside.
2. Mix together the finely chopped pistachios and finely chopped walnuts and set aside.
3. Place one cake layer on a cake stand or serving plate. Using an offset spatula evenly cover the top with a third of the icing. Make a shallow divot in the center of the icing and sprinkle in a third of the pistachios-walnuts mixture.Repeat with the second cake layer with one third of the icing and one third of the pistachios-walnuts mixture.
   Finally add the top cake layer and decorate with the rest of the icing and sprinkle over the rest of the pistachios-walnuts mixture. Decorate with the crispy phyllo if desired on top of the cake and then drizzle honey down the sides of the cake – be creative with how you decorate!
4. Serve cake immediately.
   Alternatively, you can store in the fridge for a couple of hours and then remove from the fridge 30 minutes before serving. Leftover cake can be stored in the fridge for 3 days.

🪄 Tips and Tricks

• Cake Layers: Don’t overmix the batter to ensure a tender crumb.
• Cooling: Allow cakes to cool completely before frosting to prevent melting.
• Frosting: Use cold cream cheese for a perfectly whipped texture.

🗒 Substitutions

• Buttermilk: No buttermilk? Mix 3/4 cup of milk with 2 teaspoons of lemon juice or vinegar and let sit for 5 minutes.
• Nuts: Try almonds or pecans instead of or in addition to the pistachios and walnuts.
• Honey: Maple syrup can substitute for a different but complementary flavor profile.

🗒 Best served with

• How To Make Greek Yogurt
• Easy Fresh Fruit Salad
• Barista Oat Milk Blend
• Cashew Cardamom Vanilla Latte

👝 How to Store Leftover

This cake is best served immediately, but you can store it in the fridge for a couple of hours and remove it from the fridge 30 minutes before serving. Leftover cake can be stored in the fridge for 3 days.

🤔 Common Questions

Baklava Cake

5 from 1 vote

🍯 Transform the beloved baklava Mediterranean dessert into an irresistible layer cake! This baklava cake features honey-infused layers, creamy frosting, and crunchy nuts with all the warm spices you love – a show-stopping dessert that honors tradition while creating something wonderfully new.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine Greek-Inspired

Servings 6 -8 slices

Calories 682 kcal

Ingredients

  

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For the cake

• 1 cup liquid honey
• 2 tbsp liquid honey
• 1/4 cup light brown sugar
• 2 tbsp light brown sugar
• 1 egg
• 1 egg yolk
• 3/4 cup extra virgin olive oil
• 3/4 cup buttermilk
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 3/4 tsp salt
• 1 3/4 cups all purpose flour spooned and leveled
• 2 tbsp all purpose flour spooned and leveled
• 2 1/4 tsp baking powder
• 1/2 tsp baking soda

For the nut layer

• 1/4 cup pistachios, finely chopped
• 1/4 cup walnuts, finely chopped

For the icing

• 1/3 cup sugar
• 1 1/2 tsp vanilla extract
• 1/4 tsp kosher salt
• 1/2 cup cold Shamrock Farms heavy cream
• 3/4 cup cold cream cheese

Toppings

• 1 sheet phyllo dough, defrosted and baked OPTIONAL
• liquid honey

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Instructions

 

Make the cakes

• Preheat the oven to 350F. Grease three 6 inch pans and line with parchment paper rounds, then grease the parchment paper. For ease of removal, you can put a long slice of parchment paper through the middle of the pans that hang over the side. Set aside.
• In a large mixing bowl, whisk together all of the honey, all of the brown sugar, egg, egg yolk, oil, buttermilk, vanilla extract, cinnamon, cardamom and salt until well combined and smooth.
• To the wet ingredients add all of the flour, baking powder and baking soda and whisk together well until combined and smooth.
• Divide the batter evenly between the 3 prepared pans and gently tap the pans on the counter to release any air bubbles. Use an offset spatula to smooth out the tops of the cake batter.
• Bake the cakes until puffed and golden brown, about 20-26 minutes or until a toothpick inserted in the center comes out clean.
• Set the pans on a cooling rack to cool for 15-20 minutes before running a knife around the edges and then remove the cakes from the pans to cool completely on the cooling rack. Cakes must be fully cool before frosting and assembling.

Make the icing

• Once the cakes are fully cooled, make the icing. Using a hand mixer with the whisk attachment or stand mixer with the whisk attachment, whip the heavy cream, salt, sugar and vanilla extract together for 2-3 minutes on medium-low speed, making sure the sugar is completely dissolved before moving to the next step.
• Then, increase the speed to high and whip for 2-3 minutes, until it looks very thick like Greek yogurt.
• With the mixer on low, add the cream cheese about ¼ cup at a time, scraping down the bowl between each addition until all of the cream cheese is incorporated.
• Finally, whip on high speed for 3-4 minutes until smooth and fully combined.

Assemble the cake

• For decorating, if desired, scrunch up a piece of phyllo and place on a baking sheet. Bake at 400F until golden brown and crispy, about 5-10 minutes. Break into pieces and set aside.
• Mix together the finely chopped pistachios and finely chopped walnuts and set aside.
• Place one cake layer on a cake stand or serving plate. Using an offset spatula evenly cover the top with a third of the icing. Make a shallow divot in the center of the icing and sprinkle in a third of the pistachios-walnuts mixture.

  Repeat with the second cake layer with one third of the icing and one third of the pistachios-walnuts mixture.

  Finally add the top cake layer and decorate with the rest of the icing and sprinkle over the rest of the pistachios-walnuts mixture. Decorate with the crispy phyllo if desired on top of the cake and then drizzle honey down the sides of the cake – be creative with how you decorate!
• Serve cake immediately.

  Alternatively, you can store in the fridge for a couple of hours and then remove from the fridge 30 minutes before serving. Leftover cake can be stored in the fridge for up to 3 days.

Notes

• If you love baklava, try our Baklava Recipe
• If you love Greek cakes, try our Portokalopita (Greek Orange Phyllo Cake)

Nutrition

Calories: 682kcal | Carbohydrates: 84.3g | Protein: 7.9g | Fat: 37.5g | Saturated Fat: 10.5g | Polyunsaturated Fat: 5.3g | Monounsaturated Fat: 19.5g | Trans Fat: 0.1g | Cholesterol: 79.3mg | Sodium: 447.6mg | Fiber: 1.8g | Sugar: 58.6g

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