Baklava Cake
If you’ve ever bitten into a piece of traditional baklava, you know it’s a deliciously sticky, sweet experience. Now, imagine taking that same beloved flavor profile and transforming it into a cake. Yes, you can have your baklava and eat it too! This Baklava Cake is a delightful twist on the classic dessert, featuring layers of moist cake, crunchy nuts, and a honey-infused syrup that ties everything together. It’s the perfect showstopper for your next gathering, and trust me, it’s easier to make than you might think!
What Sets This Recipe Apart
This Baklava Cake stands out for several reasons. First, it marries the traditional flavors of baklava—nuts, honey, and a hint of cinnamon—with the light, fluffy texture of a vanilla cake. The use of a boxed cake mix makes it incredibly accessible for bakers of all levels. What’s more, the incorporation of sour cream keeps the cake moist, while the crunchy nut topping adds that signature baklava texture. Finally, the warm honey syrup drizzled over the top not only enhances the flavor but also gives it a stunning finish. This cake is a perfect example of how you can elevate simple ingredients into something truly special.
Your Shopping Guide
When you’re ready to make this Baklava Cake, here’s a list of everything you’ll need to gather from the store:
- 1 cup melted butter – This will be used in both the cake and the nut topping.
- 2 cups chopped nuts – A blend of pistachios, almonds, and walnuts adds a wonderful crunch.
- 1 cup brown sugar – For sweetness and depth of flavor.
- 2 tablespoons corn syrup – Helps to create that signature sticky texture.
- 1 teaspoon cinnamon – A warm spice that complements the nuts beautifully.
- 1 box vanilla cake mix – The base of our cake, making this recipe easy and quick.
- 3 large eggs – Essential for binding the ingredients together.
- 1 cup milk – Adds moisture to the cake.
- 3 tablespoons sour cream – Ensures the cake remains rich and moist.
- 1 cup honey – The perfect sweetener for our syrup.
- 1 cup water – To balance the syrup’s sweetness.
- 1 tablespoon lemon juice – Adds a slight tang to the syrup.
- 2 tablespoons butter – For greasing the pan and adding flavor.
Hardware & Gadgets
You’ll need a few essential tools to make your Baklava Cake:
- Mixing bowls – For combining the cake ingredients and the nut topping.
- Electric mixer – Makes mixing the batter a breeze.
- 9×13 inch baking pan – The perfect size for baking your cake.
- Measuring cups and spoons – To ensure accurate ingredient amounts.
- Rubber spatula – Great for scraping down the sides of the bowl.
Make Baklava Cake: A Simple Method
Ready to dive into the baking? Follow these simple steps to create your own Baklava Cake.
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Grease your 9×13 inch baking pan with 2 tablespoons of butter to prevent sticking.
Step 2: Prepare the Nut Topping
In a mixing bowl, combine the chopped nuts, brown sugar, corn syrup, and cinnamon. Stir until the nuts are evenly coated. Set this mixture aside.
Step 3: Make the Cake Batter
In another large mixing bowl, combine the vanilla cake mix, melted butter, eggs, milk, and sour cream. Using an electric mixer, blend on medium speed until the batter is smooth and all ingredients are well incorporated.
Step 4: Layer the Cake and Nuts
Pour half of the cake batter into the prepared baking pan. Evenly sprinkle the nut mixture over the batter. Pour the remaining cake batter on top, smoothing it out with a spatula.
Step 5: Bake the Cake
Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Prepare the Honey Syrup
While the cake is baking, prepare the honey syrup. In a small saucepan, combine the honey, water, and lemon juice. Bring it to a gentle simmer over medium heat, stirring occasionally. Let it simmer for about 10 minutes until slightly thickened. Remove from heat and let it cool.
Step 7: Drizzle the Syrup
Once the cake is finished baking, remove it from the oven and immediately pour the honey syrup over the top while the cake is still warm. Allow the cake to soak in the syrup for at least 30 minutes before slicing and serving.
Texture-Safe Substitutions
If you need to make substitutions, here are some texture-safe options you can use:
- Gluten-free cake mix – This can be used in place of regular cake mix.
- Greek yogurt – Can substitute for sour cream for a tangy flavor.
- Maple syrup – A delicious alternative to honey in the syrup.
- Chopped dried fruits – Consider adding dried figs or apricots to the nut mixture for added flavor.
Don’t Do This
To ensure your Baklava Cake turns out perfectly, avoid these common pitfalls:
- Don’t skip the soaking step! The syrup is essential for that classic baklava flavor.
- Don’t overmix the batter – this can lead to a dense cake.
- Don’t forget to preheat your oven – baking in a cold oven can affect the texture.
- Don’t rush the cooling process – allowing the cake to soak in the syrup enhances the flavors.
Storage & Reheat Guide
To keep your Baklava Cake fresh and delicious, follow these storage tips:
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, where it will last for about a week. To reheat, simply warm slices in the microwave for about 10-15 seconds, or enjoy it cold – it’s delicious either way!
Quick Q&A
Can I use different nuts in this recipe?
Absolutely! While pistachios, almonds, and walnuts are traditional, you can use any nuts you prefer, such as pecans or hazelnuts.
Is this cake suitable for freezing?
Yes, you can freeze the Baklava Cake. Wrap it tightly in plastic wrap and aluminum foil, and it will last up to 2 months in the freezer. Thaw it in the refrigerator before serving.
Can I make this cake ahead of time?
Definitely! This cake actually tastes better after a day or two as the flavors meld together. Just make sure to store it properly.
What if I don’t like cinnamon?
If you’re not a fan of cinnamon, you can simply omit it from the recipe. The cake will still be flavorful without it.
Keep Cooking
If you loved making Baklava Cake, here are some other recipes you might enjoy:
Final Bite
Indulging in a slice of Baklava Cake is like taking a journey through a bakery in the Mediterranean, where the aroma of honey and nuts fills the air. It’s a celebration of flavors and textures that will leave your taste buds dancing with joy. Whether you serve it at a festive gathering or enjoy it on a quiet afternoon, this cake is sure to impress and delight everyone who takes a bite. So go ahead, gather your ingredients, and let the baking begin!
Baklava Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with 2 tablespoons of butter to prevent sticking.
- In a mixing bowl, combine the chopped nuts, brown sugar, corn syrup, and cinnamon. Stir until the nuts are evenly coated. Set this mixture aside.
- In another large mixing bowl, combine the vanilla cake mix, melted butter, eggs, milk, and sour cream. Using an electric mixer, blend on medium speed until the batter is smooth and all ingredients are well incorporated.
- Pour half of the cake batter into the prepared baking pan. Evenly sprinkle the nut mixture over the batter. Pour the remaining cake batter on top, smoothing it out with a spatula.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the honey syrup. In a small saucepan, combine the honey, water, and lemon juice. Bring it to a gentle simmer over medium heat, stirring occasionally. Let it simmer for about 10 minutes until slightly thickened. Remove from heat and let it cool.
- Once the cake is finished baking, remove it from the oven and immediately pour the honey syrup over the top while the cake is still warm. Allow the cake to soak in the syrup for at least 30 minutes before slicing and serving.
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- If you want to keep it longer, refrigerate it for about a week.
- You can freeze the Baklava Cake for up to 2 months; wrap it tightly before freezing.
