If you cherish syrup-soaked baklava but need something simpler to cut and serve, this Traditional Baklava cake recipe turns those classic flavors into a damp, nut-filled Bundt cake. It keeps the nectar, cinnamon, and crunchy nuts you anticipate, but skips the fragile phyllo layers.

I tried this formula a few times, counting a Baklava banana Bundt cake recipe variety, and I’ll share what worked, what fizzled, and how to avoid common mistakes. This direct is viable. No buildup. Fair genuine preparing counsel that spares time and ingredients.

What Makes a Traditional Baklava Cake Recipe Different?

Traditional Baklava Cake Recipe

Classic baklava employments layers of phyllo batter, butter, nuts, and syrup. A cake adaptation keeps:

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  • Crushed nuts (walnuts or pistachios)

  • Warm spices like cinnamon

  • Honey-based syrup

  • Moist, dense crumb

But instep of layering batter, we overlap nuts into player and heat in a Bundt dish. The syrup splashes into the cake after baking. The result feels wealthy, but easier to get ready.

Ingredients You Actually Need (And Why They Matter)

For the Cake:-

  • 2 ½ cups all-purpose flour

  • 1 cup unsalted butter (softened)

  • 1 cup granulated sugar

  • ½ cup brown sugar

  • 4 eggs (room temperature)

  • 1 cup Greek yogurt or sour cream

  • 1 tbsp baking powder

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • ½ tsp salt

  • 1 ½ cups finely chopped walnuts

  • ½ cup chopped pistachios

Why Greek Yogurt Works Better

Greek yogurt includes dampness and protein. It prevents dryness once the syrup douses in. I tried with plain drain once. The piece turned heavy and somewhat dry.

For the Honey Syrup

  • ¾ cup honey

  • ½ cup sugar

  • ½ cup water

  • 1 tbsp lemon juice

  • ½ tsp cinnamon

The lemon juice keeps the syrup from crystallizing. Skip it, and you risk a grainy texture.

Step-by-Step Traditional Baklava Cake Recipe

Traditional Baklava Cake Recipe

1. Prep the Pan Properly

Use a 10–12 cup Bundt pan. Grease deeply. Then dust with flour. I once rushed this step. The cake stuck. The top tore. Do not skip detailed greasing.

2. Cream Butter and Sugar

Beat butter, granulated sugar, and brown sugar for 3–4 minutes. The mixture should look pale and fluffy. This step traps air and improves texture.

3. Add Eggs Slowly

Add eggs one at a time. Mix well after each. Room-temperature eggs blend better. Cold eggs can curdle the batter.

4. Add Dry Ingredients and Yogurt

Mix flour, baking powder, baking soda, salt, and cinnamon. Alternate dry mix with yogurt. Do not overmix. Stop once combined. Overmixing makes the cake dense.

5. Fold in Nuts

Fold walnuts and pistachios gently. Fine chopping works best. Large chunks sink to the bottom.

6. Bake

Bake at 350°F (175°C) for 50–60 minutes. Insert a toothpick in the center. It should come out clean.

7. Prepare Syrup While Cake Bakes

Simmer honey, sugar, water, lemon juice, and cinnamon for 5–7 minutes. Cool slightly before pouring.

8. Pour Syrup Over Warm Cake

Let cake cool for 10 minutes. Then pour warm syrup slowly over the top. Pour gradually. Let it absorb. Do not flood at once.

Baklava Banana Bundt Cake Recipe Variation

This version surprised me. It adds moisture and a slight caramel flavor. Add:

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  • 2 ripe mashed bananas

  • Reduce yogurt to ½ cup

The banana adds softness. But use overripe bananas only. Underripe ones taste starchy.

Pros:-

  • Extra moist

  • Naturally sweeter

  • Great for kids

Cons:-

  • Less traditional flavor

  • Slightly heavier crumb

If you want a balance, use one banana instead of two.

Cake Baklava Recipe vs Snickerdoodle Bundt Cake Recipe

You may wonder how this compares to a Snickerdoodle Bundt cake recipe. Snickerdoodle cakes focus on cinnamon sugar coating. They are lighter and less syrupy. Baklava cake is:

  • More dense

  • Nut-heavy

  • Syrup-soaked

If you prefer lighter texture, snickerdoodle may suit you better. If you love nut desserts, baklava cake wins.

Equipment That Actually Makes a Difference

Bundt Pan Quality

Heavy aluminum pans bake evenly. Thin pans cause burnt edges and raw centers. I recommend solid cast aluminum pans for consistent results.

Hand Mixer vs Stand Mixer

A hand mixer works fine. But a stand mixer creates better aeration. If you bake often, a stand mixer saves effort. If you bake occasionally, hand mixer is enough.

Nut Chopper or Food Processor?

Pulse carefully. Do not turn nuts into paste. Small pieces distribute better in the batter.

Common Mistakes to Avoid

1. Overbaking

Because of syrup, people think it can’t dry out. It can. Check at 50 minutes.

2. Pouring Cold Syrup on Cold Cake

It will not absorb well. Warm cake + warm syrup works best.

3. Using Too Many Nuts

Excess nuts make slicing difficult. Stick to recommended amount.

Storage and Safety Tips

  • Store at room temperature for 2 days.

  • Refrigerate up to 5 days.

  • Warm slightly before serving.

Because of syrup, mold can form faster in humid climates. Keep covered but not airtight.

Honest Pros and Cons of Baklava Bundt Cake

Pros:-

  • Easier than layered baklava

  • Rich flavor

  • Great for gatherings

  • Can prepare ahead

Cons:-

  • High sugar content

  • Not light or fluffy

  • Requires careful syrup timing

This is not a low-calorie dessert. Portion control matters.

Can You Make It Healthier?

You can:

  • Reduce sugar in syrup by ¼ cup

  • Replace half flour with whole wheat

  • Use less honey

But lowering syrup too much reduces authenticity. Balance matters.

Why This Recipe Works?

The combination of yogurt and syrup creates moisture without sogginess. Finely chopped nuts ensure even distribution. Gradual syrup pouring keeps structure intact.

I tested pouring syrup all at once once. The bottom became overly wet. Controlled pouring fixed it.

Frequently Asked Questions

What is the difference between baklava and baklava cake?

Baklava uses phyllo layers. Baklava cake uses batter and is baked in one pan.

Can I use almonds instead of walnuts?

Yes. But walnuts provide deeper flavor.

Why did my cake sink?

Too much mixing or underbaking causes sinking.

Can I freeze baklava Bundt cake?

Yes. Wrap tightly. Freeze up to 2 months.

Who Should Make This Recipe?

Make this if:

  • You love nut-based desserts

  • You want baklava flavor without phyllo work

  • You host gatherings

Skip this if:

  • You prefer light sponge cakes

  • You avoid high-sugar desserts

Final Practical Take

The Traditional Baklava cake recipe delivers bold flavor with less effort than classic pastry. The Baklava banana Bundt cake recipe version adds moisture but changes tradition slightly.

Choose based on taste preference. Bake patiently. Grease carefully. Pour syrup slowly. That makes all the difference between average and exceptional.

Topics covered

Baklava Bundt Cake Recipe