Delicious homemade Baklava Cake with layers of pastry, nuts, and syrup.

Baklava Cake

BySavannah Brooks
Jump to Recipe·Print Recipe

So You’re Craving Something Delicious But Too Lazy to Spend Forever in the Kitchen, Huh? Same.

Let’s get this straight—there are days when cooking feels like a chore, and then there are days when you’re craving something so tasty that you’re willing to give it a shot. Enter the Baklava Cake. Imagine all the sweet, nutty goodness of baklava but in the form of a cake that’s way easier and quicker to whip up. Plus, you won’t get sticky fingers from honey-soaked layers. Let’s get you that ultimate dessert fix!

Why This Recipe is Awesome

First off, this cake is as simple as baking gets, my friend. It’s idiot-proof, even I didn’t mess it up, and trust me, that’s saying something. We’re talking about a cake that combines the rich flavors of baklava without the hassle of making piles of phyllo dough. You mix a few ingredients, pop it in the oven, and boom! You’re basically a baking magician. Your friends will be left wondering if you’ve been hiding your pastry chef skills. Spoiler alert: you haven’t.

Let’s also talk about textures here. You’ve got the moist cake combined with a syrupy sweetness and a delightful crunch from the nuts. It’s literally everything you want in a dessert. And did I mention it smells divine while baking? You’re practically paying the neighbors to come over.

Ingredients You’ll Need

Let’s gather up our baklava cake essentials. No, you don’t need a PhD in baking to get these together. Check it out:

  • 1 cup unsalted butter, melted (because butter is basically happiness)
  • 1 cup granulated sugar (the classic sweetening agent, duh)
  • 1 cup brown sugar (because life is better with options)
  • 4 large eggs (the protein we all need)
  • 1 teaspoon vanilla extract (for that heavenly aroma)
  • 2 cups all-purpose flour (the universal glue)
  • 1 teaspoon baking powder (hello, rise)
  • 1/2 teaspoon baking soda (to prevent any pancake disasters)
  • 1 teaspoon ground cinnamon (bring on the warm fuzzies)
  • 1/4 teaspoon salt (for flavor, not sadness)
  • 1 cup ground almonds (the crunchy bit that makes it fancy)
  • 1/2 cup honey (the sweet liquid gold)
  • 1/2 cup water (because we need to hydrate, right)
  • 1 tablespoon lemon juice (to brighten it all up)
  • Chopped pistachios for garnish (because presentation matters)

Now that you’ve got your gear, let’s unleash the baking beast inside you.

Step-by-Step Instructions

Let’s not dilly-dally—time to make that cake!

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Trust me, the greasing is important to avoid cake theft from the pan.

  2. In a large bowl, combine melted butter, granulated sugar, and brown sugar. Mix it until it’s well combined. Imagine you’re trying to make a best friend with those sugars.

  3. Add eggs one at a time, mixing well after each addition. Then stir in the vanilla extract like the superstar chef you are.

  4. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. No need to go overboard here.

  5. Fold in the ground almonds. Treat them with care. They’ve earned their spot in your cake.

  6. Pour the batter into the prepared baking pan and spread it evenly. Make sure that it looks somewhat presentable—as much as you can manage.

  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Sniff the deliciousness while you wait.

  8. While the cake is baking, prepare the syrup by combining honey, water, and lemon juice in a saucepan. Bring it to a boil, then reduce heat and let simmer for about 10 minutes. This is when you get to feel all chef-y in the kitchen.

  9. Once the cake is done baking, remove it from the oven and immediately pour the honey syrup over it. This is where it gets extra delicious—no cake left behind, okay?

  10. Allow the cake to cool in the pan. Garnish with chopped pistachios before serving. Serve it up with a cup of coffee or tea and be ready for compliments.

Baklava Cake

Common Mistakes to Avoid

Let’s get real—everyone has made a baking blunder or two. Here’s how to avoid making one while you impress your taste buds.

  • Not preheating the oven: Rookie mistake. You wouldn’t go on a road trip without preparing your car first, would you?

  • Skipping the greasing step: Oh boy, do you want to play the “my cake is stuck” game? I think not.

  • Overmixing the batter: Less is more, my friend. Try not to turn your cake batter into rubber.

  • Forgetting the syrup: This is basically the glue that makes your baklava dreams come true. Don’t skip it, please.

Alternatives & Substitutions

So you’re in the middle of this recipe and realize you don’t have an ingredient—or life just throws you a curveball. No biggie, just roll with it.

  • Butter: Can’t find unsalted butter? You can use margarine, but why hurt your soul like that? Butter is your best friend for a reason.

  • Ground almonds: If you’re allergic or just not a fan, try walnuts or pistachios instead. Embrace the nut party!

  • Brown sugar: Don’t have any? You can use white sugar, but don’t expect it to be as charming.

  • Honey: Maple syrup or agave can work in a pinch, but again, we lean toward honey for the ultimate baklava kick.

FAQ (Frequently Asked Questions)

  1. Can I use margarine instead of butter?
    Well, technically yes, but why hurt your soul like that?

  2. Can I skip the nuts?
    You can, but then it’s just a cake, not a Baklava Cake. Kinda defeats the purpose, don’t you think?

  3. What if I don’t have vanilla extract?
    You could omit it, but seriously, find a way to get some! Vanilla adds an essential layer of flavor.

  4. How do I know when my cake is done?
    Stick a toothpick in the center; if it comes out clean, you’re golden. If not, back in the oven it goes.

  5. How should I store leftovers?
    Good luck with ‘leftovers’—but if you must, keep it covered at room temperature for a couple of days. If, and only if, any survives.

  6. Can I make this cake ahead of time?
    Yes, and it even tastes better the next day once all the syrup seeps in. Talk about a bonus!

  7. Can this be made gluten-free?
    Absolutely! Just swap out the all-purpose flour for a gluten-free blend, and you are all set.

Baklava Cake

Final Thoughts

Now go impress someone—or yourself—with your new culinary skills. The Baklava Cake is calling your name. If baking is therapeutic for you, then this is a double whammy treat. Bake your heart out and get ready to enjoy a slice of deliciousness. You’ve earned it. Catch you on the flip side, cake magician!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baklava Cake

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Diet: Vegetarian
Print Recipe

Description

A simple and delicious cake combining the flavors of baklava without the hassle of phyllo dough.

Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup ground almonds
  • 1/2 cup honey
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • Chopped pistachios for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine melted butter, granulated sugar, and brown sugar. Mix until well combined.
  3. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the ground almonds.
  6. Pour the batter into the prepared baking pan and spread it evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. While the cake is baking, prepare the syrup by combining honey, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and let simmer for about 10 minutes.
  9. Once the cake is done baking, remove it from the oven and immediately pour the honey syrup over it.
  10. Allow the cake to cool in the pan. Garnish with chopped pistachios before serving.

Notes

This cake can be made ahead of time and tastes even better the next day. Store leftovers covered at room temperature for a couple of days.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

Other recipes

blueberry zucchini bread

Easy Homemade Blueberry Zucchini Bread Cake Recipes

ByELENE

Nothing says late summer comfort like a slice of easy homemade blueberry zucchini bread cake. This moist, flavorful treat perfectly balances sweet bursts of blueberry with the earthy tenderness of shredded zucchini. It’s a wonderful way to sneak in some veggies without compromising on taste—and it makes a perfect breakfast, snack, or dessert. Whether you’re…

Fudgy chewy brookies on a wooden plate with chocolate drizzle

Fudgy Chewy Brookies

ByOlivia Carter

Why Make This Recipe Fudgy Chewy Browkies, often lovingly referred to as Brookies, are an irresistible treat that perfectly combines the best qualities of brownies and cookies. They’re rich, gooey, and packed with chocolate flavor, making them a delightful dessert perfect for any occasion. The unique texture and taste of Brookies can bring joy to…

Delicious Crumbl pecan pie cookies on a plate, showcasing their rich, flavorful topping.

Crumbl Pecan Pie Cookies

ByELENE

Why Make This Recipe Crumbl Pecan Pie Cookies are a delightful treat that perfectly combines the rich flavor of pecan pie and the soft texture of cookies. They’re great for sharing with friends and family or enjoying as a sweet snack for yourself. Their unique taste and chewy texture make them a must-try. How to…