Ultimate Baklava Cake: Layers of Honey, Walnut & Flaky Perfection

Get ready to transform your dessert table with an unforgettable treat! This incredible Baklava Cake is a fusion masterpiece, combining the rich, sweet, nutty flavors of traditional baklava with a moist, tender cake. Imagine flaky, buttered filo layers, crunchy walnuts, and a light honey syrup all nestled between soft cake and creamy frosting. It’s an impressive creation that delivers on both taste and texture, promising a truly delightful experience for every slice.

Why You’ll Love This Baklava Cake

The unique Baklava Cake offers an unparalleled culinary adventure. Here are a few reasons why it will quickly become a favorite:

• It artfully combines two beloved desserts, creating a harmonious blend of flavors.
• You’ll adore the incredible contrast of textures: crispy filo, moist cake, and smooth buttercream.
• This show-stopping cake is perfect for special occasions, holidays, or any celebration.
• It allows you to showcase impressive baking skills with a truly unique dessert.
• Every bite is a delightful journey through sweet, nutty, and subtly spiced goodness.

Ingredients

Creating an incredible Baklava Cake starts with fresh, quality ingredients. Each component plays a vital role in building this layered masterpiece.

For the Honey Syrup

• 1/2 cup granulated sugar
• 1/4 cup honey
• 1 Tbsp lemon juice
• 6 Tbsp water

For the Homemade Baklava

• 8 oz filo dough (half a standard package)
• 1/2 cup unsalted butter, melted
• 1 cup chopped walnuts (227g), finely ground
• 1/4 tsp ground cinnamon

For the Honey Walnut Cake

• 1 1/4 cups all-purpose flour
• 1/4 cup walnut flour (~ 30g fine ground walnuts)
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/4 cup honey
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2/3 cup milk, room temperature

For the Honey Cinnamon Swiss Meringue Buttercream

• 5 large egg whites
• 1 1/4 cup granulated sugar
• 1 1/2 cups unsalted butter, room temperature
• 1/3 cup honey
• 1 tsp ground cinnamon

For Assembly & Garnish

• Chopped walnuts
• Baked filo chips (optional)

Notes & Substitutions

Ensure all dairy and eggs are at room temperature for a smooth batter and buttercream. When making walnut flour, pulse walnuts lightly to avoid releasing oils and creating butter; for accuracy, it’s best to weigh the finely ground walnuts. Always use fresh, good-quality honey and lemon juice for the best flavor in your syrup. If you prefer, substitute other nuts like pistachios or almonds for walnuts in the baklava layer.

Equipment

Gathering your tools makes the baking process smoother. You will need two or three 6-inch cake pans, ideally one with a removable bottom for the baklava layer. A food processor will quickly grind your walnuts. A stand mixer with a paddle attachment is essential for creaming butter and making the Swiss meringue buttercream.

A small saucepan for the syrup, a pastry brush for buttering filo, and a sharp knife or pizza cutter for the baklava are also necessary. Don’t forget wire cooling racks and a piping bag with a petal tip (like #125) for decorating.

Instructions

Creating this stunning Baklava Cake involves several steps, but each one is straightforward and rewarding. Follow these instructions closely for a perfect result.

1. Prepare Honey Syrup

• Place sugar, honey, lemon juice, and water into a small pot. Bring the mixture to a boil, then reduce heat and simmer for 3-4 minutes. Remove the syrup from heat and allow it to cool completely. Reserve 1/4 cup of this cooled syrup to use on the cake layers later, if desired.

2. Make the Baklava (2 Days in Advance)

• Preheat your oven to 325°F (160°C). Grease the sides and bottom of a 6-inch pan with a removable bottom. Pulse walnuts in a food processor a few times until they are medium to finely chopped, then combine them with cinnamon in a small bowl.

• Roll out your filo dough onto a clean surface. Use a 6-inch cake pan or ring as a guide to cut out circles through all the layers.

• As many expert bakers recommend, keeping unused sheets covered with a damp kitchen towel prevents filo dough from drying out and ensures it remains pliable while working.

• Place one filo circle in the pan, brush with melted butter. Repeat this for 10 layers of dough, brushing each with butter. Brush the top 10th layer with butter, then spread 1/4 cup of the walnut mixture evenly over it. Continue layering: five buttered filo layers, then 1/4 cup walnut mixture. Repeat this pattern two more times (5 filo, 1/4 cup walnuts, 5 filo, 1/4 cup walnuts).

• Finish with another 10 layers of buttered filo. You can skip buttering the very top layer if you like.

• Carefully cut the baklava into approximately 1 1/2-inch wide strips, then cut across to form squares. Try not to cut all the way through the very bottom filo layer. Bake for 1 hour 15 minutes, or until the top layer is golden brown and crispy. Immediately remove from the oven and spoon the cooled honey syrup evenly over the hot baklava.

• Let it sit uncovered at room temperature until completely cool, then cover it with a tea towel. Allow the baklava to rest at room temperature for two days to fully absorb the syrup and develop flavor, making it perfect for your Baklava Cake.

3. Bake Honey Walnut Cake Layers

• Preheat your oven to 325°F (160°C). Grease and flour two 6-inch cake rounds and line them with parchment paper. In a medium bowl, whisk together the all-purpose flour, walnut flour, baking powder, and salt until well combined. Set aside.

• In a stand mixer fitted with a paddle attachment, cream the room temperature butter and granulated sugar on medium-high speed until the mixture is pale and fluffy, about 3 minutes. Reduce the mixer speed and add the large eggs one at a time, incorporating fully after each addition. Beat in the honey and vanilla extract until well blended.

• Alternate adding the flour mixture and the milk, beginning and ending with the flour (three additions of flour and two of milk). Mix until just combined after each addition, taking care not to overmix. Divide the batter evenly between the prepared cake pans. Bake for approximately 40-45 minutes, or until a toothpick inserted into the center of a cake comes out mostly clean. Place the cakes on a wire rack to cool for 10 minutes, then invert them onto the wire rack to cool completely before assembling your delicious Baklava Cake.

4. Prepare Honey Cinnamon Swiss Meringue Buttercream

• Place the egg whites and granulated sugar into the bowl of a stand mixer and whisk them together until just combined. Set the bowl over a pot with about 1 inch of simmering water. Whisk constantly until the mixture is hot to the touch and no longer grainy, or registers 160°F (71°C) on a candy thermometer, about 3 minutes.

• Remove the bowl from the heat and place it onto your stand mixer. Whisk on medium-high speed until the meringue is stiff, glossy, and completely cooled to the touch (the bowl should no longer be warm), which usually takes about 5-10 minutes.

• Switch to the paddle attachment. Slowly add the room temperature cubed butter, one cube at a time, mixing until the buttercream becomes smooth. Don’t worry if it looks curdled initially, just keep mixing! Add the honey and ground cinnamon, mixing until they are fully incorporated and the buttercream is light and fluffy, ready for your Baklava Cake.

5. Assemble Your Baklava Cake

• (Optional) Carefully trim the tops of each cooled cake layer slightly to make them level, or poke holes into them with a bamboo skewer. Drizzle each layer with about 2 tablespoons of the reserved honey syrup.

• Place one cake layer onto your cake stand or serving plate. Frost this layer with approximately 2/3 cup of the Honey Cinnamon Swiss Meringue Buttercream, spreading it evenly. Gently remove the prepared baklava from its pan and carefully place it on top of the frosted cake layer. Place the second cake layer on top of the baklava, with the frosting side facing down. Press gently to secure.

• Apply a thin “crumb coat” of buttercream around the sides and top of the entire cake. This traps any loose crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat. After chilling, apply the final layer of frosting to the cake. Use an offset spatula to smooth the top and sides.

• For decoration, use a piping bag fitted with a medium petal tip (like #125) to pipe rows of buttercream on the sides of the cake. Start from the top, working your way down with the narrow side of the tip pointing upwards. Fill the top with chopped walnuts and optional baked filo chips for the ultimate Baklava Cake presentation.

Pro Tips & Troubleshooting

• Filo Dough Handling: Filo dough dries out very quickly. Always keep any unused sheets covered with a damp kitchen towel while you work.
  
• Flat Cake Layers: For perfectly flat cake layers, consider using baking strips around your pans. These help the cakes bake more evenly.
  
• Preventing Soggy Baklava: It is crucial that your honey syrup is completely cooled before pouring it over the hot baked baklava. This temperature contrast helps the baklava absorb the syrup without becoming soggy.
  
• Swiss Meringue Buttercream: If your buttercream looks curdled, don’t panic! It often goes through a “curdled” stage. Continue mixing; it will come together and become smooth. Ensure your butter is truly room temperature.
  
• Walnut Flour Issues: Measure walnut flour precisely. Overmixing ground walnuts with other flours can activate oils, leading to a denser cake. A slight sinking of your cake layers can be normal due to the heavier flour, but significant sinking could indicate too much walnut flour or overmixing.
  
• Baklava Pan: Using a 6-inch pan with a removable bottom for the baklava layer makes removal incredibly easy and prevents any damage.

Serving, Storage, and Variations

Serving Suggestions

Serve this magnificent Baklava Cake at room temperature for the best flavor and texture. The distinct layers and creamy frosting will shine through. It pairs wonderfully with a strong cup of coffee or a delicate cup of tea, making it perfect for dessert or an afternoon treat.

Storage Instructions

Store the assembled cake at room temperature for up to 2 days. For longer freshness, refrigerate your Baklava Cake in an airtight container for up to 5 days. You can also freeze individual slices or the entire cake for up to 1 month. Thaw refrigerated or frozen slices at room temperature before serving.

Flavor Variations

• Nut Alternatives: Feel free to substitute the walnuts with other nuts like finely chopped pistachios or almonds for a different flavor profile.
• Syrup Options: If you prefer less honey flavor, you can use a plain simple syrup (equal parts sugar and water) for the baklava layer.
• Buttercream Adjustments: To reduce sweetness, omit the honey from the Swiss Meringue Buttercream. You’ll still have a delicious, stable frosting.
• Spices: Add a touch of cardamom to the walnut mixture for an authentic Middle Eastern spice note.

Nutrition Information

• Per Serving (1 of 12 servings):
  • Calories: 758 kcal
  • Carbohydrates: 79 g
  • Protein: 7 g
  • Fat: 48 g
  • Saturated Fat: 25 g
  • Cholesterol: 138 mg
  • Sodium: 241 mg
  • Fiber: 1 g
  • Sugar: 62 g
  • Vitamin A: 1255 IU
  • Vitamin C: 0.6 mg
  • Calcium: 77 mg
  • Iron: 1.6 mg
• Note: Nutritional information is an estimate and may vary based on ingredients and preparation.

Frequently Asked Questions (FAQ)

Conclusion

This Baklava Cake offers an incredible sensory experience, bringing together the best of two worlds in one spectacular dessert. While it involves multiple steps, the rewarding outcome of flaky filo, moist honey walnut cake, and creamy buttercream is truly worth the effort. Don’t shy away from creating this unique, delicious treat. You’ll impress everyone with this show-stopping, flavorful cake.

The origins of baklava are often debated, with some food historians tracing its history back to ancient Roman times and others pointing to the Ottoman Empire.

Ultimate Baklava Cake: Layers of Honey, Walnut & Flaky Perfection

This decadent Ultimate Baklava Cake combines layers of moist honey-walnut cake with homemade baklava, all enrobed in a luscious honey-cinnamon Swiss meringue buttercream. It’s a multi-day project culminating in a truly impressive dessert.

Print Recipe Pin Recipe

Prep Time 3 hours hrs 15 minutes mins

Cook Time 2 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings 12 slices

Calories 550 kcal

Equipment

• Small pot
• 6″ pan with removable bottom
• Food processor
• 6″ cake pan or cake ring
• Damp towel
• Stand mixer
• paddle attachment
• wire rack
• Candy thermometer
• Piping bag
• Medium petal tip (#125)
• Small offset spatula
• Bamboo skewer

Ingredients

  

Honey Syrup

• 1/2 cup granulated sugar
• 1/4 cup honey
• 1 Tbsp lemon juice
• 6 Tbsp water

Baklava

• 8 oz filo dough half a standard package
• 1/2 cup unsalted butter melted
• 1 cup chopped walnuts 227g
• 1/4 tsp ground cinnamon

Honey Walnut Cake

• 1 1/4 cups all-purpose flour
• 1/4 cup walnut flour ~ 30g fine ground walnuts
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup unsalted butter room temperature
• 3/4 cup granulated sugar
• 1/4 cup honey
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 2/3 cup milk room temperature

Honey Cinnamon Swiss Meringue Buttercream

• 5 large egg whites
• 1 1/4 cup granulated sugar
• 1 1/2 cups unsalted butter room temperature
• 1/3 cup honey
• 1 tsp ground cinnamon

Garnish

• chopped walnuts
• baked filo chips optional

Instructions

 

Honey Syrup

• Combine sugar, honey, lemon juice, and water in a small pot; bring to a boil and simmer for 3-4 minutes.
• Remove from heat and cool completely, reserving 1/4 cup of syrup for cake layers if desired.

Baklava

• Preheat oven to 325°F and grease a 6″ pan with a removable bottom.
• Pulse walnuts with cinnamon in a food processor until medium to finely chopped, then set aside.
• Cut filo dough into 6″ circles using a cake pan as a guide, keeping it covered with a damp towel.
• Layer 10 filo circles in the pan, brushing each with melted butter, then top with 1/4 cup of the walnut mixture.
• Repeat with 5 buttered filo layers and 1/4 cup walnut mixture three more times, concluding with another 10 buttered filo layers.
• Score the baklava into 1 1/2″ wide strips and then squares, being careful not to cut entirely through the bottom layer.
• Bake for 1 hour 15 minutes until golden brown; immediately spoon cooled syrup over it and let it cool completely uncovered for two days at room temperature.

Honey Walnut Cake

• Preheat oven to 325°F, then grease and flour two 6″ cake rounds and line them with parchment.
• Whisk together all-purpose flour, walnut flour, baking powder, and salt in a medium bowl, then set aside.
• Cream butter and sugar in a stand mixer until pale and fluffy, then gradually add eggs one at a time, followed by honey and vanilla, mixing well after each addition.
• Alternate adding the flour mixture and milk, beginning and ending with flour, incorporating fully after each addition.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out mostly clean, then cool on a wire rack.

Honey Cinnamon Swiss Meringue Buttercream

• Whisk egg whites and sugar in a stand mixer bowl, then heat over simmering water until hot and not grainy (160°F).
• Transfer the bowl to the stand mixer and whisk on med-high until the meringue is stiff and completely cooled.
• Switch to the paddle attachment, slowly add cubed butter until smooth, then mix in honey and cinnamon until incorporated.

Assembly

• Optionally, trim cake tops or poke holes with a skewer, then drizzle each layer with about 2 Tbsp of the reserved honey syrup.
• Frost each cake layer with approximately 2/3 cup of buttercream, spreading it evenly.
• Place one cake layer on a stand, top with the baklava, then place the remaining cake layer (frosting side down) on top and press gently.
• Apply a thin crumb coat of frosting to the outside and chill for 20 minutes.
• Spread about 2/3 cup of frosting on the top of the cake, smoothing it and creating a swirl pattern.
• Using a piping bag fitted with a medium petal tip, pipe rows of buttercream on the sides of the cake, working from top to bottom.
• Garnish the top of the cake with chopped walnuts and optional baked filo chips.

Notes

For best results, prepare the honey syrup and baklava two days in advance. Keep filo dough covered with a damp towel to prevent it from drying out. When cutting baklava, avoid cutting entirely through the bottom layer. Be careful when making walnut flour; pulse briefly with all-purpose flour to prevent it from turning into walnut butter. Ensure egg white and sugar mixture for meringue reaches 160°F and cools completely before adding butter.