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Homemade Baklava Cake photo

Baklava Cake

This Baklava Cake is SO DELICIOUS! Layers of moist vanilla cake, nutty filling, and sweet syrup make a perfect dessert for any occasion.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Middle Eastern
Servings 8 servings

Equipment

  • Mixing Bowls
  • Whisk
  • Baking Pan
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

  • 1 cup melted butter
  • 2 cups chopped nuts a mix of pistachios, almonds, and walnuts
  • 1 cup brown sugar
  • 2 Tbsp corn syrup
  • 1 tsp cinnamon
  • 1 box vanilla cake mix
  • 3 large eggs
  • 1 cup milk
  • 3 Tbsp sour cream
  • 1 cup honey
  • 1 cup water
  • 1 Tbsp lemon juice
  • 2 Tbsp butter

Instructions
 

  • In a medium bowl, combine the chopped nuts, brown sugar, corn syrup, and cinnamon. Mix well until evenly distributed. Set aside.
  • In a large mixing bowl, combine the vanilla cake mix, melted butter, eggs, milk, and sour cream. Using a whisk, mix until smooth and well combined.
  • Preheat your oven to 350°F (175°C). Grease your baking pan with a bit of butter. Pour half of the cake batter into the prepared pan, spreading it evenly. Sprinkle the nut mixture over the batter, then pour the remaining batter on top, smoothing it out to cover the nuts completely.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, prepare the syrup.
  • In a small saucepan, combine honey, water, lemon juice, and 2 tablespoons of butter. Bring to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally.
  • Once the cake is done baking, remove it from the oven and immediately pour the warm syrup over the hot cake, ensuring it soaks in well. Allow the cake to cool in the pan on a wire rack.
  • Once cooled, cut into squares and serve. Enjoy warm or at room temperature, paired with tea or coffee if desired.

Notes

  • Use a mix of your favorite nuts or substitute with seeds for a nut-free version.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
  • Freeze the cake wrapped tightly for up to 3 months; thaw in the fridge before serving.
Keyword Baklava, Cake, Easy, Nutty, Vanilla