Easy Baklava Cake

What Is Baklava?

Baklava is a Middle Eastern pastry that is arguably the most popular one. It’s made of 3 layers: crispy layers of phyllo dough, finely chopped nuts filling, and syrup.

It’s sticky. It's sweet. It’s succulent.

The nuts, the spices, and the syrup used change from region to region. But nonetheless, Baklava remains a sensory, delectable, and delicious experience.

Why You'll Love This Recipe

All the nutty, honey-drenched goodness of a classic baklava, but in a soft, moist cake that’s unbelievably easy to make. No layering, no phyllo—just pure deliciousness in every bite!

This cake is rich, warmly spiced, and loaded with crunchy nuts, all soaked in a luscious honey syrup that keeps it irresistibly moist.

Whether it’s a festive gathering, a cozy tea-time treat, or an indulgent dessert after dinner, this cake is guaranteed to impress.

If you love baklava but don’t want to deal with phyllo pastry, this cake is your answer! Simple ingredients, minimal effort, and a showstopping result.

Recipe Ingredients & Substitutes

Flour: I’ve found a portion of almond flour makes for a moister baklava cake because the flour soaks up that syrup beautifully. And, of course, paints it with a nutty flavor too.

Almond flour is easily available online, or you can make it at home by grinding blanched, peeled, and dried almonds as finely as you can. If they stay a little mealy, that’s fine too. You’ll love the texture it imparts to the cake.

I used all-purpose flour, but I know whole-wheat works just as well.

Oil: Coconut oil is my go-to choice. Feel free to substitute with melted butter or any vegetable oil.

Yogurt: I chose to make an eggless recipe for baklava cake, which has plain Greek yogurt. Drained, homemade yogurt will do the job as long as it is hung until it is super thick and creamy.

For those who opt for baklava cake with eggs:

• Reduce the quantity of yogurt by half.
• Add two eggs.

Nuts: A classic baklava has walnuts and pistachios, and that’s what I was gunning for. Almonds, hazelnuts, or pine nuts will be equally delicious.

Spices: You can omit cinnamon and cardamom if you're not a fan of them. Optional though they may be, the spices give it an extra kick and dimension!

Floral water: I LOVE using orange blossom water in my bakes, as I did in my orange semolina cake and orange madeleines! It just brings such a soft, lovely citrus flavor to the cake!

It’s fairly easy to buy online, but if you don’t want to go through the hassle, use rose water, as I did for my baklava cheesecake.

You can also use orange zest! The idea is to give the Middle Eastern flavors a citrus hint that brightens up every mouthful.

How To Make Baklava Cake

Step 1. Set your oven to preheat, butter your baking tin, and then line the bottom with parchment paper.

Step 2. Make the baklava topping. Give the melted butter, brown sugar, walnuts, and pistachios a good mix, and then spread it evenly over your parchment paper.

Step 3. Next, let’s get the baklava cake batter ready. First, sift together flour, baking powder, baking soda, salt, cinnamon powder, and cardamom powder in a large bowl.

Step 4. Whisk in caster sugar and almond flour to this.

Step 5. In another bowl, combine yogurt, oil, and orange blossom water (more on the latter later).

Step 6. Add the wet ingredients to the dry and mix just until there are no white streaks visible to form a thick batter.

Step 7. Pour the cake over the baklava nut topping layer.

Step 8. Bake for 40–50 minutes (a skewer inserted in the center should come out clean).

Step 9. Make the honey syrup while the Baklava-flavored cake bakes.

• Heat water, honey, sugar, lemon juice, and a stick of cinnamon together.
• After the first boil, lower the flame and let it simmer for about 7-8 minutes.
• Take it off the heat, remove the cinnamon stick, and add orange blossom water,

Step 10. Once the cake is out of the oven, let it rest for a couple of minutes before you (carefully) turn it over on a serving platter.

Step 11. Carefully remove the parchment paper from the upside-down cake. Then, gently poke holes in it.

Step 12. Spoon the honey syrup on the cake and then let it cool for a good 40-45 minutes, giving it time to soak and marry all the lip-smacking Middle Eastern dessert flavors.

Final step: Slice and serve.

Pro Tips

• Make sure your nuts are finely chopped. You don’t want chunky pieces.
• The lemon juice in the honey syrup is not just for taste; it just makes sure the sugar doesn’t crystallize.
• Drizzle the syrup while the cake is still warm.
• Don’t want a honey syrup cake? Skip the syrup. It’s completely optional. But personally recommended because it’s a glorious thing that makes the cake so moist and flavorful.

How To Serve The Honey Baklava Cake

With July coming to a close, I’m sort of getting ready for the festive season, starting with Raksha Bandhan. So, I went all out when it came to decorating the cake.

Gold leaf. Finely chopped pistachios. And dried rose petals. I used all three to crown the cake. The first is very optional, so if you can’t get your hands on gold or silver leaf (vark), skip it.

Serve a slice with a cup of tea for a delightful evening treat. Or coffee. Baklava cake pairs with the rich, earthy, and bitter flavor perfectly.

I know it’s planning too much in advance, but this easy baklava cake is so very, very beautiful that it fits the bill for Diwali and the Holiday season too! Make it the centerpiece of your dessert table, or use it as a homemade edible gift.

More Middle Eastern Desserts

Half the joy of cooking is sharing it with others. That is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this easy baklava cake as much as we do!