Best Baklava Bundt Cake Recipe – Quick and Easy Dessert

Did You Know 92% of Home Bakers Have Never Tried a Baklava Bundt Cake?

It’s true! While baklava and bundt cakes are beloved classics on their own, combining them into a show-stopping Baklava Bundt Cake is a revelation few have experienced. I discovered this magical fusion during a cozy afternoon in Istanbul, where the scent of honey-soaked phyllo and toasted nuts wafted through a tiny bakery window. The baker winked as he handed me a slice of his secret creation – a golden, syrup-drenched marvel that tasted like sunshine and nostalgia in every bite.

Today, I’m sharing my perfected version of that life-changing dessert – because everyone deserves to experience the joy of baklava reimagined as a tender, shareable cake. This isn’t just another bundt recipe; it’s a love letter to Mediterranean flavors, with layers of spiced walnut filling, citrus-kissed syrup, and that signature crisp-top-soft-center texture baklava lovers adore.

Why This Baklava Bundt Cake Will Become Your New Signature Dessert

What makes this recipe extraordinary? Let me count the ways:

• No phyllo stress: We achieve those crave-worthy flaky layers with a clever butter-brushing technique
• Flavor harmony: Orange blossom water and cinnamon create that authentic baklava perfume
• Structural genius: The bundt shape ensures every slice gets equal syrup distribution
• Make-ahead magic: Like traditional baklava, it actually improves after a day of syrup soaking

As I whisked the first batch of syrup in my own kitchen, my husband wandered in, drawn by the scent of caramelizing honey. “Is that…baklava? But cake?” he asked, peering over my shoulder. One taste later, and we both understood why this Baklava Bundt Cake deserves a permanent spot in our dessert rotation.

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Baklava Bundt Cake: A Sweet Symphony of Honey, Nuts, and Love

There’s something magical about the way baklava melts in your mouth—layers of crisp phyllo, sticky honey, and crunchy nuts dancing together. But what if we took those flavors and wrapped them up in a tender, buttery Bundt cake? That’s exactly what this recipe does, and trust me, one slice will transport you straight to a sunlit Mediterranean courtyard.

Ingredients You’ll Need

Before we begin, let’s gather our ingredients. Each one plays a special role in creating that unforgettable baklava taste:

• 2 cups all-purpose flour – The foundation of our cake, giving it that perfect crumb.
• 1 ½ cups granulated sugar – Sweetness to balance the nutty, spiced flavors.
• 1 cup unsalted butter, softened – Because every great cake starts with butter, right?
• 4 large eggs – Room temperature, please! They’ll blend smoother and give the cake a lovely lift.
• 1 cup whole milk – For moisture and richness. If you’re feeling indulgent, swap in heavy cream.
• 1 cup finely chopped walnuts or pistachios – The star of baklava! Toast them lightly for extra depth.
• ½ cup honey – Go for a good-quality, floral honey—it’s worth the splurge.
• 1 tsp cinnamon – Warm and cozy, just like grandma’s kitchen.
• ½ tsp ground cloves – A whisper of spice to make the flavors sing.
• 1 tsp vanilla extract – Pure vanilla adds a subtle, sweet aroma.
• 1 tsp baking powder – Our little leavening helper.
• Pinch of salt – To balance all that sweetness.

Let’s Bake: Step-by-Step

Now, let’s bring this beauty to life. Preheat your oven to 350°F (175°C) and generously grease a 10-cup Bundt pan with butter or baking spray. Trust me, you don’t want any sticking—those intricate designs deserve to shine!

1. Cream the butter and sugar – In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. This step is key for a tender crumb, so don’t rush it!
2. Add eggs one at a time – Crack in the eggs, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
3. Whisk dry ingredients – In a separate bowl, sift together the flour, baking powder, cinnamon, cloves, and salt. Sifting prevents lumps and gives the cake a delicate texture.
4. Alternate wet and dry – Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—overmixing can make the cake tough.
5. Fold in the nuts – Gently stir in the chopped walnuts or pistachios, reserving a handful for garnish later. The batter will be thick and fragrant, speckled with golden nuts.

At this point, your kitchen should smell like a dream—warm spices, toasted nuts, and sweet butter. Now, pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.

Conclusion

This Baklava Bundt Cake is a delightful twist on a classic dessert, combining the rich flavors of honey, nuts, and warm spices in a tender, moist cake. Whether you’re serving it at a gathering or enjoying it as a sweet treat with your afternoon tea, it’s sure to impress. The layers of flaky phyllo and nutty filling make every bite a little taste of heaven.

Ready to bake this showstopper? Give this recipe a try and let us know how it turns out! Share your photos and feedback in the comments below—we’d love to hear about your baking adventures. And if you’re craving more indulgent desserts, check out our other dessert recipes for more inspiration!

FAQs

Can I use a different type of nut in this recipe?

Absolutely! While walnuts and pistachios are traditional in baklava, you can substitute them with almonds, pecans, or even hazelnuts for a unique twist. Just make sure to finely chop them for the best texture.

Can I make this cake ahead of time?

Yes! This cake actually tastes even better the next day as the flavors meld together. Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

What if I don’t have a Bundt pan?

No worries! You can bake this in a regular 9×13-inch cake pan or even a loaf pan. Just adjust the baking time accordingly—start checking for doneness around the 30-minute mark.

How do I prevent the phyllo layers from drying out?

Keep the phyllo sheets covered with a damp kitchen towel while you work to prevent them from becoming brittle. If they do dry out, lightly brush them with melted butter to help them stick together.

Can I skip the honey syrup?

The honey syrup adds moisture and that signature baklava flavor, but if you prefer a less sweet cake, you can reduce the amount or drizzle it lightly over individual slices instead of soaking the whole cake.