A Baklava Layer Cake brings together the flavors of the traditional Middle Eastern dessert Baklava, with layers of spiced nuts, honey syrup, and fluffy cake. This cake has all the sweet, nutty goodness of baklava, wrapped up in a beautiful layer cake. Here’s how to make it!
Baklava Layer Cake Recipe
Ingredients:
For the Cake:
- 2 ½ cups (300g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240ml) whole milk
- ¼ cup (60ml) Greek yogurt or sour cream
For the Nut Filling:
- 1 cup (120g) chopped walnuts
- 1 cup (120g) chopped pistachios
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup (60g) brown sugar
- 2 tablespoons melted butter
For the Honey Syrup:
- 1 cup (240ml) water
- 1 cup (200g) granulated sugar
- ½ cup (170g) honey
- 1 cinnamon stick
- 1 tablespoon lemon juice
- 1 tablespoon orange blossom water (optional)
For the Honey Buttercream:
- 1 ½ cups (340g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- ¼ cup (60ml) honey
- 1-2 tablespoons milk (as needed for consistency)
Instructions:
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and line the bottoms of two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the milk and Greek yogurt (or sour cream), beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Nut Filling:
- In a small bowl, mix together the chopped walnuts, pistachios, cinnamon, nutmeg, and brown sugar.
- Stir in the melted butter to create a sticky, crumbly mixture. Set aside.
3. Make the Honey Syrup:
- In a small saucepan, combine the water, sugar, honey, and cinnamon stick.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from heat and stir in the lemon juice and orange blossom water (if using). Let the syrup cool to room temperature.
4. Prepare the Honey Buttercream:
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until incorporated.
- Mix in the honey, then increase the speed and beat until light and fluffy. If the frosting is too thick, add a tablespoon or two of milk to reach the desired consistency.
5. Assemble the Cake:
- Once the cakes are cooled, use a pastry brush to generously soak both cake layers with the cooled honey syrup.
- Place the first cake layer on your serving plate, and spread a thin layer of buttercream over it.
- Sprinkle half of the nut filling over the buttercream.
- Add the second cake layer on top, and repeat with a thin layer of buttercream and the remaining nut filling.
6. Frost the Cake:
- Frost the top and sides of the cake with the remaining honey buttercream, smoothing it out with a spatula.
- Drizzle a bit of extra honey on top, and sprinkle with additional chopped nuts (optional).
7. Serve:
- Let the cake rest for at least 1 hour to allow the flavors to meld, or refrigerate for even more flavor development.
- Slice and enjoy!
This Baklava Layer Cake brings the luxurious flavors of honey, nuts, and spices into a moist and decadent cake. It’s a unique and stunning dessert, perfect for any special occasion!