Baklava Cake Recipe with Syrupy Layers and Nutty Flavor
A tender, honey-soaked cake inspired by classic baklava, filled with toasted nuts and warm spices, and finished with a golden syrup drizzle.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10–12 slices
Ingredients
All-purpose flour – 1 cup
Fine semolina – ½ cup
Baking powder – 1½ tsp
Baking soda – ½ tsp
Ground cinnamon – ½ tsp
Ground cloves – ¼ tsp
Salt – pinch
Eggs – 2 large
Granulated sugar – ¾ cup
Unsalted butter – ½ cup, melted
Greek yogurt – ½ cup
Milk – ¼ cup
Vanilla extract – 1 tsp
Orange zest – 1 tbsp (optional)
Chopped walnuts – 1 cup
Chopped pistachios – ½ cup
For the syrup:
Water – ½ cup
Granulated sugar – ½ cup
Honey – ¼ cup
Lemon juice – 1 tbsp
Cinnamon stick – 1
Whole cloves – 2–3
Instructions
-
Preheat oven to 350°F. Grease and line a 9-inch pan.
-
Toast chopped nuts in a dry skillet until fragrant.
-
Mix flour, semolina, baking powder, baking soda, spices, and salt.
-
In a separate bowl, whisk eggs, sugar, butter, yogurt, milk, vanilla, and zest.
-
Add dry ingredients to wet. Fold in half the nuts.
-
Pour half the batter into pan. Sprinkle with reserved nuts. Add remaining batter.
-
Bake 35–40 minutes until golden and a toothpick comes out clean.
-
Meanwhile, simmer syrup ingredients 10 minutes. Remove spices.
-
Pour warm syrup over warm cake. Let soak 20–30 minutes.
-
Garnish with remaining nuts and serve.
Notes
For extra flavor, add rose water to the syrup or cardamom to the batter.