Hey baking enthusiasts, I’ve got something extra special to share with you today: my mouthwatering Baklava Cake recipe! If you’ve ever indulged in the rich, nutty sweetness of traditional baklava, get ready to experience that same heavenly flavor in cake form.
To create this delightful dessert, we’ll need a few key ingredients that you might already have in your kitchen. Think raw walnuts or pistachios, honey, unsalted butter, and a hint of cinnamon for that classic baklava topping.
But wait, there’s more! We’ll also whip up a delicious cake batter using all-purpose flour, sugar, baking soda, baking powder, milk, oil, and plain yogurt. This combination results in a moist and tender cake that perfectly complements the decadent baklava topping.
Now, let’s talk about the filling – a simple yet indulgent mixture of walnuts (or pistachios) and brown sugar that adds an extra layer of flavor and texture to our Baklava Cake.
And don’t worry if you’re new to baking or if you’ve never made baklava before. I’ll walk you through each step of the process, from preparing the topping and filling to assembling the cake and baking it to golden perfection.
So, whether you’re looking to impress your guests at your next dinner party or simply craving a slice of something sweet and satisfying, this Eggless Baklava Cake is sure to hit the spot. Let’s roll up our sleeves and get baking – I promise, the results will be absolutely divine! 🍰✨
What is Baklava?
Baklava is a popular Middle Eastern pastry made with Phyllo dough, nuts, honey, butter, and spices. To make Baklava, sheets of phyllo dough are brushed liberally with butter and layered in a pan. It has a filling of chopped nuts- either pistachios or walnuts. The phyllo with the nuts filling is baked in the oven and then drenched in a syrup of honey, lemon, and spices.
Bakalava recipes differ from region to region in the Middle East. No matter the recipe, they all taste delicious to me!
Ingredients for making Baklava Cake
Baklava topping
The topping is really what makes this cake “Baklava Cake” in my opinion. The topping is made of classic baklava filling of nuts, honey, butter, and spices. It is spread at the bottom of the bundt pan so when you invert the pan after baking, the topping spread at the bottom is now the top of the cake.
Cake batter
The eggless cake batter is spread on top of the baklava topping. The batter is roughly divided into 2 parts and there is a layer of baklava filling in between.
Baklava filling
The filling is made of nuts and sugar and goes in between the 2 cake batter layers. It’s almost like the filling of cinnamon sugar you find in some coffee cakes.
List of ingredients used to make Baklava Cake
Baklava topping
- 1 cup raw walnuts, chopped (or pistachios)
- ¼ cup honey
- 1/3 cup unsalted butter
- ¼ teaspoon cinnamon powder
Cake Batter
- 1 ½ cups All Purpose Flour
- ¾ cup White Sugar
- ½ tsp Baking Soda
- 1 ½ tsp Baking Powder
- ¾ cup milk
- 1⁄3 cup of any unflavored oil
- ½ cup plain yogurt (whisked)
Baklava filling
- ¼ cup raw walnuts (or pistachios)
- 2 tablespoons brown sugar
Step-by-step guide to making Eggless Baklava Cake
There are 3 main steps to making this unique Baklava cake
- Prepare the topping
- Prepare the filling
- Prepare the eggless cake batter and assemble the cake
Prepare the topping for Baklava Cake
In a saucepan heat butter till it’s melted. Add, honey, walnuts, and cinnamon to the melted butter and turn off the flame.
Prepare the filling
Add the walnuts and brown sugar to a food processor and mix till it’s finely chopped. Set aside.
Prepare the eggless cake batter and assemble Baklava Cake
- Preheat oven to 350 degrees Fahrenheit. Prepare a bundt pan by greasing it well. Add the walnut topping to the bottom of the bundt pan. Set aside.
- Add flour into a mixing bowl and add sugar, baking soda, and baking powder. Mix well with a large spoon to remove any lumps.
- Add milk, oil, and yogurt to the dry ingredients Mix till no dry patches remain, being careful not to over-mix.
- Pour half of the batter into the prepared bundt pan. Scatter the filling evenly all over the batter and cover it with the remaining batter. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Wait for 10 minutes to cool before taking it out of the pan and cooling completely on a wire rack. Best enjoyed warm.
Recipe tips to make this unique eggless Baklava Cake
- To make the Baklava topping for the cake, hand-chop the nuts with a knife. If you use a food processor, the nuts will get finely chopped. You want bigger pieces as shown in the final photos of the cake.
- Once the cake comes out of the oven, wait for 10 minutes before inverting it on a cooling rack. If there are any pieces of nuts that are stuck to the pan, place them back on the cake.
This Baklava Cake is a perfect tea-time cake to be served with tea or coffee. And it’s definitely a show-stopper. The nuts on top give it a magical effect. Take a look at this picture.
Some other unique tea time cakes that you can try
FAQs – Baklava Cake
Yes. This baklava cake recipe can be made vegan. Just replace butter with vegan butter, yogurt with vegan yogurt, and honey with maple syrup or treacle.
Walnuts and pistachios are the traditional nuts used in middle eastern Baklava. So you can use either of those to make this cake. Though not traditional, chopped almonds or pecans would be another great choice.
I used a 10-cup Bundt pan to bake this cake. For this size pan, it takes me 35 minutes to bake this cake. Because of the quantity, I would not recommend baking the cake in any less than an 8-cup pan. For a larger pan (around 12 cups) it may take less time, around 30 minutes in the oven. The best practice is to check the cake after 30 minutes of baking. Take it out of the oven and insert a toothpick. The toothpick should come out mostly dry. If it has batter in it, return to the oven for 5-7 more minutes.
This cake is best served the day you make it. However properly covered, it can remain at room temperature for up to 2 days and in the refrigerator for up to a week. To serve, bring it to room temperature.
Baklava Cake – Recipe Card
Baklava Cake Recipe
Indulge in the irresistible flavors of Baklava with our delicious Baklava Cake recipe! This unique dessert combines the richness of traditional Baklava with the moist, fluffy texture of cake for a truly decadent treat. To create this masterpiece, you’ll need simple ingredients like raw walnuts (or pistachios), honey, butter, cinnamon powder, all-purpose flour, sugar, baking soda, baking powder, milk, oil, and yogurt.
12
servings25
minutes35 minutes
1
hour5
minutesIngredients
- Baklava Topping
1 cup Raw Walnuts, chopped (or raw pistachios)
1/4 cup Honey
1/3 cup Unsalted butter
1/4 teaspoon Cinnamon powder
- Cake Batter
1 1/2 cups All-purpose Flour
3/4 cup White sugar
1/2 teaspoon Baking soda
1 1/2 teaspoon Baking powder
3/4 cup Milk
1/3 cup Any unflavored oil
1/2 cup Plain yogurt (whisked)
- Baklava filling
1/4 cup Raw walnuts (or pistachios)
2 tablespoons Brown sugar
Method
- To make Baklava topping– In a saucepan heat butter till its melted. Add, honey, walnuts and cinnamon to the melted butter and turn off the flame.
- Preheat oven to 350 degrees Fahrenheit. Prepare a bundt pan by greasing it well. Add the walnut topping to the bottom of the bundt pan. Set aside.
- To make the filling– Add the walnuts and brown sugar to a food processor and mix till it’s finely chopped. Set aside.
- Add flour into a mixing bowl and add sugar, baking soda, and baking powder. Mix well with a large spoon to remove any lumps.
Add milk, oil, and yogurt to the dry ingredients. Mix till no dry patches remain, being careful not to over-mix. - Pour half of the batter into the prepared bundt pan. Scatter the filling evenly all over the batter and cover it with the remaining batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Wait for 10 minutes to cool before taking it out of the pan and cooling completely on a wire rack. Best enjoyed warm.
Tips
- To make the Baklava topping for the cake, hand-chop the nuts with a knife. If you use a food processor, the nuts will get finely chopped. You want bigger pieces as shown in the final photos of the cake.
- Once the cake comes out of the oven, wait for 10 minutes before inverting it on a cooling rack. If there are any pieces of nuts that are stuck to the pan, place them back on the cake.
Hi ,can this be made gluten free,would love to try it thank you 😊have a great day
Hi Madhu- I have not tried this cake with gluten free flour but you can definitely try it with gluten-free baking flour. I have heard people get good results with Bob’s mill 1:1 gluten free baking flour.
Hi. I an gonna try this over the weekend. I dont have bundt pan though. I only have 9” and 12” aluminium pans or glass loaf pan. Can I use any of them? Can you help with temp and oven timings please?
Hi Preethi. Yes sure. You can bake this in a 9 inch aluminum pan. Follow the same steps. Bake in a pre-heated 350 F oven for 30 minutes. After that check for doneness with a toothpick. If not completely cooked, bake for another 5-6 minutes.
Hi..I find it difficult to understand when u put the topping …once the cake is cooled
Hi Rennu-Can you please explain your confusion to me so I can help you better? I don’t understand your question.
Hi ,in the instructions you have said ‘ baking powder ,”but you striked off the same in the ingredients column ??. Do we skip baking powder or add . Please reply
Hi Anitha- It is not striked off. If you hover your mouse over the ingredients sometimes, it strikes it off.
I cooked mine in a silicone mold and the inside edges were still doughy is it the mold or did I do something wrong. It cooked for 45min to cook all the way and it’s still kind of doughy
This sounds super yummy. Planning to bake it today, as I have all the ingredients. Will definitely tag you if I bake it today, or wjene6I bake
Hi Savita- Thank you so much. Yes, please tag me. You will love this cake.
What size Bundt pan? I have 4, all different sizes.